El Dani Brasserie restaurant in Madrid it could not appear in a worse (or better) time. Malaga chef Dani García is very clear that crises are also opportunities. That is why he already presents you with this example of how the world of high kitchen he is still standing and he plans to survive. A year ago a system of delivered for gourmets, however, today everything is different. Get ready because the restoration has only just begun to change.
When approaching the confinements
The aforementioned inaugurates this Friday, September 25, his Dani Brasserie restaurant in Madrid. Specifically, in the Four Seasons Hotel. The slogan "from Madrid to the sky" it becomes a reality in this building on Calle Sevilla. Also recently opened, the hotel has a terrace in a seventh floor with spectacular views. These are a fundamental ingredient in the launch of the restaurant. In addition to the location, since it is located one street from the Sun Gate. It should be noted that it does so in a period of selective confinements in the capital.
The best of the sea and the countryside at Dani Brasserie Restaurant
In your new premises, Dani Garcia teaches us his vision of gastronomy. His dishes remind us a lot of his Málaga native, although they incorporate elements of the new Andalusian cuisine. Offers the best of the sea. Can of caviar with royal oyster, sour cream and dill is one of the maritime highlights. Two others are Dani's anchovies 00 with truffle emulsion and O-Bull of Barbate dressed with olive oil and white soybeans.
As for the the best of the field, has a line of dishes plant-based. Dishes such as creamy rice with seasonal vegetables. Another, which to many will sound like the Disney rat, is a ratatouille in the form of a tartar. This one features dried tomato, carrot, celery, turnip, and zucchini. Desserts are characterized by flavors fruity, Citrus and with a taste fresh. We talk about lemon curd, ice cream citronella or orange blossom.
Personal Branding
Without a doubt, the personal brand is fundamental for this business. The menu contains more dishes that bear his name. Dani's Tortilla, with caramelized onion and "Blu di bufala cheese" y Dani's Caesar with smoked sardines, chicken, Parmesan and almonds are two classics. It should be noted that he has traveled the world and likes to incorporate new flavors that he is discovering. You can define your kitchen as based on the contrast. This can be of texture, temperatures or flavor. It can also be nuances that contrast ingredients that enhance and soften each other.
The place is decorated by the Swedish interior designer Martin Brudnizky. This is one of the most prestigious in the world according to the magazine AD. The idea is a style space c let it be in turn warm y cozy. The interior design of the Dani Brasserie Restaurant it is casual and close, just like its dishes. Perfect for quietly sipping a glass of wine before your meal is served. You have a menu to choose between More than 400. Among them, we find prestigious signature wines.
The new normal
This chef, with three Michelin stars, he was already known for his projects BiBo y Sea Wolf in the capital. They are more than two decades in the kitchen and he dares with everything. He is not afraid of technology and therefore will participate in a system of delivered. He has dared to create a physical restaurant but still makes a move because of what may happen in times of pandemic.
It will offer the consumer up to 150 references in your new brand delivered. The fundamental aspect is that in a single order you can combine different types of menu. This way you satisfy all the tastes of your family. Dani Garcia declares that they have not left anything to chance and that they have studied all this time. He has been planning it since confinement total with the president of Just Eat. His intention is to have it separate from the restaurant. Don't want to mix command of home and room orders in the same kitchen.
We are faced with an example of supervivencia. There is a theory that the changes of the century begin to be noticed from the second decade on. It looks like it is the case speaking of the XXI century. We will see how the whole restoration to levels unimaginable just a year ago.
