"Outdoor Dining Area" Restaurants in Andalucía
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.
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.
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.
The Atlantic Ocean is the undisputed star of this fine beach bar in La Barrosa, where bright and intense blue reigns in the dining room. Classic recipes from Cádiz are reinterpreted here, free of any frills and with an obsession for quality. The menu changes almost daily depending on the availability of fresh fish from the region and other seasonal 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.
At Sarmiento, you will find cuisine inspired by classic Andalusian gastronomy. The ingredients from local producers and farmers lend authenticity to the dishes. The dishes, which are mainly prepared on the grill, bring the flavours of traditional Andalusian cuisine to life. The terrace offers a magnificent panoramic view of the old town of Casares.
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.
Carmine Guarino reinterprets the tradition of southern Italy and combines Neapolitan and Sicilian cuisine with local products such as anchovies, octopus or goat's cheese from Málaga. All dishes offer a perfect interplay of colours, textures and flavours that evoke Mediterranean memories. Large selection of wines, with a predominance of Italian references.
Andrea Tumbarello's dishes impress with all the authenticity that you would otherwise only find in famous Italian restaurants and taverns, such as the classic tagiolini al tartufo. The wine list is extensive with a special focus on Italian wines.
The stylish Nomad Lounge is open late into the night and is an ideal place to turn night into day with live entertainment, drinks and bar snacks with friends. The restaurant is only open in the evening and offers Spanish cuisine with international influences. Signature cocktails and a carefully selected wine list with Spanish and international wines leave little to be desired.
The trendy beach restaurant offers a wonderful view of the Mediterranean and is characterised by a good selection of fresh fish and seafood. The menu is rounded off with classics such as paella ibérico and paella with red king prawns as well as grilled steak or beef burgers.
The stylish bar on the roof of the Breathe restaurant in Puerto Banús is a popular summer hotspot. Trendy, elegant design combines modern urban architecture with a large dose of natural elements. Comfortable lounge seating surrounded by cooling water features and the calming effect of vertical plants invite you to chill out with a cocktail or a glass of Champagne. The gastronomic offerings range from sushi, oysters and caviar to Wagyu burgers or grilled red mullet.
In the heart of Marbella's old town, chef Pablo Rebollo invites you on a journey of discovery into Castilian cuisine. He creatively combines the traditional cuisine of his homeland with new gastronomic techniques to create a surprising gastronomic experience. The à la carte offer is complemented by three tasting menus. The interior is modeled on a typical bodega.
The restaurant in the Coto de Doñana National Park boasts a particularly beautiful terrace with a wonderful view of the lagoon and the flamingos for which the park is so famous. The rustic restaurant serves traditional cuisine with typical dishes from the region.
The restaurant is located in the boutique resort of the same name. Head chef Diego del Rio is a passionate exponent of Andalusian cuisine, which he cleverly combines with the flavours and ingredients he has discovered on his travels around the world. The à la carte menu is complemented by two tasting menus in the evening. The appealing decor ensures relaxed luxury. Next to the pool, the smaller Bernies restaurant offers lunch, and the Bohis bar offers a wide selection of cocktails and snacks. In summer, you can also book the boho picnic in the garden.
This spectacular steakhouse strives to strike a balance between the use of technique, which is what Málaga-born chef Dani García has to offer, and respect for the great produce. Meat, fish and vegetables are prepared on the Josper or charcoal grill. The stone and wood interior conveys a feeling of elegant originality.