Daní García triumphs with his new restaurant
If there is something that defines Dani García, it is to take the standard of gastronomy from the south of Spain to the top, for his good work and by his desire to find that balance between modernity and the most traditional Andalusian cuisine , dodging clichés and banalities with naturalness and grace. His latest project, a, as the word indicates, a beach bar in his concept, in his menu and in his way of understanding the seafaring world, but without a beach, in the middle of the Golden Mile.
Lobito de Mar owes a lot to Dani's parents. "In this particular project, everything; they would get me up early every Saturday to go to the market, we would buy things from here and cook them later at home. On Sundays we always used to eat out, so Lobito could perfectly represent any Saturday meal at my house ", says the chef, who claims to have always wanted to have a beach bar.
Lobito de Mar has the seal of Lázaro Rosa-Violán
As a person from Malaga, this is the type of restaurant that he likes the most; Although he was born in haute cuisine, he affirms that he loves to touch and delve into other types of things.
The premises open up to 800 m² enchanted by the magic of the designer Lázaro Rosa-Violán, the architect of the interior design of DiverXo or Bocagrande. In the middle, a large bar where the tapas menu delights those who have not been able to make a reservation. And it is that the tapas are very typical of life, with salad, croquettes, piquillo peppers stuffed with cod or anchovies in vinegar.
CUISINE OF ESPETOS AND RICE
Traveling to Malaga makes it mandatory to eat espetos. And although the "espetaos" fish from the towns of La Axarquia (for example) play in the first division, Lobito de Mar elevates the cuisine of espeto to the Champions League of the grill.
In addition to sardines, you find skewers of anchovies, Norway lobsters, red mullet, red prawn and Sanlúcar prawn , all cooked as traditionally it has always been done, in vertical cane and with olive wood embers.
" Lobito de mar is seafood, Mediterranean cuisine, it is pure fish protein treated with skewers , grilled, grilled or sautéed. It is a healthy kitchen of nature" Dani tells us, who just two weeks ago participated in the Gastronomy and Health summer course, promoted by the General Foundation of the University of Malaga to make young people aware of the importance of following a balanced diet.
Furthermore, he found the perfect marriage in the Alicante rice , a basic in any self-respecting beach bar, divided into three succulent options: dried, honeyed and cooked in vine shoots.
Another of the great wonders of his sonnet notebook is the Ode to Almadrab tuna a, great jewel of the Malaga coast. And despite the fact that the native product is a strong bet, Dani García does not charge anything. "A large part of the menu is made up of products from here. In the case of Lobito, even more accentuated, although we do not turn our backs on products such as turbot and others that come from abroad" adds the chef, who encourages us to close our mouths with a winery with more than 450 references and a delicious selection of homemade desserts.
The skewers of Lobito de Mar
WHY GO
Because it is Malaga in its purest form. Because cooking with skewers is an art and here they give it another twist. Because it is homemade and sophisticated at the same time. Because It has its own parking and that is to be appreciated in the boiling Marbella.
ADDITIONAL FEATURES
Without a doubt, cocktail lovers will find on the terrace the ideal space to get carried away by the energy of Lobito de Mar. Incredible their original concepts of sangria . Y It has a reserved area for those who prefer more intimate spaces..
IN DATA
Address: Avda. Prince Alfonso Von Hohenlohe Boulevard, 178. Marbella
Telephone: 951 554 554
Schedule: Every day from 12:30 p.m. to 0:00 a.m.
Medium Ticket: Bar Menu €25-30; Dining menu €45
Bleed everything red