The Four Seasons Hotel Madrid pays homage to autumn with the new Brasserie menu

Dani García kicks off the month of October with new creations on the seventh floor of the Four Seasons hotel Madrid, among which the strudel of porchetta and Cumberland sauce, squid with creamy gnocchi or grilled turbot with celeriac millefeuille and sparkling potato juice in green sauce.

The autumn sunsets once again star in the capital’s sky from the seventh floor of the Four Seasons hotel Madrid, which has just celebrated its second anniversary in the nerve center of the luxury and gastronomy. To pay homage to the change of season, the Dani García brasserie incorporates new elaborations paying specific attention to the temporality of the product.

With For this purpose, the menu at Dani Brasserie presents new starters, such as the tatin with shallots, Tahitian vanilla and honey from acacia; the porchetta strudel with hazelnuts and Cumberland sauce: grilled artichokes with almond porridge and Iberian bacon; and, for spoon lovers when the cold weather arrives, puff pastry onion soup, in homage to Paul Bocuse, with caramelised onion and buttermilk. Also new is the grilled baby squid in its ink with creamy gnocchi, which is added to the rest of the starters, among which the vague spider crab omelette, the steak tartare prepared at the table from old cow tenderloin or the famous Nitro Tomato ®, an undoubted icon with which Dani García obtained three Michelin stars in 2018

Among the seasonal fish, the menu at Dani Brasserie includes grilled turbot with celeriac millefeuille and sparkling potato juice in green sauce , which joins other preparations such as the spectacular Wellington sole or the exclusive section dedicated to Barbate tuna, where this authentic jewel of the sea is present in recipes such as grilled avocado and red tuna belly, the unloading of tuna with peppers yellow and the slices of o’toro For their part, the most carnivorous can continue to enjoy the emblematic Rossini hamburger, the sirloin or beef Stroganoff, grilled pigeon or Wagyu Kagoshima loin, among others. Dani García’s proposal is completed with other dishes such as boletus rice, pine nut praline and mushroom tile or lobster-stuffed ravioli with Thermidor sauce.

In addition, in this new season, Dani Brasserie maintains its specific menu of Snack bar, with preparations offered non-stop, such as natural oysters, Iberian ham croquettes, foie gras terrine with toasted brioche and peach chutney, guacamole or smoked salmon prepared at the table, Robuchon-style prawns with pesto mayonnaise or the latest novelty: Dani’s Club Sandwich, made with confined chicken, Norwegian salmon, Baeri caviar and hollandaise sauce.

The sweet side of Dani Brasserie is the perfect finishing touch for close the experience in style. Among his proposals are Dani’s Cheesecake with currant sorbet; chocolate gianduja with Arabica coffee and cardamom ice cream; Victoria pineapple flambéed with rum and exotic sorbet; meringue milk ice cream and blackberries; and vol-au-vent of pear.

Finally, the gastronomy of the brasserie is complemented by the mixology proposal designed by Head Bartender Giuseppe Tatone. Inspired by Spanish art, culture, music and nature, these exotic cocktails pay tribute to great artists who have marked the history of our country, such as Sorolla, Dalí, Velázquez, Almodóvar, Sara Montiel or Gloria Fuertes.

Corporate synergy with Four Seasons

The identity of Four Seasons, marked by Craftsmanship, Connection and Character, continues to be implemented in Dani. The commitment to excellence, respect for the environment and the confluence of tradition and innovation, encompass the values ​​by which the hospitality that marks the hotel chain is governed in all its locations worldwide.

The restaurant also hosts the hotel chain’s Lead with Care program, a comprehensive set of prevention and hygiene measures to guarantee a safe experience, both for customers and for the workers themselves, more vital than ever today.

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