The kitchen where the magic happens
When Danny Garcia leaves his kitchen, requests for selfies or autographs pile up. He, a chef with two Michelin stars at the Marbella restaurant that bears his name, is the star . Probably his appearances in master chef They got the final push to achieve the personal goal that he always had as a chef: “Being close to the street; try to reach more people . But it has also been Bibo, his commitment to the democratization of haute cuisine, which has put him on the ground, between selfies and autographs.
“I enjoy cooking above all else”, he says between photo and photo, sitting in the living room Bibo Madrid . “I was born in haute cuisine, it is almost natural and innate for me. [But doing something like Bibo] It's not just an economic issue, it's personal: it's trying to reach more people. I do it because I feel like cooking everything for everyone, it's much more fun than creating a menu a year. I want to be close to the street, and it doesn't matter if you have three stars or not ”, he continues.
Dani García in his new Madrid feud
And he is right. It is the second day since the opening of Bibo Madrid And it's packed past the usual lunch time on a Thursday. The reservations for the weekends of the first month are already full, they just told him, and they haven't even been open for 24 hours. His fame precedes him and Madrid wanted to taste it . He also wanted to land in Madrid.
"Madrid is in a powerful moment," he says. “It has great restaurants, social, very New York style. It is a city where you go to restaurants, where people like to go out. Coming here was a logical step for me and it will mark the future for us to go abroad ”.
Dani García brings his Andalusian and cosmopolitan brasserie to Madrid
go out, go out . Dani García has his feet on the ground, especially in his land of Malaga, but he cannot stop traveling. That big white globe around which is the bar of Bibo Madrid is synonymous with the traveling spirit of the chef and his cuisine . Bibo's letter, in fact, calls her Travel Guide and in it he has captured everything he has learned around the world.
"Bibo is a very open concept, very cosmopolitan, which tries to open up to all kinds of audiences, from children to adults," he says. “It is a menu for Spaniards, for Russians, Germans, that is how it was born in Marbella, of course, because of the public there. It is a very broad menu that attracts a lot ”.
His menu, his travel guide
DEAR TUNA...
In Madrid he has introduced changes with respect to Bibo Marbella. “It is very similar, but in Marbella we have pizzas, for example, because we already had a wood-fired oven, and because we are in a hotel [in the Puente Romano hotel, where Dani García is also]. But also in Madrid there are incredible pizza places and I was not going to compete ", He says.
In exchange for the pizzas, in Madrid he has written a “Ode to Barbate bluefin tuna” with eight different dishes. That great sea creature that is the other protagonist of the decoration of the place. Dani García has brought pieces that don't come to Madrid as much , like the shark, he tells, of which he usually has about 1,500 or 2,000 pieces.
Dear tuna...
With this Ode he brings a little more of his land to the capital. “It represents a bit of the Andalusia that is not known, or that is forgotten: not everything is ham, there is much more ", He says.
An idea that is also embodied in the decoration that he created for it Lazaro Rosa-Violan . Upon entering, the luminosity surprises. "It's a change, a new trend opposite to all these very New York dark places that there are now," explains the chef.
Although the furniture is still very New York –Dani García learned a lot during his time in the 'capital of the world' with Manzanilla–, “what surrounds the premises is something unique”. "We wanted to represent modern Andalusia, very open, very wide and close" he follows. And they wanted that to be transmitted as soon as they entered the premises. How? “Lázaro showed me a Dolce & Gabbana fashion show in which they had made a structure with lights and he told me: ‘I am going to make you the cover of the fair’. That is our Andalusia” . Cheerful and open to the world. Full of light.
Interior of the Bibo Madrid room
WHY GO?
For the oxtail brioche . A dish that he invented in New York, and was brought first to Marbella and then to Madrid. The one who opens the letter. A small big star to devour at any time. And because Bibo goes and comes back, as many times as there are dishes on the menu, which is very long, because Dani García wants us to come back and not do it again.
In the bowels of your kitchen
ADDITIONAL FEATURES
Brunch, Saturdays and Sundays from 12 in the morning . It will seem to you that you are drinking it in the city where it is revered and respected, New York, but in a more fun, tasty and luminous way, with Andalusia in the air.
Like in dark New York
IN DATA
Address: Paseo de la Castellana, 52
Telephone: 91 805 25 56
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And don't miss their brunch, the icing on the cake