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Dani Brasserie at Four Seasons Hotel Madrid: New Season, New Menu

The chefs Dani García and Ismael Paul reveal new savoury dishes and desserts for the summer, such as the sole meunière and the smokey chocolates
This new menu is perfectly complemented by the launch of some new carnival-themed cocktails to be enjoyed on the most iconic terrace in the capital

June 4, 2024,

Madrid, Spain

Spring has sprung on the seventh floor of Four Seasons Hotel Madrid with a summer menu full of inspiration. From its privileged location at the heart of luxury and gastronomy, and with a terrace that promises the best views in Madrid, the Dani García brasserie is unveiling a refreshed menu that places a focus on seasonal produce alongside new mixology creations to suit the occasion.

The spring menu at Dani Brasserie therefore begins with a selection of fresh starters that can be enjoyed either in the restaurant dining room or at the Snack Bar in the lounge area, which is accessible without a reservation and at any time of the day. The new menu items include such dishes as the Beef Tartare with a béarnaise sauce and potato nest; or the Asparagus Duo with a citrus vinaigrette and roasted almonds. All of them join such great menu classics as the Tomate Nitro, an unquestionably iconic dish that earned Dani García his third Michelin star in 2018.

The menu continues with fish dishes focused on product seasonality, such as the iconic Grilled “Carabinero” with concentrated tomato beurre blanc; the Sole Meunière; or the Grilled Red Mullet with “Roteña” sauce and mussels. In turn, for those diners seeking a wonderful meat dish, such benchmarks as the Rossini Hamburger are joined by a number of new recipes, including the Free-range Chicken Two Ways with foie gras and a truffle filling.

The Raw Bar section of the menu features some simple dishes that focus on the unique characteristics of their premium ingredients. They include the Dani Pickled Prawns and the dishes made from Barbate tuna, such as the Dani Red Tuna Descargamento with yellow bell peppers, lime and black olive; the Dani Katsu with homemade Tonkatsu sauce (one of the most anticipated new additions); the Sliced O’Toro; and the Tuna Belly with grilled avocado. Naturally, other treasures from the sea can also be found on the menu, such as the Crayfish and Prawn Tartare; or the Sliced Scallops with green apple and citrus seasoning. “With these menu changes, we have sought to highlight the products themselves by preparing them almost without touching them and with a great respect for their quality,” explains Ismael Paul, Head Chef at Dani Brasserie.

No visit to Dani Brasserie would be complete without exploring the exquisite desserts section. Besides tempting ice creams and sorbets can be found two new delights that promise to add the perfect final touch to any experience in the skies of Madrid: the Carrot Cake and the Smokey Chocolates presented in the form of chocolate and whisky ice-cream with coffee butter.

To accompany these culinary innovations, Dani Brasserie will also be offering a new mixology menu this spring as the perfect way to enhance the incredible views from the terrace. Designed by head bartender Giuseppe Tattone and Manuel Alonso Domínguez, the liquid menu at Dani presents an ode to the joy and entertainment of carnivals around the world, from the colourful samba-fuelled parades of Rio de Janeiro to the enigmatic traditions of Venice.

Dani Brasserie