There have been many years of projects, works, rumours, stoppages and all kinds of problems, but today -Friday, September 25- the long-awaited Four Seasons hotel in Madrid finally opens its doors, destined to become the new icon of luxury in the capital.
The hotel is only part of the so-called Canalejas Center, an ambitious and sophisticated project that includes super-luxury residences (already practically sold in their entirety), a ‘gourmet’ space and some commercial galleries with the main high-end firms in the market present (The Hermès store, at street level, is perhaps its flagship), although the official opening of the same will still be delayed a few months.
For the time being, Madrid residents and visitors who wish can already enjoy the impressive Four Seasons hotel, which for now is only going to open a part of all its services (its Spa, the largest in the city, will also have to wait a weather).
And among all these spaces, without a doubt, one of the most striking and ‘Instagrammable’ (forgive the word) is its spectacular terrace and roof terrace (located on the seventh floor -as can be seen in the image that opens this report- ), with an unbeatable view of the confluence of Alcalá and Sevilla streets and a priceless panoramic view of the popular Cuádriga sculpture, the work of Higinio Basterra, which finishes off the facade of the old Banco de Bilbao building.
And right there, precisely, is where the great gastronomic commitment of the hotel is based, the new culinary space of Dani García, the chef from Malaga with 25 years of experience, who reached three Michelin stars in his gastronomic restaurant in Marbella (today already closed).
After several successful openings in the capital, such as BIBO or Lobito de Mar, now Dani García dares to take a step further (or, in this case, towards the rooftops) with the opening of Dani -which is what it is called the establishment- at the top of the Four Season (the restaurant, by the way, has an independent access from Calle Sevilla, with a direct elevator to the seventh floor of the hotel).
The culinary proposal, personally designed by Dani García himself, involves a journey through iconic dishes from his entire career, as well as other preparations created specifically for this project. A cuisine of contrast (whether in texture, temperature or flavour) and also in nuances, with subtle contrasts of ingredients that enhance and soften each other.
Razor clam rice (photos: Óscar Romero).
It is an extensive menu, open to all tastes. It offers from reinvented classics (Dani’s Tortilla, with caramelized onions and blu di bufala cheese to smoked sardines, chicken, Parmesan and almonds) to fetish starters with the best of the sea and the land (such as the tuna tenderloin, served with onions Cadiz, celeriac and red sorrel; or the Dani’s Rossini Burger, made from old cow and Iberian secret with foie gras).
Green gazpacho, nitro tomato and shrimp tartare.
There is no lack of milestones in its cuisine, such as its mythical nitro tomato with green gazpacho and shrimp tartare, the free-range spicy chicken stuffed with foie gras and truffle, or the carrot tartare with EVOO caviar and sunflower seeds.
Beef tenderloin, homemade gnocchi and green shiso pesto.
The importance of the product is reflected in dishes such as the can of osietra caviar with king crab, sour cream and dill, the Dani’s 00 anchovies with truffle emulsion, or the O-Toro de Barbate seasoned with olive oil and white soybeans.
Anchovy ’00’ with truffle emulsion.
The desserts, for their part, present fresh, fruity flavors, with citrus aromas (lemon cream, citronella ice cream, orange blossom, yuzu) that coexist with more intense touches (pistachio cream, sherry vinegar, spice ice cream) .
The reins of the winery are run by Agustín Trapero, backed by an important international career. The solid wine list incorporates more than 400 references, special vintages and exclusive wines. Among its selection of wines by the glass, you can find whites and reds from the main Spanish designations of origin, late harvests, champagnes, cavas, rosés and an exquisite selection of Sherry wines.
The interior design of the restaurant is signed by the acclaimed Swedish studio of Martin Brudnizki, named one of the best international designers. The concept of the proposal is based on the colonial style, dominated by green, yellow and with red accents that bring warmth to the space, which in turn seek harmony with its surroundings, especially with the clock that presides over the terrace.
Hours: Monday to Sunday; meals from 12:00 to 16:00; dinners from 7:00 p.m. to 11:00 p.m.; bar from 12:00 to 00:00
Average ticket: 65-75 euros
Reservations: 910 88 33 33
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