English | Restaurante El Lago

Our history

El Lago is an idyllic place established in 1999 by Armando Flippa at the Greenlife Golf Clubhouse in the heart of Elviria Hills (Marbella). Since the beginning of our endeavour, we’ve been looking for our own path, based on an authentic, intimate and seasonal culinary discourse, in which the main goal is to establish a close bond with a great team made up of artisan producers, collectors and processors from our surroundings.
This firm commitment with the cuisine of the region of Malaga and Andalusia, in which we combine the importance of food raw materials/ingredients and creativity well understood, makes us treasure, as the first haute cuisine restaurant in Andalusia to be awarded the Km0 certificate by the international organisation Slow Food, the Michelin Star obtained in 2005 as well as the Repsol Guide Sol award.

Menú

SAZÓN MENU

  • Seasonal Appetizers
    Sustainable vegetable consommé
  • Alora olive “butter” with steamed “mollete” by AOVE
  • Tangerine, pickled fennel and carrots Kuzu 
    Kuzu meringue, lactic cheese from Coin with pisto
  • * Red prawns with roast garlic and caviar from Riofrío
  • Estepona little radish in caper “salmorreta”
  • Menu
    Beet and strawberries “porra” its tartare with green mustard
  • Leeks from Guadalhorce in egg yolk and macron almond sauce with romesco
  • * Grilled seasonal mushrooms, black tea juice and Istan honey, cured egg yolk in sherry wine
    Cuttlefish en amarillo (turmeric-saffron sauce)
    * Grilled veal sweetbreads in bigarade sauce and sage
    Red mullet in emulsion of its liver and Andalusian “majao”
    Grilled venison loin with chard
    La Axarquía. Sweet potatoes with cane honey, lychee and cinnamon
    Uvate, pumpkin and muscatel grape sorbet
  • * Montblanc
  • Homedade Nougat

PRICE: 95.00 € Per person VAT included (6 snacks + 10 dishes)

PRICE: 85.00 € Per person VAT included (5 snacks + 7 dishes)

*Not included in the short version

STARTERS

Foie gras and marinated chicken millefeuilles, with roasted apple and vinegar

Bluefin tuna descargamento (upper belly) in black garlic cream, smoked tuna belly and citrus seasoning

Retinta beef sirloin tartare seasoned with cured egg yolk in amontillado sherry, pickled season vegetables and oyster

Season vegetables with cold citric marinade and avocado cream

Retinta beef tenderloin tataki with mustard emulsion and crudités

Beetroot and strawberry porra (thick gazpacho), tartare, goat cheese and green mustard sorbet

FISH

Wild roasted sea bass, onions with fresh sprouts in season and spinach pesto

Red mullet with warm Andalusian-style paste made with the livers

Fried wild turbot with goat beurre noire and pickled vegetables

MEAT

Malaga suckling goat shoulder with almond stew and vegetable tabbouleh

Glazed rabbit with celeriac cream and regañá (toast) with the livers

Grilled veal sweetbreads in bigarade sauce and sage

GRILLED MEAT

Beef entrecote

Old cow entrecote

Suckling goat chops from Malaga

Retinta filet steak

DESSERT

Caraïbe 66% Chocolate mousse, Tonka bean and cherry sorbet

Montblanc: vanilla macaron, chestnut cream and mandarin sorbet

Coín cottage cheese cake, mango and passion fruit

Assortment of Andalusian cheeses (for 2 persons)

The wine cellar

Our wine cellar is a key part of our enogastronomic project, founded on our belief that Málaga and Andalusia possess an enological diversity based on a thousand-year historical and cultural wine-making tradition. The daily work of passionate winegrowers and winemakers is based on this legacy, as well as the close, continuous and familiar contact of our director, Paco García, with all of them. The selection of wines in El Lago’s wine cellar comprises a fascinating proposal of more than 300 references, with special attention to the wines of our region of Andalusia and Malaga, together with references from other regions and appellations of origin in Spain and abroad. 

PACO GARCÍA
DIRECTOR


Paco was born in Malaga, and his family has always been linked to the hospitality industry. He was in the 2 nd graduating class of La Cónsula, the Malaga Hospitality School where he really discovered his professional vocation. After finishing his studies, he completed his training with internships at several restaurants and hotels on the Costa del Sol, in Scotland and in Germany. He opened Restaurante El Lago in 2000, forging ahead with his commitment to quality cuisine with a modern and daring spirit. Since then, El Lago restaurant has become a benchmark for Andalusian gastronomy, with one Michelin star awarded in 2005.

FERNANDO VILLASCLARAS
CHEF


Born in Nerja (Malaga), Fernando grew up amidst the aromas of his grandmothers‘ tasty stews, developing a passion for cooking that he later expanded studying at the Hospitality School of Benahavís. His professional career was shaped at restaurants run by chefs where the natural ingredient is the essential basis of cooking. He worked at Sollum in Nerja, with Juan Quintanilla as his first mentor and at 1870 with Aitor Perurena. His view and his approach broadened and were strengthened after working at Mugaritz, following which he returned to the Costa del Sol. With his attitude, curiosity and knowledge, in each of his creations

Fernando reveals El Lago’s DNA: the authenticity and flavour of our territory and its natural ingredients.