The chef dani garcia will open next September 24 in marbella the restaurant gabblerin which he recovers the essence of the establishment where he was when he was only 22 years old in Roundand which is an “ode to Andalusia”.

Dani García consolidates its presence in his hometown with this new opening, which will feature a seamless kitchen patternand will offer both breakfasts and lunches and dinners, as reported this Thursday in a statement.

The restaurant has been conceived as “a refuge for enjoy the flavors with family“, for which it will have a children’s area conceived as a toy library.

The first swallow worked to become the first restaurant in zero kilometer in which Andalusia acquired all the protagonism, both of its products and its culture and way of cooking.

Suckling goat from Malaga, one of the dishes on the menu.

Suckling goat from Malaga, one of the dishes on the menu.


Today, 24 years later, “that same philosophy” has inspired Dani Garcíasince the raw material will be identified with the Andalusian territory, it will come from special crops and producers, from proximity and with history, and it will be one of the keys that will shape the restaurant’s menu.

In it, there will be no lack spoon dishes and recipes of a lifetimebut “brought to the present moment”, adds the note.

Lobster, another of the restaurant’s dishes.

Lobster, another of the restaurant's dishes.

Lobster, another of the restaurant’s dishes.


The space will have two different areas: a bar and a lounge with a menu dedicated to the Andalusian cured meatand another of native cheeseswhile the abundant and varied starters on the menu include a combination of new dishes and others that are recoveredreimagined, from the original Tragabuches.

The vegetables occupy an important place in this restaurant, with its own section, as well as the boutique of fish Y meats from Andalusia on the grill.

White zurrapa omelette with caviar.

White zurrapa omelette with caviar.

White zurrapa omelette with caviar.


As for the breakfaststhe menu includes from Malaga campero toasts, sandwiches or different types of eggs and special alternatives.

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