Calima, one of the restaurants of the luxury Gran Meliá Don Pepe Hotel, is a short stroll from the beach. Its capacity is 40 plus 18 in a private room. Weather permitting, customers can eat in the marvellous terrace overlooking the Mediterranean Sea. The restaurant’s minimal décor, with some details evoking the sea, the food and service are equally impressive… among the best restaurants in Spain.
It’s run by Dani García, who’s been awarded the Chef de l’Avenir prize by the Académie Internationale de la Gastronomie, and added one Michelin star to the Tragabuches restaurant, in Ronda. He learned from masters of cuisine like Martín Berasategui, who specialises in low-temperature cooking, cutting-edge liquid nitrogen cooking techniques. Chef García’s superb cuisine featuring interesting contrasts and textures will keep attracting followers.
He and his staff carefully select and pick quality ingredients they use to create an original menu offering Andalusian options, seafood, cold soups, Iberian pork, and Málaga’s revisited recipes. The sample menu combines classic food and innovative options.
And to top it all off, there’s the cellar with 300 high quality, national and international wines (from France, Italy, Chile, California and other top vine growing and wine making locations). Lourdes Muńoz is the maitre d’hôtel.
Calima restaurant by Dani García
Gran Meliá Don Pepe Hotel
Avda. José Meliá, s/n
29600 Marbella (Málaga)
Tel.: (+34) 952 764 252
Closed on Sundays and Mondays.
Category: Costa del Sol food and drink