{"id":9309,"date":"2022-01-12T09:05:00","date_gmt":"2022-01-12T08:05:00","guid":{"rendered":"https:\/\/fos.consulting\/dani-brasserie-inaugura-el-2022-con-nuevas-elaboraciones\/"},"modified":"2022-01-12T09:05:00","modified_gmt":"2022-01-12T08:05:00","slug":"dani-brasserie-inaugura-el-2022-con-nuevas-elaboraciones","status":"publish","type":"post","link":"https:\/\/fos.consulting\/en\/blog\/2022\/01\/12\/dani-brasserie-inaugura-el-2022-con-nuevas-elaboraciones\/","title":{"rendered":"Dani Brasserie opens 2022 with new creations"},"content":{"rendered":"<p>The <strong>chef Dani Garc\u00eda<\/strong>\u00a0has closed 2021 with<strong> openings, new proposals, the return to the Michelin Guide<\/strong> with two stars and the <strong>first anniversary of its brasserie<\/strong> on the seventh floor of <strong>Four Seasons Hotel Madrid.<\/strong> With a privileged location next to the recently inaugurated <strong>Food Hall of Galer\u00eda Canalejas.<\/strong><\/p>\n<p>With the new year, the Malaga-born chef's restaurant will be presenting<strong> different novelties<\/strong> to continue to surprise. The first stop is made by the <strong>new developments,<\/strong> offering as always a <strong>informal haute cuisine proposal<\/strong>. In particular, the following are incorporated into the charter <strong>grilled artichokes with almond and pancetta mazamorra (almond and bacon marzipan) <\/strong>as a starter,<strong> rice with boletus and black truffle <\/strong>among the main ones, and among the meats, the <strong>veal schnitzel with free-range egg yolk and grated black truffle.<\/strong><\/p>\n<p>Of course, it will still be possible to enjoy <strong>emblematic recipes,<\/strong> including the famous<strong> Nitro Tomato<\/strong>the undoubted icon of what was Dani Garc\u00eda's flagship product, which obtained<strong> three Michelin Stars in 2018,<\/strong> or the classic <strong>Hamburger Rossini<\/strong> with matured Simmental loin, foie gras and Parmesan. Also, <strong>Dani Garc\u00eda, together with chef Ismael Pa\u00fal as head chef.<\/strong>, maintains<strong> its section dedicated to Barbate tuna remains intact.<\/strong>where this true jewel of the sea is present in dishes such as grilled avocado and bluefin tuna belly or bluefin tuna belly tartare with Osetra caviar. Also<strong> The \"table-prepared\" dishes remain on the menu,<\/strong> such as the guacamole with semi-dried tomatoes, edamame, sunflower seeds and tempura; the Caesar salad with Iberian ham; or the old cow steak tartar with angel hair potato and sourdough toast.<\/p>\n<p>In addition, the gastronomic proposal of Dani Brasserie is completed with a <strong>experience available for a limited time only: 'Dani's Oyster Experience',<\/strong> an exclusive <strong>oysters and champagne pairing<\/strong> which will be available <strong>until the end of January, Fridays, Saturdays and Sundays from 16h to 19h,<\/strong> only on the restaurant's terrace and enlivened by DJ sessions. Guests can order oysters by the piece, half a dozen or a full dozen in two different options, <strong>Label Rouge No. 2 and Daniel Sorlut No. 2<\/strong>paired with four champagne references: <strong>Louis Roederer Brut Premier, Louis Roederer Vintage Ros\u00e9 2015, Dom Ruinart Blanc de Blancs 2007 and Louis Roederer Cristal 2013.<\/strong><\/p>\n<p>Finally, the brasserie has become the perfect meeting point to enjoy <strong>breakfast from the skies above Madrid<\/strong>. In addition to the traditional continental breakfast and a la carte dishes, Dani Garc\u00eda offers a spectacular buffet breakfast, available at<strong> by prior reservation from Monday to Sunday<\/strong> and whose exquisite dishes are arranged along the central island of the restaurant.<\/p>","protected":false},"excerpt":{"rendered":"<p>El chef Dani Garc\u00eda\u00a0ha cerrado 2021 con aperturas, nuevas propuestas, el retorno a la gu\u00eda Michelin con dos estrellas y el primer aniversario de su&#8230;<\/p>","protected":false},"author":0,"featured_media":9310,"comment_status":"","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[173],"tags":[],"class_list":{"0":"post-9309","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/fos.consulting\/wp-content\/uploads\/2022\/01\/mail-2-48549-E95JMn.png?fit=800%2C533&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pfY7gm-2q9","_links":{"self":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/9309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/comments?post=9309"}],"version-history":[{"count":0,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/9309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media\/9310"}],"wp:attachment":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media?parent=9309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/categories?post=9309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/tags?post=9309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}