Essential Marbella Magazine April 2010

FREE MAGAZINE - COSTA DEL SOL Nº - APRIL 2010

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Issue 132 • April 2010

S

publisher and director general manager

T A

F

F

Iain Blackwell director@essentialmagazine.com Andrea S. Böjti sales@essentialmagazine.com

associate editor

Marisa Cutillas editorial@essentialmagazine.com

associate editor

Belinda Beckett features@essentialmagazine.com

production manager

Susanne Whitaker design@essentialmagazine.com

accounts executive

Mariano Jeva cuentas@essentialmagazine.com

office administrator creative director staff photographer design & layout contributing writers cover photography and styling make-up and hair model contributing photographers printing depósito legal editorial & advertising offices

Monika Böjti info@essentialmagazine.com Andrea S. Böjti Kevin Horn Inma Aurioles Iain Blackwell, Paul Brazell, Annie Heese, AJ Linn, Phil Morse, George Prior, Tony Whitney, Victoria Wood Framn Rezende Manu Moreno for Nars and L’Oréal Profesional Elena Urrucatu • www.delphoss.com Famous, Paul Brazell, Johnny Gates, Framn Rezende Jiménez Godoy A. Gráficas, Murcia D.L. MA-512-99 Complejo La Póveda, Blq. 3, 1º A, CN 340, km 178.2, 29600 Marbella, Málaga. Tel: 952 766 344 Fax: 952 766 343

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Immaculate mansion next to Puerto Banús Located in a consolidated area, walking distance to the port, the beach and all amenities. Recently built to the highest specifications, the villa is surrounded by a mature garden with heated salt water pool. Spacious living areas. 7 bedrooms, 6 bathrooms. Large basement with wine cellar, gym, 6-car garage and much more!

Plot: 3,001m2, Enclosed: 1,135m2, Terraces: 310m2. Price €5,300,000. Ref 6630

Beachside apartment in an ideal location

Front line beach villa close to Guadalmina

On the Golden Mile, in a complex with beautiful gardens and pool, next to a 4-star hotel and beach restaurant. South-west facing with fabulous sea views.

2 bedrooms, 2 bathrooms. A magnificent holiday home within a few minutes walk to Puerto Banús.

Full of character and situated in a secure urbanization with beautiful garden areas. Built on 3 levels with top quality materials and including many special features.

4 bedrooms, 4 bathrooms. Large basement. Separate staff apartment.

Enclosed: 114m2, Terraces: 32m2. Price reduced from €765,000 to €675,000. Ref 6521

Plot: 900m2, Enclosed: 432m2, Terraces: 31m2.

Price: €1,300,000. Ref 6625

Covering Marbella’s Golden Mile with offices opposite the Marbella Club Hotel and at Puente Romano Hotel.

Since

1904

Tel. +34 952 863 750 Fax. +34 952 822 111 Rentals Direct: +34 952 90 10 15 info@panorama.es www. panorama.es LEADING PROPERTY AGENTS OF SPAIN

contents

April 2010

124 74

the news Film Releases 20 Latest DVD Releases 22 CD Releases 24 Book Releases 26

the theme The Culinary Craze 12 Gourmet Trends and Products 32 Top Cooking Schools of the Coast 38

the people the vibe Celebrity Chefs 28

103 Social Pages

the trend the pro The Lexus LFA High-Performance Sports Coupé 48 The Latest Gadgets 50 Internet 52 Environment 54

the chic Plush Restaurant Interiors 58 Décor News 70 Art News 72 Festive Easter Fashion 74 Fashion News 82 Allude 84

the spa Terraké Treatment at the Kempinski Spa 90 Beauty News 92 The Amazing Dr. Oz 94 Paul Arts Comestic Dentistry 96 The Helping Hands of Dr. Bart from Agave Clinic 99 Health News 100

110 Enterprise 120 deVere Financial Consultants

the traveller 124 Gourmet Tourism 130 Los Flamingos Golf 132 Hotel: The Gran Hotel Gvadalpín, Marbella

the gourmet 137 Santiago 139 La Veranda at the Hotel Villa Padierna 140 Food News 142 Chef’s Profile: Diego del Río of El Lago 144 Maridaje or ‘Wine Pairing’ 146 Food for Thought 148 Listings

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the blog 159 Pet News 159 160 What’s On in April 162 Your Stars for the Month Ahead

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Is eating overrated, after all it does lead to weight issues if not tempered, or is it one of life’s few remaining greatest pleasures?

Despite a propensity towards processed foods in some sectors, savy folks have never been so interested in what they consume and gourmet is in vogue. Wave after wave of trends, from organic to fusion, from pacific rim to local market fresh, have heightened the ingredients of what we delight in, and the preparation of them is a whole other world. Cooking shows are rapidly becoming the new reality TV and Celebrity Chefs have never had it so good. The food industry is a hot fashion item and plush dining has become the order of the day.

Here at , all of this gave us such food for thought that we decided to devote an entire issue to it. We set out our table with a carefully planned tasting menu for your edification, beginning with the profiles of top TV chefs and a look at some of the most exclusive Gourmet Trends. A visit to the top local cooking schools reveals what a hotbed of talent is emerging in restaurant management and artistic mastery in the kitchen, so it’s no surprise that Spain is usurping France’s domination in this field.

Some of the most exciting restaurant interior designs on the International scene form the backdrop to this month’s extended Décor feature, meanwhile, here in Spain, we research what is available in terms of the tasteful pastime known as gourmet tourism.

Back at home, don’t miss our reviews of top local gourmet restaurants Santiago and La Veranda. Find out more about the personal tastes of El Lago’s Michelin-starred chef, Diego del Rio, and all about the maridaje, or the matching of fine food with good wine.

These are some of the top highlights in an edition that is quite simply packed with flavoursome and sumptous reading.

Our many regular sections complement all of this fine dining to complete the fayre.

After all this talk of food, you’re probably more than ready to go and partake of some splendid gourmet satisfaction yourself.

By Iain Blackwell Algunos piensan que al tema de la gastronomía se le está dando demasiada importancia, ya que comer demasiado puede provocar obesidad… otros piensan que la cocina es uno de los pocos placeres de la vida.

Aunque hay muchos productos poco saludables en el mercado, mucha gente está tomando un interés especial en la calidad de lo que consumen. La gastronomía, definitivamente, está de moda. Las palabras claves en este fenómeno incluyen la comida orgánica, la fusión, los productos de temporada… lo que comemos y cómo lo cocinamos, es un tema fascinante.

El mundo de la televisión también se ha visto afectado, con chefs famosos y programas de cocina tomando una relevancia especial. La cocina nos interesa y empezamos a considerar el cenar en lugares especiales como un lujo necesario.

Todo esto nos ha inspirado en para dedicar una edición entera a la gastronomía.

Hablamos con los chefs de moda, vemos las tendencias que dominan el mundo culinario y visitamos algunas de las mejores escuelas de la Costa del Sol, donde los jóvenes chefs y hosteleros se están preparando para un futuro brillante.

Gracias a ellos, España está empezando a eclipsar a Francia en el sentido culinario.

En la sección de Decoración conocemos los interiores de algunos restaurantes internacionales, mientras a nivel nacional, hacemos un viaje gastronómico por las ciudades culinarias más importantes de España.

En Marbella, cenamos en dos restaurantes reconocidos por su excelente cocina: Santiago y La Veranda, y hablamos con Diego del Río, Chef del restaurante El Lago, que brilla con una estrella Michelín. También aprendemos lo que es el maridaje.

Estas son algunas de las secciones más interesantes este mes. También encontrarás mucha información interesante en las secciones de siempre.

Seguro que con todos estos reportajes gastronómicos, te están entrando ganas de disfrutar de un buen plato en tu restaurante preferido.

! o h c e v o r P n ¡Bue 132PuL.indd 10

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Finest Real Estate Costa del Sol

Sierra Blanca: Splendid luxury villa situated in the most exclusive residential area of Marbella. Several wellness and entertainment facilities such as sauna, Turkish bath, Jacuzzi, Home cinema and games room. Guest house. Beautiful tropical garden with a fantastic pool area.

Tennis court. Stunning sea views. 7 bedrooms, 6+1 bathrooms, built approx. 714 sqm, plot 3.360 sqm. ID-No.: 4000316. Price on application.

Los Monteros Hill Club: Fantastic penthouse with breathtaking sea views. Contemporary design. State-of-the-art kitchen. Fireplace. Large terrace. Communal pool area. 2 bedrooms, 2 bathrooms, built approx.

150 sqm, terrace approx. 37 sqm. ID-No.: 2001170. Price € 575.000.

Las Dunas Park: Garden apartment with fabulous sea views in an exclusive beachfront resort on the New Golden Mile. High quality specifications. Communal pool area. 2 bedrooms, 2 bathrooms, built approx.

179 sqm, terrace approx. 113 sqm. ID-No.: 1187090. Price € 1.150.000.

Calahonda: Well-priced high quality villa in a good residential area.

Bright and spacious housing space. Under floor heating in the bathrooms. Well-kept garden with pool area. 5 bedrooms, 5+1 bathrooms, built approx. 504 sqm, plot 675 sqm. ID-No.: 1124579. Price € 825.000.

San Roque Golf: Charming frontline golf villa with amazing golf and sea views. Bright and spacious living-area with a fireplace. Beautiful well kept garden with fantastic pool area. 4 bedrooms, 4+1 bathrooms, built approx. 465 sqm, plot 2.593 sqm. ID-No.: 1093777. Price € 1.750.000.

Telephone 952 900 077 · Marbella@hansa-realty.com · www.hansa-realty.com Office Calahonda Tel. 952904900 · Office Elviria Tel. 952850250 · Office Golden Mile Tel. 952900077 · Office Sotogrande Tel. 956790290 *Gastos adicionales al precio, soportado por el comprador son: 7-8% I.T.P. (transfer tax) sobre el precio de compra, gastos de inscripción en el registro y notaría. Usted tiene a su disposción copias de las correspondientes fichas informativas de estas propiedades en nuestra oficina: Blvd. Princípe Alfonso de Hohenlohe, C.N. 340, Km. 178,2 – La Poveda, Local 8, ES- 29600 Marbella (Málaga), según R.D. 218/2005 de 11 octubre.

THETHEME GASTRONOMY

f o s f e h C Celebrity

YESTERYEAR With Gastronomy this month’s delicious theme, Belinda Beckett turns back the timer on famous chefs in history.

First Cook Book Author Marcus Gavius Apicius, a 1st century Roman nobleman attributed with inspiring Apicius, the world’s first collection of recipes published in 4AD. According to Pliny, his signature dishes included flamingo tongue, camel heels and stuffed sterile sow’s womb. He also invented foie gras (from pig’s liver, rather than goose), gorging his animals on dried figs and slaughtering them with a surfeit of honeyed wine. He frittered away his fortune on one banquet too many and took the true Epicure’s way out by swallowing poison.

First Celebrity Chef Maestro Martino of Como was the most important cook of the Renaissance whose patron was the Cardinal of Aquileia. His Libro de Arte Coquinaria (The Art of Cooking) was a landmark in Italian gastronomic literature and the first known culinary guide to specify ingredients, cooking times, techniques, utensils and quantities.

An English translation of the book (available on Amazon) includes recipes for Flying Pie (incorporating live birds), Papel Torte (containing ‘well-cooked veal teat’) and a treatise on how to dress a peacock with all its feathers so that when cooked, ‘It appears to be alive and spews fire from its beak.’

First Health Conscious Chef François Pierre de la Varenne’s Le cuisinier françois (1651) became the founding text of modern French cuisine, introducing professional terms like à la mode and au bleu, now standard culinary expressions. He replaced the heavy spices of old with herbs and natural flavours, cooked with fresh new vegetables like cauliflower and asparagus and invented Béchamel sauce.

First Chef Restaurateur Antoine Beauvilliers, pastry chef to the future Louis XVIII, presided over the first Parisian restaurant worthy of the name: the Grande Taverne de Londres, opened in the arcades of the Palais-Royal in 1782. He introduced the novelty of listing available dishes on a menu and serving them at individual tables during fixed hours.

Animals feed; man eats; only a man of wit knows how to dine Anthelme Brillat Savarin, 18th century French gourmet

Founder of Haute Cuisine Known as the King of Chefs and the Chef of Kings, Antoine Carême developed the elaborate style of cooking known as haute cuisine.

Abandoned as a child at the door of a restaurant in Paris, he became the politician Talleyrand’s personal chef and dinner party ‘spy’, going on to cook for Napoleon, Britain’s Prince Regent (for whose mother he invented Apple Charlotte) and Tsar Alexander of Russia (for whose sister-in-law he invented Charlotte Russe). He was also famous for his elaborate architectural constructions made of pâtisserie. He died in Germany at 48, due perhaps to many years inhaling the toxic fumes of the charcoal he cooked with.

First TV Chef Marcel Boulestin’s cookbooks popularised simple French cuisine to the English-speaking world in the early 20th century. Chef/owner of Boulestin, Covent Garden (now a Pizza Hut), in 1937 during the experimental years of television he presented the first of the BBC’s Cook’s Night Out series.

Father of Modern French cuisine George Auguste Escoffier remains a legend today for his recipes, techniques and approach to kitchen management which have been adopted worldwide. The first chef to receive the Légion d’Honneur in 1919, he opened the Ritz and Carlton hotels with partner Cesar Ritz, reinventing Carême’s elaborate style in a simpler way. He created Peach Melba for Australian singer Nellie Melba, penned numerous volumes on cooking and elevated the profession to a respected art, introducing the disciplined brigade de cuisine system, each section run by a chef de partie. A stickler for cleanliness, he also forbade swearing in the kitchen. Gordon Ramsay take note! n

Culinary creativity from Messina Chef Mauricio

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APARTMENTS READY TO MOVE IN NOW!

• • • • • •

First Occupancy Licence in place New Show Home open for viewings now Luxury lifestyle resort with breath-taking mountain & sea views Up to 90% mortgages available on contemporary 2 or 3 bedroom apartments and penthouses* Award winning signature gardens and state-of-the-art facilities Preferential fees and tee-off times at the adjoining Estepona Golf Club

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the news

LATEST RELEASES

Film Releases

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Book Releases

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Itinerary: Date

Day

04/11 TH 05/11 F 06/11 S 07/11 SU

08/11 M

09-14 T-SU 15/11 M 16/11 T 17/11 W

Port of Call

Málaga, Spain Casablanca, Morocco Day at Sea Las Palmas, Canary Islands Santa Cruz de Tenerife, Canary Islands Days at Sea Roseau, Dominica Castries, St Lucia Bridgetown, Barbados

Arrive Depart

8am

5pm 6pm

8am

6pm

8am

6pm

8am 8am 5am

6pm 6pm Disembark

Exclusive readers’ offer!

Málaga, November 4th - Barbados, November 17th, 2010

Silversea is a world apart from all other cruises, offering you the ultimate all-inclusive cruising experience with the highest standards of all-suite accommodation, complemented by six-star service which is both refined and relaxed.

with the companions of your choice at the time you prefer. By night the ship comes alive with an array of entertainment. Take in a show, try your hand in the casino or simply catch up with new friends in one of our intimate bars.

Maybe start the day with breakfast al fresco under the sun. Perhaps, enjoy an exotic treatment in our Balinese spa or attend one of the fascinating lectures.

Alternatively, relax by the pool and catch up on some well-earned rest.

Silversea’s all-inclusive value encompasses a lovely Vista Suite, all beverages, all open-seating dining, your own in-suite beverage cabinet stocked daily, onboard gratuities, 24 hour room service, in-suite movies and DVDs, personalised stationary, on board entertainment, port charges and more…

Dining takes on another dimension as you sail from port to port. Step into the restaurant where the art of fine dining is a wondrously engaging affair and our open seating dining policy allows you to dine

Inclusive Fare (per person) £ 2,140 Based on double occupancy of a Vista Suite.

Readers of essential are invited to join a very special transoceanic voyage aboard the Silver Cloud, visiting the beautiful Canary Islands then enjoying almost a week at sea before arriving in the sun-soaked Caribbean.

Fare featured is based on double occupancy throughout and is subject to space availability – early booking is recommended.

For enquiries, please email: sales@essentialmagazine.com or contact: Peter Conway-Hann, Tel: 609 557 423 or (350) 200 60346.

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THENEWS

FILM REVIEWS REPORT marisa cutillas

The Ghost Writer

[Genre] Thriller [Director] Roman Polanski [Actors] Pierce Brosnan, Ewan McGregor Ghost writer Ewan McGregor is a mysterious author whose services are hotly solicited by celebrities and politicians. When he accepts an offer from the Prime Minister of England (Pierce Brosnan) to write his autobiography, the author unwittingly discovers secrets that could put his life in danger. To make matters worse, he finds himself attracted to the Prime Minister’s wife and the feeling is mutual. What is he to do when he has become one of the main characters in the book he is supposed to be writing?

The Bounty Hunter

[Genre] Comedy [Director] Andy Tennant (Fool’s Gold) [Actors] Jennifer Aniston, Gerard Butler

Extraordinary Measures

[Genre] Biopic [Director] Tom Vaughan (What Happens in Vegas) [Actors] Brendan Fraser, Harrison Ford, Keri Russell Extraordinary Measures is based on The Cure by Pulitzer Prize winning author Geeta Anand. It tells the true story of John Crowley (Brendan Fraser), a man who went up against all odds to save what was dearest to him. When John and his wife Aileen (Keri Russell) were told that their children Megan and Patrick would lose their lives to a mysterious neurological illness known as Pompe Disease, far from sitting back and letting it happen they joined forces with an unconventional but brilliant doctor, Robert Stonehill (played by Harrison Ford), creating a biotechnology company whose main aim was to find a cure. For John, nothing was too much to risk: not his job, his marriage or even his sanity. Extraordinary Measures is the real-life chronicle of the dangerous yet sometimes miraculous power of human obsession.

