The most discerning palates know that some of the best Spanish kitchens are to be found in Malaga. A good yardstick for measuring them is the yearly edition of the Michelin Guide, which gives and takes away the stars in the haute cuisine firmament. In Malaga the Michelin stars from the previous edition have been retained, a testament to the good health of Malaga gastronomy. Five of the eight most important standards of reference of Andalusian cuisine are found in Malaga. The prestigious Michelin Guide has singled out for distinction, among others, the classic Café de París in Malaga and Tragabuches in Ronda, as well as its most recent additions: The restaurants El Lago, Calima and Skina in Marbella, which continue in the top ranking Michelin Guide.
Some of the stars in the new edition of the Michelin Guide belongs to famous restaurants in Malaga and the Spanish top chefs Dani García - the restaurant Calima in Marbella, Benito Gómez - restaurant Tragabuches in Ronda, Celia Jiménez - restaurant El Lago in Marbella, José Carlos García - restaurant Café de París in Malaga - and to the Skina restaurant which is headed up by Daniel Rosado and Victor Trochi.
This awards places the restaurants in Malaga close to other great authors and world famous chefs of Spanish cuisine as Ferrán Adriá, Martín Berasategui, Santi Santamaría, Carmen Ruscalleda, Pedro Subijana and José María Arzak. The distinctions that Michelin had previously awarded to the southern restaurants, a total of four, are retained in the Michelin Guide in 2009, with another now added in the heart of Marbella, making that city on Costa del Sol, with its three stars in this year’s guidebook, an absolute standard of gastronomic excellence.
These chefs are part of a new generation that has revolutionised Andalusian cuisine with their imaginative creations that are worthy of an alchemist but remain true to the strong supporting roots of traditional southern gastronomy. As is well known, Dani García, who some years ago received an award as the best young chef in Euope, earned his first Michelin Star when he headed the Tragabuches in Ronda.
The restaurants receiving stars include, as has been mentioned, El Lago. The restaurant El Lago opened in 2000 and is located in the clubhouse of Greenlife Golf Club in the Elviria residential development in Marbella. It has become a standard of reference for Andalusian gastronomy due to its daring cuisine and personalised service. Its wine cellar has more than 200 Spanish wines that are constantly being renewed.
At the restaurant Café de París, already a classic establishment in the world of Malaga gastronomy, José Carlos García continues to amaze with his distinctive manner of preparing each dish and his meticulous attention to diners. This restaurant is located between the sea and the Malagueta Bullring.
The restaurant Tragabuches, a byword for emerging cuisine, is staffed by young chefs with enormous creative capacity and technical know-how. It sits next the Real Maestranza in Ronda. No one will fail to be impressed by the minimalist decor of the restaurant Tragabuches that helps to create the select and elegant ambience that characterises it.
The Calima restaurant forms part of the luxury Hotel Melía Don Pepe complex in Marbella. The great chef Dani García, who was awarded the “Chef L’Avenir” prize for the best young chef in Europe by the International Academy of Gastronomy and who was the guiding light in converting the restaurant Tragabuches, in the heart of the Serranía de Ronda, into one of the centres of creative Andalusian cuisine with a Michelin star, is now at the head of the Calima restaurant. It offers an Andalusian based cuisine to which he applies with a sure and masterful touch the most sophisticated and advanced modern technology.
The restaurant Skina, in the heart of the Old Town of Marbella, is the latest inclusion from the province of Malaga in the Michelin Guidebook. The restaurant Skina opened in 2005 and is is a small establishment with only five tables. The restaurant Skina in Marbella has always been committed to fine dining, combining ingredients from around the world with characteristical regional recipes.