"Barrier-free" Restaurants in Andalucía
Ángel León's revolutionary new seafood cuisine surprises with atypical ingredients from the great larder of the sea and the latest techniques with which he creates sophisticated creations. Dishes such as king crab essence, sea bacon, sea cucumber crackers or seafood sausages and seaweed gummies are an expression of León's ambition to discover new ingredients from the sea and develop them sustainably. The two tasting menus, which change according to León's current catch, offer extraterrestrial flavours from the most mysterious corners of our seas.
Gourmet cuisine in all its colourful glory and perfection. Noor's gastronomic offering is inspired by the history and culture of Andalusia. With bravura and creativity, Paco Morales knows how to transfer the most refined aromas and flavours of Al-Andalus into our time. Each season, he changes the century and dedicates himself to a different historical era. His gastronomy tells a story, which he masterfully incorporates into his gastronomic creations in his own avant-garde style.
Top-class Andalusian cuisine. Sommelier Marcos Granda and head chef Mario Cachinero have been an unstoppable duo for years, offering hospitality of the highest standard. A return to classic Andalusian recipes and the flavours of this region come together in a creative cuisine full of nuances, with dishes reinvented with the utmost respect and always displaying their unmistakable personality. Their strength lies in an extremely product-focused cuisine, balance, constant experimentation and a great love of detail, with a view to creating a perfect experience for all the senses. The red tuna tartare and caviar is now a classic and undoubtedly one of the most iconic dishes Skina has had to offer in recent years. The tender, perfectly cooked red prawn in saffron broth, accompanied by seasonal peas to enhance the sweetness, is almost ethereal. Guests can order à la carte (three courses at a fixed price) or choose between the Temporalidad or Grand Cru menus, the latter of which includes exceptional wines and champagnes. The restaurant has a dining room with elegant, contemporary interior design, a private room with a terrace and an open-air champagne bar. The wine cellar plays a prominent role at Skina. It is where Marcos Granda brings together a collection of 3,000 references from around the world, reflecting his preference for champagne and French wines.
Chef Benito Gómez has made Ronda his home and focuses entirely on authenticity and the product in its best form. The flavours of his creative cuisine have recognisable roots in the local tradition, the essence of which he respectfully presents in a sophisticated interplay of contrasts and textures. The two tasting menus "Bardal" and "Gran Menú Bardal" can be seen as a tribute to the cuisine and products of the region.
Modern cuisine with Andalusian roots is served. Head chef Julio Fernández knows how to capture the traditional flavours of the south and transform them into contemporary cuisine. Thanks to the open kitchen, you have a clear view of the team creating gastronomic works of art and highlighting the gastronomic tradition of Andalusia, which has grown over centuries and has a clear Arabic influence. The two tasting menus are created daily to preserve the authenticity of the local ingredients and products as well as their seasonality.
Just a few steps away from the Picasso Museum in Málaga, chef Dani Carnero revives traditional Andalusian cuisine in a new interpretation. He uses the embers of his charcoal grill to breathe new life into the flavours and aromas of his childhood with long cooking times. The two tasting menus "Memoria" and "Gran Menú Memoria" are vivid memories full of strong flavours with an interesting story.
Kreative Küche mit Aromen und Nuancen aus der ganzen Welt. Mauricio Giovanini strebt in seinen Gerichten mit europäischen, mediterranen und lateinamerikanischen Einflüssen, basierend auf andalusischen Produkten, nach Harmonie, wobei er sich besonders auf libanesische Rezepte konzentriert. Die elegante Einrichtung unterstreicht das kulinarische Angebot.
In this intimate restaurant, sushi is elevated to an art form. Nintai is characterised by a design based on clean lines and a sense of serenity that provides the perfect atmosphere to enjoy fine Japanese cuisine. Two tasting menus offer seasonal products in unique combinations, served in a perfect choreography.
