Lobito de Mar is the new restaurant and concept of the chef Dani García. A bar ' Resaladao ', located in Marbella, where traditional and seafaring cuisine is honored.
Although It is located in the beautiful city of Marbella, on the shores of the Mediterranean Sea, Dani Garcia's new restaurant is described as a "beach bar". A seafaring and resalting bar in which the chef with two Michelin stars pays homage to the most traditional cuisine and eminently seaworthy dishes that marked his childhood. A recognition, too, to his family and especially to his father. The One who instilled the love of cooking, respect for the product and a healthy obsession with taste.
That is Why this challenge is, for the cook, "the most complex, difficult and courageous that I have faced in these twenty years of profession." Because to appeal to their own memories, but collectively, it is a total responsibility. Because sitting at one of the tables of this room, decorated by Lázaro Rosa-Violán, located in the middle of the Golden Mile of Marbella, is to travel through his memory. "On Saturday mornings when I went with my parents to buy fresh seafood; In the mornings pulling the cod with my father and his friends in the beach of Pozuelo and the first spits that I tried and that my father strung and Asaba with a passion as I have never seen anyone cook».
The approach of this casual, popular and affordable format, in which it is not necessary to reserve, is divided into two differentiated cards. On the one hand the tapas, which proposes an informal pecking in which all tastes and pockets can be more than satisfied; And on the other, the most formal, based on shellfish, crustaceans and molluscs of national origin, to which are joined Andalusian fries, recipes with tuna, Andalusian rice with Alma Alicante and the famous spits.
Going to the concrete, we find dishes of fine shells, French oysters, skittles, hard clams, Malagan coquinas, razors, lobsters or live lobsters that come either fried or cooked, grilled or in rice syrupy. We Add to the list of marine delicacies the white prawn of Malaga, fried anchovies, puntillitas, cuttlefish, stripe in homemade marinade or flamenquines and the aforementioned preparations with tuna. Such As The tuna unloading tartar or the white-tailed tuna cannelloni stuffed with herring caviar. However, this ' bar ', this ' restaurant without beach ', would not be complete without a classic of the area as the spits.
I Have a special predilection for the Spits ', Dani Garcia says, "not only because it is an emblem of the Malaga cuisine and an indigenous and unique cooking in the world, but because I have grown with that smell of fish ember and I carry it tattooed to fire in the skin." That is Why in Lobito de Mar not only are not missing, but are the main protagonists. Cooked both in traditional, cane and vertical way to the olive-ember, as with innovative spirit. Using in this case smaller fish to be roasted in horizontal. So the traditional sardines will be joined by a horizontal fillet of fresh anchovies, red mullets, crawfish, prawns from Sanlúcar, prawns and even large fish such as sea bass, gilthead seabream or sea bream, according to the catch of the day.
A visit to the new space of the architect of his homonymous restaurant or the restaurants BiBo, can not finish without stopping in those rices that we talked about, which is his second specialty capital. Why? Because, says Garcia, "my father was not only cooking spits; I also remember the characteristic taste of paellas and rices that I made in firewood in the field». And that memory also lives here. With rices cooked on a very strong fire on an area specially distributed, with a large amount of broth — hence the Alicante style — and raw materials, mostly Andalusian.
Lobito de Mar completes its proposal with an Andalusian tapas menu to take in the bar that divides the premises, an extensive winery with more than 450 references to adequately irrigate the food and a cocktail proposal focused especially on Sangrias, phenomenal for Give the point and end to such a popular experience.