Milo Boyd (Gerard Butler), a bounty hunter in need of employment, accepts a job with the local police to find and capture his ex-wife, the famous reporter Nicole Hury (Jennifer Aniston). Milo thinks his mission spells easy money yet, when Nicole finds a vital clue in a recent assassination case, Milo discovers that anything involving him and his ex is bound to be complicated. If they thought loving, honouring and obeying each other was arduous, wait until they find out how difficult it can be to just stay alive!

rience

The Girlfriend Expe

y nt) [Actors] Sasha Gre re Soderbergh (The Informa ven rs her clients much mo Ste ] offe tor o wh rec [Di ttan ma nha [Genre] Dra p with her stitute operating in Ma shi pro ss tion cla rela h l hig rea a a is in y) is t she Chelsea (Sasha Gre is willing to pretend tha lsea has got it all for the right price, she ely hearts in the city. Che lon of ber than a sexual encounter: num a to te t ma bes a boy friend who and and isor ttan adv nha nd, Ma clients, acting as girlfrie ul luxury apartment in utif bea a has dle of a crisis ht, mid nig a $2,00 0 October of 200 8, in the under control : she earns offers. The film is set in it a is intent on ks lse per Che the es. oys ntri enj cou accepts her lifestyle and g many families in poorer ctin affe fesses her still is con ich she , wh out of but client from another city the USA is now coming discovers she meets Philip, a new but en with wh p shi and , tion ital rela cap l making the most of her interested in having a rea be y ma she n ma a s lip, she find ships converge. ambitions to him. In Phi al and personal relation plicated when profession that things can get com

h: Sasha Grey

Actor of the mont

plenty Girlfriend Experience, knows Soderbergh’s latest gem, The an actress, scriptwriter, photographer, ven Ste r cto Dire g nin win Sasha Grey, star of Oscar- rsa. Born in Sacramento, California in 1988, Sasha is ering changing -ve much so that she was consid about life imitating art and vice al musician. She is a fan of Nouvelle Vague cinema, so name Grey is inspired both by Oscar Wilde’s ent t the versity degree in porn star, artist and experim ex wife). Sasha has said tha lity). Sasha commenced a uni e name of Jean-Luc Godard’s her name to Anna Karina (th le of sexuality (where the colour grey represents asexua starred in over 80 porn flicks). The beautiful has sca that of Best New Dorian Grey and the Kinsey Angeles to pursue a lucrative career as a porn star (she won various awards, including 2005, moving eventually to Los Los Angeles Magazine, graced the pages of Playboy and tive people in 2009. of artist has been on the cover ling Stone Magazine voted Sasha one of the most attrac Rol . rds awa F Actress in the RRF

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THENEWS DVD RELEASES

REPORT marisa cutillas

My Sister’s Keeper

[Genre] Drama [Director] Nick Cassavetes (Alpha Dog) [Actors] Cameron Diaz, Abigail Breslin, Jason Patric, Sofia Vassilieva My Sister’s Keeper poses the ethical question: to what extent should one’s life be sacrificed for the continuance of another? When young couple Sarah (Cameron Diaz) and Brian (Jason Patric) are told by their doctor that their beautiful five-year-old daughter Kate (Sofia Vassilieva) has leukaemia, and that the only way to extend her life is by having another ‘genetically compatible’ child who will be able to donate bone marrow, blood, etc. to Kate, they don’t doubt about having a second daughter, Annie (Abigail Breslin).

Annie is whole-heartedly dedicated to Kate, whose health is on the decline despite her great help. So ill is Kate that soon she will be needing a kidney transplant. The donor, of course, is none other than her little sister. The tension and unhappiness within the girls’ family is unveiled when suddenly, Annie takes an unprecedented step: she approaches a renowned lawyer (Alec Baldwin) to apply for medical emancipation from her parents. If Annie wins, she will no longer be required to play ‘guinea pig’, so to speak, to her sister.

If she loses, she will have to face the heavy consequences, both physically and mentally, of being ‘her sister’s keeper’. Nick Cassavetes, Director of romantic film The Notebook, once again reveals the fragile, tense nature of most family relationships in this film about the meaning of sacrifice, parenthood and sisterhood, asking many questions that often hurt too much to answer. To what extent can Annie’s parents expect her to sacrifice her own well-being for her sister? Is Annie selfish if she sits back and lets her sister die? Does Kate have a right to decide when it is time to go?

Sherlock Holmes

[Genre] Adventure [Director] Guy Ritchie (RocknRolla) [Actors] Robert Downey Jr., Jude Law Guy Ritchie presents Sherlock Holmes as you’ve never seen him before: bluff, macho and extremely eccentric, he puts an end to the classic image of Sherlock Holmes as the quintessential English gentleman who happens to be extremely clever. Holmes (Robert Downey Jr.) and Watson (Jude Law) pool their physical and mental resources to battle Blackwood, an evil villain who has seemingly risen from the dead to cause havoc in London with a secret association that is determined to cause the downfall of the British government.

invictus

[Genre] Biography [Director] Clint Eastwood (Gran Torino) [Actors] Morgan Freeman, Matt Damon Invictus is based on author John Carlin’s book, The Human Factor: Nelson Mandela and the Game That Changed the World. Set in postapartheid South Africa during Mandela’s first term of office, it reveals how the former political prisoner-turned President used the game of rugby to bring together blacks and whites, following a long history of violence, disrespect and distrust.

Matt Damon plays Francois Pienaar, the national team captain who teamed up with Mandela to make his dream a reality.

avatar )

n (Aliens [Director] James Camero [Genre] Adventure / Drama aver We special mission to the ney , Zoe Saldana, Sigour his brother’s place in a ) is called upon to take [Actors] Sam Worthing ton ton ing nks to the legs of his rth tha Wo p m jum (Sa ly and Sul run

rine Jake be able to walk, is When paraplegic ex-ma ut to fulfil his dream : to tribe of Pandora. Jake a, he realises he is abo letic male in the native dor ath ul, Pan a of utif dor net bea a Pan pla but off ade faregic human US government to inv e is no longer a parapl or , as par t of a plan by the e, rets trib sec t the of ‘avatar’. In Pandora, Jak pes ale dee ir fem the ng with Neytiri, a you ers of the tribe to learn t count on falling in love told to bond with memb life is the ir rich forests. He doesn’ the as one, and respect for in live al teri ture ma Na us and cio ives nat a, dor to mine for pre of Pan In way . life red save the tribe, their sac d with the tribe’s way of his strength and wit to on becoming enamoure all y plo em to e hav will sured. Jake utmost value to be trea lf. itse a dor Pan and life

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Dream Villas Made to Measure A traditional approach of selling and buying beautiful homes for the modern executive family requires a specialised company with a passion for luxury properties and an understanding of modern living.

Marbella Dream Villas is such a company.

Showcase Property The house previewed is located in the prime suburb of Los Monteros, within walking distance of the best beaches and summer restaurants. It was designed and built by Marbella Dream Villas for a modern thinking family who want to enjoy an open plan lifestyle with state of the art fitments, the best installations, all recreational facilities for quality recreation such as gyms, bodegas, cinema, steam bath, yet the home provides an intimacy of enjoying outdoor areas that are drawn into the open plan interior living spaces for each family member.

Living the Dream Contact:ďż˝

info@marbelladreamvillas.com +34 952 799 191 +34 659 609 206 www@marbelladreamvillas.com CC Los Halcones Local 3 Urb. Monte Halcones 29679 Benahavis, Malaga, Spain

The location gives this specialist property security and convenience. Beautiful beach walks and restaurants can be enjoyed without use of cars yet access to all of Marbella’s facilities is only minutes away. This property and others can be seen on our web site www.marbelladreamvillas.com.

Price on application

6 beds

6 baths

1000m2

1700m2

CREST GROUP I N T E R N AT I O N A L

www.crestgroupinternational.com

THENEWS

MUSIC REVIEWS

REPORT GEORGE PRIOR

Erik Hassle – Pieces Erik Hassle looks funky (in fact, a little bit like a male version of Ellie from La Roux) with his ginger, angular Afro. He lives in one of London’s coolest areas and has a plethora of tattoos. Sadly, much of the 21-year-old Swede’s debut album doesn’t live up to his personal hipness. He looks like he should be a muse for designer Vivienne Westwood... but the music is depressingly formulaic, making the term ‘middle of the road’ seem inadequate. However, he has, without question, got a soulful, battered voice which is his saving grace.

He also does have his moments when it comes to lyrical content where he can occasionally use words to powerful affect. “Don’t bring me flowers after I’m dead. Save your giving for the living instead,” he cries in one of his songs. With major-chord choruses and soap-opera-esque sob stories, it’s almost power ballads-bynumbers. If Green Day’s and Boyzone’s chromosomes were ever fused, this album would be the result. There are glimmers of real talent and, hopefully, he can break out of the mould of averageness on his next album.

Marina & the Diamonds – The Family Jewels There’s more than a nod in the direction of Kate Bush on Marina Diamandis’ debut album. The 24 year old Welsh-Greek singer has been blessed with the power and the vulnerability that Bush is so capable of harnessing. Like her idol, she is also able to write emotionally nail-on-head tracks that are as infectious as they are challenging. Taking intelligent, thought-provoking pop into the mainstream is a tall order but Diamandis seems to be the most equipped candidate for the job in the last 12 months. However, it’s not all about taking the listener on an emotional journey. On the flipside, her other big influence is Britney Spears.

Her raucous, girly sense of humour is evident on commercial chart tracks like Oh No! and Mowgli’s Road.

And on Hollywood she even name-checks Catherine Zeta Jones and Shakira. Like many young, British, female singers of the past few years (Duffy, Pixie, Amy), she has spent months and months working tirelessly at low-key events to build up her fan base, impress the critics and hone her skills. Now, it seems, she has the songs and the voice that will match the fans’ and critics’ initial hype.

Peter Gabriel – Scratch My Back With Peter Gabriel’s first album in eight years containing orchestral cover versions of wellknown songs, no-one can say he’s resting on his laurels and not trialling new things.

The premise of taking some of the best-loved songs of our time and changing them sounds risky. As it turns out, it works remarkably well.

Songs by the likes of Neil Young, Radiohead and David Bowie are all given the once over although some of the best interpretations are of newer artists. Elbow’s Mirrorball, transformed into a low-key meditational number, is one of the best examples. With almost-Gregorian-like arrangements and Gabriel’s scratchy, hushed vocals, this is a powerfully dark album that brings new light to many of pop’s classic tracks. An audacious move by Gabriel has paid off and some of the covers seem better than the originals.

Ke$ha – Animal t commands attention. Bu rageous and absolutely out the of nk d dru fon zy ’s cra she t r the place. She’s the y Gaga in the fact tha Ke$ ha way is to be all ove Ke$ ha is similar to Lad ty at a trol and domination, the con Blah Blah Blah and Par ut ups abo owall is foll a and Gag ld wor the where as La und t she aro tha e is g hug oer. The shocking thin release, Tik Tok, was girl at the par ty. Debut number one wild par ty-g best t ren the far cur ’s By pop te. as salu tus ed firm her sta t as well as the one-finger jus ng chi Rich Dude’s House con ego. ren r alte rt-w irl hea rather well. She can do entirely from her par ty-g ’s a can actually sing really lad which removes her She bal ch. sive not a res up imp it y htil ing ver, a mig red a cappella before tun aye e lti-l som example of this is Hungo mu in into ins red beg pou ng extracted and vulnerable side as she the essence of each bei Stephen illustrates her crown with a’s y, Gag alit y son Lad . per in tful es igh . Two extrem precocious and ins mass of contradictions classic tart with a heart, decade so far. She’s the 0. of the best tunes of the girl for 201 this year by the poster may be snatched away

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THENEWS

BOOK REVIEWS

REPORT BELINDA BECKETT

Michelin Guide España & Portugal, by Michelin authors Since its first guide was published over 100 years ago, Michelin has continued to make life easier for the gourmet globetrotter. The newest edition of the Red Guide to Spain and Portugal, a centenary issue due out next month, offers a short descriptive text for each establishment and insight into the character and surroundings so that travellers can be sure of making the right choice. Like all Red Guides, it offers ratings based on Michelin’s three star system, as well as the Bib Gourmand rating of establishments offering good food at moderate prices.

Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs,

by Phaidon Press

A stunning Who’s Who-style guide-cum-cookbook to the most exceptional talent on the international restaurant scene, presenting 100 of the best new contemporary chefs from all over the world as selected by 10 culinary icons, including Gordon Ramsay and Spain’s own Ferran Adrià. Arranged alphabetically, the book presents each chosen chef with an insightful essay from the ‘Maestro’, a bio, sample menu, gorgeous images and mouth-watering recipes to try.

The Gourmet Pregnancy, by Leah Douglas Celebrate your pregnancy and pamper your palate at the same time. While expecting, Douglas found herself longing for the days of cooking and eating whatever took her fancy. But, with a few tweaks, she discovered guilt-free, doctor-approved gourmet meals that made her feel sexy and confident in her changing body. Each mouth-watering dish has been reviewed by women’s health specialist Dr. Jan Christilaw and features ingredients that are rich in the vitamins and nutrients a growing baby needs.

Gourmet Today, by Ruth Reichl In no other period in history has the food scene evolved so rapidly, with exciting new ingredients expanding our culinary horizons. Gourmet Today responds to the changing foodscape with healthier, more innovative dishes, ranging from vegetarian to ethnic, that are simple to prepare and can be converted into gourmet delights in 30 minutes or less. Not just a cookbook, along with 1,000 recipes there are tips on simpler ways to prepare marketfresh vegetables, choose sustainable meat and fish produce and cook the many new ingredients flooding the market.

hal Best Restaurant in ook, by Heston Blument The Fat Duck Cookb ablishment, The Fat Duck in Berkshire, was twice votedken every rule in the

ed est who has bro His three Michelin-starr the story of the genius ertoire, of top chefs. Now read up gro r Heston’s off-the-wall rep to pee d a by ute rld trib the Wo hot and ntific know-how has con e, oric scie liqu ose wh with d erts che exp poa book, hear from the on toast sorbet, salmon ature recipes – sardine then try out 50 of his sign de creations. gar nt ava e and many more iced tea, chocolate win

Skinner e Hottest Wines, by Matt th to ide Gu st e to 100 types to try ole win The Juice 2010: The Co de per fect for vino virgins that condenses the world of bot tle, vintage and style to

wine gui which A brilliantly accessible Skinner tells you exactly a guide to stically direct approach, teri rac and producers, includes es cha win his h out Wit ndr. sta rds this yea awa also He it. and where to buy buy, how much it costs and stories of the year. and shares his wine tips les sty and ces pla es, varieti Matt Skinner

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Celebrity chefs Report BELINDA BECKETT

“Cooks on television could be as famous as rock musicians and racing drivers,” predicted celebrity chef Keith Floyd, before he became one himself. In those days, no one could have imagined that a chef could be elevated to superstar status, with vast empires incorporating restaurant chains, TV shows, book deals and product lines...

T

here were programmes about food, of course, mainly fronted by women. The superbly-named Fanny Cradock, assisted by her much put-upon husband Johnnie, was teaching us how to bake apple pie long before Madhur Jaffrey and Delia Smith took up the rolling pin, but these were simple studio productions with none of the hype that accompanies shows like Gordon Ramsay’s Hell’s Kitchen and the F Word. And, certainly, no one swore.

Today, reality cooking shows dominate the airwaves and everyone from Fat Ladies to Hairy Bikers has jumped on the gravy train. There are cooking programmes in most countries of the world and, if they’re mega in Britain they’re giga in the States where there are so many celebrity chefs vying to become flavour of the decade that the broth is in danger of being spoiled. Forbes magazine’s list of America’s top-earning chefs is lead by Rachael Ray, who began winning audiences with catchwords like ‘yummo’ and ‘EVOO’ (for extra-virgin olive oil). She has four Food Network programmes, a nationally syndicated, Oprah-backed talk show, her own magazine, and she endorses Dunkin’ Donuts too, all to the tune of $18 million a year. Wolfgang Puck (trademark battle cry, Live, Love, Eat!) pulls in $16 million.

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I’d like to napalm the lot of them.

Keith Floyd on celebrity chefs

Floyd, who died last year, was the grandfather of the genre. Loved for cooking in a bow tie and an Aquascutum blazer while supping from an apparently bottomless wine glass, he made it acceptable for men to discuss marinades and marjoram in the local pub. An entertaining rascal whose reputation was legendary (when one of his restaurant customers complained of tough Wiener schnitzel, Floyd sent him a replacement made from strips of beer mat and watched him eat it), his winning blend of al fresco cooking in exotic locations while consuming copious amounts of the local brew created unforgettable television. The man who ‘discovered’ him, BBC Producer David Pritchad, commented: “As soon as I

saw him, I sensed Keith’s eccentricity could work on television. There was a hint of danger and volatility about him – a cross between Richard Burton and Peter O’Toole. He was also terribly funny and spoke passionately about French food.”

Zap through the channels in Britain today and you’re bound to find a celebrity chef preparing dishes made from unpronounceable ingredients that can never be found on the shelves at ASDA, humiliating their protégés or mounting a crusade to save the battery chicken: perm anyone from Gordon Ramsay, Gary Rhodes, Hugh Fearnley-Whittingstall, Antony Worrall Thompson, Rick Stein, JeanChristophe Novelli, Marco Pierre White; the list is endless. And, while on the plus side,

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I have a very assertive way.

It’s wake up, move your ass, or piss off home.

