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Our elegant and dynamic brasserie combines the best of Dani García’s Michelin-starred dishes with more casual Spanish and international cuisine.


Monday – Friday 7:00 am – 11:00 am Saturday – Sunday 7:30 am – 11:30 am
1:00 PM – 4:00 PM
7:00 pm – 11:00 pm
1:00 pm – 11:00 pm
1:00 pm – 1:00 am

Signature Dishes

  • Aerial view of tomato in sauce with ring of chopped fish
    Nitro tomato and green gazpacho

    Dried Tomato, Green Bell Pepper, Baby Shrimp Tartare

  • Burger

    Matured Simmental Loin, Foie Gras, Parmesan

  • Round duo of caviar, each plated as a half-circle on round white plate
    Caviar Duo

    Sea Bass Tartare, Baeri & Osetra Caviar

  • Hake with Shrimp, Reduced Poultry Jus and Edamame on round white plate

    Edamame, Shrimp, Reduced Poultry Jus

  • Hand holding knife, slicing a Foie Gras shape of a large cherry on raised white plate
    Foie - Cherry - Port

    Foie Gras Spread, Cherry Gravy, Port Parmesan Cheese

  • Lobster Tail with Baby Spinach and Sauteed Red Sorrel on beige ceramic dish
    Kombujime Lobster in Green Pepper Sauce

    Pak Choi, Baby Spinach, Sautéed Red Sorrel

Jewel of the Cádiz Coast

Bluefin tuna is one of the key specialties on Dani Brasserie’s menu. Known as “ronqueo,” the almadraba bluefin tuna quartering process is an age-old ritual that takes place each spring when this species migrates from the North Atlantic into the Mediterranean.
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Signature Drinks

  • Woman in green top and tan pants holding a Chotis cocktail in wine glass that is red

    Brandy Fernando de Catilla, Moscatel Pasas César Florido, Barquillo Bisquit Cream, Coffee, Coconut, Raspberry, Tonka Bean

  • Woman's hand holding a wine glass with a cranberry-colored cocktail

    Grey Goose La Poire, Aperol, Cranberry, Cucumber, Passion Fruit, Yellow Chartreuse, Cava Coquet Reserva

  • Pale-coloured Flamenco cocktail in wine glass on coaster

    Sipsmith Gin, Manzanilla Pasada La Pastora, Coconut Water, Lime & Ginger Cordial, Curry

The atmosphere at Dani is lively, easygoing and welcoming – much like Madrileños themselves.



  • The Best of Dani Menu

    Take a journey through the most emblematic dishes of celebrity chef Dani García’s career. The Best of Dani Menu proposes seven unique dishes that encompass authenticity, creativity and innovation. EUR 105

The Team

Chef Dani García in white chef’s coat with Four Seasons logo


Michelin-distinguished chef Dani García is making waves in Spain with the success of his highly successful ventures, including Leña, Lobito de Mar and Bibo. Loved by locals and an exciting discovery for visitors, his cuisine focuses on superb products, authentic flavours and a fun spirit. At Four Seasons Hotel Madrid, his namesake restaurant Dani provides a unique experience in an unrivalled rooftop location.


Head Chef
Madrid native Ismael Paúl Sánchez-Migallón is one of the chefs with the greatest projection on the current gastronomic scene. Throughout his career, he has evolved from the hand of emblematic chefs of Spanish haute cuisine such as Paco Roncero or Martín Berasategui, and ultimately gained the title of Head Chef at the Etxeco Madrid restaurant. Now he joins Dani García’s team in his Dani Brasserie project for Four Seasons Hotel Madrid, which promises to become one of the benchmarks of the city’s gastronomy.
Pierre Bauduin in blue suit, smiling with arms clasped while leaning against Dani restaurant?s host station

Pierre Bauduin

General Manager
Pierre Bauduin, General Manager of Dani Brasserie, was born near Paris and comes from a family of hoteliers, inspiring him to start hotel management school in France at an early age. Pierre has been part of some of the best haute cuisine restaurants in cities such as Paris and Dubai, as well as worked at the iconic restaurant Le Louis XV by renowned chef Alain Ducasse in Monte Carlo. Pierre is passionate about the world of wine and cocktails, and he has a tireless desire to create unique and exclusive experiences at Dani Brasserie that continues positioning the restaurant as a reference in the city of Madrid.
Sommelier Claudia Gozalbes in brown blazer, sitting and smiling while holding a glass of white wine

Claudia Gozalbes

After a long professional and training career at the prestigious The Court of Master Sommeliers school, Claudia is in charge of offering the best recommendations for pairing our dishes to create unique and complete culinary experiences at Dani Brasserie. We are honoured to work with Claudia, considered one of the best sommeliers, according to Ruinart Sommelier Challenge, a competition that brings together the best in the largest gastronomic fair in Spain. Claudia’s big smile and passion for the world of wine will engage all of your senses.

“Prudence, patience and perseverance are the keys to success.”

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