The forum brought together the great voices of all important radio channels of Marbella, all women: Concha Montes of ONDA CERO, Maria Angeles Cervantes of SER, Raquel Tapia of COPE and Cristina Lopez of RADIO MARBELLA. As well Chela Figueira, The Council of Marbellas Townhall. This meeting was moderated by Maria Asenjo from Oak Power and also Victoria Ordonez attended. Paco Garcia, director of El Lago, presented the menu for the occasion always respecting the ​​Km.0 the philosophy of the restaurant and it was paired with wines from Jorge Ordonez Group.

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Diego del Rio has chosen five signature dishes of the Restaurant El Lago Marbella and banners of his philosophy of the Km.0 prepared ​​with products that have allowed him to make a culinary journey through Malaga. From the prawn of Marbella, the avocado from the tropical coast of Malaga, the tomatoes of the Guadalhorce Valley, the cheeses of the province, the octopus from Estepona, the mullet of Marbella, one of the best in the world, presented with something so tipical as our gazpachuelo.

These are the dishes:

•      White prawn carpaccio with avocado, basil pesto and juice heads.
•      New version of the field tomato with goat cheese of Archidona, arugula, quince and pine nuts.
•      Grilled octopus with roasted potato cream and truffle.
•      Fillet of red mullet with seasoned potatoes, and clams gazpachuelo emulsion.
•      Cured sardines with toast and olives of Aloreña, tomato and roasted peppers truncheon.

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This year 2013 during Easter time the Restaurant El Lago will open as well on Mondays.

You will be able to enjoy special offers at the restaurant, Golf, Driving Range etc.

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The award “The Best Chef” which is named after Paul Schiff, the great chef who received 2 Michelin stars at his restaurant La Hacienda de Marbella in the eighties, is a new recognition of the career of Diego del Río, an excellent cook and an even better person, as all his colleagues say.

Diego: “This award is a pride for myself, as well as for my team of the restaurant El Lago, and a commitment to continue improving. The high Andalusian cuisine in general and in particular the one in Malaga  have enormous potential and we will work enthusiastically to achieve even more international recognition.”

The Award for The Best Chef of the Culinary Academy of Málaga is granted, according to its President Enrique Cibantos, for “his creativity, innovation and formation. The quality of his cooking, originality and presentation. The influence of the dishes in the kitchen of Malaga. The awards that has managed to harvest and the use of local products.”

Paul Schiff came from one of the best restaurants in Brussels, the Villa Lorraine, and discovered in Marbella core fusion food cultures, as well as some excellent local produce totally despised and ignored.

The other winners of this award of Malaga´s Gastronomic Academy are: Messina, the chef Mauricio Giovanini, also of Marbella, with Jose Luis Barrionuevo Prize, “the best restaurant” journalist Pilar Martínez Maldonado, SUR journal Malaga Prize, Enrique Mapelli, to “criticism and Broadcasting and national” Meliá Francisco Goicoechea, with Antonio Espinosa Prize for a life dedicated to tourism and gastronomy and Juan Lara Acedo with special mention for his career.

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Highlighting the debut of two starters, new accompaniments for fish, in harmony with the tastes of the Andalusian land during winter, new Veal confit in butter, grilled onions and celeriac cream in meat and the great Update at the dessert menu.

This new menu accurately reflects the commitment of El Lago Marbella with local producers and the preservation of the Andalusian culinary tradition, always with a touch of exclusivity of a Michelin-starred restaurant. The El Lago Marbella is, in fact, the only restaurant in Málaga who has as Km.0 certificate, which attests that 40 percent of the ingredients used come from nearby producers and the remaining 60 percent are organic.

The Changes of the menu of the restaurant El Lago Marbella are very subtle, as in the classics, but still generate the ability to surprise, delight and excitement of the great gastronomy. Diego del Río, who has just been awarded for the best chef by the Culinary Academy of Málaga, has created two new entries for Winter 2013:

• Egg field with seasonal mushrooms and poultry liver zurrapa onions. A delicious egg made at low temperature combined with one of the star products of Winter: mushrooms, which this season are achieving excellent quality.
• It has also released the sauteed vegetable dish with bread “Tostao” rye and raisins, a cheese cream and basil pesto.

