BiBoDaniGarcia

Size: px

Start display at page:

Download "BiBoDaniGarcia"

Kelley Howard
5 years ago
Views:

1 BiBoDaniGarcia

In your hands is the Travel Guide Book of the cuisine dreamed by Dani García. Enjoy with total freedom a worldwide cuisine without leaving Madrid.

2 WELCOME! You are sitting in the best place to discover the dreams of a chef with three Michelin stars! When a chef like Dani García travels around the world he gets seduced by food and dishes that make him dream with a borderless cuisine. In your hands is the Travel Guide Book of the cuisine dreamed by Dani García. Enjoy with total freedom a worldwide cuisine without leaving Madrid. Enjoy his playground and have a good trip! kitchen: DANI GARCÍA chef partner FRANCISCO TRONCOSO chef front of the house: GONZALO RODRÍGUEZ general manager At your disposal we have all the information relating to sensitive products for people with allergies.

3 BRIOCHES & TAPAS OXTAIL BRIOCHE A pulled oxtail brioche, thin mushroom slices, DG sauce and rocket. 7 COJONUDO BRIOCHE Pulled Ronda chorizo, sweet onion, chipotle sauce and fried quail egg. 7 1/2 PORTION RUSSIAN POTATO SALAD WITH ANDALUSIAN NUANCES Potato, extra virgin olive oil mayo and tuna belly. 7 ½ PORTION RUSSIAN POTATO SALAD WITH QUAIL EGGS Potato, extra virgin olive oil mayo, tuna belly, fried quail eggs and garlic chips. 9 SPANISH OMELETTE WITH OKONOMIYAKI MUSHROOMS Spanish omelette with Japanese mushrooms, sweet-and-sour sauce, fresh spring onion and dried bonito. 12 FOIE AND MUSHROOMS TART MADE TABLE SIDE Crunchy brick base, foie and truffle butter, grated cheese and raw mushrooms. 14 TABLE SERVICE Olive oil bread and French Isigny Ste Mère butter included. 3,5 per person Prices in. 10% VAT included.

DANI GARCÍA*** CLASSICS CHERRY GAZPACHO / 2000 Cherry

gras, goat cheese and caramelized green apple.

4 DANI GARCÍA*** CLASSICS CHERRY GAZPACHO / 2000 Cherry flavoured gazpacho, cheese snow, anchovies, pistachios and basil. 7,5 YOGURT FOIE TAPA / 2002 A classic, foie gras yogurt, port wine and parmesan. 9 FOIE GRAS AND GOAT CHEESE MILLEFEUILLE / 1998 Foie gras, goat cheese and caramelized green apple. 14 OXTAIL RAVIOLI / 1998 (Recommended as main course) Dani Garcia's first icon. Traditional roasted oxtail stew, boned and wrapped in a huge ravioli. 20

LOVIN GREEN Andalusian cold soups, chlorophyll, herbs, salads, dressings, vegetables and other things. MARINATED VEGETABLES Cauliflower and broccoli in a spicy-citrus marinade with fried almond.

12 SALMOREJO WITH SPIDER CRAB Tomato Salmorejo with spider crab, courgette and egg mimosa. 12 ROASTED RATTE POTATO Roasted ratte potato, smoked eel and comté cheese.

5 LOVIN GREEN Andalusian cold soups, chlorophyll, herbs, salads, dressings, vegetables and other things. MARINATED VEGETABLES Cauliflower and broccoli in a spicy-citrus marinade with fried almond. 9 KALE AND BROCCOLINI SALAD Our favourite salad, Kale and broccolini dressed with honey mustard, peanuts and sesame seeds. 12 SALMOREJO WITH SPIDER CRAB Tomato Salmorejo with spider crab, courgette and egg mimosa. 12 ROASTED RATTE POTATO Roasted ratte potato, smoked eel and comté cheese. 12 FRESHLY MADE GUACAMOLE In a molcajete mortar, avocado and green peas, broken-up burrata, mint and nachos. 14 All of our wild red tuna comes from the Almadraba of Cádiz and has been caught in the sustainable Almadraba style, a technique that goes back to pre roman times. PREVENTION OF ANISAKIS At BIBO Madrid, the fish to be consumed raw, semi-hard, smoked, marinated, pickled or salted, is frozen at or below -20 C for at least 24 hours, as established in Royal Decree 1420/2006 of 1st December 2006 on the prevention of Anisakis parasitism in fishery products supplied by establishments serving food to final consumers or communities. Prices in. 10% VAT included.

