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
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
* Beurre blanc of chard with white prawn from Malaga
* Grilled veal sweetbreads in bigarade sauce, fave bean and sage
Red mullet in emulsion of its liver and Andalusian “majao”
Suckling goat with mustard
La Axarquía. Sweet potatoes with cane honey, lychee and cinnamon
* Roasted parsnip with bay leaf sorbet, pear and pecan nuts - Montblanc
- Sweet petits-fours
PRICE: 120.00 € Per person VAT included
PRICE SHORT MENU: 105.00 € Per person VAT included
- * Not included in the short version
- Local wine pairing: 35 € per person
- National wine pairing: 45 € per person
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 tangerine 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.
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.
