From its windows you can see the body of water that gives it its name and the green of the golf courses that surround it. The Lake is a Marbella restaurant with Michelin Star reference in Andalusia.
At The gates of the new century the business group Greenlife Estates set out To bet on an avant-garde restaurant, daring cuisine and exquisite service. They Chose their house and golf club in the luxurious urbanization Elviria Hills of Marbella, Greenlife Golf, with its location and idyllic lake, located at the foot of the building, as the reference when naming it. It was Born then, in the summer of the year 2000, the restaurant The Lake.
More than three decades after that beginning, the establishment led by Paco García as director, Juan José Carmona as head chef and María José Aguilar as head of the hall, Luce two suns of the Repsol Guide and a star of the Michelin Guide. The first one emphasizes that its tables are "a palatal feast", that the selection of Andalusian cheeses is "magnificent" and that the dishes are creative, «perfectly executed». The Gallic record, on the other hand, highlights its privileged location and its culinary "current, creative and well-conceived dishes".
All These creations are born directly from the regional gastronomy, leaving at the same time influencing the international cuisine. Carmona, which barely exceeds thirty, is a strong advocate of local produce, root recovery and culinary authenticity. The one from Fuengirola, who learned in houses like Girol, Tragabuches, Hacienda Benazuza or El Lago itself, makes possible here an evolved Andalusian and Malaga gastronomy, in which the taste of always adopts new expressions, through an excellent product and the Adaptation of the most current techniques.
Serve as an example the first contact, the entrances, with creations as elaborated as the ceviche of vegetables with avocado, cilantro and citric juice of ginger and turmeric, the tuna tartar of trap with beet cream and strawberries and apple guacamole or the Steak tartare of veal retint cured with cream of egg, emborrado cheese and truffle of summer. We Continue with main fish dishes, such as the mullet loin with cream of mussels, spider crab and red Ogonori or turbot with shrimp roteña, fragrant vegetables and cilantro aioli, or meat, as the goat Payoyo with its guisillo of its sweetbreads and mojo of avocado and pepper or the Iberian dam in lard with potato gnocchi, orache and egg yolk.
The Rest of the gastronomic proposal of The restaurant The Lake of Marbella passes through its two tasting menus, one classic and another gourmet, in which we find dishes like the aforementioned steak tartar, a loin of mackerel in marinade of passion fruit with raw yogurt and Salt onion or semi-dry ground tomato with Coin goat cheese, quince, arugula and pine nuts, and the winery. Keeping the restaurant line innovative, daring and personalized, it brings together more than three hundred national references in a constantly evolving wine list according to market trends.