Dani García, a highly acclaimed chef from Andalusia, is well-known for his exceptional culinary skills on a global scale. He has an unmatched talent of blending local, traditional ingredients with modern international techniques and flavors, resulting in exceptional dishes. García's restaurant, Smoked Room, situated in Madrid, earned two Michelin stars upon its debut, a remarkable achievement not seen since 1936. After receiving the prestigious three Michelin stars, he embarked on a journey to take his cuisine across the globe.

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Rewarded as one of the best chefs in the worlds

If you're a food enthusiast, you've probably heard of Dani García - a Michelin-starred chef hailing from Andalusia, Spain. García is renowned for his innovative and creative approach to cooking, blending traditional Spanish ingredients with modern techniques and global flavors. In this blog post, we'll take a closer look at the life and career of this exceptional chef.

García's Cooking Style

Born in 1975 in Marbella, a city located in the southern coast of Spain, García began his culinary career at the age of 17. Over the years, he has developed a unique cooking style, blending traditional products from his region with techniques and ingredients used in more international ways of cooking. His dishes are known for their exquisite taste and presentation, often showcasing the rich flavors of Andalusia.

Smoked Room - A Restaurant that Debuted with Two Michelin Stars

García's talent and hard work paid off when his restaurant Smoked Room, located in Madrid, debuted in the Michelin Guide with two stars. This recognition was a rare achievement that no other restaurant had received since 1936, making García's accomplishment even more remarkable.

Three Michelin Stars and Beyond

García continued to raise the bar, and his dedication and commitment to his craft led to an even more significant achievement. After being awarded three Michelin stars, he decided to take his cooking around the world. García's exceptional cuisine earned him the title of the Best Chef in the World by the prestigious gastronomic organization, The World's 50 Best, in 2019.

Closing of the *** ‘’Dani García’ restaurant’’

However, just three weeks after receiving the three Michelin stars, Dani García made an unprecedented announcement. He revealed that he would be closing his restaurant to pursue an even more ambitious goal - to transform Spanish cuisine into a more casual and accessible experience.

Taking Spanish Cuisine to the World

Throughout his career, García has played a pivotal role in shaping the culinary landscape of Spain. He has been instrumental in introducing Spanish cuisine to the world, earning accolades and recognition for his contributions. García's concept restaurants, such as Bibo and Lobito de Mar, offer unique dining experiences that blend traditional Spanish cuisine with modern techniques and flavors.

Transforming Spanish Cuisine - A More Casual and Accessible Experience

García's vision is to bring Spanish cuisine to a broader audience, making it more accessible to everyone. He believes that the traditional image of Spanish cuisine as formal and expensive needs to change. García is set to launch a new concept restaurant called Dani, which will offer a casual dining experience at affordable prices. García's goal is to inspire a new generation of chefs and food enthusiasts to take an interest in Spanish cuisine.

Dani García and Marbella

Dani García was born in Marbella, a city located on the southern coast of Spain, in the province of Malaga, Andalusia. Marbella is a well-known tourist destination that is famous for its beautiful beaches, luxury resorts, and vibrant nightlife.

García's upbringing in Marbella played a significant role in shaping his culinary style. The city's rich culinary heritage, with its unique blend of traditional Spanish cuisine and the influence of Mediterranean and Middle Eastern cultures, provided García with a rich and diverse palette of flavors to draw upon.

At the moment Dani García has multiple top notch restaurants in Marbella. All of them are concepts in themselves.


Leña, a steakhouse, offers a unique and irresistible culinary experience to its guests that combines Dani García's culinary technique with his deep sense of respect and honesty towards the produce. The menu reflects this balance, showcasing the versatility of the raw material on the grill with a personal touch and international influence that stems from García's global travels and culinary experiences. In essence, Leña's menu is all about highlighting the raw ingredients while incorporating Garcia's innovative and unique cooking style.


Alelí, a restaurant owned by Dani García, offers a traditional Italian osteria experience, serving some of Italy's most iconic dishes. The menu is notable for its wide range of flavors and ingredients, providing a diverse culinary experience for its patrons.

The restaurant's Italian courtyard setting features lush vines and lemon trees, creating an atmosphere that feels authentically Tuscan. Guests can enjoy the Mediterranean sun and breeze while taking in the vibrant colors and aromas around them. The ambiance is perfect for relaxation, conversation, and indulging in the sweet pleasures of la dolce vita.

