Dani García (Marbella, 50) has a summer packed with commitments and a map that’s increasingly full of pins. And we’re not talking about leisure trips or backpacking adventures. We’re talking about gastronomy. Hunger doesn’t take a vacation, and neither does the Dani García Group. After opening Leña and Lobito de Mar in Ibiza, the gastronomic group is already looking toward its next horizons. Mallorca will be the next stop, although the route also includes Turkey, Morocco, and Madrid, with projects of varied sizes and concepts tailored to each market.
First stop: Mallorca
Upon arriving in Ibiza, the group developed a taste for the turquoise waters of the Balearic Islands and decided to extend and diversify its stay, especially in Mallorca, where Leña will open its doors to the public on July 10 at the Mandarin Oriental Punta Negra.
The restaurant will maintain the essence of Leña, while also incorporating references to Mallorcan cuisine, such as a reinterpretation of the traditional coca amb tumbet. Its menu will continue to focus on charcoal grilling, but on a smaller scale than the Ibiza branch. In return, it expects to enjoy a longer season: while the Ibiza branch is expected to close between late September and mid-October, the one in Mallorca expects to remain open until November or even December.
Second post, Turkey
Its most international initiative is based in Bodrum, Turkey. There, the group will expand its presence with a Lobito de Mar pop-up, which will share space with Leña, which already operates in this exclusive tourist destination. The opening will be supported by the company’s culinary team, which will oversee the implementation of the concept and the staff training.
The third party in the dispute: Morocco
The next stop will be Morocco, at a resort complex on the coast south of Casablanca. For this project, the group has chosen to introduce BiBo and Lobito de Mar, dropping Leña. This decision is part of a strategy to adapt to the market, with a concept more closely tied to seafood and a more cosmopolitan cuisine.
The last stop, including a dive
Finally, its expansion plan follows the trend and culminates in the capital. In this case, the group will not open any of its own restaurants, but will instead provide culinary consulting for the future wave park to be built next to the Riyadh Air Metropolitano, where it will design the food and beverage offerings for the various dining areas. These will include Parota, a new concept that will combine dishes from various brands within the group, as well as international offerings and more casual dining formats.
The project is scheduled to be completed in 2027, with the goal of being operational before the Champions League final hosted by the Riyadh Air Metropolitan in May of that year. This event would serve as a showcase for one of the most ambitious leisure developments planned for the capital.
Through these initiatives, the Dani García Group continues to expand a portfolio that comprises some 26 projects, including restaurants, licenses, and consulting services, spread across six countries. The group now comprises more than a dozen gastronomic brands, a diversification that underpins a growth strategy based on adapting each concept to the market and the clientele of each destination.