With this in mind, Dani Brasserie’s menu features new starters, such as shallots tatin with Tahitian vanilla and acacia honey; porchetta strudel with hazelnuts and Cumberland sauce; grilled artichokes with almond cream and Iberian pancetta; and, for soup and stew enthusiasts, when the cold weather arrives, puff pastry onion soup, in homage to Paul Bocuse, with caramelised onion and buttermilk. Another new dish is the grilled baby squid in its ink with creamy gnocchi, which has been added to the rest of the starters, among which the highlights are the spider crab tortilla, the steak tartar prepared tableside and made from aged beef sirloin, or the renowned Tomate Nitro, the undisputed icon with which Dani García was awarded three Michelin stars in 2018.
Among the seasonal fish, Dani Brasserie’s menu includes grilled turbot with celery turnip mille feuille and creamy potato green sauce, which joins other dishes such as the spectacular sole Wellington or the special section dedicated to Barbate tuna, where this jewel of the sea is featured in recipes such as charcoaled avocado and red tuna belly, red tuna descargamento with yellow peppers, and the slices of o’toro. Meat lovers will still be able to enjoy the emblematic Rossini burger, beef tenderloin Stroganoff, grilled pigeon, or wagyu Kagoshima loin, among other dishes. Dani García’s dishes also include other favourites such as mushroom rice with pine nut praline, mushroom tuile, and ravioli stuffed with lobster in thermidor sauce.
For this new season, Dani Brasserie will also be keeping its particular Snack Bar menu, with dishes offered round the clock, such as natural oysters, Iberian ham croquettes, foie gras terrine with toasted brioche and peach chutney, guacamole or smoked salmon prepared tableside, prawns Robuchon style with pesto mayonnaise, and the latest novelty: Dani’s Club Sandwich, prepared with free-range chicken, Norwegian salmon, Baeri caviar, and hollandaise sauce.
The sweet side of Dani Brasserie is the perfect finishing touch to round off the experience in style. The proposals include Dani’s tarta de queso with blackcurrant sorbet; gianduja chocolate with Arabica coffee ice-cream and cardamom; rum flamed Victoria pineapple with an exotic sorbet; leche merengada ice-cream with blackberries; and pear vol-au-vent.
Finally, the brasserie’s cuisine is complemented by the outstanding range of cocktails designs
Breakfast: Monday to Friday from 7:30 to 11:00 am and Saturdays, Sundays and holidays from 8:00 to 11:30 am
Midday meals: every day from 1:00 to 4:00 pm
Snacks and drinks: every day from 1:00 pm to 1:00 am
Evening meals: every day from 7:00 to 11:00 pm
Average Price: EUR 70ed by Head Bartender Giuseppe Tatone. Inspired by Spanish art, culture, music and nature, these exotic cocktails pay tribute to great artists who have left their mark on the history of our country, such as Sorolla, Dalí, Velázquez, Almodóvar, Sara Montiel and Gloria Fuertes.
Dani Brasserie
Calle de Sevilla, 3, 28014 Madrid
Opening Hours
Breakfast: Monday to Friday from 7:30 to 11:00 am and Saturdays, Sundays and holidays from 8:00 to 11:30 am
Midday meals: every day from 1:00 to 4:00 pm
Snacks and drinks: every day from 1:00 pm to 1:00 am
Evening meals: every day from 7:00 to 11:00 pm
Average Price: EUR 70
