DANI GARCÍAchef partner

ANTONIO RUIZexecutive chef

CARLOS GARCÍArestaurant manager

FRANCISCO GARCÍAmaître

BiBoDaniGarcia @BiBoDaniGarcia BiBoDaniGarcia

BRIOCHES& TAPAS& TAPAS

TABLE SERVICEHomemade bread and French Isigny Ste Mère butter included.

3,5 per person

TAMALE MADE FROM MARINATED PORK CHEEKSTAMALE MADE FROM MARINATED PORK CHEEKSTamale made from marinated pork cheeks cooked in banana Tamale made from marinated pork cheeks cooked in banana

leaves and fresh pipirrana salad. leaves and fresh pipirrana salad. 6

OXTAIL BRIOCHE®A pulled oxtail brioche, thin mushroom slices, DG sauce and rocket. A pulled oxtail brioche, thin mushroom slices, DG sauce and rocket.

7

SMOKED SALMON BRIOCHESMOKED SALMON BRIOCHEHomemade brioche with smoked salmon, green peppers Homemade brioche with smoked salmon, green peppers

and payoyo cheese. 7

PASTRAMI BRIOCHEIberian pork pastrami and seasoned cabbage. Iberian pork pastrami and seasoned cabbage.

7

COJONUDO BRIOCHE®Pulled Ronda chorizo, sweet onion, chipotle sauce and Pulled Ronda chorizo, sweet onion, chipotle sauce and

fried quail egg. 7

1/2 PORTION RUSSIAN POTATO SALAD WITH 1/2 PORTION RUSSIAN POTATO SALAD WITH ANDALUSIAN NUANCES ANDALUSIAN NUANCES

Potato, extra virgin olive oil mayo and tuna belly. Potato, extra virgin olive oil mayo and tuna belly. 7

½ PORTION RUSSIAN POTATO SALAD WITH QUAIL EGGS ½ PORTION RUSSIAN POTATO SALAD WITH QUAIL EGGS Potato, extra virgin olive oil mayo, fried quail eggs Potato, extra virgin olive oil mayo, fried quail eggs

and garlic chips. 9

YOGURT FOIE TAPA®A classic, foie gras yogurt, port wine and parmesan. A classic, foie gras yogurt, port wine and parmesan.

9

SPANISH OMELETTE WITH OKONOMIYAKI MUSHROOMS SPANISH OMELETTE WITH OKONOMIYAKI MUSHROOMS Spanish omelette with Japanese mushrooms, sweet-and-sour Spanish omelette with Japanese mushrooms, sweet-and-sour

sauce, fresh spring onion and dried bonito. sauce, fresh spring onion and dried bonito. 12

CRAB TOASTOn rustic bread, shredded snow crab, lemon and garlic sauce On rustic bread, shredded snow crab, lemon and garlic sauce

and dill. 14

Prices in €. 10% VAT included.

SEÑORITO’S CHICKEN WINGSCrispy chicken wings “al ajillo” with garlic chives and

roasted garlic. 10

KALE AND BROCCOLINI SALADOur favourite salad, Kale and broccolini dressed with honey

mustard, peanuts and sesame seeds. 12

SALMOREJO WITH SPIDER CRABTomato Salmorejo with spider crab, courgette and egg mimosa.

12

MEDITERRANEAN TOMATO SALADDry and fresh tomatoes, almond cream and peppermint.

12

MARINATED VEGETABLESCauliflower, broccoli and carrot in a spicy-citrus marinade.

12,5

FRESHLY MADE GUACAMOLEIn a molcajete mortar, avocado and green peas, broken-up

burrata, mint and nachos. 14

GRILLED ARTICHOKESCharcoal grilled artichokes with payoyo cheese.

15

LOBSTER SALPICON SALADHalf a lobster, spicy DG sauce, avocado and salpicon dressing.

29

LOVIN’ GREENAndalusian cold soups, chlorophyll, herbs,

salads, dressings, vegetables and other things.

LOVIN’ GREEN

OYSTER

Green gazpacho and gingerWith chipotle and cucumberJapanese glaze

FRESH OYSTERS IN BIBOGillardeau nº 2

7

AU NATURE or...Prepared in the most authentic BIBO STYLE:

RAW BAR

Prices in €. 10% VAT included.

SEAFOOD KIMUCHI MARISCOSCourgette cannelloni stuffed with king prawns and scallops.

10

SEA BASS TIRADITO AND FENNEL Strips of sea bass, seasoned with yuzu lemon and chive oil.

15

CORVINA CEVICHECeviche of red striped bass with yellow peppers, corn, green

apples and jalapeños. 17

STEAK TARTARESirloin steak tartar, morel cream, grated foie gras and regañás.

22

GLAZED NORWEGIAN KING CRAB Glazed XXL crab leg, with lemon and nori powder.

32

All of our wild red tuna comes from the Almadraba of Cádiz and has been caught in the sustainable Almadraba style, a technique that goes back to pre roman times.

