Who said that a fine dining restaurant could not have a steakhouse soul? Dani Garcia, the renowned international chef, has done his thing again. After some time redesigning his gastronomic style, he has decided to give a spin to Dani García Restaurant -Marbella- in terms of conceptualization, and presents Firewood. It could be said that it is an innovative style of steakhouse which promises to be a revolution in the city of Malaga in terms of the concept of cooking with embers. Of course, it is an establishment that bears the banner of what the chef has always defended: honesty, quality and the desire to make his creations known to the world.
Leña de Dani García: breaking the stereotypes of haute cuisine
Firewood It is the perfect destination for lovers of embers, haute cuisine and this differentiating and groundbreaking touch that so characterizes Dani García. In fact, the paper of the new gastronomic temple of Marbella is a whole explosion of flavors. All this thanks to that combination of tradition and innovation that the chef boasts so much. This is achieved with the utmost respect for the raw material and that passion for quality products. The point is that, this time, it has gone a step further, proposing a totally different concept to what, perhaps, we were accustomed and accustomed to.
“Within the Group we were clear about what we wanted to do with this project. The idea was to refresh those concepts that we like so much and endow them with the essence of the Dani García Group ”, said the chef himself, according to Origen magazine. “Unlike Lobito de Mar where we have respected much more the seafaring and Andalusian essence, Leña, more similar to BIBO, is a walk through the world of embers. Thus, from our travels around the world, discovering yakitori, embers and American smoked dishes, dishes have emerged in which technique and the best product are the basis of this ”, he added.
The taste of the embers
As we have said before, Dani García firewood It is a combination of flavors that reflect his meticulous gastronomic journeys in search of new concepts, his search for the best raw material and his passion and desire to create dishes that bring together all of the above. In other words, the essence of Dani García in its purest form.
Your letter could be summarized in the following large blocks. To start with, we have the vegetable starters. From avocado from grilled Malaga to labneh Lebanese -spiced yogurt- with figs and walnuts. Then there are the starters grilled: all kinds of elaborations that bring out the best in each product: table-made steak tartare, veal gizzards or ratatouille pie with egg are some of them. Below you have to choose between various yakipinchos or skewers of meat.
What do you want to put 'all the wood on the grill'? The options are endless: from steaks to ribs to sirloins. If what you want is some fish, their grilled salmon tenderloin or their grilled sea bass are what you are looking for. All this accompanied with the garnish and the sauces that you most want.
Without a doubt, Dani García is a chef who, being a world gastronomic reference, has never stopped innovating and trying new concepts. In fact, it has touched almost all the suits; Dani García firewood comes after the resounding success of Sea Wolf in Madrid, the «freshness of the sea in the urban jungle», and the international expansion of the group with Bibo Doha, his "most traveling and cosmopolitan gastronomic experience". And it is, without a doubt, a modern concept and facet of the chef that we have not seen until now. Another step in that gastronomic growth that the Dani García Group has been promoting in its desire to always continue breaking barriers.
