Outstanding meal , and by coming in a Monday night and starting early at 20:30 we avoided the crowds. We had four courses. Tomato and sardine salad to start, kind of an avocado and grilled small fish, then egg and shrimp, finished with a lovely tuna steak . Great service , outstanding fresh ingredient, and highly recommended when u are in Madrid read more

lobito de mar - Most courses prepared at table side. - Spanish Near Me - Madrid, M

Firstly the food was great overall. We had some appetizer skewers, bread and olive oil, gazpacho, tuna carpaccio, Galician octopus, lobster, potato purée, and baby vegetables. We loved the attention paid to the appetizer skewers and gazpacho. I think we detected bisque in the gazpacho which really helped elevate a common Spanish dish. The carpaccio presentation was a nice departure from traditional Japanese sashimi presentation and intentional. We really enjoyed going from less-fatty akami, to the middle chutoro, and finally the otoro (tuna belly). We also really appreciated how the sweetness and umami in the aged balsamic complemented the carpaccio. Next, we were surprised by the pulpo gallego because of its tenderness and subtle smokiness. It was cooked really well and was a great second course. Lastly we had the lobster, potato puree, and vegetables. First of all, the lobster was cooked really well. The tail was not rubbery at all and the claw was meaty. Additionally the chef included the lobster tomalley, which is the pancreas and liver, in the form of a concentrate/bisque which packed a lot of flavor. The only thing I thought was lacking was any sort of seasoning or pairing. On the other hand, I suppose the chef wanted to let the lobster speak for itself. The sides were pretty good overall. The potato puree was amazing and probably had some kind of Béchamel mixed in because of its richness. I feel like the veggies could have been better chosen. The onions were acrid, aggressive, and possibly undercooked. In comparison, the broccoli was really nice to have. Lastly the flavor of the asparagus was a little watery/thin, but was cooked well--for the thinness of the asparagus, it was surprisingly tender. I really wanted to give my review 5 stars, but I feel like some lack of attention to detail to the food brought it down to something like a 4.2 out of 5. We were surprised by the bill because the menu listed the lobster price for 35€ for every 250g, but they don't tell you that the lobster will be closer to 1kg. You can imagine the sticker shock when we saw that our 0,850kg plain lobster came to 119€. read more

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PLEASE DANI, DON'T BECOME A TUNA-DISCO-HUB!!! A DREAM KITCHEN, IN A NASTY PARTY TORTURE This restaurant has a nightmare of a problem: the food is great, the space and atmosphere is a real torture: THE GOOD Food here is truly good. Exploring digestion as a site where the coastal line of Málaga, Cadiz and Andalucía at large can be sensed. Their almadraba red-tuna carpaccio is one of the best things I've ever tasted. It is a map of tuna's distribution of meat, skin, fat, muscle. A fleshy geography ready to be tasted (maybe a bit too sweet?). Seriously, do not miss this. The anguila and caviar ensaladilla is also quite impressive. Its textures with the crunchy anguila, the soft potato and the explosively waterly caviar are such an experience. Its well contoured heterogeneous flavors multiply the cultures and ecosystems each bite assembles. Try yourself. You won't regret. Rices, gambas and fish entrees are very good, with exceptional ingredients; but rather known. If you come here to be surprised, avoid the entrees and focus on the starters. KARAOKE-QUALITY MUSIC This incredibly refined food, coexists with a hell of a loud soundtrack of bad cover versions of mostly awful 1990s Spanish pop music. Jingle singers' versions of Tino Casal, Alaska y los Pegamoides and, this will be painful: Loquillo y los Trogloditas. Really? Each table has a speaker to make sure no-one escapes the punishment. This is really not good. Not only bad music, but also unavoidable. INSTAGRAM CHEAPNESS The design of the place is equally cheap. A combination of 5 year-gone Instagram cliches, including sketchy imitations of the already dated India Mahdavi's furniture for Sketch, rendering-like tiles, embarrassing unauthored abstract compositions ala Zobel (at times you can think that you are in a frames store). This looks like Dani García desperately trying to produce a likable-by-the-general-public franchisable model; that ended just being a cauldron for confusion and cliche. I only wish this people would find designers and sound experts that could match their food, instead of having their enemies working to ruin their establishments. The transition from magro to entreverado in the tuna carpaccio section; or from crispy anguila to popping caviar requires certain atmosphere. Not saying it needs to be minimalistic (not at all), but definitively it is not "Volvería a hacerlo, son los celos". Dani and team, maybe you loved this music when you were 15, and maybe you did not have time to get an experience with design -other than Instagram-, but it is time to get to work gastronomy as something that heavily depends on the setting. A cheap teenage-ignorance-based version of a provincially-furnitured disco-club is not really helping you. More mobilization of music and space as participants of the gastronomic project is desperately needed here!!!! As a result, the public seems to be mostly un-interested croqueta-seekers, it could become a bit of the same gastronomic-illiteracy of the neighboring Amazónico. FINAL NOTE Service is nice and attentive, but they do not know enough about the food or wine they serve. This is not good. Seems they are just there to sell, but they seem uninterested by the gastronomic culture they should be representing. DANi GARCIA PLEAS3 LESS EXPANSION AND MORE AUTHENTICITY I am speaking now to Dani García: if you are making tons of money with this derive, it might make sense. But, as someone that loves culture at large: do you really need to wrap your amazing food-science-culture refinement in this crust if cheap music and design, and thus army of people who could not care less for what you do? You do not need to grow and grow in Quatar, Dubai, Abu Dhabi, Sidney, New York, Miami, Punta Cana, Pudong, etc. You can do great without becoming a tuna-Shake-Sack. Many of us would be very thankful. read more

lobito de mar - Almadraba red-tuna carpaccio - Spanish Near Me - Madrid, M

Second time here. The place is modern and nice. Service is agile and friendly. Food is excellent. Chef Dani Garcia is right at point with his kitchen. Everything tuna is good, I personally love the Tuna tartar toast with caviar, tuna burgers are small but really good, guacamole with shrimp super good. And of course the tuna (toro) grilled. Cheese cake and arroz leche. read more

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Service was horrible. I had very high hopes walking into this beautiful restaurant but was met with a waiter who had no interest in serving us. read more

Excellent service, great staff. Ambiance and decor was perfect! Food was absolutely amazing, appetizers, main course and dessert. Exceptional! We had an amazing time at Lobito de Mar. Definitely recommended. read more

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The service was outstanding. The food items that we ordered were deliciously prepared. This place has some really good seafood and Croquetas. Highly recommend read more

Appetizer was incorrect, we asked to fix and the food was never sent back to us 1st entree was an incorrect order 2nd entree was never received. We waited over 2 hours and finally left I don't normally do this but it was the worst dining experience I've had in a long time read more