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Dani Brasserie Celebrates Springtime with its New Spring Spritz Terrace at Four Seasons Hotel Madrid

A new experience has arrived on the seventh floor of Four Seasons Hotel Madrid
This springtime, visitors will be able to enjoy evenings in the sun with a signature spritz and a selection of snacks to share, such as oysters with Osetra caviar, scarlet shrimp croquettes and the iconic Robuchon-style prawns
DJ sessions on Fridays and Saturdays will also add a soundtrack to the most exclusive daytime night out in the capital

April 4, 2025,

Madrid, Spain

The spring equinox marks a precise moment on the celestial calendar: when the day and the night are of exactly equal length. Once we pass that moment of perfect balance, the light starts to impose its presence and the city takes on a whole new rhythm. The temperature rises, the evenings get longer and everything invites people out of their homes to share a good time together. In synch with that new cycle, Dani Brasserie is presenting its Spring Spritz Terrace, an initiative designed to help people enjoy the brightest season from one of the most special rooftops in Madrid: the seventh floor of Four Seasons Hotel Madrid.

Every day between 4:00 and 7:00 pm, the terrace will become a meeting place for those who know that the best plans don’t always need a special occasion. What gets Alonso Domínguez, Head Bartender at Dani Brasserie, most excited about all this “is surprising people with our tailored signature cocktails” and, this time around, he does so with a menu designed specifically for this new season. Inspired by symbolism from the spring equinox, he has developed a spritz menu that interprets the season in a refreshing new way with balance and personality.

At the top of the list and inspired by the mythological encounter that kicks off the spring is Perséfone, an intense and elegant floral mix with St-Germain, Chambord, red fruits, spices and cava. This is followed by Equinoccio, which balances the sweetness of lychee, mandarin and strawberry with the acidity of grapefruit over a base of Amaro Santori and cava. Fresh and dry, Luz combines fino sherry, Aperol, Atamán, apple and cava. Finally, Primer Verdor (the most herbaceous and aromatic of them all) mixes Italicus, Lillet, lime, vanilla, ginger and cava to evoke the greenness of this season. Alongside these seasonal creations, the menu includes reinterpretations of the essential classics: Hugo, Aperol, Campari, Cynar and Sbagliato.

The spritz experience at Dani Brasserie is enhanced by a careful selection of snacks to share. These include the oysters (with the option to add Osetra caviar), the bluefin tuna tartare with stracciatella and roast tomato broth; the table-finished guacamole with avocados from Malaga, semi-dry tomato, edamame, sunflower seeds and crispy tempura; and the bimi and kale salad in a honey, mustard and black sesame seed dressing. This section is topped off by a few essentials, such as acorn-fed Ibérico ham with sourdough glass bread and grated tomato; the Ibérico ham or scarlet shrimp croquettes; and the Robuchon-style prawns wrapped in brick pasta and served with pesto.

For those seeking a more filling dish, the menu offers such options as the Iberian sobrasada with stracciatella, caramelised onion and spicy honey; the Dani’s Club Sandwich with free-range chicken, Norwegian salmon and Baeri caviar; the mini Rossini hamburger with matured Simmental loin, foie gras and parmesan cheese; or the roasted seabass with artichokes and an Ibérico meat jus.

The Spring Spritz Terrace at Dani Brasserie is a celebration of springtime, of the exact balance between flavour, light and moment. It is a way to live the evenings from a different perspective, from the skies of Madrid, with glass in hand (more specifically, a signature spring spritz) and live music on Fridays and Saturdays to further enhance the experience.

Dani