Dani Garcia

The Climb

The current kitchen at Lobito de Mar places Dani Garcia back inside the terrain that shaped the food. In Marbella, the work is tied to place rather than concept, and the restaurant carries Andalusia as lived practice, not as a reference lifted from distance.

Today

At Lobito de Mar in Marbella, Garcia’s role is chef, and that position defines the present tense of the work. Andalusian cuisine is the specialty attached to the name Dani Garcia, and that specificity gives the work its structure. The region comes first, before any broader Mediterranean reading, so the food remains legible as a local form with clear roots. Casa Dani extends that same vocabulary in New York. The restaurant brings Andalusian flavors to American diners and keeps the source visible while shifting the setting into a more urban rhythm. The result is controlled and welcoming, with hospitality and precision held in the same room.

Signature

Dani's signature dishes include Casa Dani’s Porterhouse Tuna Carpaccio and Casa Dani’s Chicken Paella. Together, they show range within the same frame: one more restrained and linear, the other working in a more communal register, both tied to the Mediterranean current in his cooking.

In Their Words “Local thinking and global cooking that has no barriers.” The line describes a kitchen logic built on place without closing the door on reach. For Garcia, locality is not an end point; it is the basis for movement, translation, and scale.

Recognition

Dani's honors include Michelin Guide, Bib Gourmand (2016) and Michelin Guide, 3 stars. Those distinctions sit beside the work as markers of range and consistency, with Marbella and New York both serving the same Andalusian center of gravity.