The long-awaited venture from this pioneering Michelin-starred chef, it eschews traditional fine dining in place of a relaxed informality that will welcome everybody. In the process of creating Dani, Four Seasons Hotels and Resorts and Dani García were clear that the first restaurant in the Spanish capital to bear the chef’s name should be easy going, convivial and lively – much like Madrileños themselves.
On the seventh, top floor of Four Seasons Hotel Madrid, this elegant brasserie will provide guests with a previously off-limits panorama of the city and menus that showcase Marbella-born García’s adoration of his home region Andalusia. Open from early morning until fashionably late, it will offer everything from languid breakfasts and easy going lunches to afternoon cava and tapas; casual, carefree suppers; and midnight feasts.
Dani Casts a Spotlight on Superlative Spanish Produce
For first-time visitors to Spain, an essential introduction to the nation’s superb produce will be presented through a Naked Season Produce menu, a unique concept in Madrid that puts singular ingredients centre stage. Prepared on the spot by chefs who understand the best ingredients shine brightest when treated simply, dishes including plump anchovies with just a dash of truffle jus, caviar and crab dabbed with dill, and salt-baked avocado will be served at an island counter in the centre of Dani.
Beautifully illuminated by the rising sun, the restaurant’s all-day roof terrace should be particularly popular during breakfast. (Madrid is one of Europe’s sunniest capitals and receives 2,769 hours of sunshine per year.) In keeping with Dani García’s commitment to sustainability and supporting small-scale farmers and producers, each morning will provide a showcase for superb Spanish cheese, jamón and salads.
Only at Dani: Dani García’s Signature Nitro Tomato Makes its Long-Awaited Return
Lunch and dinner will also be local affairs at Dani, with Madrileños just as evident as Hotel guests. Comprising seven historical buildings in the centre of the city, Four Seasons Hotel Madrid is encircled by the capital’s most notable landmarks, and shoppers, sightseers, neighbours and local workers will be able to access Dani directly via a dedicated elevator on Calle de Sevilla. With bottles from Dani’s expansive Spanish-centred wine list starting from EUR 30 and approachable menus that cater creatively to vegetarians and vegans, there will be something for everyone.
All devised by Dani García himself, starters will include carrot tarte tartar, Malaga-style ajoblanco, white shrimp ravioli with herring caviar and sweet squash jam. For mains, deep-fried hake is cooked in fennel and chicken sauce, while cured Iberian pork presa is served with miso, red pesto and dried tomatoes. Perhaps the most eagerly awaited offering of all will be García’s revived Nitro tomato and green gazpacho, which drew plaudits from the discerning crowd who attended the two-night Four Seasons Pop Down London in October 2019. The dish was a favourite at Dani García Restaurant in Marbella, which García, in typically free-spirited style, decided to close immediately after it was awarded three Michelin stars.
Madrid’s Most Exciting New Brunch Revealed
For afters, diners can plunder the carefully curated cheese trolley (for a flash of theatre request the homemade marmalade as a garnish – it is spritzed with nitrogen there and then at the table). Desserts include a creamy hazelnut soufflé with lemon cream and verbena, and adobo-marinated chocolate with streusel, mascarpone and spices-infused ice cream.
On Sundays, an extended afternoon brunch will include a bustle of live cooking stations, entertainment from local musicians and a “flying buffet” concept, with servers carrying specialities through the restaurant so diners can immediately enjoy whatever takes their fancy. For spontaneous socialising at Four Seasons Hotel Madrid, Dani’s two standalone bars – one inside, one on the terrace – are set to become go-to spots for city-centre sundowners and snacks. Expect classics that have been upgraded subtly – here the perfect G&T might come with a touch of rose pepper or cranberry – and cocktails that again emphasise Spain’s finest ingredients and flavours.