Gordon Ramsay the likes of Jamie Oliver have done much to promote a healthier diet using fresh, seasonal ingredients, others (like Heston Blumenthal with his snail porridge and bacon and egg ice cream) have taken the genre to its giddy limits.

‘Foul-mouthed Ramsay’, as he’s been dubbed by the media, is one of the most visible, a ‘Kitchen Nightmare’ by any other name, but his no-bull approach is what makes his shows so watchable. He’s also talented, one of only two chefs in Britain to hold three Michelin stars at the same time (along with Alain Ducasse of The Dorchester).

Ramsay once famously ejected food critic A. A. Gill and his dining companion, actress Joan Collins, from one of his restaurants, leading Gill to write: ‘Ramsay is a wonderful chef, just a really second-rate human being.’ His cooking career began when his hopes of playing for Glasgow Rangers FC were scuppered by a major injury. He worked under famous French chefs in London and France and was raking in $24 million after he exported his shows to America, making him the highest-earning celebrity chef in the world. Since last year, his restaurant empire has been in severe financial difficulty, with several closures, while he himself has gone the way of many celebrities, becoming a paparazzi punch bag for his extra-marital infidelities.

Conversely, Jamie Oliver has capitalised on his image as a family man with a social conscience while single-handedly marketing the global coriander harvest to a generation who used to think herbs were for smoking. Famously plucked from the kitchens of London’s River Café by a BBC talent scout, Jamie was an appetising ready-meal for TV:

into other series, he has authored 15 cookbooks, owns seven branches of Jamie’s Italian in Britain with four more scheduled openings and has been the face of numerous campaigns, such as 2004’s Feed Me Better, aimed at making school lunches interesting and nutritional. He has also recruited unemployable teens to work in his non-profit Fifteen restaurants.

Jamie Oliver Holdings Limited, increased its pretax profits by 82 per cent last year – outstanding when compared with the 87 per cent drop suffered

by Ramsay Self-styled Domestic Goddess Nigella Lawson, rebranded Queen of Food Porn by the media, introduced sexuality to the kitchen. With her flirtatious, finger-licking approach and ample cleavage, she reduces male viewers to jelly like a recipe for stock. The journalist daughter of exChancellor Nigel Lawson doesn’t like being referred to as a celebrity chef, as she has no formal training, insisting she cooks “purely for pleasure”.

(Not the money? Her own cookware range, Living Kitchen, is valued at £7 million and she’s sold more than three million cookbooks.) Though criticised for her adjective-filled food descriptions and calorific recipes, she has more fans than foes. The Guardian wrote, “Men love her because they want to be with her. Women love her because they want to be her.”

Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.

Many kids can tell you about drugs but do not know what celery or courgettes taste like.

Jamie Oliver

simply add cheery mockney geezer chat, garnished liberally with the word ‘pukka’ and serve, piping hot, to a slavering audience. Marriage to the lovely Jools didn’t hurt, either. His TV show, The Naked Chef (so-called for his stripped-down approach to cooking and assembling dishes) spun off

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Nigella Lawson

Raymond Blanc, Lord of Le Manoir Aux Quat’ Saisons, Oxfordshire, is a reluctant TV chef but when he does appear, he makes compelling and authoritative viewing. It’s not all about the French accent, but it helps and, as befits a two Michelin-starred master chef, Blanc brings an extraordinary breadth of knowledge to the screen. (At the height of the foot-and-mouth crisis, Blanc was invited on Newsnight where he expertly discussed the future of farming.) However, he blotted his recipe book in the third series of his reality show, The Restaurant, when he chose a winning team with no discernible culinary ability outside making cocktails. Although replicating the delicate beauty of a Blanc menu may be a daunting prospect, there’s always the remote possibility that a little of his magic may rub off.

In celebration of the film Julie and Julia, Time Magazine compiled a list of Top 10 TV Chefs of All Time, topped by Julia Child. Only two British chefs made the rankings: Jamie Oliver (2nd) and Delia Smith (8th). “Delia was the British equivalent of Rachael Ray, long before Ray made yummo a word,” wrote Time. “She became a first-name-only brand among her dedicated viewers, not unlike Oprah, and also shares the Winfrey-esque quality of being able to make a particular ingredient sell out just by using it on TV.” A former hairdresser who gained her knowledge from cookbooks in the library of the British Museum, our Delia has been going since the early 1970s. When she announced her retirement to focus on football (she and her husband are majority shareholders in Norwich City F.C.) there was a public outcry and, at 69, she’s still wielding her spatula in front of the cameras. n

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THETHEME GOURMET TRENDS

Home-made goodness According to top New York restaurant consultants Joseph Baum & Michael Whiteman Co., many diners, scared by the shaky economy, are seeking emotional satisfaction from restaurants, a ‘safe harbour’ where they can feel as though they had just stepped into grandma’s kitchen. One of the best ways to offer comfort food is by making it ‘from scratch’, just as the older generations used to. Chefs are putting in plenty of extra hours to make their own smoked goods, pickled vegetables and bread. In Marbella we find whizzes such as Davide Farina of Zafferano restaurant offering diners a dazzling basket of home-made bread (I’ve tried his olive, nut and corn varieties) and even making his own salt, which he marinates for hours in selected herbs to add a special flavour and aroma.

Fresh is best The organic food craze is not a new thing but the approach to it is. Restaurateurs are doing little to connect with diners by simply employing terms such as ‘organic’ and ‘natural’ on their menus. The buzzwords this year are ‘fresh’ and ‘local’, with clued-up chefs using locally sourced, seasonal ingredients to make their dishes, or sourcing finished products from artisan manufacturers from nearby villages.

Nowhere is this trend more visible than at El Lago, which serves bread made by an Alhaurín baker who allows two days for his bread to rise (rather than the normal two hours), resulting in a soft, buttery variety that melts in the mouth. El Lago also sources cheeses from nearby pueblos, where milk is heated at a low 36º C to preserve original flavours. Other establishments are growing their own gardens (such as at the Kempinksi Hotel, which offers guests a tour of the gardens so they can see the produce they are about to savour, verifying its organic authenticity in the process). Around the world, diners are seeking greener, cleaner, pesticide-free dishes that do more than satisfy the palate.

Social networking killed the gourmet critic There is no doubt about it: Twitter, Facebook, bloggers and texters are the new marketing craze, and this extends to the gourmet world, with magazine’s such as Condé Nast’s Gourmet magazine closing down recently. We are buying, reading and even eating what our Facebook friends deem ‘worthy’, a phenomenon Baum & Whiteman call, “A swap from good gastronomic journalism to dubious opinionating”. No doubt, of all the trends, this one is set to be the most ephemeral, with qualified experts taking the lead when it comes to setting the bar for quality, service and originality.

Small plates

Downscaling the upscale Since many foodies are foregoing expensive evening meals at fancy restaurants for midday dining deals, it’s not surprising to find even fast food restaurants catching on to the gourmet craze, offering ingredients such as caramelised onions or grilled goat’s cheese on their menus. People still like to feel like they are giving themselves a treat, even though their budget is much smaller than it used to be. Spanish supermarkets, which used to be in many foodies’ bad books for offering a sad variety of gourmet items, are now offering fantastic and healthy deli-style products such as Italian sun-dried tomatoes, international cheeses and Himalayan salt, which you could only access online just a few years ago.

Upscaling the downscale Gourmet restaurants are turning the above trend around, offering luxurious takes on previously unglamorous fare. One of El Lago’s star dishes is the suckling goat burger, which takes over ten hours to cook, guaranteeing unprecedented tenderness. Dani García, meanwhile, makes a mean rabo de toro burger.

When the dynamic culinary duo composed of Mauricio and Pia from Messina decided to open a branch in Puerto Banús, offering ‘small plates fine dining’, they were riding on the wave of one of the hottest trends taking over on a worldwide scale. Diners are shying away from heavy steaks and fatty main courses in favour of light, artistic creations such as Mauricio’s crispy duck mini sandwiches or his morcilla-filled cornettos. Dani García opened his La Moraga close by, a high-level tapas bar doing very well, despite the financial crisis. At La Moraga you can order delights such as the croquetas de pringá de puchero, served in a stylish bamboo basket, or an Iberian meat carpaccio that makes your mouth water. The key to small plate dining is to offer nouvelle or creative dishes in smaller sizes and with a visually breathtaking presentation.

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Report Marisa CU

TILLAS

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GourmetTrends Deep-fried is fabulous

Despite a general leaning towards healthy, low-fat items when supermarket shopping, diners occasionally want to indulge and there are few dishes that hit the spot on a cold winter’s day like fried chicken or, better yet, Korean fried chicken coated in a specially crisp batter and fried twice for ultimate crunch. We invite Marbella restaurants, even the most upscale, to add this temptation to their menus and watch how fast their list of regulars starts to grow.

for 2010...

Posh nosh for kids

Don’t be surprised to find kids menus in many top chain restaurants featuring healthy, original, interesting meals that could even attract adults. Many restaurants and hotels are offering cookery classes for kids as a fun activity and even ‘kids eat for free’ promotions to battle the crisis. Terra Sana’s kid’s menu offers plenty of healthy, colourful choices for the little ones.

Making dining a shared pleasure Restaurants will be placing a greater emphasis on the left side of the menu, offering creative snacky dishes that come in a variety of portions. The idea is for meals to be shared, part of the current phenomenon that seeks to create a personal and emotional tie with customers. Have you ever felt guilty at trying your partner’s starter or sharing their main meal, worried about watchful eyes at adjacent tables? Finally it won’t just be cool to share; it will be a normal, everyday habit even at top restaurants.

Put in the good, take out the bad Superfoods such as guaraná, goji, green tea, acerola and açai are finding their way into items such as chocolate and health drinks, with bartenders getting in on the act by offering cocktails that purportedly reduce the anti-oxidant damage caused by getting sloshed. (Pity guaraná doesn’t regenerate brain cells!)

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… e iv s n e p x e t s o m ’s the World World’s Most Expensive Olive Oils: u Manni: Made in Tuscany, this organic extra virgin olive oil can

be savoured at only 25 restaurants, picked personally by founder Armando Manni. Stored in opaque bottles to preserve the oil’s natural anti-oxidants, a litre sells for a whopping €227. u Lambda: Known as ‘the Rolls-Royce’ of olive oils, Lambda olives are harvested from Kritsa in Crete, an area known for its rich soil. The oil is hand-extracted and cold-pressed, guaranteeing extremely low acidity levels, intense fruity notes and a characteristic after-taste. €80 per litre. u La Amarilla de Ronda: Made in the lofty mountain range of Ronda, La Amarilla comes in two varieties: a lighter arbequina variety and a stronger version containing hojiblanca, picual and arbequina olives. This Andalusían oil is a big hit in gourmet stores in the USA, France, the UK, Germany, Sweden, Norway, Finland and Denmark. It will soon be available to foodies in China and Japan. €30 per litre.

How much would you pay for a kilogram of Soul of the Sea salt, a bejewelled Bijous bottle of water or a steaming cup of Kopi Luak coffee? Be prepared to fork out big bucks for your favourite treats:

World’s Most Expensive Salts: u Soul of the Sea: Harvested from the pristine waters of the island of Molokai in Hawaii,

this salt is favoured by US celebrities such as Jay Leno and Martha Stewart. It comes in four varieties: Papohaku White (with a silky texture and complex flavour bouquet); Haleakala Red (made from clay extracted from layers of lava rock and bonded to the Papohaku White variety); Kilauea Black (made by bonding pure charcoal with Papohaku White); and Hanalei Green (made by bonding bamboo leaf extract to Papohaku White). €120 per kilogram. u Fleur de Sel: Produced in Brittany, France, Fleur de Sel is harvested by salt farmers living along the coast who allow shallow pools to fill with salt water. Upon evaporation of the water, a thin layer of salt crystals forms on the surface. The slightest breeze causes the crystals to fall and sink, where they pick up a grey colour from the minerals below. The resulting product, called Sel Gris (Grey Salt) is highly prized but not as much as the salt coming from the layer that remains floating, which is skimmed off at the end of a day with a special rake. Gourmets swear this salt bears the aroma of violets. €50 per kilogram.

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World’s Most Expensive Bottled Waters: u Kona Nigari: Sold by the Japanese, Kona Nigari is made from

desalinated seawater off the coasts of Hawaii. It is meant to be diluted with regular water and is credited with promoting weight loss, stress reduction, proper digestion and with improving the skin. €24 for a 60 ml bottle. u Bling: Served in a frosted glass bottle encrusted with Swarovski crystals, Bling is favoured by everyone from Paris Hilton (who feeds it to her dogs) to J-Lo. Bling was created by Hollywood Producer Kevin G. Boyd who noticed that, in Hollywood, people carried particular water bottles to make a social statement. Bling features at many starred events such as the MTV Video Music Awards and The Emmys. €322 for a case of 12 bottles. u Veen: Containing water obtained from the Konisaajo springs in Lapland, Veen is available in four different carbonated styles: Effervescent, Light, Classic and Bold. It comes in an engraved bottle, made from extra-flint glass, designed by Antti Eklund whose creation won him a design award from the Chicago Athenaeum Museum of Architecture and Design. €166 for a case of 12 bottles. u 10 Thousand BC: This original water comes from melted glacial ice close to Vancouver and is served at the Canadian Prime Minister’s dinners and at the Las Vegas Hilton. Presented in an elegant, frosted glass bottle, it has a dissolved solids rating of 4 milligrams per litre. €113 for a case of 12 bottles. u Equa: The most affordable of the luxury waters is actually the purest, with the fewest naturally occurring dissolved solids of any bottled water (three milligrams per litre). Equa is contained in an aquifer composed of rose quartz, where it spends decades before rising to the surface of the soil in Brazil. You won’t feel so guilty drinking this variety when you discover that the Equa estate’s 3,100 acres have been declared a protection zone to help preserve the Amazon rainforest. Equa has been declared a Natural Wildlife Rehabilitation Sanctuary. €22 for a case of 12 bottles.

bottle “Served in a frosted glass crystals” encrusted with Swarovski

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… e iv s n e p x e t s o m ’s the World World’s Most Expensive Teas: u Da Hong Pao or ‘Big Red Robe’ tea: This exclusive tea,

from Wuyi in China, comes from trees over 350 years of age.

Da Hong Pao has only been sold three times, at public auctions in 1998, 2002 and 2004. In 2002, 20 grams sold for €16.820.

Up for a cup? u Darjeeling: Known as ‘The Queen of Teas’ and deriving from the hills of West Bengal, India, the original Darjeeling tea is grown on a 550-acre farm said to be one of the first locations for organic tea cultivation. The Silver Tip variety, described as capturing ‘the best aroma of passing spring’, is the most desired. One kilogram fetched €295 back in 2003. u Oolong: Grown in the Fujian province in China, oolong tea requires a multiple infusion to intensify its flavour. Its rare, floral notes are highly prized in China. Closer to home, it is available at Harrods for round €1.250 per kilogram. u White Tea: Also originating from the Fujian province in China, this is now cultivated in India. It comes from the camellia sinensis plant whose leaves are picked before they are fully open, when the buds are still covered in a fine layer of white ‘hair’. The result is a pale golden tea with a mellow sweetness that will set you back €150 per kilogram. u T601 Tea by TWG: Singapore’s most famous tea is only harvested on one mountain, one day per year. It is cut with golden scissors from the top of the tree to obtain its prized tea buds. After a drying and ageing process, it is painted with 24 carat gold flakes, considered good for the health in Asia and bestowing the tea with an irresistible gold sparkle. It is available for €77 for 50 grams.

eaten, “Made from coffee beandsexcreted, partially digested anr €230 per kg” Kopi Luak sells fo World’s Most Expensive Coffees: u Kopi Luak: made from coffee beans eaten, partially digested and excreted by the palm

civet in Taiwan, Kopi Luak sells for €230 per kilogram. The digestion process is said to add a unique, less bitter flavour to the beans, which are gathered by the locals and sold at the most exclusive coffee shops in the world. u Hacienda La Esmeralda: Located on the slopes of Mount Barú in Western Panama, Hacienda La Esmeralda produces a coffee of medium-plus acidity with a sweet, slightly fruity flavour. All beans are hand picked, de-pulped within a few hours, pre-dried, fermented and re-dried to 12 per cent moisture at a specific temperature. The altitude of the Hacienda and the elaborate processing system guarantees a hot cuppa like few others. Expect to fork out €75 per kilogram. u Island of St. Helena Coffee Company: This coffee is grown on the Island of St. Helena in the South Central Atlantic, where Napoleon spent his old age in exile and enjoyed the finest coffee he had ever tasted. The coffee is 100 per cent organic and elaborately processed, boasting clean, flavourful notes of cola nut, pungent creosote and chocolate. It goes for €60 a kilogram. n

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THETHEME

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ima and Celia Jiménez of dents like Dani García of Cal the public for lunch on stu exh wit e wid rld wo ry ins are open to hospitality indust a tasting tour of re reference points for the g restaurants where it all beg Andalucía’s hotel schools aof honour. What’s less well-known is that the trainin rd service at affordable prices. Belinda Beckett took nda es sta rol ir ndchefs. nce with diamo El Lago heading the next generation of Michelin offering a gourmet experie weekdays during term time, ools to discover the delights being served up by the the region’s Big Five hotel sch

A CLASS ACT 38

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La Cónsula

Hemingway appreciated the beauty of La Cónsula, built in 1856 by the Consul of Prussia and now a stellar hotel school

i

La Cónsula, Tel: 952 622 784; La Fonda, Tel: 952 568 684. www.laCónsula.com

At tables dressed in crisp white linen with knife-edge creases, a fresh-faced waitress in an ankle-skimming apron fastidiously adjusts the floral arrangements under the critical eye of the Mâitre. Fine crystal glasses have been steamcleaned to a shine and delicious aromas emanate from the spotless kitchens beyond. The time is 1.30pm. Soon the Fiesta Restaurant will hum with the chatter of up to 80 diners – business people, politicians, celebrities – sampling the artistry of food exquisitely prepared and impeccably served that is the highlight of luncheon at La Cónsula Escuela de Hostelería. The restaurant is Michelin Guide listed although it is, to all intents and purposes, a classroom.

