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Starting today, December 2, devotees of Dani Garcia‘s gastronomy will be able to enjoy his art of embers from Gran Hyatt Barcelona. His concept of elemental cuisine based on the constant reinvention of his steakhouse 2.0 will open every day in order to serve immersive experiences for all diners.
The fire comes to Leña Barcelona to put in value the product, technique and passion, and serve a journey to the origins and / or the essence of the cuisine that Dani versioned through the haute cuisine of the embers with nods to Catalan cuisine.
Inauguration
The chef from Malaga held an opening party attended by personalities from the world of gastronomy, music, fashion or art of the caliber of Goicoechea, Joan Roca or Tyga, whom he wanted to thank for their assistance in this event so significant for him.
‘As every opening has been intense and complex, but seeing so many friends supporting us in Barcelona not only gives you a lot of strength but also “makes me feel at home”. I want to give my sincere thanks to everyone who has accompanied us, especially my colleagues in the profession […] Joan @cellercanroca , thank you for traveling miles to be with us. There are gestures of yours that you may not remember, but for me they have always been very special. Get ready, because the Dani García Group has a surprise for you.’
‘Thanks also to @oriolcastroforns , @albert.adria.acosta @pacoperezmiramar @oscarmanresa @escriba1906 , and of course, to my amazing team (you know who you are, Sergio, Gerard, Derrick, Abril, Sara, Gonzalo, Manu’s, Jorge’s, Santi, Laura, María Arjona …). You are the ones who really face the complexity of each opening, a challenge much more difficult than it seems from the outside’.
As for the gastronomic proposal, the menu will include classics from Dani’s recipe book such as his iconic hamburger, dishes with international influences such as Italian, Mexican or Japanese, grilled dishes or references to Catalan gastronomy such as his cannelloni ‘el Mar y Montaña, his Butifarra de Perol croquettes or his leek confit, to finish with some of his desserts such as his emblematic Tarta di Rose with toasted butter ice cream.
