{"id":19734,"date":"2026-02-26T11:44:24","date_gmt":"2026-02-26T10:44:24","guid":{"rendered":"https:\/\/olis.it\/?p=19734"},"modified":"2026-02-26T15:21:15","modified_gmt":"2026-02-26T14:21:15","slug":"bibo-by-dani-garcia-budapest","status":"publish","type":"post","link":"https:\/\/olis.it\/en\/bibo-by-dani-garcia-budapest\/","title":{"rendered":"BIBO by Dani Garcia Budapest"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"2024-12-04\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The Spanish lifestyle with the essence of Hungarian gastronomy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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BiBo was born in 2014 from an idea by Dani Garc\u00eda<\/strong> in Marbella<\/strong>, with the mission of renewing the fine dining experience through a more informal concept.<\/strong><\/p>

BiBo is a space that combines the chef’s Andalusian heritage with his travels, combining dishes and cultures that have conquered him and, by his own admission, he enjoys eating.<\/p>

BiBo Budapest is the most special jewel of the world-famous Dani Garc\u00eda restaurant chain<\/strong>. Located in the heart of the city center, atop the Dorothea Hotel, this exclusive restaurant and rooftop bar awaits its guests with unparalleled views and an exclusive setting.<\/p>

An exclusive gastronomic trip during which restaurant guests can discover the perfect combination of the most exciting Spanish flavors and the essence of Hungarian cuisine.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Gruppo Dani Garcia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In autumn 2019, the restaurant of Dani Garc\u00eda, a chef originally from Marbella, won three Michelin stars. After this prestigious milestone, the chef chose to take his vision beyond the confines of a single restaurant, founding the Dani Garc\u00eda Group: not just a gastronomic project, but a true philosophy of life that spreads the authentic and creative flavors of Andalusia throughout the world.<\/p>

In this starry reality, reliability, quality and high performance are essential requirements to meet the needs of an extremely professional brigade,<\/strong> precise and attentive to every detail. To ensure these standards, trusted partner AMECOD<\/strong> chose Diamante90 by OLIS<\/strong> as its cooking line, ensuring solidity, business continuity and performance excellence.<\/strong><\/p>

The kitchen has been developped with equipment thought to support high rhythms at maximum precision: a modular solution placed side by side and placed in the center to maximize dynamism in the room.\u00a0<\/strong> High-performance fryers<\/strong> f<\/a>or even, controlled frying, a versatile braising pan<\/strong> <\/a>for delicate cooking and complex preparations, efficient, responsive induction ranges<\/strong>\u00a0<\/a>for maximum temperature control, and high-performance Super Frytop<\/strong><\/a>\u00a0for power, heat uniformity, and flawless results.<\/p>

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Starred excellence and uncompromising performance: the Dani Garc\u00eda Group's cuisine chooses Diamante90 by OLIS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"danigarcia\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Dani Garc\u00eda<\/strong> (1975), who grew up in the family restaurant Tragabuches in Marbella, trained at hotel management school and began his career in 1996 with Mart\u00edn Berasategui. Back in Andalusia, he obtained a Michelin star at just 25 years old at the Tragabuches in Ronda.<\/p>

In 2005 he opened Calima in Marbella, becoming the first Andalusian chef to win two Michelin stars (2007 and 2011). After a training experience in New York in 2013, in 2014 he inaugurated the Dani Garc\u00eda Restaurante, crowned with a third Michelin star in 2018, which he renounced shortly thereafter to make haute cuisine more accessible.<\/p>

At the same time, it develops successful formats such as BiBo (internationally awarded for its design and concept) and brings together all its activities under Grupo Dani Garc\u00eda, which includes restaurants, catering, and events, as well as a foundation committed to promoting healthy eating habits.<\/p>

During the pandemic, La Gran Familia Mediterr\u00e1nea is launching a delivery service. In 2021, Smoked Room restaurant won two Michelin stars just six months after opening.<\/p>

Today, the group is an international entity with concepts ranging from Andalusian and Mediterranean cuisine to Japanese and cosmopolitan cuisine, with offices in Spain and abroad, confirming Dani Garc\u00eda as one of the most influential gastronomic entrepreneurs on the contemporary scene.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tREAD HERE <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Hungary, Budapest<\/p>\n","protected":false},"author":3,"featured_media":19685,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[43],"tags":[51],"class_list":["post-19734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-europe","tag-modular-cooking-block"],"_links":{"self":[{"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/posts\/19734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/comments?post=19734"}],"version-history":[{"count":10,"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/posts\/19734\/revisions"}],"predecessor-version":[{"id":19746,"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/posts\/19734\/revisions\/19746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/media\/19685"}],"wp:attachment":[{"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/media?parent=19734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/categories?post=19734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olis.it\/en\/wp-json\/wp\/v2\/tags?post=19734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}