Dani Brasserie Reveals Its New Spring Menu for the Roof Terrace at Four Seasons Hotel Madrid

As spring finally arrives and with seasonal produce firmly in the spotlight, Dani Brasserie (the restaurant located on the seventh floor of Four Seasons Hotel Madrid) is fine tuning its gastronomy offer with some new additions. The menu has been enhanced with renewed freshness through a series of lighter starters, while the quintessential balance that defines the Dani García universe has been maintained both on the grill and in the overall feel.

Spring always places a spotlight on fresh vegetables: the grilled artichokes with free-range egg yolk and the tomato carpaccio with stracciatella and pesto open the door to a fresh and light journey alongside the Tomate Nitro; an iconic Dani García dish. The seafood influences take centre stage in the Raw Bar section, with such dishes as the langoustine carpaccio and the tuna belly tartare with ajoblanco, designed to let the products speak for themselves from the very first bite.

The menu then shifts towards more elaborate dishes, where pasta and rice provide a touch of comfort in contemporary style: agnolotti del plin, creamy rice with herbs and burrata cheese, and linguine with grilled red prawn; a dish that connects to the Mediterranean soul behind the brand.

The mains are defined by the fiery underbelly of the grill. Such fish dishes as the wild sea bass, the rock octopus and the bluefin tuna belly coexist alongside such classics as the sole meunière finished tableside. The Josper grill lends character to such meat dishes as the Iberian pork “presa,” the free-range chicken with lemon demi-glace and the Retinta beef sirloin.

The more casual dishes continue to be found in a selection of snacks designed for sharing and prolonging the experience: from the Rossini hamburger and the award-winning Dani’s Club Sandwich to such new additions as the emulsified mussels, the tuna belly gildas, the smoked oliver salad, the Cantabrian anchovy 00 and the marinated salmon, as well as other classics such as Dani’s bravas and the Iberian serranito: bites that allow guests to move between the table and the terrace with ease on the hottest days of the year.

The sweet finales have also been updated to include desserts that play with freshness, citrus flavours and texture: tocino de cielo with yuzu yoghurt, raspberry millefeuille, white chocolate tartlet with mint, creamy chocolate cake with coffee sorbet and crêpes suzette (finished tableside) sit alongside such brand classics as the tipsy cake.

The experience is perfectly complemented by updates to the Lunchtimes at Dani, which incorporate seasonal specialities into the Monday-to-Friday format, and the Spring & Bubbles offer, a cocktail menu bringing its experience to the roof terrace; a selection of fresh, aromatic and effervescent highballs designed to accompany an aperitif, an after-meal relaxation session or an evening with Madrid at one’s feet (available until June 21, 2026).

Dani Brasserie

3 Calle de Sevilla (7th floor at Four Seasons Hotel Madrid)

Restaurant: Monday to Sunday from 1:00 to 4:00 pm and from 7:00 to 11:00 pm

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

dani.madrid@fourseasons.com