Back is a restaurant created by the chef David Olivas and the sommelier Fabián Villar in which you can tapas, with a lot of class, and eat a carte or menu as in any other gourmet.
After passing through the kitchens of Dani García, the young chef David Olivas met with sommelier Fabián Villar to give shape to a different restaurant and tapas bar. A fun, versatile and cozy bet that advocates for the tapas, with dishes of great quality and originality, and for enjoying calmly, tasting every creation long and hard. The result was Back, one of the unveiling restaurants in Marbella.
The ingredients that make this gastronomic space possible, affirm their artificers, are the desire, the youth, the talent, the illusion and the courage that day by day demonstrate. Components that allow them not to be afraid of anything and to fly high, with imagination, without failing to have their feet on the ground. In this way they have formed their gastronomic proposal, a cuisine "of yesterday and today with touches of travellers" that can be enjoyed in several ways.
The room, with bar included, has been conceived by the interior designer Marisa Gutiérrez and illustrated by the artist Irene Martín. In This scenario the diners choose how to act: it can be at the bar, tasting a tapa or appetizer while taking a wine; Having lunch on the small terrace they have, enjoying the good weather Marbella; Or in the living room, enjoying the full experience of a gourmet.
As for tapas, half portions in fact, to not undermine the essence of these dishes, Back we offer a cheese fritter Payoyo, with a ratatouille of vegetables with egg yolk and wafer fried with honey; Its salad of prawns and octopus, with yellow potato, citrus mayonnaise and black olives; A gyozas of bull tail fried andalusian with red wine sauce, creamy marrow, cheese and cilantro; or some krill meal in tempura escorted by a green salmorejo, avocado, cilantro, basil and plums. To These dishes are added a few meat dishes, like the Iberian pork feather cured and marinated with leeks roasted with charcoal with kefir lime juice, and fish, such as hake cured in brine and steamed with a lemony consommé of its thorns and cream of pi ments.
Two tapas menus are added to these suggestions on the menu. "How Much I Love You", with five individual dishes, half fish, half meat and two desserts, and "Smiles", with two individual dishes, two tickets to share, possibility to choose between meat and fish and a desert. Both proposals are served as a full-board.
The offer of restaurant itself is divided into three other menus: «Flora», «Fauna» and «BACKadicto». In The first one we find creations like the Pibil pork rind, the vegetable tartar of tomato or a cheek of Iberian pork confit; In the second one a fried bun stuffed with mushrooms and parmesan, a sautéed seabass at the moment with lime and ginger sauce or «Our contessa of lemon, lemon, lemon...»; And in the third a xuxo of carrot with foie pickled with Sherry vinegar 25 years, a salmorejo called "Anarchy" with basil, smoked sardine, crispy bread and slush of tomato or a feather of Iberian pork marinated and cured with leek roasted in oak wood with sauce of star anise.
You can Not forget that in the restaurant Back take good care of the desserts, the winery, Claro is having a sommelier as a cocreator of the whole concept, and the end of a agape, with a long list of cocktails that includes proposals without alcohol.
After passing through the kitchens of Dani García, the young chef David Olivas met with sommelier Fabián Villar to give shape to a different restaurant and tapas bar. A fun, versatile and cozy bet that advocates for the tapas, with dishes of great quality and originality, and for enjoying calmly, tasting every creation long and hard. The result was Back, one of the unveiling restaurants in Marbella.
The ingredients that make this gastronomic space possible, affirm their artificers, are the desire, the youth, the talent, the illusion and the courage that day by day demonstrate. Components that allow them not to be afraid of anything and to fly high, with imagination, without failing to have their feet on the ground. In this way they have formed their gastronomic proposal, a cuisine "of yesterday and today with touches of travellers" that can be enjoyed in several ways.
The room, with bar included, has been conceived by the interior designer Marisa Gutiérrez and illustrated by the artist Irene Martín. In This scenario the diners choose how to act: it can be at the bar, tasting a tapa or appetizer while taking a wine; Having lunch on the small terrace they have, enjoying the good weather Marbella; Or in the living room, enjoying the full experience of a gourmet.
As for tapas, half portions in fact, to not undermine the essence of these dishes, Back we offer a cheese fritter Payoyo, with a ratatouille of vegetables with egg yolk and wafer fried with honey; Its salad of prawns and octopus, with yellow potato, citrus mayonnaise and black olives; A gyozas of bull tail fried andalusian with red wine sauce, creamy marrow, cheese and cilantro; or some krill meal in tempura escorted by a green salmorejo, avocado, cilantro, basil and plums. To These dishes are added a few meat dishes, like the Iberian pork feather cured and marinated with leeks roasted with charcoal with kefir lime juice, and fish, such as hake cured in brine and steamed with a lemony consommé of its thorns and cream of pi ments.
Two tapas menus are added to these suggestions on the menu. "How Much I Love You", with five individual dishes, half fish, half meat and two desserts, and "Smiles", with two individual dishes, two tickets to share, possibility to choose between meat and fish and a desert. Both proposals are served as a full-board.
The offer of restaurant itself is divided into three other menus: «Flora», «Fauna» and «BACKadicto». In The first one we find creations like the Pibil pork rind, the vegetable tartar of tomato or a cheek of Iberian pork confit; In the second one a fried bun stuffed with mushrooms and parmesan, a sautéed seabass at the moment with lime and ginger sauce or «Our contessa of lemon, lemon, lemon...»; And in the third a xuxo of carrot with foie pickled with Sherry vinegar 25 years, a salmorejo called "Anarchy" with basil, smoked sardine, crispy bread and slush of tomato or a feather of Iberian pork marinated and cured with leek roasted in oak wood with sauce of star anise.
You can Not forget that in the restaurant Back take good care of the desserts, the winery, Claro is having a sommelier as a cocreator of the whole concept, and the end of a agape, with a long list of cocktails that includes proposals without alcohol.