Malaga famed two-star Michelin award chef, Dani García, together with the in-route restaurant operator SSP España, has launched a new restaurant at Malaga airport. This new high-end restaurant mixes local dishes with nouvelle cuisine and has been serving meals since last summer.
Marbella chef, Dani García, has designed the menu himself. He seeks to “transfer the passenger through their senses, thanks to the menu design” in his new dining concept. The 150-meter restaurant has space for over 60 guests.
The Dani García Deli Bars menu includes his Burger Bull, made with bulls tail or cherry gazpacho. It also includes new dishes such as Txangurro filled ravioli, mushroom and veal cannelloni and a new line of gourmet sandwiches and products made from and Iberian goose delicacy.
The Malaga chef has explained how the dishes are prepared and the process of adapting them to the airport's menu, an environment that “requires combining quality and speed of preparation”. In addition to his cooking identity – southern Spain cuisine tradition and using local products - he has also taken into account Malaga airports passenger needs, allowing them to choose between different types of the same product.
Products are displayed in a glass case at the Dani García Deli Bar, like in tapas bars. The passenger can choose among sandwiches, entrees, main dishes and desserts. They can also enjoy the “Take on Board” menu, a “to go” menu, which can be transferred on board through a system of packaging that “ensures temperature preservation”.
SSP España has invested two million euros during 2013 and 2014 for the commercial renovation of Malaga airport. This amount includes over 300.000 euros invested in the Dani Garcia Deli Bar.
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