A local chef, Dani García, is the flag bearer of the Marbella cuisine in the restaurant that bears his name, located in the Puente Romano hotel. A good part of the offer is concentrated in Marbella. Especially with sturgeons, but also with eels, trout, salmon or tilapia. Something further from the sea, at the Hilton Double Tree hotel, Sollo opened a few months ago, the restaurant of the young chef Diego Gallegos, who has developed an interesting line of his own work with river fish, little valued in Spain. Fish Baked, fried or grilled, always with perfect points and without further complications. There is no fixed letter because they always work with the best of the day. The Sánchez family offers a spectacular variety of seafood. On the seafront, there is Los Marinos José, the best marine product restaurant in Andalusia, and one of the largest in Spain. In Torremolinos there is another classic, Frutos, which has been the reference of Malaga cuisine and the best product of the area, especially seafood and fish, for more than half a century. In the same capital, the counterpoint is in El Refectorium, a classic where an excellent product is offered: thin shell, red shrimp, voracious … There are several in the city, although our favorite is the one next to the Cathedral. Refined dishes based on the local recipe book in a letter that is renewed frequently. Starting with the capital, José Carlos García, a chef who follows a Mediterranean avant-garde line in the restaurant that bears his name in the city port, stands out in Malaga.
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