Dani García is one of the most creative Spanish chefs with the greatest international projection. As an emblem of the Andalusian cuisine, this chef has been able to bring his tremendous creative talent to the most genuine flavours, creating a new alternative to the Mediterranean diet. But what does this chef from Marbella have that makes each of his dishes so special?
A kitchen artist's beginnings
We could say that the culinary life of Dani García begins in 1996, when he is put under the orders of Martin Berasategui, renowned Spanish cook. With the knowledge acquired during this stage, he decided to open in 1998 the restaurant "El Tragabuches", in the town of Ronda. This restaurant got him two years later his first Michelin star, awarded by the French publishing house Michelin Éditons du Voyage. A restaurant among the best, nationally and internationally.
In 2005 Dani decided to embark on a more ambitious project, the Calima restaurant, located in the legendary Gran Meliá Don Pepe Marbella hotel, one of the most exclusive destinations on the Costa del Sol. With this establishment Dani García obtained two Michelin stars in 2007 and 2011.
Currently, the chef develops his creations in the luxurious Puente Romano Hotel in Marbella, where you can find Dani Garcia Restaurant.
The creative cuisine of chef Dani García
This new setting has been defined by the chef himself as his "more personal" project, where he fuses the creativity that characterizes him with the typical dishes of Andalusian cuisine and especially of the Costa del Sol. In a large space with a capacity of 80 people and presided over by a vertical garden, the Restaurant Dani García offers fantasy and imagination to the palate.
Here you can feel the concept of freedom from the very beginning. Freedom in the kitchen, where creativity is the basis of an innovative menu and freedom in the dinning room, where the chef suggests us to live a custom-made experience with a combination of the menu and the daily specials. Some of his most outstanding dishes are the “Malaga prawn tartar”, the “sea bass with fennel cream” and the “creamy rice with blue duck”, all served in the Asteroid B-612 menu.
Likewise, the book “The Little Prince”, by Antoine de Saint-Exupéry, thematically inspires its fabulous tasting menu. Allusions to the work that create an atmosphere of magic and generate a complete experience, extrapolable to all the senses. In this special atmosphere you can experience a fantastic tour through the excellent products of Malaga, especially from the sea. Thus, we can find creations such as the “raw seabass and habanero ajoblanco”, “Marbella crab and sour cream”, or a “gazpachuelo of red prawn ", among innovative dishes like the “gypsy pot with tendons”, consisting of a stew of various vegetables and molluscs from Malaga.
The chef also offer various meats, giving a special protagonism to the hunting tradition, with star dishes such as “hare and black garlic”, “hunting broth and garlic”, accompanying the “grilled snapper”. A sublime menu with a great ending: “mango tocino de cielo”, dessert made with caramelized egg yolks and sugar, “payoyo cheese” made with goat or sheep milk and “Pedro Ximenez”, an extraordinary sweet Andalusian wine.