In 1959 when this charming Churriana finca was a private house, Ernest Hemingway summered here with friends while finishing his last novel, The Dangerous Summer, writing enthusiastically about his stay: “I would wake in the morning and go out on the long balcony that ran around the second floor of the house and look out over the garden to the mountains and the sea, and listen to the wind in the pines. It was a wonderful place to work and I started at once.”

Today the author’s old bedroom is an oenology lab but the lectern at which he stood to write all his books has pride of place in the restaurant, a source of inspiration to the school’s trainee chefs and service staff, some of whom will one day be to the world of haute cuisine what Hemingway was to literature.

Such is the reputation of La Cónsula and its sister establishment, La Fonda Hotel School in Benalmádena Pueblo, the brightest graduates are courted by top hotels and restaurants all over Spain. “There are five Michelin-starred chefs in Málaga and four of them are ex-students,” beams Director Francisco Oliva with a pride well-deserved, since he championed the entire initiative in 1993 when he was the Junta’s Councillor for Employment. “It was a time when the coast had 50,000 workers in the hospitality industry with no

Preparations for lunch in the high tech kitchens of La Cónsula’s Fiesta Restaurant

formal training, an undesirable state of affairs for an important tourist area,” he says.

A joint initiative between the two respective local councils and the Junta, with EU funding, fully-subsidised courses with an annual intake of 20 students each were offered in Advanced Restaurant Management & Service and Haute Cuisine & Kitchen Management. In 16 years, these groundbreaking schools have raised restaurant standards to a stellar level and introduced la Nueva Cocina Andaluza to the world. Glittering ex-alumni include José Carlos García of the Café de Paris, Benito Gómez of Tragabuches, Paco García and Celia Jiménez (Andalucía’s first female Michelin-starred chef) of El Lago and Dani García of Calima who has described La Cónsula as “the lifeblood of Andalusian cuisine”.

Following Sr. Oliva’s lead, other schools opened, staffed almost exclusively by ‘old boys and girls’ from the two pioneer schools whose cachet remains such that there are still five or six applicants for every place. Most of the tutors are ex-industry professionals of the highest calibre and the staff/student ratio, with one jefe de partida to every four trainees, is enviable.

Practice and restaurant kitchens boast the latest equipment, students learn every technique in the 21st century cookbook (including sous-vide and molecular gastronomy) and gain valuable work experience at top establishments such as Ferrán Adrià’s El Bulli. They also take computer science, English and German (although no longer French, the original language of haute cusine, now regarded as obsolete for the purposes of working on the coast) and there are seminars on everything from wine to dietetics.

But the acid test comes in the real life situation of the school restaurants: the bright, modern Fiesta with its plate glass windows and stripped pine floor, annexed to the La Cónsula finca; and the 40-cover La Fonda, housed in a historic hotel designed by Canary Islands artist Cesar Manrique. With paying customers there can be no mistakes. Bread is baked in the school ovens, olive oils of all descriptions served à la carte from a trolley, technically-demanding dishes of consummate artistry presented by faultlessly attentive waiting staff, crumbs deferentially brushed away with a silver trowel between courses.

It’s pure theatre.

A crisis menu of six-courses for €35 has been introduced in addition to the à la carte and wine pairing menus, although it hardly seems necessary. Both restaurants are booked weeks in advance and it’s safe to say that nowhere else will you experience the true essence of Andalusian fine dining than here, where it all began.

La Cónsula’s Fiesta Restaurant is one of Andalucía’s top fine dining haunts

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CioMijas – a state-of-the-art hotel school in La Cala

CIO MIjas

Students at CioMijas practice the art of plate carrying

Chocolate temptation created by students at CioMijas

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There are few four-star hotels on the coast where you can enjoy bed and breakfast from as little as €60 or a four-course lunch for €15 per head (including IVA). At CioMijas (Centro Andaluz de Formación Integral de las Industrias del Ocio) you can do both. Since opening at La Cala in 2006, locals have been discovering the delicious opportunity on their doorstep in this 15,000m2, hightech hotel school whose spacious El Jardín de La Cala restaurant, of ultracontemporary design, reflects the cutting-edge cuisine. Think cappuccino of chestnuts with boletus mushrooms and Jabugo Juliana, or slow-roasted suckling pig with mango marmalade, two choices from the current à la carte menu; or try the new six-course weekly tasting menu for just €29 including a bottle of wine!

CioMijas offers the most wide-ranging programme in Andalucía, with courses geared to excellence in many aspects of tourism – from conference organisation to golf course management and, last year, a course for caddy masters and green keepers, although the chef courses are most popular, with three applicants for every place. “TV reality shows have made the profession seem glamorous but it’s our job to take the stardust out of students’ eyes and show them some of the harsher realities,” laughs young Director Mariola Ustaran; and she should know, having studied hotel management in Switzerland and worked for InterContinental Hotels in America.

Pro-actively involved with the local community, the school hosts cooking competitions, themed gastronomy weeks, classes and lectures for both professionals and the public. Owned by the Junta de Andalucía and Mijas Town Hall, although fully grant-aided it is privately managed and the 60-room hotel is intended to run at a profit. As such, a corps of employees undertakes the fundamental hotel functions, freeing tutors to supervise students in key areas.

Conferences, weddings and communions ensure a regular cash flow and provide hands-on experience for alumni during term time while, during the long summer vacation, the hotel stays open for holidaymakers.

In addition to a training kitchen where each student has a personal work station, the Educational Centre boasts 10 classrooms, computer, oenology and language labs, library, 288-seater conference room and show kitchen. As trainees come from all over the country and further afield, the college has a 116room Halls of Residence with a student café, dining room and laundry.

Sitting at a garden view table relishing a shot glass of strawberry and mango sorbet and a croquette ‘abuela-style’ presented in a spoon, Mariola explains the unique symbiosis between school and hotel: “Running a real business forces us to keep up with trends. Food is a fashion industry and our tutors take regular refresher courses, so the students benefit, while our competitive edge as a hotel is the training expertise we pass on to guests.”

Certainly, if the meal I enjoyed is indicative of the education standards, Cio Mijas students are set to play a crucial role in Spain’s tourism offer in the years to come.

i Tel: 902 530 222. www.ciomijas.com

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Fantastic brand new villa This contemporary villa has a spectacular landscape and marvellous views to the bay of Marbella. The generosity of the rooms is a predominant characteristic of this house thought of as for enjoyment. With 4 spacious bedroom suites, ample living and dining room, state of the art kitchen.

Built 1.344m 2 + 201m 2 terraces. Plot 6.886m 2. Ref. 11968 Pa se o B e n a b o l a , Bl q . 6 , L o c a l C 2 9 6 6 0 Pu e r t o Ba nús Ma r be lla ( Má l a g a ) Te l: ( +3 4 ) 9 52 8 1 2 7 2 8 Mobile : ( +3 4 ) 6 0 7 5 5 5 0 4 5 pu e r t oba n u s@ rel u z . c o m

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22/3/10 12:38:05

Students get ready for lunch service in the winter restaurant

Convento Santo Domingo

The patio becomes an enchanting al fresco restaurant in summer for hotel guests

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Archidona’s spectacular Santo Domingo Convent Hotel School

Class of 2009 in the patio of Santo Domingo Convent Hotel School

If a wine pairing menu and driving don’t mix, that’s not a problem at Santo Domingo Convent Hotel School, the only one in the region funded by Andalucía’s Ministry of Tourism. Towering above the rooftops of Archidona in the northwest of Málaga province, this is a four-star hotel of character enclosed within the ancient walls of a 16th century Dominican monastery.

Park the car and check into one of the 21 stylishlydecorated rooms and suites for bed, breakfast and a spectacular degustación which (providing you don’t go overboard on the vino) will leave change from €150.

Surrounded by farmland and the Lagunas de Archidona Nature Reserve, this idyllic spot is the perfect retreat for nature-loving gourmets.

Although still unknown to many expats, its Jornadas Gastronómicas held on Friday lunchtimes this spring, offering a seven-course wine-pairing menu for €30, were way oversubscribed.

In this atmospheric setting, some 120 students put classroom theory into practice on a daily basis, as there’s only a skeleton hotel staff. Thus, you’ll see students working alongside teachers at the front desk, in housekeeping, in the hotel restaurant cooking and serving lunch to guests or practicing on co-students and staff in the training kitchen wing. In 2009, the school launched a Rural Hotel Management course to provide expertise in this thriving new niche market.

Originally refurbished purely as a hotel, the need for more training establishments convinced the authorities to reclassify the convent as a hotel school in 2002. Lessons were conducted in the bedrooms

until the lower floor could be converted into a modern college with whiteboards, computers and language labs. The beautiful old convent chapel, now deconsecrated, is a popular venue for cultural events and some civil weddings and on some weekends the hotel remains open for groups and special events, such as Easter and Archidona’s Fiesta del Perro in May. “Students spend nearly 35 per cent of their courses on practice; that is our greatest strength,” says the school’s Director, Antonio Carillo, whose protégés are sought after for work experience and future employment by businesses of the calibre of the Barcelo hotel group, the Paradores chain and top chefs like Martín Berasategui and Dani García.

The bijou winter restaurant next to the old bell tower offers diners a countryside panorama while, from Easter, fine dining emigrates to the spectacular open courtyard. The food is sublime (sharp goats cheese and rich foie served with apple purée, creamy oxtail-infused risotto nestling under a rooftop of featherlight filo pastry) the wine list extensive (10 reservas, 20 crianzas and a fruity Jumilla by the name of Wrongo Dongo); even the bread is an artisan’s dream (flavoured with garlic, pepper, olive, almonds or poppy seeds). But best of all is the sight of happy, smiling students imbued with an eagerness to learn that only comes from being engaged in a fulfilling profession. What a change from some establishments we know!

i Tel: 952 717 070. www.hotelescuelaturismoandaluz.com

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La Zagaleta - Majestic villa built on a magnificent plot with superb views towards the Mediterranean Coast. The design and style have integrated the villa within the beautiful natural surroundings typical of this private and gated community. It has 7 bedroom suites. Built 1.121m2 + 198m2 terraces. Plot 9.309m2. Ref. 9780

Altos Reales - Unique villa in gated community with 7 bedrooms suites with sea views. Further 3 bedrooms and large lounge (+120m2), cinema room, big garage, heated swimming pool. Built 1.136m2. Plot 1.913m2. Ref. 11548

Los Monteros - Beautiful villa built on two levels It has a living-dining area with fireplace, fully fitted kitchen, 5 bedrooms, 4 bathrooms, swimming pool.

Built 406m2 + 85m2 terraces. Plot 1.274m2. Ref. 11625

Los Granados Playa - Duplex penthouse with 5 bedrooms, 4 bathrooms, spacious living-dining room, large terrace, fully equipped kitchen, laundry room, garage and a storage. Built 217m2. Terraces 205m2. Ref. 11922

Puerto Banús - Unique two bedroom apartment that enjoys unbeatable views over the gardens and pool all the way to the sea. Finished to the highest of standards to ensure comfort and luxury. Built 179m2. Terraces 73m2. Ref. 11477

F o r renta l s e n q ui ri e s pl e a s e cont a ct our Re nt a l D e pa rt m e nt . Te l : 607 5 4 7 5 4 0 Pa se o B e n a b o l a , Bl q . 6 , L o c a l C 2 9 6 6 0 Pu e r t o Ba nús Ma r be lla ( Má l a g a ) Te l: ( +3 4 ) 9 52 8 1 2 7 2 8 Mobile : ( +3 4 ) 6 0 7 5 5 5 0 4 5 pu e r t oba n u s@ rel u z . c o m

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C .C. Guad almina 4 , L o c al 13 2967 0 San Ped ro d e Alc antara Marb ella (Málag a) Tel: (+3 4 ) 9 5 2 8 8 0 4 0 3 Mo b ile: (+3 4 ) 6 0 7 5 5 5 0 4 5 g uad almina@reluz.c o m

22/3/10 12:38:19

The Fundación Escuela Hispano Arabe de la Diete Mediterránea (Benahávis Hotel School for short)

Benahavis Hotel School

Class of 2008 at Benahávis Hotel School

My last port of call on this culinary adventure took me high into the Marbella hills to the gastronomic pueblo of Benahavís. The village is already a culinary Mecca with some 30 restaurants vying for the custom of just 2,500 local residents. However, with its students regularly reaching the finals of top national cookery competitions such as Madrid Fusion, the restaurant at the Fundación Escuela Hispano Árabe de la Dieta Mediterránea, as the pueblo’s hotel school is called, is extra special. It helps that Michelin-starred chef Martín Beresategui of La Veranda restaurant at the nearby Hotel Villa Padierna is an active supporter of the school. This hotel, along with many other top establishments locally and nationally, also provides employment for the top students.

A joint initiative by Benahávis Town Hall, the Diputación de Málaga and the Mancomunidad de Municipios Costa del Sol, the school’s restaurant opened for lunches in 2006 although courses in cooking and service started in 2002. Cooks spend their first year practicing on fellow students and staff in the training kitchen before being unleashed on the public, so the food is top notch. For good measure, three of the cookery tutors and the Maître were all La Cónsula-trained.

Coordinator Silvia Cintrano believes the school’s greatest strengths lie in its personal touch. “With four teachers but only 15 trainees in each year group, we get to know students as individuals which is important in finding them the right jobs.”

The 47-cover restaurant’s à la carte menu changes twice yearly and the Wednesday five-course tasting menu (€27 including a glass of wine) is especially popular. There are also regular themed events such as last month’s Jornada Gastronómica de la Tapa, offering 12 beautifully-constructed dishes in miniature for just €20. “Customers come by word of mouth and during 2008/09 we fed 2,200 diners,” says Silvia proudly – although like most hotel school restaurants, it’s non-profit-making.

Guests can enjoy an aperitif in the bar before heading upstairs to the panoramic beamed restaurant, where staff attired in long mustard-coloured aprons (to match the façade) dance attendance. The new show kitchen was an inspired addition, bringing theatre to the meal as well as saving trainees the nerve-wracking process of delivering culinary creations safely upstairs by hand, or via a particularly contrary dumb waiter!

Progressing from a ruby red fruit gazpacho with strawberry foam, through meat and fish courses showcasing deft twists on traditional dishes, we arrived at the dessert course: a grand opus of turrón mousse, tutti frutti ice cream, coffee caviar and cinnamon ‘air’.

If, in their second year, these students can work such alchemy as flavouring air and presenting it on a plate for consumption, it presages an exciting time for gastronomy on the Costa del Sol!

i Tel: 952 855 701. www.escuelahosteleria.es Culinary artistry at Benahávis Hotel School

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132 VM

24/3/10

11:52

Page 1

G.I.P.E.: Miguel Tobar

VILLA MARKETING Since 1983

Established for 27 Years

FRONTLINE GOLF Ref. 9522 Charming villa set in a beautiful mature garden in the best area of Nueva Andalucia. Quiet 2 area, south facing, large plot of 2.494m , 5 bedrooms & bathrooms, study, large living area, dining room, beautiful large new kitchen, pool house with bar, double garage.

MARBELLA GOLDEN MILE Ref. 8799 Magnificent villa situated in one of Marbella's best residential areas. Large plot, spacious rooms, panoramic views, in total 6 bedrooms. Underfloor heating, air conditioning, interior pool, jacuzzi, garage for several cars. Must be seen. P.O.A

Price: 2.100.000 Euros

Price: 4.850.000 Euros

FRONTLINE GOLF Ref. 9147 Villa in Nueva Andalucia with views over the golf course and towards the sea beyond.

Recently built to a high standard, south facing with 5 bedroom suites, cinema room, gym, office, bar, double garage, heated pool, underfloor heating and Intelligent Domotic System.

Price: 1.850.000 Euros

NUEVA ANDALUCIA Ref. 7127 Brand new villa situated in a unique central position, within walking distance to shops, bus stop and Puerto Banús. Four bedrooms with en-suite bathrooms. Large garage and large basement for games-room or gym. High quality finish.

BEACHFRONT Ref. 9640 Magnificent spacious apartment looking straight out to sea and within walking distance of Puerto Banus. Situated in a gated complex with 24 hour security, the property has a large living - dining room with a large terrace and 4 bedrooms. Heated pool, gym, turkish bath. P.O.A. Price: 2.750.000 Euros

FRONTLINE GOLF Ref. 9393 Villa with 3 large ensuite bedrooms, situated on Las Brisas, within walking distance of shops and restaurants. Large living room and kitchen, basement with garage for 2 or 3 cars, store room and extra room for gym or play room.

Price: 1.000.000 Euros

Now Reduced to 995.000 Euros

Sales office: Casaño 10-B, Nueva Andalucía (Pass the Bullring, beside BBVA bank)

Tel: 952 810 695

www.villamarketing.com Sales - Long & Short Term Rentals - Property Management

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the trend PRODUCTS & IDEAS

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The Latest Gadgets

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Internet

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Environment

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The Lexus LFA High-Performance Sports CoupĂŠ

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THETREND

CARS

Report Tony Whitney Photography Courtesy of LEXus

T

o most of us, the nameplate Lexus conjures up images of silky-smooth, beautifully-built, larger saloons of considerable refinement and outstanding quality. Lexus, though, wants us to consider its cars as more than just upscale Toyotas, built to pamper driver and passengers with unmatched efficiency.

