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.
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.
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.