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El Lago restaurant is located at Greenlife Golf, in the heart of Elviria Hills, Marbella. The restaurant has held a Michelin Star since 2005. Chef Fernando Villasclaras has created a gastronomic approach based upon seasonal and zero-kilometre produce. The restaurant has close links with local farmers and producers and is also committed to creating a 100% vegetarian menu.

Malaga-born Chef Fernando Villasclaras trained at the Escuela de Hostelería de Benahavís, is passionate about this philosophy having created two extraordinary menus, Terra and Sazón – and The Luxury Editor was there to test drive the dishes.

Restaurant El Lago Marbella 10
EL LAGO II PROV 3 1
Chef Fernando Villasclaras
Restaurant El Lago Marbella 11

Earth menu

The new vegetarian menu, Terra is a celebration of the marvellous local produce. It begins with delicate morsels such as the mini aubergine pickled in sherry with pine nut baba ghanoush, radishes from Estepona in caper salmorreta and the green bean tartar, with flaky potato.

Mini berenjena en escabeche al jerez con baba ganush de pinones
La no mantequilla de aceituna alorena con su mollete de AOVE al vapor
Porra de remolacha y fresas con su tartar a la mostaza verde
Puerros del Guadalhorce en pepitoria y romesco ahumado
Rabanito de Marbella en salmorreta de alcaparra
Calabaza cocinada en queso de cabra con nectar de cebolla y recula a la brasa1

Sazón Menu

In addition to the vegetarian proposal of El Lago, Villasclaras has created the Sazón menu, which also includes fish and meat dishes with textures and flavours defined by the local area, with dishes such as the red mullet from Marbella with Malaga grown mango; grilled veal sweetbreads, green beans and harissa; and the suckling goat with mustard, capers and grilled endive.

Salmonete de Marbella con holandesa de sus higaditos y mango1
Mollejas de corazon de ternera a la brasa en salsa bigarda judias verdes y harissa
Mignardises
Tomate de invierno en salazon con higo a la brasa y ajoblanco tradicional1

Wines and sweet things

Both tasting menus start with the sustainable vegetable consommé, a dish made from the restaurant’s own vegetables and served with a touch of Palo Cortado; and they also share puddings, including  La Axarquía: sweet potatoes with sugar cane honey and muscatel grape granita and roasted parsnip with laurel sorbet, pear and pecan nuts – exquisite.

Chirivia asada con sorbete de laurel pera y nueces pecanas1 2
La Axarquia Boniatos con miel de cana y granizado de uva moscatel

As for the wine cellar, El Lago has some 300 references and remains faithful to the philosophy of kilometre zero, as it offers a great collection of Andalusian wines, thanks to the winegrowers and small wineries nearby, as well as some of the finest Spanish wines and some international vintages. I really enjoyed the creative selection by sommelier Jose Antonio Gomez.

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Jose Antonio Gomez
Sommelier Jose Antonio Gomez

In the menu we find three pairing options, one local, with wines from our surroundings (within a 150 km area); another national, which includes unusual wines from different geographical areas, and a third, international, with a selection of world famous producers.

El Lago team 1
Chef Fernando Villasclaras with his team at El Lago, Marbella
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Restaurant El Lago Marbella 1
Restaurant El Lago Marbella 13

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Andrew Forbes

Andrew is a Marketing Communications consultant, working within the wellness, travel & lifestyle sectors. His track record in PR, marketing and branding spans over 25 years. He writes regularly on international wellness, travel, and lifestyle themes with a particular passion for the Mediterranean and the Americas. Originally from the UK, Andrew Forbes has lived in the US and France but now calls southern Spain his home, where he is Travel Editor for Spain’s leading English language newspaper. For Andrew, luxury is many things; most importantly genuine hospitality, authenticity and thoughtful service. Web: www.andrewforbes.com

 

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