It’s true that Lexus has its attractive SC430 convertible hardtop sports model, but even its maker would hardly rate this as a product to bring worried frowns to the folks over at Porsche. And the IS F is one of the best small performance saloons in the world and a match for equivalent Mercedes AMGs, Audi S models and BMW M-cars, but it’s not widely known and hasn’t been an image-changer for Lexus.

In order to alter such public perception dramatically, Lexus has set out to sprint right to the top of the most exotic sports class of all by revealing the amazing LFA supercar, which should settle the matter once and for all. The car will appear a little later this year as a 2011 model.

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The LFA is, quite simply, the most ‘non Lexuslike’ product ever to emerge from this manufacturer and it promises to give even the Ferraris and Lamborghinis of this world something to think about. A stunning-looking coupé, the LFA is packed with all kinds of fascinating technology and Lexus has spared nothing to place this car squarely at the upper end of the supercar ranks. It comes with a supercar price too, at around €300.000, and since only 500 will be sold worldwide, serious buyers should get their orders in as soon as they can because some reports claim they’re sold out already.

The LFA fits in well with rivals in this class with its dramatic styling, giant wheels and huge air ducts seemingly all over the bodywork. It’s an exceptionally handsome car, though picky students of automotive design might point to the ultra-large rear lights as being a little overdone. It looks the part, though, and is bound to be a head-turner for many years to come – not least because you’re never going to see too many of these around.

The body is fabricated from carbon fibre reinforced plastic (CFRP) and is sculpted for maximum aerodynamic efficiency. According to Lexus, using the composite material saves 100 kg when compared to aluminium. The composite is also very rigid and contributes towards impressive handling capability. To use this space age material, Lexus developed a special technique for bonding

the CFRP to metal components.

Power is provided by an engine that’s unlike anything we’ve seen before from Lexus – a V-10 displacing 4.8 litres and developing 560 horsepower. Perhaps this engine configuration will show up on other Lexus products but there’s no word on that. It seems unlikely that a manufacturer like Lexus would develop a new engine solely for a car with a production run of 500 and it’s an intriguing thought that the power unit could end up in a ‘super saloon’ at some stage. The engine is located up front and drives the rear wheels in traditional fashion. The 6-speed transmission can be operated manually using the now common steering wheel paddles, or it can be left in automatic mode for city driving.

The engine and its transaxle gearbox, with various other related components, is positioned within the LFAs wheelbase to achieve almost 50/50 weight distribution – usually a major target for sports car designers. What this means is that the car is very well-balanced and stable and should be forgiving in tight situations like mountain roads – even with fairly inexperienced drivers. Further help comes from the fact that the driver is positioned close to the LFA’s centre of gravity, midway between the front and rear axles. Lexus believes that this will help enhance what engineers call ‘car-todriver feedback’, making the LFA fun to drive and predictable in its handling.

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A F L S U X E L 2011 É P U O C S T R O P S E HIGH-PERFORMANC Keeping all that LFA power under control are racetrack-sized carbon ceramic disc brakes with serious stopping power. These carbon ceramic discs, once noisy and difficult to modulate, have improved a great deal in recent times and are becoming almost the norm in the luxury sports segment – even on far less expensive sports cars than the LFA. The cockpit is an absolute feast of advanced technology and spirited design work. The steering wheel is a wonderful combination of carbon fibre and fine leather and the central console seems to glide gracefully out of the dash area. The seats hug the hips and shoulders so, even on a race track, this is a car that will hold the driver and passenger firmly in place however hard it’s cornered. Like all Lexus products, the fit and finish is beyond reproach and the LFA doesn’t seem to have been put together with parts from other Lexus vehicles.

The main challenge facing Lexus is whether buyers will spend this much on a nameplate that has no history of high-performance, exotic sports car production. After all, the LFA is going after rivals that have decades of experience building competition and production cars. That said, they

don’t have to sell that many and, more than likely, there are enthusiasts all over the world ready and waiting to buy a performance car with this kind of exclusivity and the 500 examples will soon be snapped up. At the very worst, the LFA will be a ‘halo car’, a flagship which will attract saloon and SUV buyers to Lexus showrooms and convince them that the Japanese manufacturer can excel at any kind of vehicle if it chooses to do so. It would be great to think, though, that the LFA is the first of many generations of Lexus luxury sports models and that cars like this will form a permanent element in the maker’s product line-up.

Already there is talk of other versions of the LFA besides the coupé and a roadster has been shown as a concept vehicle. Also, LFA competition cars have been built and several have raced quite successfully, including an entry in the 24-Hours of Nurburgring. It’s a bold move by Lexus, which must be confident that the worldwide recession is ending and money is starting to flow in the luxury segment, but it will almost certainly pay off. For a car manufacturer that’s barely 20 years old, simply to come up with a product like the LFA is an achievement in itself. n

ENGINE u 4.8-litre V-10, 560 horsepower.

TRANSMISSION u 6-speed sequential (auto/manual).

ACCELERATION u Zero to 100 km/h in 3.7 seconds.

Top Speed u 325 km/h.

I LIKED... u Great looks, exhilarating power and rock-steady handling. Creative and practical interior styling. Impressive level of exclusivity.

I DIDN’T LIKE... u Oversized rear lights, lack of all-wheel drive capability.

MARKET ALTERNATIVES u Ferrari 599 Fiorano, Alfa Romeo 8C Competizione, Lamborghini Murcielago, Aston Martin DBS, Mercedes-Benz SLS. WHO DRIVES ONE? u A (well-off) sports car enthusiast who has tired of the Italian exotics and would like to move in other directions and also benefit from Lexus’ legendary build quality and reliability.

Price aND AVAILABILITY u Available late 2010 with an expected price of around €300.000.

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THETREND

h t n o M e h t Gadget of

GADGETS

Criticisms Frequent complaints include: u The name: iPad sounds like a feminine hygiene product to some. u The iPad has no camera, multi-tasking capabilities, USB port. u Videos made with Adobe Flash software (the majority of videos on the Internet are made using Flash) cannot be viewed on the iPad.

Report Marisa CUTILLAS

The new Apple i-Pad

Opinion: Forrester Research analyst James McQuivey says, “With no integrated social media for sharing photos, recommending books and sharing home video, the iPad misses a big piece of what makes media so powerful… It had (and still has) the opportunity to create a new media experience in consumers’ lives.

As it stands, a quick, well-structured response from Amazon in the next version of Kindle could easily be a contender here. That’s why I say that the iPad is priced lower than expected because it is less revolutionary than expected.”

Price: Not yet available in Spain. In the USA, between $500 and $830, depending on version and storage capacity

i www.apple.com

Bill Gates truly hit the nail on the head when he said that what sells is not necessarily the best product but the one which is marketed the best. In the technological world, we need only observe the impressive sales of gadgets such as the Wii, iPhone or Flip Video Camcorders to note the importance of advertising, image, and social networking sites like Facebook or Twitter, when it comes to making a good product a hit. This is not to say that these gadgets and applications aren’t fantastic; who, after all, can think of a better-looking gadget than the iPhone, a more physically demanding game than Wii or a more convenient way of uploading videos to your computer than using a Flip Cam? Still, there are often very good alternatives out there (such as the HTC Touch phone, whose screen is bigger than the i-Phone’s. The HTC comes with Bluetooth connectivity which enables you to pass photos, videos and musical files from your phone to someone else’s for free, a facility not provided by the i-Phone). Somehow, through a failure to promote brand awareness, focus on design and employ proper marketing techniques, many of these gadgets are known only to the ultimate geeks, a very small segment of the market.

The Apple iPad is the big thing on everyone’s lips at the moment and, while it has its drawbacks, its sales are undoubtedly going to make Steve Jobbs and his team at Apple very pleased. This month, we take a look at this must-have gadget.

Features u Touch screen and onscreen keyboard.

Top alternative to the iPad: The Archos 9 Internet Media Tablet.

Its screen is slightly smaller but it boasts feature such as a faster 1.2 GHz Atom processor, 1GB RAM, a webcam and full computer functionality with Windows 7. It also has multitasking, various ports and a selection of built-in hard memory starting at 60GB. In the USA it is sold at a slightly higher price than the iPad, but its all important USB ports makes it a strong contender. Before deciding between the two, do your research and go beyond the marketing and hype.

i www.archos.com

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u Safari browsing. u Pinch zoom in/out. u Email in either landscape view or portrait view. To

view both an opened email and unread messages in your inbox, use landscape view. To read one email, use portrait view. u Photos: The Photos application displays the photos in an album. Just tap the desired album and it opens up. You can use the iPad as a digital frame; in fact, critics hate the fact that the iPad itself looks like a digital frame! u Video: The large, high-resolution screen makes it easy to watch all types of video files and allows you to switch from wide- to full-screen. u YouTube application included. u iPod application included so you can browse by

album, song, artist or genre. u iTunes application included so you can browse and buy music, films, TV shows and podcasts. u iBooks application included so you can read and buy all sorts of books. u App Store: Select from almost 140,000 applications, which include games, business aids, etc. u Maps, notes, calendar, contacts, spotlight search and accessibility applications also included. u WiFi and 3G support (one version has WiFi only, the other WiFi and 3G support).

In short, the new iPad has almost everything the iPhone has except it can’t make calls… and of course, increased applications such as the iBooks are a welcome addition and should keep you entertained for hours.

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THETREND

INTERNET Report phil morse

Marketing Essentials, part 3

Networking

i Phil Morse co-runs Reedus

Design, the Costa del Sol’s longest-established web design and Internet marketing agency.

For more information, contact info@reedusdesign.com www.reedusdesign.com

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cost and complexity. But now, competent and attractive products like Highrise (www.highrisehq.com) and BatchBook (www. batchblue.com) make such technology readily available to all cheaply, quickly and with easy set-up.

T

o many people, networking conjures up images of awkward breakfast meetings or even pyramid selling. Which is a shame because, in its broadest sense, networking is a great way of getting clients and the science of good networking is neither unethical nor difficult to master. And as usual, the Internet has made it all much easier.

Face-to-face networking The old way is to join local networking groups and ply your wares at regular meetings. You get your name out there, and then, when someone finally needs your kind of service at some point in the future, you’re in the frame. Until then, you help your fellow networkers out with anything you can, keeping the relationships alive. For this, you have to be as reliable as your word – and that’s where web-based customer relationship management (CRM) software comes in.

A CRM is like an address book, but one that tracks all touch-points between you and a contact, allowing you to follow up effectively on any promises you’ve made, and on potential work, however tentative or long-term.

As well as remembering cliché ice-breakers like birthdays, CRMs can log all email conversations or phone calls you’ve had with a contact, accessible from your phone or laptop as well as your office. How good would it be to have all of this information available whenever someone contacts you?

Not only that, you can make seemingly throwaway promises long ahead (“I’ll call you in the spring to see how that went…”) and always follow up; such systems will email you reminders way into the future.

The industry-dominating web-based CRM, SalesForce (www.salesforce.com), often scares small businesses with its

>>>>>>>>>>>>>>>>>>

Getting social online It’s a mark of the times that social networking has taken on a meaning of its own but make no mistake – this is real networking.

Social networking sites give your business the chance to develop relationships with new types of clientele, winning evangelists who’ll pass the word along for you, helping to create a network of people that you’d struggle to reach otherwise.

LinkedIn (www.linkedin.com) is the choice for many professionals, being built around the whole notion of new introductions through trusted contacts. You can post your reasons for being there (career, expertise, etc.) and answer people’s questions and queries in your particular area, gaining friends and influence along the way. This is traditional networking on steroids so, if you’re not a member, join. For a perfectly usable basic membership, it’s free.

However, don’t ignore Facebook (www.facebook.com). With its Facebook Pages function, you can have a commercially minded ‘fan’ page for your business. Add a link to this page on your company website and email signatures and you’ll start to get visitors who can join in the conversation around your brand, posting on your ‘wall’ and conversing with you and others. Post some compelling content, dish out some free advice or help to the right person here and there, and you stand to gain both friends and clients.

Dip you toes in Online networking can seem alien, with its own norms and vocabulary, but, nowadays, you really can’t afford to ignore it. Keep up the traditional networking, manage it well with a decent CRM, join a couple of online services (with a pledge to do something on each once a week) and pull ahead of your competition and their Rolodexes! n

Next month. sponsorships

>>>>>>>>

18/3/10 15:43:45

Lifestyle Does the Mediterranean lifestyle appeal to you?

Keyplan Mortgage is for those who plan to buy a home in Southern Europe – and those who already own a home there.

Keyplan Mortgage gives you a flexible opportunity for refinancing your home in Southern Europe or financing a new one. Whether Keyplan Mortgage is the right thing for you depends on your specific circumstances. You might be eligible for tax advantages.

You might be able to release funds for investment and other purposes.

What are the advantages to you?

Read more about Keyplan Mortgage at jyskebank.gi/keyplan – or call an adviser direct to make an appointment.

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Jyske Bank (Gibraltar) Ltd. is licensed by the Financial Services Commission, Licence No. FSC 001 00B. Services and products are not available to everybody, for instance not to residents of the US. Essential_Marbella_230x300.indd 1

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THETREND ENVIRONMENT

Child Labour Report victoria wood

Diamonds are a girl’s best friend, as the old saying goes. But does that girl know that for so many, diamonds are a worst enemy? Did anyone die, suffer or fund rebel warriors in the creation of your lovely diamond ring?

There are so many reasons why you need to check that you are buying a legitimate diamond. This article is a summary of those reasons, aimed at creating further awareness of this major world issue.

Fuelling Conflict Since the early 1900’s, locations containing and neighbouring the world’s diamond resources have suffered extreme devastation for their wealth. Terms like ‘blood diamond’ or ‘conflict diamond’ have been in the public consciousness only recently, since it was revealed that funds used in devastating civil wars, human rights abuse, child labour and terrorist organisations could be traced back to the mining and trading of diamonds.

Once the existence of such atrocities was acknowledged, the conflict diamonds were smuggled into neighbouring regions, eventually to become indistinguishable from the others. Until now, it has been nearly impossible to verify the origin of diamonds and the conditions in which they are produced.

Violence & Smuggling

Blood

While many of the wars from which conflict diamonds originated have abated, state sanctioned violence in the diamond industry has not. In Africa and South America, violence still plagues many mines, with local populations displaced to make way for diamond development.

Smuggling is also rampant in the industry, making the global diamond trade one of the largest black markets in the world. Diamond smuggling intensifies violence and instability in diamond-producing regions.

It also reduces the amount of money flowing back into diamond-producing communities, depriving the government of tax revenues needed for basic services.

? s d n a h r u o on y

Labour & Environment

i

Victoria Wood is a member of the Terra Sana Life Team. www.terrasana.net

Many of the world’s diamonds are harvested using practices that exploit and degrade children, communities, the labour force and the local environment. Workers are subject to brutality, degrading working conditions, low pay and sometimes death. Labour abuses are built into the industry in many parts of the world, community development remains stagnant and environmental degradation continues apace.

Lack of regulation, harsh labour conditions and poor wages make child labour a regular practice in the conflict diamond trade, especially in India, where children are commonly used for cutting and polishing the diamonds. Children are often given dangerous and physically challenging tasks, such as moving earth from pits or risking their lives to landslides while being lowered into small holes or pits on ropes.

The fact remains that conflict diamonds still exist and so the diamond industry has attempted to address the problem, resulting in what is known as the Kimberley Process.

The Kimberley Process Certification Scheme (KPCS) imposes extensive requirements on its members to enable them to certify shipments of rough diamonds as ‘conflict-free’ and prevent conflict diamonds from entering the legitimate trade.

Under the terms of the KPCS, participating states must meet ‘minimum requirements’ and must put in place national legislation and institutions; export, import and internal controls; and also commit to transparency and the exchange of statistical data. Participants can only legally trade with other participants who have also met the minimum requirements of the scheme, and international shipments of rough diamonds must be accompanied by a KP certificate guaranteeing that they are conflict-free.

The Kimberley Process is chaired, on a rotating basis, by participating countries. So far, South Africa, Canada, Russia, Botswana, the European Commission, India and Namibia have chaired the KP and Israel holds the chair in 2010. KP participating countries and industry and civil society observers gather twice a year at intercessional and plenary meetings, as well as in working groups and committees that meet on a regular basis.

Implementation is monitored through ‘review visits’ and annual reports as well as by regular exchange and analysis of statistical data.

(Source: www.kimberleyprocess.com).

There are doubts as to the effectiveness of the Kimberley Process on human rights violations, violence, child labour and worker exploitation and poverty issues associated with the diamond trade.

However, diamond experts estimate that conflict diamonds now represent a fraction of one percent of the international trade in diamonds, compared to estimates of up to 15 per cent in the 1990s. That has been the KP’s most remarkable contribution to a peaceful world and an industry that should be measured not in terms of carats but by its effects on people’s lives.

So why buy a diamond?

A diamond comes out of the earth. It takes billions of years to form and is rare and indestructible. The troubles surrounding the diamond industry are serious but this shouldn’t deter you from investing in one of the most beautiful natural wonders that our world has to offer. You can ensure that the diamond has been supplied following the requirements of the Kimberley Process by buying from a recognised dealer who can guarantee that their goods are 100 per cent conflict free and can provide you proof of this on request. DeBeers Diamond Company, for example, is the leading diamond supplier in the world and personally guarantees this on all its diamond products.

A diamond is forever, let’s make sure the conflict around them is not! n

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Plush Restaurant Interiors

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DELICIOUS DESIGN V

oltaire wrote: “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” Indeed, the great Ferran Adrià himself subscribes to the view that dining should be akin to “a night out at the theatre”. And, just as the stage set is crucial to the play, the interior design of a restaurant is a vital component to the overall dining experience.

