Restaurant of the week: BIBO Madrid, the trendy restaurant that does
Danny Garcia is one of the most mediatic chefs on the current scene: he has a television program in which he teaches us to cook with recipes for day to day , he was the face for a campaign for a well-known fast food brand and, causing quite a stir, he made the decision to close his gastronomic restaurant in Marbella this coming November shortly after receiving its third Michelin star in 2018.
But beyond this, Dani García has an extensive career as a chef and his vision of himself as an entrepreneur leads him to continue creating different business models that constitute the Dani Garcia Group.
Bibo Madrid It is one of the group's restaurants and one of the second brands of the chef who has a place with the same name in Marbella. An illuminated space 7000 light bulbs as if it were the Fair of Malaga, his birthplace and very striking for its large hot air balloon presiding over the bar area where you can have one of its aperitif cocktails and which will take us to fly over Andalusia with each bite.
BIBO Madrid oxtail brioche
His extensive menu speaks of a cuisine that look south being easy to compose a custom order letting us be guided by the attentive room staff to hit the quantities. These Andalusian airs they are shown in the product used in each elaboration and in the cooking technique.
In section fried foods that remind us so much of Andalusia , we choose the sea bass in marinade and fried whole, with a crispy finish and little fat giving prominence to the meat of the fish.
Another important space is reserved for the red tuna from Barbate elaborated in different ways: tataki, tartar and grilled sirloin, the first being the winner accompanied by a juice of roasted peppers and a black olive nitro powder. And if you are going to share there is no fault in the Charcoal grilled tuna T-Bone, fresh long lettuce leaves, olive oil and lemon.
Russian salad with quail eggs accompanied by Robuchon prawns from BIBO Madrid
If there is a mandatory dish at Bibo (don't share them!) it could be their oxtail brioches with honeyed meat and a aerated bread or the so-called 'cojonudo' of crumbled Ronda chorizo, chipotle sauce and quail egg that is true to its name.
In the classics section there are dishes such as the oxtail ravioli that Dani García created in 1998 and which was one of his most avant-garde icons: a traditional Ronda stew of boneless oxtail wrapped in a giant ravioli.
A hell of a BIBO Madrid
Another characteristic that (fortunately) is becoming more frequent in the capital is its non-stop cooking from noon . Something that gives it that plus and that makes it an option if you are in the area. Also, on weekends they have a very complete brunch menu with a hamburger that will make you forget the hangover at a stroke.
Now that we are living through a stage of very powerful gastronomic openings, Bibo Madrid establishes itself as one of the trendy places where you can also eat very, very well . And that's something we love.
The fashionable restaurant that yes