Tragabuches, the most Andalusian flavors by Dani García, land in Madrid’s golden mile

Talking about Tragabuches means traveling back in time and going back to a very young Dani García who, at just twenty-two years old, in the summer of 1998, began working at the restaurant in Ronda named Tragabuches. A place that featured a menu starring local produce and always with Andalusia as its protagonist. Those memories of his beginnings encouraged Dani to open a new branch under the same name twenty-five years later in Marbella, his hometown, and now another one in Madrid.

Tragabuches represents Dani García’s origins. It marks the starting point of a successful career that now boasts six restaurants in the capital: BiBo, El Coleccionista, Lobito de Mar Madrid, and La Finca, Dani Brasserie at the Hotel Four Seasons Madrid, Leña, and Smoked Room.

Tragabuches kicks off its journey in one of Madrid’s most exclusive areas with its famous Andalusian breakfasts and a striking bar with its own menu, where we can savor its most emblematic appetizers throughout the day.

Upon arrival, Tragabuches welcomes us with a beautiful space divided into three floors, with three well-defined areas: the bar, the dining room, and four private dining rooms. A cozy venue with a capacity for one hundred and eighty people, featuring a kitchen that operates continuously so that we can enjoy it at any time of the day.

Tragabuches’ Andalusian breakfasts are one of its main attractions, as is its bar, which has its own menu, and its main dining room, where we can taste those tasty Andalusian stews and some of Dani’s most emblematic dishes.

This time, we visited Tragabuches to experience its fun and informal bar proposal. There, we found a variety of cured meats, canned goods, tortillas in different versions, and other delicious bites that we’ll discuss now. We started our visit by savoring an impressive 100% Iberian acorn-fed Cinco Jotas ham. One of the house’s jewels, where they combine three parts: maza, contra maza, and punta, to create a more balanced tasting experience of Iberian ham, which we accompanied with some Andalusian regañas. A fantastic start that led us to some delicious gildas with anchovies and pickled anchovies that were truly spectacular. We continued with the exquisite slice of Spanish omelette without onions as Dani García likes it. Creamy and perfectly cooked, it immediately won us over. One of the best potato omelets we’ve ever tasted to date.

The foie gras and goat cheese mille-feuille from Ronda with caramelized green apple that we tried next is one of Dani García’s star dishes. A balanced composition of flavors and textures that is a true culinary masterpiece. Highly recommended.

We also tried a lovely Andalusian tomato salad that adds a fresh and healthy touch to the evening. Tomatoes that taste like real tomatoes and which gave way to some exquisite fried eggs with garlic prawns and ‘manteca colorá’ (colored lard) that we couldn’t help but thoroughly enjoy. Undoubtedly, the best sign.

Tragabuches, the return to the origins of the unstoppable Dani García, immerses us in the most authentic flavors of his land. A seductive piece of Andalusia in the heart of the Salamanca district that captivates us with sensational cuisine always starring the best raw materials from his beloved South… From breakfast… To dinner!