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Calima
In the Gran Meliá Don Pepe. Calle José Meliá Cuisines: SpanishAbout
Dani García is the most exciting and innovative chef in Marbella. As an example of his inventiveness, he injects liquid nitrogen into olives. When one explodes, he then serves the popcornlike morsels with fresh lobster salad. Or he'll take wild baby shrimp and arrange them on a slate heated to 300°F, which he garnishes with an olive-oil emulsion and fennel dust. But, for the most part, he keeps his menu local, relying on the products that make the region famous: its olive oil, jamón (Andalusian ham), and sherry. Meals are enjoyed on a large terrace overlooking the ocean. The fresh Mediterranean and Atlantic seafood is the best we've sampled along the coast. We also have nothing but praise for García's cold soups, homemade pastries, and impressive wine list. After dinner, you can head for the piano bar, El Almirante, which hosts live music and regular shows in season.
