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Calima Restaurant
Calima lies in the most magnificent of settings right next to the Mediterranean and it boasts a bravura terrace where guests eat during the summer months, much to the envy of those looking up from the Marbella paseo below.
Dani García is the culinary star of Southern Spain, a culinary younger brother to Joan Roca, Ferran Adria, Martín Beratsegui and crew. His cuisine at Calima is provocative, clever and fresh, notable for its fresh ingredients and impeccable preparation. It is playful, with repeated references to the Andalusian experience of sea, sky, mountains and sand.
Though he works with some meat, seafood is definitely his forte and his inspiration. Sea Bass “Like on the Beach, First Smell, Then Eat” is an homage to the beach barbecues of is Marbella childhood, with an unadorned skewer of sea bass served flanked by moldering coals and black sand from the adjacent beach. He says that 80% of his menu is historical, citing memory as one of the most important aspects of his three-part culinary philosophy, flavor and high technical excellence being the other two). Garcia elevates traditional popular gastronomy to a new level, perfecting it along the way with his celebrated experiments like his take on the classic frituras. Completing the experience is an encyclopedic wine list with varietals from across the globe.
Recommended dishes:
• Cherry gazpacho with anchovies and queso fresco snow• Spring salad with olive oil clouds and cañaillas (local snails)
• Morcilla infusion with jumbo prawn and greens
• “Fried” sole with its skin / sole in miso with slow-roasted tomato (two-tier dish)
• Skewer of sea bass “like on the beach – first smell, then eat”
• Passion Fruit Tocino de Cielo broken with Herb Broth and Eucalyptus Thym
C/ José Meliá, s/n Marbella - Málaga SPAIN 29600
Tel: (34) 952 770300 - Fax: (34) 952 779954
gran.melia.don.pepe@solmelia.com
