At CASA DANI, we have been sharing our passion for cooking for over 30 years. Our story began in 1991 at the Mercado de La Paz, in the Salamanca neighborhood, when our family decided to open a small corner where we could offer homemade food made with the finest ingredients of the day. Since then, we have remained true to our essence: honesty, quality, and authenticity.
Our star dish, the Spanish Omelet (Tortilla de Patatas), has won the hearts of generations of customers, and its fame has crossed borders. The secret to its success lies in the love and mastery of Lola, the great soul of CASA DANI, who pours her experience and dedication into every omelet. Thanks to her effort and that of our team, we serve thousands of tortillas each year, always following the same recipe that has made us a benchmark.
Our Market Cuisine is based on tradition and respect for the ingredients. Every morning, we carefully select the best products to create dishes that evoke memories and emotions. There are no secrets, just dedication and passion for what we do.
But beyond the food, at CASA DANI, we have built a big family. Our customers come not only to enjoy our dishes but also to share moments, laughter, and memories. Our home is their home, and every day we work to make them feel that way.
At CASA DANI, we continue with the same enthusiasm we had when we started over three decades ago, serving happiness in every dish and making our kitchen a place where everyone is welcome.
Thanks to our effort and love for gastronomy, at CASA DANI we have been honored with multiple awards that recognize our dedication and the quality of our cuisine. In 2019, we received the Bar Award from the Madrid Gastronomy Academy, highlighting our commitment and excellence in service. Additionally, our Spanish Omelet (Tortilla de Patatas) was awarded as the best in the II National Spanish Omelet Championship. Even renowned chefs like José Andrés have praised our tortilla as one of the best they have ever tasted. These recognitions inspire us to continue offering each of you the best we know how to do: keeping the tradition of our cuisine alive.
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