Dani García brasserie from the seventh floor of Four Seasons Hotel Madrid has created a number of new dishes based on seasonal products to focus on tableside service this autumn. Several dishes on the menu are prepared tableside, including the guacamole, the Caesar salad and the steak tartar; these are joined by a few new ideas and the various iconic recipes from chef Dani García’s repertoire.
Opened in September 2020, 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.
Dani is preparing for the autumn with a new menu full of premium seasonal products and a fusion of flavors and textures. The starters on the new menu include some 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. The new starters also include a 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.
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 caramelized 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. 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
Calle de Sevilla, 3, 28014 Madrid
Open daily:
- 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