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.



Alora olive “non-butter” with steamed mollete (artisan soft bread)

Seasonal Appetizers
Tangerine, pickled fennel and carrots with cumin dressing
* Langoustine, avocado and Rio Frio caviar tartlet
Salty lactic cheese meringue and grilled peppers
Grilled figs, red tuna from almadraba and black garlic

Fresh piparra pepper gazpacho with kombucha vinegar, conchafina smooth clam, season vegetables and sardine
Grilled baby aubergines from Estepona in Malaga vinegar marinade and pistachio purée
* Cuttlefish en amarillo (turmeric-saffron sauce)
* Grilled veal heartbreads in bigarade sauce, razor shell tartare with fermented black almonds and harissa
Red mullet with warm Andalusian-style paste made with the livers
Suckling goat neck with Payoyo cheese cream, oyster and lime
La Axarquía: Sweet potatoes with cane honey, lychee and cinnamon
Uvate: Pumpkin infused in milk meringue with rose water and muscatel grape sorbet

PRICE: 90.00 € Per person VAT included (4 snacks + 8 dishes)

PRICE: 80.00 € Per person VAT included (3 snacks + 6 dishes)

*Not included in the short version


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

Grilled baby aubergines from Estepona in Málaga vinegar marinade and pistachio purée

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


Baked wild sea bass with season sprouts and malabar spinach pesto

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

Fried wild turbot with goat beurre noire and pickled vegetables


Malaga suckling goat shoulder with almond stew and vegetable tabbouleh

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

Grilled veal heartbreads in bigarade sauce, razor shell tartare with fermented black almonds and harissa


Beef entrecote

Old cow entrecote

Suckling goat chops from Malaga

Retinta beef tenderloin


Chocolate, mango and passion fruit

Coin cottage cheese cake, strawberries and basil sorbet

Caramelised millefeuilles, puff pastry and coffee ice cream

Valle del Guadalhorce 2021

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 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.