Here is the list of fixtures on the agenda of the popular chef. A route from north to south, with stops in the Basque Country and Andalusia
We live in the post-gastronomy era. And for sample, a button: Danny Garciaone of the leading chefs in our country, holds two Michelin stars for the restaurant Smoked Room and, at the same time, it has lit up, together with the ‘youtubers’ Ruby, Willyrex or Vegetaimpossible creations such as a pizza without borders or a hamburger with purple sauce that can be tried through the ‘delivery’ service The Great Mediterranean Family.
However, in this world of contrasts and permanent change, Dani García has fixed references to which he always resorts, such as your favorite restaurants. They are those places to which the chef from Malaga does not hesitate to return again and again. Here is the list of fixtures on his agenda. A route from north to south, with stops in the Basque Country and Andalusia.
Ta-Kumi (Marbella and Malaga)
This Japanese restaurant commanded by the Japanese Toshio Tsutsui and the spanish Alvaro Arbeloa It has two locations, in Marbella and Malaga, and has Dani García in love. “Ta-Kumi has a special spark. For me, who is a great lover of Japanese cuisine, it is one of the few places in Spain where I feel as if I were back in Tokyo or Kyoto”, explains Dani. In his menu we find sushi, of course, but also a much celebrated ‘tempura’, as well as teppan yaki of tuna and vegetables with ‘teriyaki’ sauce or dishes based on cuts of ‘wagyu’.
Etxebarri (Axpe, Biscay)
“I am lucky enough to have known Etxebarri for 20 years and the privilege of having witnessed the entire evolution of Etxebarri’s work. Bittor Arginzoniz& rdquor ;, comments Dani. The Andalusian chef assures that he continues to be surprised by “the magic and subtlety with which Bittor works & rdquor ;. What fascinates him most about this temple of cooking with fire are “the beastly nuances that they manage to give to dishes like ribeye or any vegetable & rdquor; or virguerías such as “a Roman-style ‘kokotxa’ can acquire a grilled flavor”.
The Marines Jose (Fuengirola, Malaga)
“It is one of my favorite places in the world & rdquor ;, says Dani. “It doesn’t matter how many times you go to this restaurant: in it you will always eat the best coquinas of your life & rdquor ;. Of the work that is done here, he praises “his constancy without failures”, whether it be dishes of “grilled fish, in which they reach perfection” or fried foods. “It is very worthwhile”, he sums up.
Bar FM (Grenada)
Another one of those places that lovers of good food have marked red on their agenda. And Dani García is not an exception. “I discovered it more than 20 years ago and learned with them how to prepare the dried octopus”, comments the chef, who paid tribute to this recipe for a time with a similar one on the menu at his Lobito de Mar restaurant. Dani adds that in this legendary bar he also learned the secrets of shrimp from Motril. “As a result of trying it on the FM, I started working with it raw in my restaurant gabbler in the year 2000 & rdquor ;, he confesses. Another of his fetish dishes every time he goes is “the cigala that they put whole on the grill: simply wonderful & rdquor ;.
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Martin Berasategui (Lasarte-Oria, Guipuzcoa)
Dani García does not forget his stage, recently finished his cooking studies, in the restaurant of Martin Berasategui. “He is one of my favorites because I took my first steps there and I have a lot of love for him & rdquor ;, comments the Andalusian chef, who has often admitted that he fell in love with haute cuisine alongside the chef from San Sebastian: from legend to legend.