On the seventh floor of the Four Seasons Hotel Madrid, Chefs Dani García and Ismael Paul unveil a new winter menu at Dani Brasserie, blending seasonal flavors, creativity, and tradition. The updated offerings showcase local ingredients in comforting yet innovative dishes designed to celebrate the essence of the season.
The menu kicks off with snacks perfect for the brasserie’s lounge, including the artisan burrata with seasonal truffle focaccia and a bimi and kale salad with honey-mustard dressing. From the Dani Raw Bar, highlights include yellow sea bass and scallop ceviche with fresh corn, apples, and jalapeños, as well as o’toro usuzukuri with fried panko and tomato tartare.
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Mains feature hearty, seasonal favorites like risotto al pesto with burrata, king crab tagliatelle in sherry carbonara, and the beef tenderloin “stroganoff style” with potatoes and mushrooms.
The Josper oven elevates dishes such as Kagoshima Wagyu A5 beef, Iberian “secreto” with shio koji, and sukibiki seabass with lemon zest oil. For a comforting touch, winter stews like verdina beans with lobster bisque and Iberian pork cheek with creamy polenta make a notable appearance.
Desserts complete the experience with options like sweet pumpkin with pecan ice cream and spices, chocolate soufflé with vanilla ice cream, and pistachio Nutella brioche with caramelized pistachios.
For those looking for a curated culinary experience, “The Best of Dani” menu offers seven standout courses at €110 per person, featuring signature dishes like foie yoghurt with Port wine, oxtail ravioli, and pistachio Nutella.
Details:
- Address: Calle de Sevilla, 3, 28014 Madrid
- Hours: Restaurant – Daily, 1:00–3:00 PM and 7:00–11:00 PM; Bar – 1:00 PM–1:00 AM
- Cost: €70 average; “The Best of Dani” Menu – €110 per person
- Reservations: +34 913 30 62 10 | www.danibrasserie.com
Dani Brasserie’s winter menu promises a rich, immersive dining experience that combines comfort, innovation, and a celebration of seasonal gastronomy.
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