Dani Brasserie Blends Autumn-Winter Flavours into Its New Menu at Four Seasons Hotel Madrid
As its colour scheme shifts towards the traditional ochres and oranges for this time of year, this comforting oasis nestled in the heart of Madrid is offering an unforgettable gastronomy experience with a new menu that embraces classic seasonal flavours. “The new menu is full of surprises and the unmistakable Dani García influence. We’ve decided to highlight the seasonality of products loaded with flavour that, combined with the unbeatable backdrop of luxury and sophistication at Four Seasons Hotel Madrid, star in such dishes as the almadraba red tuna tartare with stracciatella, a juicy glazed milk-fed lamb shoulder al Málaga Virgen and the unmistakable wild seasonal mushroom risotto,” says Ismael Paul, Executive Chef at Dani Brasserie.
The autumn-winter menu at Dani Brasserie therefore begins with a selection of delicacies under the Snack Bar section that can be enjoyed in the lounge area of the brasserie, accessible without a reservation and at any time of the day. These include the new Dani’s Sandwich “Bikini Style” with Monterey Jack cheese and truffled mortadella in honour of the main star of this season and the new menu: truffles. The Raw Bar menu section – featuring simple dishes in which the focus is placed on high-quality products – offers a number of new recipes that include the red tuna tartare with stracciatella in a roast tomato broth and the sliced scallops in a citric Mediterranean seasoning, which provide a touch of contrast this autumn.
The menu continues with such iconic starters as the roasted leek in a Meunière sauce and fish dishes that include classics such as the sole Wellington stuffed with mushroom duxelles. For those looking to enjoy a meat dish, the benchmark Rossini hamburger and other staples have been joined by new recipes that include the glazed milk-fed lamb shoulder with raspberries and cauliflower purée, the chicken breast “Alex Dilling style” and two Josper grilled meat dishes: the American Black Angus inside skirt steak and the 22-day dry-aged rib-eye steak.
Similarly, the new menu also includes a number of rice and pasta dishes that have been chosen especially for this time of year, such as the creamy rock lobster linguine with a lobster bisque, the wild seasonal mushroom risotto or the truffled ricotta ravioli with black truffle butter. “This new menu emphasises the use of local products full of flavour and treated with cutting-edge techniques, where one of the stars is the unmistakable winter truffle,” says Ismael Paul.
With that in mind, the truffle returns to surprise once again in the dessert section of the new menu: the not-so-classic torrija with chestnut, chocolate and truffle. The already iconic desserts will continue to add the final touch to any visit to Dani: the tipsy cake with Bailey’s drunk butter brioche and pineapple ice-cream; the tout chocolat with coffee and crunchy cocoa; the Andalusian Freshness with pistachio cream, orange blossom and peppermint green tea; and the crêpes suzette flambéed tableside, which are served with authentic culinary showmanship.
Finally, this new menu is also accompanied by another separate menu consisting of the most iconic recipes from Dani García’s career: The Best of Dani. This menu offers seven different dishes – four starters, two mains and one dessert – that include several unique choices, such as the brioche with miso butter and truffle honey; the foie yoghurt, Port wine and parmesan cheese; the Santoña truffled anchovies; the Tomate Nitro and green gazpacho; the crochet hake; the oxtail ravioli; and for a sweet finish, the Andalusian freshness with orange, pistachio cream, orange blossom and peppermint green tea.
- Calle de Sevilla, 3, 28014 Madrid
- Monday to Sunday from 1:00 to 4:00 pm and 7:00 to 11:00 pm
- Snacks: 1:00 to 11:00 pm
- Bar: 1:00 pm to 1:00 am
- Average cost: EUR 70
- The Best of Dani menu: EUR 105 per person
- 913 30 62 10