In the Inputs section, Diego del Río  keeps the semi Tomato with goat cheese Archidona, arugula, quince and pine nuts, one of the most acclaimed plates of EL Lago. Tomato varieties are changing, though, according to the season. With the arrival of  with the cold, for example, the Restaurant uses the variety “rebellion” of the RAF family. Another classic that remains is the grilled octopus with roasted potato and truffle cream, but is served with a lighter mashed potatoes.

Fish premiere accompaniments and garnishes, recreated on vegetables and fruits from the land of the cold season. We present four new features:

• Fillet of red mullet with squid, roasted artichokes and seafood broth.
• Sea bass with chanterelles and peas, milk and hazelnut oil. With the exquisite touch of mushrooms chantarela type.
• Gazpachuelo Monkfish with clams, razor clams, cuttlefish and potato, with a suggestive touch of Vina AB Amontillado wine.
• Turbot with sauteed leeks, vegetables, lemon juice and coconut gras.

The meat was presented this season the veal cheeks confit in butter, grilled onions and celeriac cream. The renovation has been particularly intense in the dessert menu, where customers are always looking for great surprises. We present three new proposals:

• Malaga ricotta cream with walnut ice cream and crusty bread.
• Creamy chocolate: bitter, hazelnut and caramel.
• Cold cream coffee drunk of bitter almonds and goat milk ice cream.

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It is an excellent proposal to celebrate the most romantic day of the year with your partner. A unique and sensual Michelin star dinner on the shore of the beautiful iluminated lake of Greenlife and the possibility of spending the night after this fantastic dinner in this idyllic setting.

The chef of the restaurant El Lago, Diego del Río, has prepared a very emotional Valentine’s Menu for 2013, with Andalusian accent very colorful and unforgettable textures full of passion.

Valentine´s Menu 2013:

Cold roasted tomato with goat cheese from Archidona, rocket, quince and pine nuts

Alternate layers of marinated chicken breast with foie-gras and caramelised apple

 Hake with clams “gazpachuelo” razor clams, cuttlefish and potatoes

 Veal cheeks stew with roasted onions and celeriac cream

Chocolates San Valentine 2013

 It will be an unforgettable romantic dinner, paired with wines by presented by the director Paco Garcia, including accommodation. You can also only enjoy the dinner for 60 € per person, or the full package with accommodation in a studio,  dinner and a Spa circuit at Estrella del Mar for only 115 € per person.

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They were accompanied by two customers of the restaurant El Lago Marbella, Carlos Reina and Carlos Abehsera, they enjoyed the explanations of our baker Antonio Colmenero of the Alharín; of Sebastiande Hevilla, in the organic garden of the family of Antonio of Coin and Antonio if the artisan cheese. After that hey enjoyed a great meal with their Press manager Maria Asenjo and finished cooking with Diego del Río. A wonderful journalisti evening at the Restaurant el Lago.

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This summer 2012 El Lago consolidates completing this training course from a total of 9 students, 5 in kitchen, which are conducted by the Chef, Diego del Río, and 4 waiters by the maitre Maria Aguilar, from five great hotel schools in Andalusia: the Cónsula Malaga, Mijas CIO, Benahabis Cooking School, the School of Hotel Benalmadena and Hurtado Mendoza hotel School of Granada. They are the wise new Spanish haute cuisine. Young people are those who choose to do their internship in El Lago and the reason is seeking the most exclusive of the profession, which can be found at this restaurant with a Michelin star since 2005.

The experience for these youngsters is unbeatable, as they themselves say. Having the possibility to learn of professionals like the director Paco García or the chef Diego del Río and the maître Maria Aguilar is the best way to complete their training.

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The chef of the restaurant El Lago, Diego del Río, and Dani Garcia, chef of Calima, merge for the first time, their styles at “The Global Gift” dinner, with a very high gastronomic value held on the 19th of  August by the U.S. actress Eva Longoria.

The Dinner prepared by Dani Garcia and Diego del Río, which will be tasted by guests from around the world, is designed to convey the most exclusive gastronomic expressions of Marbella and its surroundings.

The dinner contained:

Appetizers:

• My First Yogurt.
• Cheese – Quince – Tomato Semiseco.
• Caviar cream with dates and Bacon.
• Bedrock.

Starters:

•  Nitro Tomato with Cod from Coín.
• Ajoblanco with Mackerel Cream, Peppermint and grapes.

Fish:

• Whiting Roteña Marbella in broth.

Meat:

• Oxtail stew and wrapped in vegetable ravioli with Tabulate.

Dessert:

• The Full Moon of Marbella.

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