It is always a good time to speak of the restaurant by Jose Carlos García. There are many restaurants that remain in your memory forever, but few do it for being perfect in all its facets. Today I will tell one that is so perfect, at least for my.
Nestled in the Pier One the port of Malaga, occupies all of a privileged corner next to the old chapel of the port (from the 18th century and Baroque, was the chapel that sailors used to get in and out of port).
Its main façade is oriented towards the new pier with priviledged views over the Cathedral, the Alcazaba and the Castillo de Gibralfaro. Its architecture of clean lines and its careful decoration give local a look beautiful, warm and modern to make you want to sit down and let the hours pass without more.
The main room gets their privacy through mobile panels of hurdle that modulate the light coming in, allowing you to taste the menu very close of the boats and yachts moored at the pier
In the part of the bottom of the restaurant there is a large room dedicated to special occasions and has a versatile character since it hosts conferences, concerts, festivals, films... A huge vertical garden is a marvel occupies all the lateral wall of this great Hall. The ABC travel magazine, considered the fourth best vertical garden in the world ahead of the Alberta in Canada airport or the space city in France. This beautiful garden is also an organic garden, where José Carlos grown aromatic herbs and edible plants that then seasoned creations.
My favorite area is the kitchen: a large fully equipped open kitchen where you can see the passing of the service with different parts of plates, gas, cold fish and where all Mauviel pans (my downfall... snif, snif... I want one!) look in the best environment.
The best time to enjoy the terrace is in the summer. In those months, the chef changes your hurdle Hall by the terrace. Their tables and furniture were moved to a totally isolated from the transit of pedestrians atmosphere so Gets an intimacy that a priori perhaps one does not believe that can get in the middle of the hustle and bustle of Pier.
However, the best of this House is not your decoration, if not the experience that one takes after dinner in the restaurant. José Carlos García is a local chef who boasts a Michelin star and two Suns Repsol. That is a great cook you know, but what you may not know is that it is a very shy, very humble and extremely generous person. Very talented and much heart, and above all a great love for their land, which is reflected in every dish in your kitchen.
The experience of the menu starts with a few snacks that emulate the local tradition with the perspective of the modern kitchen: a Mallorcan Sobrassada served with rye bread, cakes of pipes, a modern version of fried almonds and biscuits cartridges of algae, are some of the creations that welcomes us in the table. Then one of my favorites of the night: a beef tartare which was death.
After this, a lot of dishes: Malaga thin shell with margarita jelly, a white garlic, roasted plums and almonds with Apple.
The red mullet was one that surprised me most, probably because he had not taken it ever; mackerel in two textures, gamba red of garrucha with nori, kimchi and ponzu, a hake with Golden chicken broth, not tired I never take and a pigeon with pasta in broth that was my favorite. To finish the salty a sucker in your juice with pineapple that melted in the mouth.
Dessert sorbet of lemon zest on crunchy nest and candy and a chocolate ice cream with citrus cream. With coffee, macarons, chocolates and clouds of passion fruit and strawberry marshmallows. A pass of truth and an unforgettable experience that I am crazy for repeat.
If you have not visited it yet, put it on your wish list... do not hesitate!