6 RAW BAR & SEAFOOD FRESH OYSTERS IN BIBO Gillardeau nº 2 7 AU NATURE or... Seasoned with a touch of BIBO STYLE: Green gazpacho and ginger Roasted chipotle pepper with cucumber Japanese glaze CRAB TOAST On simple bread, crumbled crab, lemon and garlic sauce and dill. 14 CORVINA CEVICHE Ceviche of red striped bass with yellow peppers, corn, green, apples, omato powder and jalapeños. 17 STEAK TARTARE Sirloin steak tartar, morel cream, grated foie gras and regañás. 22 LOBSTER SALPICON SALAD Half a lobster, spicy DG sauce, avocado and salpicon dressing. 29 GLAZED NORWEGIAN KING CRAB Glazed XXL crab leg, with lemon and nori powder. 32

7 ODE TO THE RED TUNA FROM BARBATE TUNA TATAKI NITRO Almadraba tuna tataki roasted red pepper jus and nitro frozen black olive powder. 20 TARTARE OF ALMADRABA TUNA LOIN Tartare of almadraba tuna loin, sun dried tomato, almond and green olives. 22 TARTARE OF SMOKED OTORO TUNA CAUGHT IN ALMADRABA Tartare of smoked otoro tuna belly caught in almadraba, soy, sesame with yuzu and cured yolk. 22 ALMADRABA TUNA TENDERLOIN Grilled tuna tenderloin, warm ají panca red pepper sauce and sautéed colored beans with spearmint. 26 Prices in. 10% VAT included.

ANDALUSIAN FRY applied to... CREAMY HAM CROQUETTES Creamy and crunchy ham croquettes with tomato powder. 11 CREAMY INK CROQUETTES Creamy and crunchy croquettes made from a traditional squid ink stew.

8 ANDALUSIAN FRY applied to... CREAMY HAM CROQUETTES Creamy and crunchy ham croquettes with tomato powder. 11 CREAMY INK CROQUETTES Creamy and crunchy croquettes made from a traditional squid ink stew. 11 CRUNCHY ROBUCHON KING PRAWNS King prawns from Sanlúcar de Barrameda wrapped in fresh basil. 16 WHOLE FRIED MARINATED SEA BASS Our classic whole marinated sea bass, prepared according to a traditional homemade recipe, with a hint of sage. 23 TEMPURA KING PRAWN Tempura king prawn drenched in our special DG sauce and sorrel. 24

WE ARE ANDALUSIANS & SAILORS GRILLED COD Cod loin, caramelized piquillo peppers and grilled artichokes. 26 ROASTED MONKFISH Roasted monkfish, with gurullo risotto, green asparagus and peas.

9 WE ARE ANDALUSIANS & SAILORS GRILLED COD Cod loin, caramelized piquillo peppers and grilled artichokes. 26 ROASTED MONKFISH Roasted monkfish, with gurullo risotto, green asparagus and peas. 28 DEEP FRIED SEA BREAM Deep fried sea bream with pepper, balsamic jus and sautéed pak choi with marinated mushrooms. 28 HERB-BAKED SEA BASS COOKED IN A GREEN-SALT CRUST Deep fried broccolini and truffle vinaigrette. 29 Prices in. 10% VAT included.

10 AND FOR CARNIVORES BURGER BULL L 180 gr of burger made from aged beef loin, Bull-sauce, Havarti cheese and butter lettuce. 19 IBERICO PORK PLUMA 100% ACORN-FED Pork pluma marinated in miso, mashed and fried ratte potato, pumpkin, red mojo and chard. 25 LAMB CHOPS French style lamb chops, ras el hanout puree and grilled celery. 28 GRILLED BEEF TENDERLOIN STEAK Grilled beef tenderloin steak, spiced potato puree and french garden. 30

OUR T-BONE OF GRILLED ALMADRABA TUNA (Recommended for 2-3 people) Firewood grilled tuna T-Bone, fresh long leaves lettuce, olive oil and lemon.

11 #BIBOFAMILY Here is one of the things that love consists of: Sharing our enjoyment with people. #BIBOfamily style is our interpretation of gastronomy in the purest family style or among friends. Come, share and enjoy. OUR T-BONE OF GRILLED ALMADRABA TUNA (Recommended for 2-3 people) Firewood grilled tuna T-Bone, fresh long leaves lettuce, olive oil and lemon. 42 GRILLED WILD TURBOT (Recommended for 2 people) Grilled wild turbot, garlic oil, chilli and Sherry vinegar KG OF GRILLED GALICIAN BEEF LOIN (Recommended for 4 people) Grilled Galician beef loin, glazed bone marrow, baked potato with sour cream and herbs and chips. 85 Prices in. 10% VAT included.

12 RESERVATIONS EVENTS CATERING Registered by por Dani García MICHELIN danigarcia7

BiBoDaniGarcia

BiBoDaniGarcia @BiBoDaniGarcia BiBoDaniGarcia WELCOME! You are sitting in the best place to discover the dreams of a chef with two Michelin stars! When a chef like Dani García travels around the world