Not so long ago, high-end restaurants tended to be opulent in a cloying, OTT way (think flock wallpaper and chandeliers) while cheap eateries didn’t bother much about the visual aesthetics. But, as chefs have become more innovative, restaurant designers are digging deeper to find a creativity that lives up to the cuisine. Concepts like Rainforest Café and Planet Hollywood are all part and parcel of clever marketing but, even if the theme is less clear cut, a well-planned interior with wow factor contributes to the success and profits of any dining establishment and has a dramatic impact on the type of guests it attracts.

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Illustrating just how important restaurant design has become, it now has its own Oscars in the form of the Restaurant and Bar Design Awards, newly created in Britain last year to celebrate the best looking spaces in the business. Judged by a panel of high profile design journalists (David Clark, Editor of Vogue Living, Michelle Ogundehin, Editor of Elle Decoration), there are seven categories, including Best Washroom (won by London’s Le Gavroche with its boudoir look and walls covered with gilt hand mirrors). Winner of Best Restaurant Overall and Best Restaurant Interior was The Olde Bell, Berkshire, a 12th century coaching inn reinvented for the 21st century by designer Ilse Crawford. Choosing traditional materials like lime and horsehair plaster, and traditional pieces such as high-backed settees covered in Welsh blankets, she restored its soul. This year’s awards ceremony will be held at London’s trendy new shopping centre, Westfield Stratford City overlooking the Olympic Stadium, and promises to be one of the glitziest events on Britain’s design and hospitality calendar

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The trendy Moo Restaurant at Barcelona’s Hotel Omm

Great food, without great design, is like toast without butter. Belinda Beckett looks at the latest restaurant interiors that are whetting our appetites for more.

Sophie - Paris Clever restaurant design has to function from back to front, with emphasis on the kitchen in order to avoid operational challenges. It should have comfortable seating, a bar that is the correct height, washrooms that make guests smile and décor that is in tune with the food concept, location and clientele. A startling example of this golden rule in action is Germain, a sleekly modern cube of a restaurant on Paris’s trendy Left Bank, popular with students and a hip young crowd. For years, the restaurant was fairly ignorable, your basic piped-in jazz and bar-food place. Then the Costes brothers took over and gave it new life, injecting an ‘80s retro feel and adding what has become its star attraction: Sophie, a massive sculpture of a woman in a yellow trench coat and high heels whose lower half stands on the ground floor while the upper half bursts through the ceiling to the second-level VIP lounge. In the arty, avant garde city of Paris, the restaurant has become a must-see.

Sophie, the star attraction at Germain in Paris

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Vermilion & Cinnabar is as loud in its architectural features as its vermilion, black and gold décor

Vermilion & Cinnabar’s Asian bling décor attracts Manchester United footballers and their WAGS

Vermilion & Cinnabar - Manchester One restaurant that seems to have broken the location rule is Vermilion and Cinnabar whose opulence is of the kind you’d expect to find in Monaco or St. Tropez, rather than on an industrial estate in Manchester! But Mancunians are renowned for living it up, big style, (and that goes beyond Man. U. players and their WAGS); it is proving a big hit as a ‘destination restaurant’, drawing clientele from far and wide. Set outside of town in Manchester’s Sport City, a red carpet flanked by a pair of statuesque lions leads across a moat to a restaurant that is as loud in its architectural features as its vermilion, black and gold décor. The three-storey building boasts a 200-seater restaurant, 400-standing cocktail bar, a Thai cooking school and a massive car park. The £5.2million project (designed by Miguel Cancio Martins, creator of the Buddha Bar in Paris) incorporates a plethora of Asian bling: huge Buddha heads, statues, screens, a central Buddha tower that runs through each floor and a spectacular private top-floor bar, complete with footballerfriendly VIP sections. Together with candle-lit tables and black chairs painted with Chinese water-coloured flowers, the restaurant glows with Oriental mystique to match its culinary repertoire of Asian cuisine: Japanese sushi, Chinese dishes, spicy Indian curries and Thai cuisine created by Chatchai Jamjang, billed ‘Thailand’s answer to Gordon Ramsay’.

i www.vermilioncinnabar.com 60

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The changing seasons at Park Avenue, New York: spring, summer, autumn, winter

Park Avenue - New York For a really extravagant approach to restaurant design, Park Avenue, in New York, takes some beating.

Opened in 2007, like the menu the entire décor scheme changes four times a year with the seasons. The brainwave of American design firm AvroKO, the quadrennial makeovers are so thorough that everything sees a shift – from the restaurant awning and graphics (menus, matches, business cards and cocktail napkins) to the seating arrangement, table settings and staff uniforms. Even the soap in the restrooms isn’t safe as one season changes to another.

The architects took their cues from the travels of Captain James Cook, framing each season in his spirit of discovery. Last summer referenced the Galapagos Islands with shells, maps and a summery blonde-wood beach-house motif; autumn brought a classic, burnished warmth with lots of copper and fall foliage tones; winter followed Cook’s travels to the Antarctic Circle with accents of white, silver and crystal; and, this spring, the restaurant is decked out like an English country garden.

It takes 48 hours to bring about each decorative seasonal transformation, a little longer to create menus to match, but Chef Craig Koketsu’s seasonal food lives up to the striking surroundings. Summer brings a cornucopia of fresh produce, come autumn the kitchen turns its focus to mushrooms, truffles and game, winter heralds heartier fare while lighter dishes welcome in spring. It’s a novel idea that (providing the first experience is a good one) virtually guarantees three repeat visits per year.

i www.parkavenyc.com 62

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La Haima private dining area within The Bistro at Ramses Life, lavishly garnished with Renaissance murals and candelabra The Philippe Starck-designed Ramses Life is popular with Madrid’s in-crowd

Ramses Life & Food - Madrid

Another hotly talked-about restaurant opened in 2007 is Ramses Life & Food in Madrid. As a response to the capital’s frenetic movida, the urban chic interiors were created by Philippe Starck, enfant terrible of the design world. Not all the critics liked his treatment but this place is certainly different, a multifunctional fun house comprising a restaurant, café, basement dance club and black etched-glass chill-out bar. If you’ve seen any of the latest Starck oeuvre, you know what to expect: walls scrawled with apocalyptic graffiti, cryptic unisex washrooms (marble washbasins resembling forensic medicine tables) and a cacophony of cultural references. Built on three levels, the second floor restaurant has an amazing private dining area, La Haima, lavishly garnished with Renaissance murals and candelabra while the smaller café-restauraunt Petit is where the in-crowd goes to share bowls of mussels served with Thai coconut curry and chicken burgers in a saffron and almond sauce (a twist on the Castilian dish, gallina en pepitoria). The décor emulates the cuisine, which is of all ethnic varieties and said to be delicious.

i www.ramseslife.com 64

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Restaurant Moo at Barcelona’s Hotel Omm is designed around an indoor courtyard where dangling mirrors sparkle among a forest of giant bamboo

Moo - Barcelona

´

Miro Hotel - Bilbao More and more establishments are calling in world-class designers to create their interiors and such was the case with the four-star Miró Hotel in Bilbao.

Transformed from a music school by architect Carmen Abad Ibáñez de Mata, top fashion designer Antonio Miró was enlisted to create the interiors. Although there’s no restaurant, the courtesy bar (free of charge to clients) showcases Miró’s clean, minimalist fashion palette, creating a welcoming vibe in warm wood tones and fluorescent yellow, contrasted by powerful photographs.

i www.mirohotelbilbao.com

Barcelona’s five-star Omm is truly a designer boutique hotel with interiors by Sandra Tarruella and Isabel López who excelled themselves in their scheme for the trendy Moo restaurant (a take on movida rather than a reference to cows). Located in Barcelona ’s hip Passeig de Gràcia district, the informal, health-conscious Moo is designed around an indoor courtyard where dangling mirrors sparkle among a forest of giant bamboo. Although the restaurant is all one room, different spaces are defined by the height of ceilings, rather than walls. Diners’ attention is drawn to the individual under-plate designs by Spanish artists and designers such as Frederic Amat, Mario Eskenazi and Antonio Miró. The clean lines, fine balance of colours and simple décor (with a twist) reflect the food, a contemporary take on traditional Catlalan cuisine, and Michelin has already awarded this Roca brothers restaurant two stars.

i www.hotelomm.es

Bilbao’s Miró Hotel café/bar, designed by top fashon designer Antonio Miró

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The Lágrimas Negras restaurant Hotel Silken Puerta América, created by leading French fashion and interior designer Christian Liaigre, was inspired by his view of Madrid as a heterogeneous city

´

Lagrimas Negras - Madrid Madrid’s stylish Hotel Silken Puerta América is a design tour de force, uniting the concepts of 19 of the world’s top architects and interior designers under one roof. The unusually-named Lágrimas Negras restaurant (Black Tears) was created by leading French fashion and interior designer, Christian Liaigre. Inspired by his view of Madrid as a heterogeneous city, he integrated different graphic details from various regions and cultures, including Andalucía, Galicia and Catalonia. The backlit bar, made of LG Hi-Macs – a revolutionary solid acrylic – and decorated with abstract motifs, immediately draws the eye. The 4,000-bottle wine cellar is showcased behind glass that doubles as a divider between the restaurant and the kitchen. Dark oak was used for the doors and slatted blinds, shading the dining area from direct sunlight. The floor is of Cascais stone, its cold edge softened by leather seating and beaded brocades emulating the Suit of Lights worn by bullfighters. A large mirror wall mysteriously becomes completely invisible after dark. And, with all this attention to architectural excellence, the cuisine is inevitably a highlight. Head Chef José Luis Estevan has based the menu on “traditional Spanish cuisine, reformed and stylised”. Dishes include steak tartare, sea bass, wood pigeon and suckling pig and there is a gourmet tasting menu.

i www.hoteles-silken.com 66

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Private dining at Wasabi, showcasing cutting-edge design at New Delhi’s Taj Mahal Hotel.

Wasabi - New Delhi Making a big splash on the other side of the world is the new Wasabi at the Taj Mahal Hotel in New Delhi. Visually stunning in every way, this elegant restaurant offers the best of Japanese gastronomic delights with a separate Sake Bar and a dramatic Teppanyaki counter, offset by spectacular lighting, mirrors and fanciful glass baubles. Taj was specific in insisting that the interiors should complement Masaharu Morimoto’s contemporary Japanese menu (dishes such as tenderloin steak tossed with wasabi-coated tiger prawns, and steamed scallops with ginger and scallions). UK-based designers Mario and Theo Nicolaou (identical twins whose clients include British Airways and Virgin Atlantic) were chosen for the job. Based on their principle that, “The first impression of a restaurant should stimulate the palate even before a morsel is served”, they incorporated a mix of concealed LED lighting in bright interchangeable colours to create different moods, cladding the walls with dark timber panelling to create a rich backdrop, contrasted with one carved wall finished in white. Yin and yang, in perfect harmony. n

Interchanging coloured lighting creates different moods at the Taj Mahal New Delhi’s visually stunning Wasabi restaurant

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THECHIC

DECOR NEWS

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Opus chinaware’s cutting-edge design will transform the simplest fare into a grand opus. i www.kahlaporzellan.com t

TASTY

The kitchen is the centre of family life, doubly so with the SieMatic S1 which hides a variety of elaborate details for the cook as well as a hi-fi system and flat-screen TV. i www.siematic.com

DESIGN Report belinda beckett

If cooks are artists, then the kitchen is their atelier. Like all artisans, they need a functional environment with top quality materials and tools to create their masterpieces, and beautiful ways to present them.

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Scandinavian design company Menu specialises in fun tableware, such as the Boogie Woogie salt and pepper shakers on wheels. The funky water carafe and innovative serving and carving trays are also by Menu, the latter with rubber stabilising feet and a hole allowing meat juices to drain into the tray. i www.menu.as

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An inspirational chef needs fuss-free equipment. This stainless steel prep sink’s integrated food waste chopper and rinser are activated at the push of a button. i www.kohler.com u

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The Relief fine bone china series, handmade by Dibbern of Germany, has an unprecedented degree of stability although it looks almost too delicate to use. i www.dibbern.de

Forest has been designed as a tabletop landscape, bringing together stylised forms of tree shapes to draw new scenarios each time they are set on the table. Despite the varying shapes, all have the same volume. i www.ilio.eu

Add wow factor to your table with the elegant Swan decanter, mouth-blown at Riedel’s glass factory in Austria. Simply add good wine. i www.riedel.com q

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THECHIC ART NEWS

Report Marisa CUTILLAS

Agnieszka Nowinska at the Clínica Buchinger Agnieszka Nowinska, the Polish graphic artist who completed her studies in Fine Arts in Cracovia, is presenting a collection of her latest graphic designs at the Clínica Buchinger this month. In her works, human beings, plants and animals unite to create new, mythical species that inhabit the Paradise created by her imagination.

i Avda. Buchinger s/n, Marbella. Tel: 952 764 300. www.buchinger.es

Theatre for Kids at the Museo Picasso de Málaga Art, poetry, theatre and circus performances will keep kids entertained and stimulated at the Museo Picasso de Málaga from April to June. Children at the Picasso: A Box of Surprises is a new initiative encompassing four different shows which will take place on Sundays to enable the whole family to attend. The shows are aimed at different age groups, from babies right through to older children (adults will love them too). Tickets are already on sale at the Museum. This month don’t miss the following: u Palabras de Caramelo is a puppet show aimed at children aged six and above. Winner of the FETEN (Feria Europea de Teatro para Niños y Niñas de Gijón) prize for Best Theatrical Spectacle, the show focuses on the friendship between a boy and a camel. Sunday, April 4 and Sunday, April 11 at 12pm. u El Intrépido Viaje de un Hombre y un Pez tells the tale of a man who travels around the World with a fish, meeting strange creatures such as men with 24 fingers, walking hearts, flying letters and secret doors. The show is recommended for children aged eight and above. Sunday, April 18 and Sunday, April 25 at 12pm.

i More shows are coming up for babies and younger children in May. Watch this space next month for details.

Wilfredo Lam at the Museo Ralli

The Museo Ralli is celebrating its 10th anniversary with an exhibition of paintings by one of Cuba’s most internationally known artists: Wilfredo Lam, famed for his avante-garde etchings and paintings. The Museo Ralli is also exhibiting a collection of paintings and sculptures by South and Central American countries including Argentina, Bolivia, Brasil, Chile, Colombia, Mexico, Puerto Rico and Venezuela.

Nimrod Messeg at El Campanario Golf and Country House

Israeli artist, Nimrod Messeg, recently exhibited his metal sculptures at El Campanario Golf and Country House.

Audiences were stunned at the sensuality, strength and technical mastery present in his works, which are greatly desired pieces at any designer home. Messeg was born in Israel in 1970 to a father who was a renowned painter and a mother who was a famous poet.

Their influence led him to start painting and sculpting at the tender age of 13. Messeg worked with wood and eventually discovered forging, which allows him to explore infinite possibilities, textures and nuances, giving a unique, unmistakeable imprint to each of his sculptures. Lately, he has been creating delicate, light forms, free from ties that metal could theoretically impose.

i For further information, Tel: 952 857 439. www.messegdesign.com

i CN340, km 176, Marbella. Tel: 952 857 923. www.rallimuseums.org

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FUENTE DEL ESPANTO 10 minutes north of San Pedro with good motorway access on this country estate large(450m2) villa with 7 bedrooms and bathrooms mainly en suite – spacious kitchen. Large 10m x 8m heated pool on large 2000m2 plot with lovely gardens plus golf practice area.

WAS 2.5 M € now 1.5M € Ideal for Company Purchase or large family freehold share.

PUEBLO CORTES DEL GOLF – close to El Paraiso Golf Course - just on market very spacious (almost double size) apartment 2 bed 2 bath upper with superb views 220,000 pounds (pound price applies).Also Phase I - 1 up 1 down 2 bed 2 bath good sized apartments with large communal pool and Gardens – mainly English owners – Was 180.000€ now 140.000€ approx. 127,000 pounds.

LAS GARDENIAS – 15minutes drive from San Pedro very spacious ground floor apartment – south facing – 2 bed 2 bath in very good condition. One of the few developments with open air heated pool.

Reduced from 220,000 pounds to 199,000 pounds.

SIERRA GOLF – Walking distance San Pedro village. Linked Chalet/Bungalow 2 bed 2 bath. Small private garden plus communal gardens and pool. Was 299.000€ now 229.000€ approx 208,000 pounds. Also in same complex two 3 bedroom townhouses, one basic, needs work at 275.000€ approx 250,000 pounds and one superbly modernised at 310.000€ approx 282,000 pounds.

EL PILAR – Peaceful residential estate 20 minutes west of San Pedro. 4 bed 4 bath Villa in excellent condition and beautifully furnished with superb black granite top units kitchen plus garage and mature garden.Heated Pool.Close to bowls and tennis club,restaurants and shops.

675.000€,approx.614,000 pounds.N.B:Ideal for purchase of share of freehold (not timeshare) among 4 families. 169,000 pounds each inc legal fees or 6 families at 113,000 pounds.

PLEASE CALL US ON TEL: 952 781 838 • 952 784 237 • 636 718 168 FAX: 952 783 494 OR EMAIL

sango@mercuryin.es • www.sangoproperties.com OR POP IN TO SEE US

THECHIC FASHION

Dress Oscar De La Renta BELT Frankie Morello SHOES Gucci

S heer

Easter Elegance

The Easter season is at once solemn and festive, sombre and filled with the colour of Spring flowers. As the winter comes to a close and the sun inspires us to deck out in our finest, most feminine wear, we take our inspiration from the world’s top designers, from Italian maestros like Gucci or Armani right through to Spanish designers such as Jesús del Pozo and Alma Aguilar. This Easter, many of us will be donning sombre gear to watch the processions or slapping on a pair of jeans to paint Easter eggs for the little ones in our family. But by night, we deserve to shine and few things quite do the trick like a beautiful designer dress.