The restaurant's spirit of dolce far niente (sweet idleness) is in the air, providing an ideal atmosphere for savoring a glass of Prosecco as an aperitif. Alelí is a place where tastes and sounds transport you to a bygone era of pure indulgence and enjoyment.

Lobito de Mar

Located on Marbella's Golden Mile promenade, the restaurant owned by Dani García is described as a "chiringuito without the beach." The menu showcases a wide range of fish, seafood, and savory rice dishes, with a particular emphasis on red tuna.

The restaurant prides itself on its Mediterranean roots and commitment to serving the best seafood produce from markets throughout Andalusia. It offers a unique dining experience that strikes a balance between informality and sophistication. Guests can indulge in traditional dishes like fried fish, seafood, and rice, as well as more elevated options, such as seafood-based charcuterie.

As the restaurant's philosophy is challenging to define, the best way to discover it is by visiting the restaurant in person. In essence, it's all about the diverse menu and serving up the best produce from Andalusia's markets in a relaxed yet refined atmosphere.


The Honest & Andalusian Tavern, owned by Dani García, offers a unique dining experience that celebrates Andalusian cuisine with a modern twist. The restaurant takes pride in its focus on locally sourced ingredients, giving prominence to the products and the people who produce them.

The tavern serves a variety of dishes that reflect the diversity and richness of Andalusian cooking, offering a mix of sea and mountain cuisine. The menu includes well-known Spanish wines, such as Marqués de Murrietas del Castillo Ygay 1925 or CVNE Imperial gran reserve 1928, as well as more recent ones like Alión 1991.

Tragabuches, the first restaurant created by Dani García in 1998, was aimed at creating the first restaurant KM.0 where the products take center stage. The Honest & Andalusian Tavern carries on this philosophy, returning to Andalusian cooking and showcasing the importance of locally sourced ingredients.

The restaurant offers a family-friendly environment, with a dedicated playroom for children. This spacious and open space is filled with tables and games, allowing younger members of the family to have fun while parents enjoy a relaxed and enjoyable dining experience.

The Honest & Andalusian Tavern is a restaurant that takes pride in showcasing the best of Andalusian cuisine, with a modern twist. With a focus on locally sourced ingredients, family-friendly environment, and an extensive wine list, the tavern is the perfect place to enjoy a delicious meal with family and friends.


Kemuri is a Japanese tavern that offers a unique dining experience for adventurous food lovers. The restaurant invites guests to indulge in Japanese tradition at a leisurely pace, blending traditional Japanese cooking with the finest Mediterranean flavors.

At Kemuri, guests can experience omakase, a Japanese tradition that involves trusting the chef to prepare a meal based on what they think the guest will enjoy. The restaurant uses only the highest quality seasonal produce, ensuring that each dish is a delightful surprise for the guests.

The restaurant also highlights umami, the fifth flavor, which is a revelation for many people and a delight for those who regularly enjoy Japanese cuisine. Kemuri's menu features various ingredients that allow guests to explore and savor the umami flavor. The restaurant believes that umami is not just a taste but also a feeling, inviting guests to try it out and discover it for themselves.

In essence, Kemuri is a unique dining experience that combines traditional Japanese cuisine with Mediterranean flavors, offering guests a chance to savor and discover new flavors and experiences.


BIBO Marbella is a restaurant that offers a fusion of flavors from all over the world, taking diners on an incredible culinary journey without leaving Marbella. The restaurant is situated in the heart of Marbella, offering a cosmopolitan and elegant ambiance that reflects the Andalusian spirit.

The liveliest and most BiBo place in Marbella is located at La Plaza, in the heart of Puento Romano Resort. BIBO is the perfect venue for those looking to explore a blend of Andalusian and global flavors and aromas. The restaurant welcomes guests to discover a new form of cooking without borders.

BIBO's menu reflects Dani García's culinary journey around the world, as an Andalusian chef who is always seeking new and exciting dishes that can make him dream. The restaurant provides an ideal atmosphere for guests to indulge in a unique culinary experience that is not bound by borders.

In essence, BIBO Marbella is a restaurant that offers a culinary journey that takes diners on a voyage around the world, combining Andalusian flavors with global cuisines. The restaurant is an excellent choice for those looking to discover a new form of cooking that transcends borders.

Bart Eichhorn
Author: Bart Eichhorn

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