José Carlos García’s Michelin star eponymous restaurant, on Malaga’s stylish Muelle Uno quayside, close to the Pompidou Centre, has new seasonal menus, an extended wine cellar and more opportunities for diners to meet the Chef.
Acclaimed Andalusian Chef José Carlos García, inspired by spring, as created a new tasting menu, introducing seasonal products from the prized organic kitchen gardens of Malaga province. Ingredients include red cabbage, artichoke, leek, spinach, elvers, eel, red fruits and pomegranate.
Passionate about local produce, the Malaga chef is committed to the notion of 0km in his cuisine, and is inspired by traditional Andalusian recipes.
New Menus
I recently tried this new “Productos de estación y Proximidad” menu with 8 starters, 7 plates y 3 puddings including local Malaga veg like red cabbage, mushrooms, artichoke, leek, spinach, Mediterranean, Atlantic and river fish, local fruit, and award-winning Andalucia cheeses.
Prices start at 139,50 euro for the new seasonal menu.
The chef has also launched the slightly more extensive menu “José Carlos García 2023” with with 8 starters, 10 plates y 3 puddings!
Meet the Chef
This was a particularly special meal, as we shared the Chef’s table, right next to the open kitchen. Yet Chef José Carlos García is very down to earth and sociable and loves to spend time in the restaurant with his guests.
In fact, the new menu is designed so that the dining room team, led by Lourdes Luque (the chef’s wife) is fully integrated with their colleagues in the kitchen, as some dishes are finished off in front of the diner, so they can enjoy the plating, and adding ingredients like gazpachuelo, the grating of truffle etc.
Dining Room
The José Carlos García restaurant has three main spaces for dining – the large salon with one of Spain’s largest living vertical gardens, a waterside alfresco terrace and a more intimate dining room ‘La sala de los cañizos’. Views are of the marina, cathedral and ancient Arab ‘alcazaba’ fort.
José Carlos García is one of Spain’s most accomplished chefs yet retains his modest, authentic and warm personality. Together with his wife and team he strives to make his guests feel relaxed and at home. This his ‘alta cocina’ but his style is for his guests to be at ease and to have fun with their loved ones, enjoying the meal.
Wine List
As for the wine list, the number of Spanish and international references has increased considerably, thanks to a strong investment carefully planned by the sommelier team of José Carlos García. In the nSpanish collection we find a selection of wines from Rueda, such as Belondrade Les Parceles 2018; from Ribera del Duero, such as Pingus 2018, Vega Sicilia Único 2005 and 2011 and Dominio Del Águila 2018; wines from Madrid such as Las Umbrías or from the Uvas Felices wineries. While among the international options we discover exceptional vintages from Burgundy such as: Clos De Tart Grand Cru 2018 and Domaine Vincent Girardin Meursault Les Vieilles Vignes 2019; from Bordeaux: Petrus (Pomerol) 1995, Château Margaux 2017 and Château Mouton Rothschild Pauillac; champagne blanc de blancs such as Salon and Le Mesnil 2012; wines from California such as Kistler, Cuvee Cathleen Chardonnay 2017 or from Chile such as Tara Chardonnay.
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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