Dani Brasserie: These are the Winter Flavours Featured on its New Menu at Four Seasons Hotel Madrid

The seventh floor of Four Seasons Hotel Madrid offers a warm and cosy atmosphere at this time of year with a new menu on which creativity and tradition combine in dishes that celebrate the best of winter gastronomy from Chef Dani García and his team. “With our new menu, we have captured the essence of this season to offer a fresh, traditional and modern selection. We have taken inspiration from local and seasonal produce, partnering with the best producers to guarantee quality and ensure that everything is as fresh as it can be. We have also included some lighter, healthier options without sacrificing a gram of flavour,” says Ismael Paul, Executive Chef at Dani Brasserie.

The menu begins with a selection of the perfect snacks for enjoying in the brasserie’s lounge without needing to make a reservation. The new items in this section include the artisan burrata and seasonal truffle focaccia, an ideal starter alongside the bimi and kale salad with honey and mustard dressing. Both options are perfect for stimulating the appetite before moving on to the rest of the menu and the bites from the Dani Raw Bar; the menu section dedicated to enhancing the flavour of the raw ingredient with such cuts and dishes as the yellow sea bass and scallop ceviche with fresh corn, apples and jalapeños or the delicious o’toro usuzukuri with fried panko and tomato tartare.

In turn, the mains capture the comforting essence that is so characteristic of this season. They include the risotto al pesto and burrata and the king crab tagliatelle with sherry carbonara, as well as such reinvented classics from the brasserie as the beef tenderloin “stroganoff style” accompanied on this occasion with potato and seasonal mushrooms. “We have also decided to pay tribute to a number of classics that define our history, blending tradition with innovation,” says Ismael Paul. This dish joins the meat selection at Dani Brasserie that is accompanied by the Josper section, which includes the Kagoshima Wagyu A5 beef tenderloin, the Iberian “secreto” with shio koji and the aged “txuleta” with a demi-glace. Also cooked in the Josper oven are such seafood delights as the sukibiki seabass with lemon zest oil or the lobster with Hollandaise sauce, which complete the list of new items on the fish menu to accompany such creations as the grilled cod and the tuna “morrillo” with green beans and basil oil.

Maintaining the winter comfort theme, the new seasonal stews also occupy an important place on the menu. These include the verdina beans with bisque style lobster and the Iberian pork cheek with creamy polenta and grilled corn.

As for the desserts, the pistachio Nutella with caramelised pistachios from Granada in a brioche, the sweet pumpkin with pecan ice-cream and spices and the chocolate soufflé with vanilla ice-cream offer the perfect ending to conclude this experience alongside any of the ice-creams on the menu (vanilla, chocolate, pistachio or coffee) or its fruit sorbets.

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 courses – four starters, two mains and one dessert – with which to enjoy the star dishes on the menu and the iconic bites from this chef in a single menu, such as the brioche with melanosporum truffle butter; the foie yoghurt, Port wine and parmesan cheese; the yellow sea bass and scallops ceviche; the Tomate Nitro and green gazpacho; the grilled cod; the oxtail ravioli; and, for a sweet finish, the pistachio Nutella.

Dani

Calle de Sevilla, 3, 28014 Madrid

Restaurant: from Monday to Sunday from 1:00 to 3:00 pm and 7:00 to 11:00 pm

Bar: from 1:00 pm to 1:00 am

Average cost: EUR 70

Menu “The best of Dani”: EUR 110 per person

Reservations: 913 30 62 10 or  www.danibrasserie.com