Published on : Monday, August 16, 2021
Dani García continues to surprise the world with his gastronomy project on the seventh floor of Four Seasons Hotel Madrid. Since it first opened in September 2020, the Dani brasserie has become a shining beacon in the career of this chef from Malaga and a project through which he pays humble tribute to Madrid, a city that has always welcomed him with open arms. The restaurant offers informal haute cuisine through a combination of the dishes that defined the chef’s career and reinterpretations of classic dishes in which the influence of his roots in Andalusia can be clearly felt and tasted.
With an incessant desire to stay fresh and work hard, Dani is preparing for the autumn with a new menu full of premium seasonal products and a fusion of flavours and textures. The new dishes also place a focus on tableside service, as they are finished and presented to diners at their table. This process allows all those who wisely visit the restaurant to discover the underlying essence of the gastronomy marvels at the brasserie with their own eyes.
The starters on the new menu include some very special additions, such as the guacamole prepared tableside with semi-dried tomatoes, edamame, sunflower seeds and tempura; the Caesar salad prepared tableside with Iberian ham; and a renewed version of a star dish by Dani, the dry-aged beef steak tartar prepared tableside with angel hair potato and sourdough toasts. Led by Manuel Santos e Silva, members of the dining area team prepare and finish the dishes in front of the guest, gradually adding all the ingredients and revealing every step that goes into making these incredible dishes. The new starters also include a delicious yellow salmorejo with seasonal tomatoes, mango and coriander; the tomato tatin with feta snow and pistachio praline; the crystal prawns a la andaluza with padron peppers; and the cod tortilla al pil pil with a herb salad. Naturally, this menu would be incomplete without its famous Tomate Nitro, an unquestionable icon of the former flagship Dani García restaurant that earned three Michelin Stars in 2018.
Alongside Ismael Paúl as head chef, Dani García has maintained his entire menu section dedicated to barbate tuna. These dishes use this genuine jewel of the sea for the charcoaled avocado and red tuna belly or the red tuna belly tartar with osetra caviar. In turn, the Deluxe Tapas Bar section includes such new dishes as the natural oysters with a yuzu ajoblanco or Palo Cortado mignonette garnish; and the foie, goat cheese and caramelised green apple millefeuille with apple purée and baby lettuce salad.
A number of new dishes have been added to the fish mains, including the roasted monkfish on a base of bacon, squid and Iberian gravy; the wild seabass with fennel cream, potato and rock mussel; and the sole fish meuniere Provençale style that is prepared and deboned at the table. Those choosing one of the exquisite meat dishes at Dani can continue to enjoy the classic Rossini burger with matured Simmental loin, foie gras and parmesan.
Three new additions also join the dessert menu for topping off a great Dani experience. The citric baba with lemon liqueur and confit Iyokan ice cream; the apple tart with almond and amarula cream, EVOO, vanilla and yoghurt ice cream; and the most Andalusian of desserts, the red berries salmorejo with a herbal pesto and iced vintage Sherry vinegar.
Dani is the ultimate expression of comfortable haute cuisine that defines the post-Michelin stars future of its chef, where his magic and creativity remain the very best of allies while breaking away from the usual standards in gastronomy. By adding these dishes to the menu, the restaurant heralds in the new season and seeks to serve up even greater surprises in a magical setting where the Madrid sky provides an unbeatable backdrop. A Dani experience can take place either inside the brasserie or on its spectacular terrace, which has become one of the trendiest places in the city. Split into two areas, the incredible dishes on the terrace are accompanied by delicious signature cocktails designed by the head bartender Miguel Pérez, all of which are named after different parts of Madrid.
Corporate Synergy with Four Seasons
The identity of Four Seasons, marked by craftsmanship, connection and character, is also present at Dani. The commitment to excellence, respect for the environment and the nexus of tradition and innovation encompass the values on which the hospitality of this global luxury brand is present worldwide.
The restaurant is also part of the Four Seasons Lead With Care program, an extensive set of preventative and safety measures in place to ensure a safe experience for both guests and the Hotel’s own staff, more important today than ever before.
Calle de Sevilla, 3, 28014 Madrid
Breakfast: Monday to Friday from 7:30 to 11:00 am; Saturday and Sunday from 8:00 to 11:30 am
Lunch: daily from 1:00 to 4:00 pm
Snacks and drinks: daily from 4:00 to 7:00 pm
Dinner: daily from 7:00 pm to 1:00 am
Tags: Four Seasons Hotel