Dani Brasserie at Four Seasons Hotel Madrid Launches New Menu to Welcome Summer

With summer just around the corner, Dani Brasserie is ready to welcome the new season from the seventh-floor roof terrace at Four Seasons Hotel Madrid. With unbeatable views of the Madrid skyline, the restaurant owned by Dani García presents a renewed menu that focuses on seasonal produce, combines technique and simplicity, and maintains its philosophy fully intact: to make each visit an experience to remember.

The new dishes on the menu begin with the Raw Bar section, featuring some simple dishes that focus on premium products and the unique characteristics of their ingredients. They include the best from Barbate in full tuna season: the o’toro usuzukuri with grated tomato, olive oil and crispy bread. Also included are the salmon “tiradito” with yuzu kosho tiger’s milk and apple; the white prawns with citrus vinaigrette and warm sesame oil; and the yellow sea bass and scallop ceviche with fresh corn, apples and jalapeños.

As for the main courses, the Pasta and Rice section includes a redesigned version of a classic inspired by the eastern Mediterranean: the Meze Maniche and caviar with creamy butter and Ossetra caviar; as well as the star dish of the season, the High Seas Paccheri with local lobster, scarlet prawn, clams, mussels and tiger prawns. In turn, for those diners seeking a wonderful meat dish, such benchmarks as the Rossini burger are joined by a number of new recipes, including the roasted pigeon with stewed wheat with mushrooms and paté; and the free-range chicken thigh in the Josper section marinated in a mix of herbs and orange. Similarly, the Fish and Shellfish section offers a seasonal selection that includes the tuna fillet with celeriac, concassé and edamame; the grilled scarlet prawn with sherry hollandaise; and the grilled lobster.

Naturally, no visit to Dani Brasserie can end without first surrendering to its renewed dessert menu. Five desserts close out the experience with balance, flavour and creativity. The new dishes include the mango jelly and Payoyo cheese accompanied by Pedro Ximénez ice cream; and the maraschino crêpes prepared tableside and served with frozen yoghurt. The selection is completed by the chocolate soufflé with vanilla ice-cream; the pistachio Nutella with caramelised pistachio from Granada and brioche; and the iconic Dani Tipsy Cake with butter brioche, Bailey’s and pineapple sorbet.

Finally, this new summer menu will also be accompanied by another separate menu consisting of some of the most emblematic recipes from Dani García’s career: The Best of Dani. This is a journey through seven iconic dishes (four starters, two mains and a dessert) that have defined various eras in the chef’s career. They include the foie yoghurt, port wine and parmesan cheese (2002); the classic brioche with melanosporum truffle butter; the tuna descargamento (2015) with yellow peppers, lime and black olive; and the iconic Tomate Nitro and green gazpacho (2007) with baby shrimp tartare. The mains include the roasted sea bass with artichoke and Ibérico meat jus; and the roasted pigeon with stewed wheat with mushrooms and paté. The finale comes with the new mango jelly and Payoyo cheese with Pedro Ximénez ice cream, a dessert that pays tribute to the chef’s roots.

Dani

Calle de Sevilla, 3, 28014 Madrid

Opening Hours

• Monday to Sunday from 7:00 to 11:00 am and Saturdays, Sundays and holidays: from 7:30 to 11:30 am
• Midday meals: every day from 1:00 to 4:00 pm
• Snacks: every day from 1:00 to 11:30 pm
• Drinks: every day from 1:00 pm to 1:00 am
• Evening meals: every day from 7:00 to 11:00 pm

Price

• Average cost: EUR 70
• The Best of Dani Menu: EUR 120 per person

Reservations: 913 30 62 10  www.danibrasserie.com