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.
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