PREVENTION OF ANISAKISAt BIBO Marbella, the fish to be consumed raw, semi-hard, smoked, marinated, pickled or salted, is frozen at or below -20 °C for at least 24 hours, as established in Royal Decree

1420/2006 of 1st December 2006 on the prevention of Anisakis parasitism in fishery products supplied by establishments serving food to final consumers or communities.

ODE TO THE RED TUNAFROM BARBATE

RAW TUNA BAR

TUNA TATAKI NITROAlmadraba tuna tataki, red pepper sauce and frozen black

nitro olive powder. 20

TARTARE OF ALMADRABA TUNA LOINTartare of almadraba tuna loin, white soy, olive oil and

horseradish leaves.22

TARTARE OF SMOKED TORO TUNA CAUGHT IN ALMADRABA

Tartare of smoked toro tuna belly caught in almadraba, soy, yuzu, olive oil, sesame and cured egg yolk.

24

Red Pizzas MARGHERITA

Fresh tomato and mozzarella. 10

PROSCIUTTOFresh tomato, mozzarella and oven baked ham.

12

ROMANFresh and dried Coín tomato, black olive, red onion and roasted

chicken. 14

PEPPERONI AND PEPPERONAFresh tomato, pepperoni, mozzarella and baked ham.

14

White PizzasSMOKED BACON CARBONARA

Fresh cream with smoked bacon, mozzarella, parmesan and pepper.

14

MUSHROOMS, KALE, CHEDDAR AND PARMESANMushrooms, garlic, cheddar cheese, parmesan and kale.

14

FOUR CHEESESWhite cheese cream and cheese selection.

15

MUSHROOM AND EGGMushrooms from Ronda and a low temperature poached egg.

16

FIREWOOD PIZZAS

Our pizza doughs are made from specially chosen flour from Padova and naturally fermented for 48 hours. We bake our pizzas in our wood-fired oven using

hundred year old olive wood.

Prices in €. 10% VAT included.

Prices in €. 10% VAT included.

2XXL FOOD BALLSCrispy on the outside creamy mashed potatoes filled with

iberico pork, top with roasted garlic mayo and brava sauce. 9

CREAMY HAM CROQUETTESCreamy and crunchy ham croquettes with tomato powder.

11

CREAMY INK CROQUETTESCreamy and crunchy croquettes made from a traditional squid

ink stew.11

FISH FINGER “GOUJONS”Line caught hake fish fingers with saffron alioli.

14

CRUNCHY ROBUCHON KING PRAWNSKing prawns from Sanlúcar wrapped in fresh basil.

16

WHOLE FRIED MARINATED SEA BASSOur classic whole marinated sea bass, prepared according to a

traditional homemade recipe, with a hint of sage. 23

TEMPURA KING PRAWN Tempura king prawn drenched in our special DG sauce

and sorrel. 24

ANDALUSIANFRY

applied to...

GRILLED CODCod loin, pilpil and caramelized piquillo peppers.

25

FILLET OF LINE CAUGHT HAKELightly coated fillet of hake with pak choi, shitake mushrooms

and crispy onions.25

HERB-BAKED SEA BASS COOKED IN A GREEN-SALT CRUSTRoasted artichokes and truffle vinaigrette.

26

ROASTED MONKFISHRoasted monkfish, with gurullo risotto, green asparagus and

peas.28

WE ARE ANDALUSIANS & SAILORS

Prices in €. 10% VAT included.

BURGER BULL180gr of burger made from aged beef loin, Bull-sauce, Havarti

cheese and butter lettuce. 19

ROASTED BEEF RIBBeef rib, spiced jus, special BiBo puree and cos lettuce salad.

24

IBERICO PORK PLUMAPork “pluma” marinated in miso, mashed and fried ratte potato,

pumpkin, red mojo and chard.25

LAMB CHOPS French style lamb chops, ras el hanout potato puree and

vegetable tabbouleh. 28

GRILLED BEEF TENDERLOIN STEAKGrilled beef tenderloin steak, spiced potato puree and french

garden. 30

AND FOR CARNIVORES

#BIBOFAMILY #BIBOFAMILY Here is one of the things that love consists of:

Sharing our enjoyment with people. #BIBOfamily style is our interpretation of gastronomy in the

purest family style or among friends. Come, share and enjoy.

Prices in €. 10% VAT included.

PORK SHANK IN THE GERMAN STYLE (Recommended for 3/4 people)

Fried pork shank, potato salad with mustard, pork juice and pickles. 52

CHALLANDES OF BURGAUD ROASTED DUCK (Recommended for 4 people)

Roasted duck glazed with honey and spices, sauteed green beans and purple onions with gnocchi.

80

1 KG OF GRILLED GALICIAN BEEF BONE IN RIB EYE(Recommended for 4 people)

Grilled Galician beef bone in rib eye, piquillo peppers, Brussel sprouts, herbs and french fries.

85

LIMITED

EDITION

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