It has been more than 20 years since he began his career in the kitchen. Since then, Dani Garcia He has not ceased in his intention to always give his kitchen one more twist. It all started in Tragabuches, in Ronda, where she got her first star Michelin . Today, the chef from Malaga is one of the greatest representatives of Spanish gastronomy. Wherever he goes, he carries with him the taste of his land: The Green Chicken In New York, BiBo in London... now, it has taken a further step in that expansion by taking Sea Wolf to Doha.
Welcome to Doha, Lobito de Mar
From Marbella to the Qatari capital. It was born in 2017 and today it is the showcase that allows you to enjoy traditional Andalusian cuisine beyond the Mediterranean. Thus, with the sea as the main protagonist, Dani García proposes a proposal that combines the Costa del Sol with his childhood. All this with an international touch, the result of his travels around the world.
Such a project needs a stage to match. The new restaurant has been located on the exclusive island of Marsa Malaz Kempinski -La Perla-. This inauguration will be a before and after in terms of seafood gastronomy.
Dani García's proposal never ceases to amaze. From Dani García Restaurante, where he reached the top, achieving 3 Michelin stars. Going through BiBo and Lobito de Mar, with which he bets on traditional flavors. presenting Firewood, the most revolutionary version of the embers in Spain. Or reaffirming with Smoked Room.
From Malaga to Doha, making a stop in Ibiza or London. Anywhere and in any format, but always faithful to that concept of artisanal, creative and traveling cuisine that defines it.