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Dress JesĂşs del Pozo Necklace Swarovski

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Dress Givenchy RING Day Birger et Mikkelsen

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Trousers and Jacket Prada Shirt Moschino Bow Etro

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Jacket Anna Molinari Skirt Roberto Cavalli Hat Alma Aguilar

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Dress Hugo Boss Ring Day Birger et Mikkelsen Jacket Giorgio Armani Headdress Atelier Framn Rezende

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Dress Deuralde

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Dress Alma Aguilar Shoes Gucci Hat Hugo Boss

photography Framn Rezende styling Framn Rezende hair and make-up Manu Moreno

for Nars and L’Oréal Profesional

MODEL Elena Urrucatu • www.delphoss.com special thanks to Malandra

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THECHIC FASHION NEWS

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to wear? wondering what bulous u yo t go y rt pa e of these fa elegant dinner is month, wear on ate night out or th tim er in nn t, di en r ev fo e la Has a ga ecial plac es off you! king you to a sp le to take his ey If your lover is ta of jewellery and he won’t be ab es dresses or piec

1 - Cotton dress by Nanette Lepore 2 - Silk evening gown by Tadashi Shoji 3 - Silk dress by Carolina Herrera 4 - Satin gown by Tadashi Shoji 5 - Beaded dress by Max Azria 6 - Satin gown by Pamella Roland 7 - Evening gown by Max Azria 8 - Silk dress by Valentino 9 - Ring by Masriera 10 - Brooch by Masriera 11 - Necklace by Bagues 12 - Ring by Bagues 13 - Choker by Chopard 14 - Ring by Bagues 15 -Pearl and diamond necklace by Roger M 16 - Sports watch by Chopard

e n i d o t t u o e m e k a T Report Ma

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Bagues www.bagues.com Carolina Herrera www.carolinaherrera.com Chopard www.chopard.com Masriera www.masriera.com Max Azria www.maxazria.com Nanette Lepore www.nanettelepore.com pamelLa roland www.pamellaroland.com Roger M www.rogermjeweller.com Tadashi Shoji www.tadashicollection.com Valentino www.valentino.com

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Blue as the sea

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Allude is the brainchild of former model Andrea Karg, who came into contact with cashmere and quite simply fell in love with this sensuous fabric. She was stunned that this soft, luxurious yarn was used only to create dowdy pullovers and cardigans and saw a missed opportunity. Andrea, who is also a law graduate, created the company Allude which specialises in cashmere and features designs that are creative and sexy but subtle in execution. Andrea is passionate about the female body and the personality inside every woman. She is also inspired by music, art, family and her own cosmopolitan lifestyle which she wouldn’t trade for the world. This month we reveal some of her designs for Spring/Summer 2010.

Allude

Andrea Karg, Founder of Allude

Head Over Heels in Love with Cashmere

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Joyful chartreuse 86

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Deep aquamarine

Beautiful in beige

Mauve madness 88

i www.allude-cashmere.com

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the spa BEAUT Y AND HEALTH

TerrakĂŠ treatment at the Kempinski Spa

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Beauty News

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The Amazing Dr. Oz

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Paul Arts Cosmetic Dentistry

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The Helping Hands of Dr. Bart from Agave Clinic

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THESPA HEALTH

“Nature is eternally young, beautiful, and generous. She owns the secret of happiness, of which she could never be deprived.”

George Sand Report Marisa CUTILLAS photography courtesy of the kempinski spa

Terraké at the Kempinski Spa

A

s an avid spa goer who considers herself to be adventurous and curious when it comes to new treatments and products, I must admit that in the past few years my quest for beauty and youth has led me back to its origins.

Disappointed, as so many beauty writers are, by the failure of aggressive treatments and ‘active’ chemical products to transport me to where I was 10 years ago, I choose to turn to Nature whenever I can. When I heard that Thorsten Lipfert, Director of the Kempinski Spa, had managed to score the Terraké line of products and treatments, it is no wonder that I immediately booked an appointment for a massage. I had longed to experience the magic of Terraké, created by the French experts at Thalgo. The purity of the ingredients, luxury of the treatments and exclusivity surrounding the name of this new brand had aroused curiosity in me from the word go.

Terraké is inspired by four different forces involved in the creation of the planet: earth, water, plant life and air. Clients can opt for facials or massages from the four different Terraké universes: Terra Magica (inspired by the earth); Primordial Waters; Of Air and Light; and Luxuriant Plant Life.

Depending on your preferred scents, the desired effect of the treatment (firming, sculpting, relaxing, etc.) and the place you wish your soul to travel to, you are invited to select the universe you wish to land on, float above, swim in or grow in.

Delectable scents, precious ingredients, texture and flavours, music and studied technique fuse to create a micro-climate inhabited only by you and Nature. Prior to my treatment at the Kempinski Spa I spoke to Salve, a beauty technician and physical therapist from my native land, The Philippines. After discovering that I was in the mood for the scent of freshly cut grass, the colour green, and the flavour of exotic fruits and flowers, we decided to embark on a journey into the Luxuriant Plant Life universe, with a firming yet relaxing massage featuring a liana (cloth made from natural plant fibres). Salve suggested the Luxuriant Plant Life Delectable Essence Body Nourishment Ritual.

In line with Terraké’s focus on sensoriality (a fusion of the senses with Nature), Salve began the treatment by showing me the products she would be using and inviting me to smell and feel them, enticing me with aromas that revealed the very essence of plant life and Nature. She then asked me to lie face down on the massage table while she proceeded to exfoliate my entire body (from feet to neck) with a lovely combination of sugar and green mandarine, whose scent was as strong as only the purest essential oils and ingredients can impart. With a vigorous yet gentle rub, she worked on the front of my body as well, even the chest and abdomen area. I then showered the aromatic concoction off, ready to experience a relaxing massage.

Salve has gifted hands, a priceless quality when it comes to anyone working with the body. When she massages, she knows precisely where you most need soothing, where you need pressure and where a caress is more than sufficient. She used a wide range of movements, applying pressure with her palms to specific points, kneading and performing large figure 8’s which ran from the feet to the upper back, working on my arms and hands and of course, the tense neck area. During the massage I have to admit to having fallen asleep, to the point of dreaming, floating in and out of slumber to the rhythm of her hands. Salve next applied a beautiful wrap, composed of a mixture of cream and cereals whose scent was warm and familiar, then covered my body and proceeded to give me a fantastic head massage. After showering the body wrap off, I was treated to a unique massage featuring essential oils and a liana cloth which Salve wound and unwound, covering both sides of my body in rhythmic strokes that at times felt like a caress, and at other times increased in velocity, promoting circulation and firmness. She also used the liana to stretch my legs, neck and arms; at other times she simply took my legs and arms in her hands to perform delicious stretches that turned me into putty.

The Terraké treatment lived up to all my expectations in terms of luxury, technique (the treatment took an impressive two hours to complete) and results: I don’t think my skin had ever felt as smooth and youthful as in the hours and days following the treatment. But then again, Terraké is much more than a treatment: it is a return to the origins of life.

i CN 340, km , Estepona. Tel: 952 809 500. www.kempinski.com

a journey to the origins of life

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Hi, my name is Signe, and I had an eyelid lift done 2 months ago with Dr. Kaye at Ocean Clinic.

Self-improvement is a must in today’s fast- paced world. My job entails meeting many people and working long hours. Each morning I awoke feeling great, but I always looked as though I was weary and tired, and also- ever since I was a young girl- I, have had problems with fat deposits under my lower eyes.

So, I decided to seek professional advice with regards to this problem.

I visited many aesthetic clinics before my final decision, which was made due to several factors: • Professionalism –which was impeccable during every part of the process, and the element of trust established during my first consultation with Dr. Kaye.

• Ocean Clinic surgery is of the highest standard and uses the latest technology, so I felt my health was in safe hands.

The day of the operation, even though I was nervous and a little excited, everything went according to plan. I chose a local anaesthesia, and the pain was minimal. Also Dr. Kaye’s assistant, Louise, was wonderful throughout the whole procedure. The recovery was quick with stitches being removed after 5 days, and the after care was excellent. The operation was a mere two hours, but the effects will be beneficial for years to come.

Thank You, Dr. Kaye and the Ocean Clinic team.

Dr. Kai O. Kaye Plastic, Aesthetic & Reconstructive Surgeon Fellow of the European Board of Plastic, Reconstructive & Aesthetic Surgery EBOPRAS Full Member of the German Board of Plastic, Reconstructive & Aesthetic Surgery DGPRÄC Member of the Colegio de Medicos de Malaga (No.29/2909452)

Av. Ramon y Cajal, 7 - 29600 Marbella - 951 775 518 - Mob : 670 770 455 info@oceanclinic.net - www.oceanclinic.net

THESPA BEAUTY

Report Marisa CUTILLAS

1 – Specialists Delining Serum by Juvena Juvena promises to turn back time and erase wrinkles with its latest release, Specialists Delining Serum, which stimulates stem cells within the skin, encouraging active collagen and elastin production. A combination of ingredients such as bio-mimetic peptides, hyaluronic acid and pattern-stop-peptide undoes the ravages caused by too much sun and repeated use of the facial muscles. After a few week’s use, skin is visibly firmer, smoother and more uniform.

i Available at El Corte Inglés, Puerto Banús. Tel: 952 909 990. www.elcorteingles.es

2 – Soft, smudgy eyeliner by Lily Lolo Having spent several months perfecting their eyeliner base, the founders of natural cosmetics house Lily Lolo is proud to announce its new, super soft collection of natural eye liners. Containing both Vitamin E and C, with their anti-oxidant properties, the eyeliners are beautifully smudgy and boast great staying power. Available in four shades: black, brown, khaki and blue.

i www.lilylolo.co.uk

1

A.R.T. Night Reconstructor by Young Living Young Living brings us A.R.T Night Reconstructor, a potent moisturising cream with active enzymes that restore a youthful appearance to the face and neck areas.

The A.R.T. collection also contains a day activator and a gentle foaming cleanser, perfect for sensitive skin.

i Available from Michelle Gatsby. Tel: 952 929 860. www.youngliving.com

3 – Kusmi Green Tea by Kiehl’s Most beauty experts will tell you that beauty always comes from the inside and Kiehl’s has decided to hone in on the nutritionbeauty connection with Kusmi, a special tea which is 100 per cent natural and contains Chinese green tea, essences of orange, cinnamon and licorice. The result is a delicious drink which is also a potent anti-oxidant and purifyer.

i Available at the Kiehl’s stand at El Corte Inglés, Puerto Banús.

Tel: 952 909 990. www.elcorteingles.es

3

4 – Eau de Fleur perfume by Kenzo Kenzo has just launched a limited edition trio of gentle fragrances: Eau de Fleur in Silk, Magnolia and Tea scents. The Kenzo creators have turned to Japan for their inspiration, with all flowers picked from Japanese trees. The idea is for each perfume “to evoke a delicate trail of tree blossoms.” The Silk fragrance is a fruity/floral scent; the Magnolia scent is sweetly floral; and the Tea fragrance contains a medley of green tea notes with hints of musk.

i Available at Primor. C.C. La Cañada s/n, Marbella. Tel: 952 857 065.

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THESPA BEAUTY

Oprah Winfrey is the number one talk show host in the USA and few guests make her ratings peak more than Dr. Mehmet Oz, cardiologist, author and anti-ageing guru.

T

Renew and Rejuvenate yourself from the inside with

he 49-year-old Harvard-educated surgeon, voted People Magazine’s Sexiest Doctor, may be selling millions of books and setting women’s hearts aflutter with his boyish good looks but his aim lies elsewhere. He seeks to show people the important role they play in their own longevity. “The big epiphany for me was that most of what I really need to do as a doctor – remember that the word ‘doctor’ means ‘teacher’ – is to teach you to take better care of yourself. More than 50 per cent of your ability to live a long time is the things you do, not me.” We must take the reins of health into our own hands. “We have been taught that the magic bullet of modern medicine will always cure us of our ills; that we can sprinkle a little bit of a statin drug on a kielbasa and we’ll still be okay. And we have to change that,” he says.

What is most appealing about Dr. Oz’s message is that it relies on plain commonsense. He recommends the following ten steps to fight ageing, look younger and better and renew yourself from the inside: u Schedule a check-up with a doctor you like and trust. u Avoid the following five foods: • High fructose corn syrup. This cheap form of sugar is found in sweets and fizzy drinks.

• Refined sugar. This creates a glucose-insulin imbalance in the body, and does not satisfy your appetite, since it is devoid of nutrients.

• Products made with ‘enriched ingredients’, like white bread. ‘Enriched’, according to Dr. Oz, means that all the important vitamins have been taken out of the food during the refining process, and a few have been tossed back in.

• Trans fats. These are fats that were originally liquid at room temperature but have hydrogen added to them to make them solid. The list includes margarine, crisps, pastries and potato chips.

• Saturated fats. These can be found in beef, beef fat, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheese and other dairy products made from whole milk, coconut, coconut oil, palm oil and cocoa butter. u Eat lots of fruit and vegetables, as well as high anti-oxidant foods such as tomatoes, broccoli, beans, blueberries, artichokes and prunes. Also include at least 3 grams of Omega-3 fats in your daily diet.

Sources of the latter include salmon, scallops, soybeans, flaxseeds and walnuts. Also, try to increase your fibre intake. Fibre can be found in oatmeal (not

Report Marisa CUTILLAS

instant), 100 per cent whole grain bread, lentils, pine nuts, peas and raspberries. Consume at least one tablespoon of extra virgin olive oil a day. u Take a multi-vitamin daily, without fail. Your needs will depend on your age, so speak to your doctor on what you should be taking and read Dr. Oz’s You Staying Young, available on www.amazon.co.uk u Know Your Numbers.

• Your waist should measure no more than half your height. Men should aim for a waistline of 102 cm while women should try for 94 cm.

• Your blood pressure should be approximately 115 over 75. See your doctor if the systolic pressure is 140 or greater and the diastolic pressure 90 or greater.

• Cholesterol. Bad cholesterol should be less than 100 mg/dl and good cholesterol greater than 40 mg/dl.

• Try to keep your resting heart rate as close to 60 as possible.

• Test your blood sugar levels.

• Check your Vitamin D levels. To increase these, spend at least 15 minutes a day in the sun or take a daily supplement.

• Check your level of C-Reactive protein (which tells you if your body is irritated/inflamed owing to conditions such as gingivitis, prostatitis and vaginitis) and your thyroid gland. u Find a ‘health advocate’. This is someone who can deal with doctors and medical personnel on your behalf when you are too tired/confused/exhausted to do so yourself. Make sure they are fully committed to you. u Organise your health records. Dr. Oz stresses the importance of having up-to-date files printed out for you every time you see a doctor, since you will need them if you decide to see another physician. u Follow a strict schedule of medical check-ups.

• See your dentist every six months.

• Have an annual check-up.

• Have an eye exam every two years.

• Check your thyroid every two years.

• Men should have prostate testing yearly, starting at age 40.

• Women should have a yearly pap smear, starting from age 21, and a mammogram yearly from age 40. At 35, they should have their first baseline mammogram.

• Women should also test their bone density at the age of 50, and every five years thereafter. u Exercise for at least 30 minutes a day. u Sleep between seven and eight hours a day.

And if you can’t do all the above, at least try to reduce stress, resolve conflicts in your life and take the time to heal from inside out. You only have one life; live it well! n

Dr. Oz

i For further

information, www.oprah.com www.droztv.com

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THESPA HEALTH

Report Marisa CUTILLAS PHOTOGRAPHY GARY EDWARDS

Paul Arts of the Paul Arts Dental Clinic in Nueva Andalucía tells us how to achieve a confident, natural-looking smile with custom-made veneers.

I i Centro Romano,

Avda. Manolete 20, Nueva Andalucía.

Tel: 952 817 110. www.paularts.es

n the past, when teeth were crooked, irrevocably stained or irregular, one had no choice but to opt for unnatural-looking caps or braces, which were time-consuming, required frequent visits and made teeth difficult to clean on a daily basis. Now, your smile can be corrected surprisingly quickly, in as little as 10 days, thanks to the ultra-fine, natural-looking veneers crafted by hand by E-Max and Paul Arts, whose clinic in Nueva Andalucía is somewhat of a Mecca for those who want to improve their smile with quality work.

A true maestro when it comes to aesthetic dentistry, Paul Arts recalls the time when veneers and Lumineers were a glimpse into the future. Paul, who graduated from dentistry in Holland at the tender age of 23, didn’t know where his future would take him, though his passion for learning the very latest his profession could offer led him to accept a post at one off the most prestigious clinics in Düsseldorf, Germany, and soon afterwards to open his own clinic. Paul’s decision to move to Marbella was very much a chance event. He says, “My brother and I bought a house in Marbella as a vacation getaway 20 years ago, and it didn’t take me long to decide to move to the coast to set up my own practice here. I opened a clinic in Fuengirola, and soon had to call a friend over to help me out because the practice was so successful.

We operated there for 10 years and, as I started specialising more and more in aesthetic dentistry, I decided to open a clinic in Marbella, where I have been for 10 years now.”

At his clinic, Paul gives patients a beautiful smile with two different systems: Lumineers, a USA-patented system of thin porcelain facings that bond to teeth; and E-max, made in Liechtenstein. Both these ultra-

fine veneers change the colour, shape and even position of your teeth, with minimal drilling required. The veneers are an impressive 0.30mm thin, imparting teeth with a natural look that is worlds away from oldstyle, heavy caps. The technique employed is extremely specialised and requires the hand of a true artist and a meticulous craftsman to achieve teeth that do not look bulky but possess a transparency that makes them look real.

