In the historic centre of Marbella, among typical Andalusian narrow streets, there is a small restaurant that has set the benchmark on the Costa del Sol. An establishment that, with only four tables and a lot of charm, has already been honoured with A Michelin star: the Skina Restaurant. Would you like to know more?
The gastronomy of the Costa del Sol at the highest level
Created in 2004, the Skina Restaurant has created an interesting gastronomic proposal from its small place in the historic centre of Marbella. The establishment was founded by Marcos Ganda and his wife, who managed to build a team with a clear horizon: to work for excellence in all aspects of a restaurant, from the quality of the product from the kitchen to the table.
The obsession for the quality of the product is manifested throughout Skina's menu. The chef, Jaume Puigdengolas, incorporates in his menus the traditional gastronomy of the Costa del Sol. One of its star products is fish, purchased daily in the Marbella market.
The flavours rooted in the gastronomic culture of Malaga and Andalusia are interpreted under new concepts achieving an impeccable result. Not in vain, the Skina Restaurant was awarded a Michelin star in 2008 , an award that has continued to be renewed each year since then.
The Tasting Menu Andalusia
Tradition and avant-garde, love for the product and creativity, are the keys that inspire a gastronomic offer of the highest level. The Skina Restaurant has defined its raison d'être in a tasting menu with which you can enjoy a sublime tribute to the local cuisine. And this tribute could not receive a more appropriate name than Tasting Menu Andalusia.
The menu starts with the deliciously fresh touch of a red tuna tartar (an extraordinary product caught on the Andalusian coast in the traditional way), radish and celery. The experience continues with elaborations that alternate farm products (white asparagus, organic lettuce, rhubarb and Iberian bacon) and products of the sea (dry rice of squid, black garlic and sambals). Continue with a red mullet with fennel and, to top it off, a pigeon roasted with algae and sevillian brown olives ... The yuzu and coconut snow and the chocolate, milk and hazelnut snow are some of the desserts that add the sweetest touch to this experience.
The Skina Restaurant gives great importance to its selection of wines from small winegrowers who characterize a meticulous and handmade production. In this way, you can taste the most suitable wine for each course.
