Lobito de Mar is an urban chiringuito, a beach bar and restaurant without a beach. An old school restaurant, with a traditional menu, driven by products. A place where an expert who is Dani Garcia in rice dishes and a specialist in barbecued fish are key figures.
The tapas bar is one of the key pieces of the chef’s concept, based on the happiest memories of the chef’s childhood, on Saturdays that go to the market with his parents to buy fresh seafood, in the mornings playing ball with his father on the beach of Pozuelo, and the first skewers of grilled fish that he tasted.
Popular and affordable are the key elements, inspired by traditional home cooking and the products Dani remembers from her childhood.