In his creative, modern cuisine, the so-called "caviar chef" Diego Gallegos focuses on his favourite products, caviar and river fish, which he transforms into such delicate creations as tilapia fillet on a warm ceviche or sturgeon with foie gras on a root vegetable cream. His dishes are created almost exclusively with ingredients that come from his own freshwater fish farm and vegetable garden.
The temple of seafood cuisine on the Costa del Sol. The Sánchez family offers an exceptional selection of exquisite maritime delicacies and freshly caught fish, fished on their own boat or from the local fish market. Compared to the wine list, the menu is clearly laid out and leaves nothing to be desired.
The Palodú in the centre of Málaga offers reinterpreted traditional dishes with a focus on local produce. The dual cuisine of Cristina Cánovas and Diego Aguilar focuses on the two tasting menus "Alcazul" and "Palodú", both of which are offered with wine pairings.
In his restaurant, chef José Carlos García focuses on two extensive tasting menus that he is constantly developing. The sublime creations, a fusion of local products and the most modern techniques, surprise with their creativity and combination of flavours. On the terrace overlooking the luxury yachts in the port of Málaga, you can enjoy a selection of his gastronomic delights with a glass of Champagne.
Nobuyuki Matsuhisa is undoubtedly one of the best-known master chefs of Japanese new-style cuisine based on Nikkei fusion gastronomy. The varied menu offers classic favourites and new seasonal dishes. Creations such as the yellowtail sashimi with jalapeño, the black cod with miso or the toban yaki with Japanese Wagyu beef set new standards. In addition to a sushi bar, the restaurant also has a wonderful terrace overlooking La Plaza, where huge subtropical trees tower over a chic bar area with live music.
Exquisite gastronomy in an exquisite ambience. Whether in the elegant restaurant or on the terrace with a magnificent view of the lake and the golf course, you are surrounded by a touch of glamour. In gastronomic terms, traditional know-how is combined with avant-garde ingenuity. The Alaskan black cod au gratin with red miso is first-class, and the sujime-style sea bass shines with technique and flavour. The epitome of top Japanese cuisine, accompanied by a wide selection of wines and sake.
Japanese cuisine at a high level. The menu also offers exciting creations that are different from traditional dishes. Head chef Luis Olarra knows how to combine Asian flavours with Mediterranean influences and transform them into sophisticated creations. Dishes such as razor clams from Galicia as sashimi with smoked avocado emulsion, lime zest, yuzu air and pea shoots or gilthead sea bream with Andalusian almond and garlic cream and saikyo miso will surprise you. The sake pairing is not to be missed, and the wine list is also top-notch.
Extremely creative cuisine with a clear Basque accent, in which the recipes of the north flirt with the flavours of the south. Chef Eneko Atxa creates the perfect trilogy of taste, texture and aesthetics with truly sublime ingredients.
Described by chef Dani García as a "beach bar without the beach", the restaurant offers the essence of Andalusian tapas and a wide selection of fresh fish and seafood. In addition to sardines in ajoblanco, Galician-style grilled octopus and lobster, there is also a special section on the menu for dishes with bluefin tuna. You should also try the paella with seafood.
In the hills of Sierra Blanca, not far from the centre of Marbella, you can dine exquisitely in nature. The innovative cuisine offers traditional dishes with an avant-garde touch, based on seasonal, local produce, some of which comes from the restaurant's own fruit and vegetable gardens in Marbella and Istán. This imaginative touch can be found in almost all the dishes, which are a delight to the palate. Traditional and innovative cocktails and a wine list with a focus on Spanish and French wines.
The art of grilling, celebrated with dishes prepared on three different wooden grills. Holm oak is used for meat, orange wood for vegetables and olive wood for fish. Vegan options are also available, prepared with organic vegetables from the Hotel Don Pepe Gran Melía's own garden.
Miguel Palma's rustic yet modern cuisine combines Spanish tradition with innovative influences. He takes his time preparing his creations. The dishes are mainly prepared on the grill at a low temperature. An honest cuisine with a strong personality, where product, taste and Mediterranean flavours prevail.