Spanish hospitality finds its new home on Santa Monica Boulevard, where the scent of saffron and the sizzle of jamón ibérico will soon fill Century City’s air. Casa Dani, the Michelin-starred restaurant from acclaimed chef Dani García, arrives at Westfield Century City this June after a carefully orchestrated three-year buildout. The timing feels intentional, almost musical in its precision—García closes his celebrated New York location at Citizens food hall only to resurface in Los Angeles with something far grander.
García’s culinary journey reads like a well-composed symphony. Three Michelin stars graced his eponymous restaurant at Marbella’s Puente Romano hotel before he made the bold decision to close at the peak of success in 2019. The move puzzled industry observers then, but García’s vision extended beyond coastal Spain’s shores to stages where Spanish cuisine could reach new audiences.
From Marbella’s Heights to LA’s Horizon
His approach to Spanish cuisine defies easy categorization. Expect croquetas that challenge preconceptions, jamón ibérico presented with theatrical flair, and Andalusian-style tuna that bridges tradition with innovation. García treats temperature, texture, and flavor as instruments in an orchestra, each element precisely timed for maximum impact.
García’s commitment to authentic Spanish ingredients extends beyond the familiar—he champions rare varieties like Spain’s endangered Ajo Fino garlic, supporting preservation efforts that ensure future generations can taste these disappearing flavors.
The 17,000-square-foot space, designed by architect David Rockwell, mirrors García’s culinary philosophy. An atrium entrance leads to dining rooms that flow like verses in a song, culminating in a terrace where Hollywood Hills provide the backdrop for Mediterranean-inspired cuisine. Four hundred seats spread across multiple dining areas suggest García envisions Casa Dani as more than a restaurant—it’s a destination where Spanish culture takes root in California soil.
While specific pricing remains unannounced, expect Casa Dani to command premium rates befitting its Michelin pedigree and Century City location. Industry insiders anticipate dinner entries ranging from $35-65, with tasting menus likely exceeding $150 per person. Reservations will prove essential given the restaurant’s anticipated demand and García’s devoted following from his New York success.
The competitive landscape favors García’s arrival. Los Angeles has witnessed a curious exodus of Spanish restaurants in recent years—Flor y Solera, Cafe Basque, and others shuttering—leaving a void that García aims to fill with precision timing.
Spanish Renaissance in the City of Angels
Casa Dani arrives alongside Katsuya in what Westfield Century City positions as a flagship culinary destination. The pairing feels deliberate: Spanish warmth meets Japanese precision, creating a dialogue between two cultures that understand hospitality’s artistry.
The name itself carries weight. “Casa Dani” means “Dani’s House,” reflecting Southern Spain’s tradition of naming family establishments as extensions of home. García’s reputation precedes him like morning light across the Santa Monica Mountains—his three-Michelin-starred background and New York venture’s success create expectations that feel both thrilling and weighty.
García’s influence extends far beyond individual accolades—Casa Dani’s anticipated opening places it among the most watched international restaurant debuts of 2025, cementing his status as a global culinary ambassador.
Yet those who understand his work know García thrives under such pressure, transforming it into culinary gold. The June opening represents more than another restaurant debut; it signals Spanish cuisine’s return to prominence in a city that has always embraced global flavors.
For Los Angeles diners seeking authentic Spanish experiences, Casa Dani promises to deliver what García calls “surprising flavors, textures, and temperatures”—a philosophy that transforms familiar ingredients into unexpected revelations. The restaurant’s arrival marks not just García’s West Coast debut, but Spanish cuisine’s renaissance in a market hungry for his particular brand of Andalusian magic.
