International cooking with Andalusian influences, modern and creative, wrapped around a full cocktail programme and a dessert list. Menus and the allergen list are published on the group's own site.

BiBo is chef Dani García's most travelled concept. It began in Marbella in 2014, his first bet on a looser, more accessible cooking than his fine-dining work, and reached the capital in August 2016 as the brand's most cosmopolitan chapter, an 800-square-metre space combining brasserie, tapas bar and steakhouse. Today Grupo Dani García runs BiBo in Madrid, Tarifa and Budapest.

BiBo Madrid marked its tenth anniversary in September 2026 with a five-course menu of dishes from its history, including the foie gras yogurt, the cherry gazpacho with feta that dates back to García's early years at Tragabuches in Ronda, and the oxtail brioche, plus a special brunch, DJ nights and a party on 25 September.

The 800-square-metre room on Paseo de la Castellana is strung with thousands of bulbs that echo the lighting of Málaga's feria, Andalusian warmth dropped onto the business spine of the city. It's elegant and stylish enough that the interior tends to register before the food, and it runs late, to one in the morning every night.

The carta opens with the 'BiBo Hits': the registered oxtail brioche with Bull sauce and the Brioche Cojonudo with chorizo, chipotle and quail egg, an ensaladilla topped with six fried quail eggs, Robuchon prawns with basil, a yellow corvina ceviche with corn, apple and jalapeño, and toro tuna tartare with yuzu sesame and cured yolk. Around them sit cold and hot starters, from a Caesar finished at the table and guacamole made to order with burrata to prawn tempura with kimchi mayo, currywurst chicken wings and pork wontons.

Mains include roast tuna belly, a sole Wellington for two, grilled sea bass, Iberian pluma, solomillo and the BiBo Burger Bull, and the grill section climbs to a 1.3-kilo tomahawk. The weekday BiBo Express lunch is €40 per person at a full table, and at weekends brunch starts at 11:00.

The cellar mixes Spanish and international wines, from fresh whites and characterful reds to Jerez, sparkling wines and Champagne, and there's a spirits list built for the house's creative mixes. Behind a secret door is El Coleccionista, the clandestine cocktail bar where the evening can carry on.

There's a private room for small groups, a group format from 12 diners, and the whole restaurant can be hired exclusively for up to 220 guests.