Our history
Restaurant El Lago in Marbella, awarded with a Michelin star and with Fernando Villasclaras heading the kitchen, is one of the pillars for the development of haute cuisine in Malaga over the last twenty years and, consequently, in the rest of Andalusia. Located in the heart of Elvira Hills at Greenlife Golf, El Lago offers an authentic, intimate and seasonal dining experience, where the main objective is to establish a close bond with a great team of local producers.
The history of El Lago began in 2000, when the restaurant of the Club House of Greenlife Golf was created in this idyllic space, a place that over time has become a current benchmark of Andalusian and Malaga haute cuisine, which has been able to maintain for more than 17 years the Michelin star awarded in 2005.
Menú
SUMMER SAZÓN MENU
- Seasonal Appetizers
Sustainable vegetable consommé - Aloreña olive “butter” with steamed “mollete” by AOVE
Kuzu meringue, lactic cheese from Coin with pisto - Mini cucumber on melon with smoked tuna belly
- Red prawns with garlic and caviar from Riofrío
- Mini aubergine in Sherry with pine nut baba ganoush
- Menu
Beet and strawberries “porra” its tartare with green mustard - Green tomato with red tuna in traditional ajoblanco and grilled figs
- Leeks from Guadalhorce in pepitoria and smoked romesco sauce
- Beurre blanc of chard with shrimps
Marbella red mullet with hollandaise of its livers
Suckling goat with mustard and grilled endive
La Axarquía. Sweet potatoes with cane honey, lychee and cinnamon
Roasted parsnip with bay leaf sorbet, pear and pecan nuts - Seasonal strawberries in pickled sauce with vanilla lactic
- Sweet petits-fours
PRICE: 120.00 € Per person VAT included
- Tasting menu must be taken by the whole table
- Local wine pairing: 45 € per person
- National wine pairing: 53 € per person
- International wine pairing: 80 € per person
- Selection of Andalusian artisan cheese: 20.00 €
STARTERS
Pickled chicken millefeuille and foie, roasted apple and Sherry vinegar
Red tuna flower, grilled figs and traditional ajoblanco
Retinta sirloin steak tartare seasoned with yolk cured to the amontillado, pickled seasonal vegetables and oyster
Vegetables of the season with cold citrus pickle and avocado cream
Retinta loin tataki with mustard emulsion and raw vegetables
Beet and strawberries “porra”, its tartare, goat cheese and green mustard sorbet
Carpaccio of white shrimps from Motril with chard cream
FISH
Wild roasted sea bass, onions with fresh sprouts in season and spinach pesto
Red mullet with hot Andalusian majao of its livers
Fried wild turbot in black goat butter and pickles
MEAT
Payoyo goat shoulder from Malaga with almond pepitoria and vegetable tabbouleh
Glazed rabbit with celeriac cream and “regaña” of their livers
Grilled veal sweetbreads in bigarade sauce and sage
GRILLED MEAT
Entrecote steak
Discarlux beef entrecote
Suckling goat chops from Malaga
Retinta filet steak
DESSERT
Caraïbe 66% chocolate mousse, Tonka bean and cherry sorbet
Figs millefeuille and pastry cream with kirsch
Coín cottage cheese cake with strawberries
Andalusian cheese selection (For 2 people)
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.
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.