The first step is to ensure your mouth is healthy. Says Paul, “I always tell my patients that I cannot paint a sinking ship.” Paul sees dentistry holistically, with dental issues increasingly known to be related to general health issues. On a first consultation, Paul will help you plan your desired smile, by first taking a mould of your teeth. He then works over this mould, making a ‘wax-up’ (simulation of the treatment in wax) which patients try on at the next visit, so a smile analysis can be undertaken using pictures and/or video. This study helps Paul determine how much needs to be taken away from, or added to, existing teeth. “The more correction needed, the more needs to be taken away from, or added to, teeth,” he says. If the level of correction is great, Paul may recommend traditional veneers, which are slightly thicker than Lumineers, or E-max veneers.

Paul then sends the impressions to a technician whose vast experience allows him to create natural-looking, delicate porcelain facings, the kind and colour of which depends to a great extent on your personal preference and needs.

Finally, Paul fits and bonds the veneers in place with a temporary paste which enables you to see how your new smile will look. He then takes pictures, magnifying them onto a computer screen so together, you can critically judge the outcome and see if any more corrections need to be made. The veneers are then fixed to each tooth using a secure bonding procedure which, according to Paul, “will enable the veneers to last forever”. The veneers bond to the extent that they become part of your teeth and impart a confidence you never dreamed you could possess.

On my recent visit to the Paul Arts Clinic I was amazed by the big changes in the smiles of many of his clients: one client who had two incisors instead of four (and a big gap between two teeth) now boasts a lovely, Hollywood-style smile befitting her good looks. Another patient had a severely stained set of teeth from many years of smoking and coffee drinking; another had lost his lovely white colour owing to antibiotics. In all these cases, the improvement was nothing less than spectacular. That is the art of Paul Arts. n

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EXPAND YOUR BUSINESS TO THE SCANDINAVIAN MARKET BY REACHING MORE THAN

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Det norske månedsmagasinet på Costa del Sol

Fra Lyn til Málaga CF Forsatt håp for Afghanistan?

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LA DANESA har mødt den molekylære gastronomis opfinder,

Ferran Adrià Vi har mødt manden, der har revolutioneret den måde, hvorpå ikke kun Spanien, men hele verden anskuer mad.

MÅNEDENS UDFLUGT - UBRIQUE, BENAOCAZ OG EL SALTO DEL CABRERO DET FORSØMTE EFTERÅR

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The editorial backbone of our publications is based on current events, news, reviews, politics and finance, while other sections cover in-depth and topical information on subjects that concern readers living in Spain. We also offer refreshing and interesting features on health, food and wine, sport, travel and décor, designed for the many Scandinavian-speaking residents and visitors to southern Spain.

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With 20 years of experience on the Costa del Sol, Norrbom Marketing has the necessary knowledge about marketing locally as well as nationally, which is essential to provide our clients with the best tools to obtain the very best results. We are delighted to share our knowledge.

THESPA

BEAUTY

CARAS FELICES

Report Eileen Knight photography courtesy of agave clinic & KH photography

THE CARING FACE OF COSMETIC SURGERY

W

i

Caras Felices is an initiative of Dr. Bart Van de Ven. He and his volunteering colleagues organise missions to developing countries in order to perform and teach operations on these unfortunate children. To make a donation or to find out more about the charity, go to www.carasfelices.es or email info@carasfelices.es

AGAVE CLINIC Avda. Severo Ochoa 24, Marbella.

Tel: 952 864 191. www.agaveclinic.com

hile some surgeons use their talent to line their pockets, Dr. Bart Van De Ven has made it his mission to help those who can’t afford his services. Expensive cosmetic operations for the rich and famous are not for him. Instead, he has devoted most of his life to helping people in the world’s poorest countries who have been born with a cleft palate and lip – giving his time for free.

“The problem with cleft patients is they don’t have a life-threatening disease,” explains Dr. Bart.

“That sounds strange but it’s true. In countries where people don’t have enough money to fill their stomachs, they won’t spend their small income on such an operation. That means that many of these children won’t be operated on and risk becoming socially isolated.”

“These countries barely have a social security system, so people are completely dependent on their families,” he continues. “If they fail to find a partner for life, they won’t have children either, so it’s likely that at a certain point they will have to manage completely alone. Many won’t survive this. The crazy thing about this is that the cost of one operation performed in a developing country is only €200 – and yet children are dying daily from this condition.”

But what exactly is a cleft palate? Each of us had a cleft lip and cleft palate during the early weeks of development in our mother’s womb. Normally, the tissues that form the palate – the roof of the mouth – and the upper lip come together in the middle and fuse together. You can see the lines of fusion in the Cupid’s bow under your own nose, and feel the ridge and line in the middle of the roof of your mouth. If a baby has a cleft, this fusion did not happen when he or she was developing.

“Cleft lips or palates occur in 1 in 600 to 1,000 births, making it one of the most common major birth defects. They occur more often in kids of Asian, Latino, or Native American descent. A cleft lip doesn’t only mean an open lip. Most of the time also the jaw and palate are involved. Apart from a deformed appearance, sufferers face great difficulty eating and speaking – and there are numerous infections of the middle-ear. In fact, because of all these problems in

some countries sadly many of these children are left to die.”

However, there is good news – both cleft lip and cleft palate conditions are treatable. Most children born with these can have reconstructive surgery within the first four-to-12 months of life to correct the defect and significantly improve facial appearance.

So Dr. Bart – a maxillofacial surgeon and Director of the Agave Clinic in Marbella who has specialised in facial and dental reconstructive surgery for more than 20 years – set out to do something about it.

Having founded the Cleft Lip Organisation in 2001 specifically to offer treatment of cleft lip and palate to children and adults in third world countries, he has performed hundreds of these procedures in Kenya, Vietnam, Nepal and Indonesia.

Last year Dr. Bart – along with co-partner maxillofacial surgeon Dr. Daniel Simon and Surgeon Dr. Thomas Jansen – set up the Spanish arm of the Charity called Caras Felices.

Their intention was, and is, to continue flying four times a year to developing countries and perform and teach these procedures. But after receiving desperate emails from parents and adult cleft patients around the world they decided it could also be possible to bring patients to Marbella. Yet, even though all the Agave Surgeons give their time free, the cost of bringing a patient to Marbella accompanied is around €1.500 – for which Dr. Bart and his team rely solely on charitable contributions.

So why should you help? Says Dr. Bart: “The patients that leave me with the greatest feeling of satisfaction are those whose functional problems I’ve been able to solve and who, as a result of the treatment, also end up looking quite a bit better.” n

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THESPA HEALTH

Report Marisa CUTILLAS

Genes in mother and baby could hold key to prematurity

Any mother who has given birth to a premature baby has probably asked the same question over and over again. Why? It seems that a crucial factor in whether or not a baby makes it to full term lies in the genes of the infant and its mother. Scientists from the National Institute of Health in the United States have found that one in every three premature babies is born to a mother who has an intra-amniotic infection (occurring in the normally sterile amniotic fluid surrounding the baby). Our response to infections is controlled by our genes, so the scientists set out to find which were most likely to respond to infections in the amniotic fluid. The culprits were a particular receptor in the baby’s genes and one particular gene in the mother (called TIMP2). When infection occurred and both mother and baby had these respective genetic make-ups, premature delivery was likely. This finding is crucially important, since one day it may be possible to determine which women are predisposed to premature labour, so that measures can be taken to counteract it.

Plasma jets to put an end to dental drills For must of us, the worst thing about the dentist’s surgery is always the drill so it’s with great anticipation that we look forward to the future of dentistry: powerful, bacteria-killing jets of plasma which will soon be used to treat cavities in place of more invasive drills. Plasma is the fourth stage of matter (it is an ionised gas) which, when emitted through a device resembling a blowtorch, eliminates bacteria while leaving more of the original tooth structure intact. Scientists have already determined that the plasma jet will be used in as little as three to five years. Finally, a visit to the dentist can be something we actually look forward to!

Can exercise really give you a ‘10’ physique?

WHO: Swine flu is not a fake pandemic

The World Health Organisation (WHO) recently deemed “irresponsible” those who claim that swine flu is a fake pandemic created to increase the profits of pharmaceutical companies. The organisation stated that the new strain of H1N1 that surfaced in Mexico in 2009 possessed all the characteristic features of a pandemic, and that the problem still exists. Not everyone is convinced.

The Parliamentary Assembly of the Council of Europe, a human rights group based in Strasbourg, recently requested that the European Union investigate the WHO’s swine flu pandemic declaration to determine whether it acted under undue influence. The WHO reported the presence of swine flu in over 200 countries, with 14,142 deaths ensuing. This number is far fewer than that of seasonal flu victims but the WHO claims that the number of unreported victims may have affected results. WHO spokesman Gregory Hargl explained: “A pandemic has nothing to do with the severity or number of deaths. A pandemic is, literally, a global spread of disease.”

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Fitness sensations such as Madonna, J-Lo and Nicole Kidman seem to be living proof of what hours in the gym can do to a body. However, for we mere mortals, it seems like all those gym sessions have done little to change our body shape. A recent study by America’s Pennington Biomedical Research Centre seems to confirm what we always suspected: when it comes to reacting to exercise, some of us are genetically better at it than others. The study focused on VO2 Max, or aerobic capacity. This is a test of how much blood the heart pumps and how much oxygen the muscles consume when exercising. The study found that individuals can be categorised into three groups: low, medium and high responders to exercise. The scientists identified 29 genes which indicate a person’s ability to improve their VO2 Max fitness level, finding that particular genetic sequences are able to predict a subject’s ability to get fitter. The study also found that those who improved their fitness the most weren’t necessarily the ones most benefited by exercise when it came to lowering blood pressure and cholesterol. These findings will surely have practical applications in the future, including informing each individual of how much exercise they need to do to make a difference to their health and physique.

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the vibe

WHAT’S BUZZING

essential magazine is putting it’s finger on the pulse of

Marbella’s lively social scene and in every edition we will publish a fun photo gallery of the latest parties. To start with, we are bringing you this winter’s most important fund raising and social events. Can you spot yourself?

‘End Polio Now’ Gala Dinner & Fashion Show

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Costa del Golf ‘Haiti’ Gala

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Finca Besaya Birthday for Nadia

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La Quinta Golf & Gala in aid of Haiti

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Spanish Celebs for Haiti in Incosol

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Hotel Puente Roma

nner Dance Gala Fashion Show and Di

ng Hambros, hosted a Générale Private Banki iété Soc by red the nso spo Fashion Villa, ce in collaboration with w and charity dinner dan sho n hio uge fas Ro tie ck ulin bla ‘Mo fantastic of the evening was a ta del Sol. The highlight of German Rotary Clubs of the Cos il and evening dresses kta coc ng the stunning Polio Now’ d ‘En the t Extravaganza’ showcasi por ning was held to sup eve The gh.

Sin Ella er couture design t.

Rotary Foundation projec

nny PHOTOGR APH Y Joh

Gates

ack tie Theatrical glamour and bl io Now’ elegance in aid of ‘End Pol

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a Hotel

H10 Andalucia Plaz

GALA DINNER IN AID OF HAITI

files ply Golf Holidays and Pro for Haiti organized by Sim or act her and The Costa del Golf Gala lch We n’ Denise s. Famous ‘loose woma ner, din of g nin PR was a huge succes eve fun tic fantas ed over 200 guests for a nt Tres husband Tim Healy join o included the magnifice als hts hlig Hig g. cin dan and ent were inm os erta Eur ent of live and thousands factor finalist Rowetta Divos tenor trio, ITV X se. raised for the good cau

nny PHOTOGR APH Y Joh

Gates

se Women’ oo ‘L ow sh V T e th r fo ts Ticke .000€ were auctioned for over 1

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ANT Finca Besaya RESTAUR

ions HOSTS Birthday Celebrat hday in style by hosting d his wife Nadia’s birt t Sheik Mishall celebrate Attended by their closes event at Finca Besaya. by d we wo re a glamorous evening we and fet buf sts enjoyed a delicious and a family and friends, gue turing the birthday girl fea e cak et rm gou d the specially comissione rks display. fabulous outdoor firewo

nny PHOTOGR APH Y Joh

Gates

A birthday to remember display with a fantastic firework

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ESTEPONA GOLF & La

Quinta GOLF

ITI GOLF & GALA DINNER FOR HA

organized tastic gala dinner was f competition and a fan gol a ry, ds for the rua fun Feb e ly rais ear to In e Boland E) and hosted by Mauric iti. The Ha in s age han

by Talk Radio Europe (TR orp works directly with the ich wh p, shi tenor low Fel Ark Christian h live performances from star-studded line up wit a ed ny lud fun inc e, nt Tat a eve g evenin ner Christian Fa, Rebec Wow Factor´s 2009 win r n, oke rga Mo sno ydrld Llo wo n exphe and Ste ny Lynch gers Mel Williams and Ken nt! man Stan Boardman, sin eve le morab A glittering and truly me champion Dennis Taylor.

nny PHOTOGR APH Y Joh

Gates

musicians l ca lo ed ir sp in r’ ye ra P e ‘Th for Haiti! e gl n si ty ri a ch a rd co re to wn load informatio (se e pag e 122 for do

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n)

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Hotel Incosol

Gala Event for Haiti appearing ng families in Haiti by their support for sufferi d we sho rs l Parada, sta nue of y Ma é bev A presenter Jos l. Guests included TV vo and Bra stín Agu at a gala event at Incoso ters me presen rs Rappel and handso draw as e raffl a d oye fortune-teller to the sta enj sts , gue ition to a fabulous dinner s. Thousands Alonso Caparrós. In add luding Ogla María Ramo inc sts arti by es anc form per al sic mu as ll we work in Haiti. itas association and its were raised for the Car

OSOL URTESY OF HOTEL INC PHOTOGR APH Y CO

nish TV A cultural evening of Spa agic celebrities and musical m

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Enterprise

THEPRO

BUSINESS

Report Marisa Cutillas

Europe product launch by Toro at La Cala Resort La Cala Resort was the chosen venue for the European product launch of US-based company Toro, a world leader in golf course and gardening maintenance equipment with a global presence that extends to more than 140 countries, with annual sales of nearly $1.5 billion. La Cala Golf, with its 60 holes spread out over three courses, is one of Toro’s leading clients, since it is officially the largest golf course in Spain. And that means plenty of greens to keep in tip top condition, thanks to the cutting edge technology of Toro machinery. La Cala de Mijas s/n, Mijas. Tel: 952 669 000. www.lacala.com

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El Lago RESTAURANT 10th Anniversary Celebrations El Lago, the first restaurant ever to bring a Michelin star to Marbella, recently celebrated its 10th anniversary with the first in a long line of events: the six-day Jornadas Gastronómicas ‘Cocina de Autor’, in which five of Spain’s most renowned chefs, as well El Lago’s own Diego del Río, presented their best creations on separate evenings.

Participating chefs included Javier Simal of Llantén, José Luis Carabias of Gastromium, Rafael Centeno of Maruja Limón, Javier Monreal of Avanto and Juan Quintanilla of Sollun.

Urb. Elviria Hills, Avda Las Cumbres, s/n. Tel: 952

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832 371. www.restauranteelleago.com

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ALCAZABA BEACH RESORT READY, STEADY, GO...

Alcazaba Hills Resort – Andalucía´s Best Kept Secret – has pleasure to announce two important news ítems this month: a First Occupancy Licence has been granted to Alcazaba Hills Phase One by the Casares Townhall, which is great news for homeowners keen on moving into their new apartments. Alcazaba Hills also inaugurated a new show home, whose interior design was created by Kerstin Schacht. The home captures the true spirit of the peaceful, charming lifestyle at Alcazaba Hills Resort.

It enjoys lovely views over the swimming pool, signature gardens and the Mediterranean sea . The sound of waterfalls invites homeowners to relax on the spacious terrace, which has been designed as an extension of the living room. CN 340, km 150, Arroyo Vaquero, Estepona. Tel: 952 937 693. www.alcazabahills.com

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Andalucía Tennis Experience 2010 Marbella will once again be the focal point for tennis lovers at this year’s Andalucía Tennis Experience, set to take place at the Hotel Puente Romano tennis courts from April 3 to 11. Some of the best female tennis players from all over the world will be gracing our shores, including Serena Williams (number 1 seed) and Flavia Penetta (number 12 seed). Conchita Martínez, Tournament Director for the second year in a row, is excited about seeing some of her favourite players battling it out on Spanish shores. Of Serena Williams she said: “Despite the fact that clay isn’t one of her favourite surfaces, when she’s in good shape she’s difficult to beat. Serena is a true ‘number one’ and we hope that after her performance in Miami, she comes to Spain fit as ever, since watching her play live is a treasure.” Tickets can be purchased from

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www.elcorteingles.es, www.ticketmaster. es and www.servicaixa.con. Further

information, www.andaluciatennis.com

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Red Photography is now Studio Seven

Línea Directa

Is my driving licence valid in Spain?

If you’re an expat and obtained your driver’s licence outside Spain, insurance company Línea Directa, which also offers all its services in English and German, is pleased to advise you on whether or not your licence is valid. If the driving licence has been issued in the EU or the EEA, it remains valid in Spain if the driver is 18 or over. When the licence expires, if the holder is not a resident in Spain, he will have to renew it in his or her country of origin. If the customer is a resident in Spain, his driving licence is subject to Spanish legislation with regard to validity periods, psychophysical aptitude control and the total number of points on the licence.

When the licence is renewed in Spain, the holder will be automatically registered in the Drivers’s Registry and will be assigned the validity period corresponding to age and the type of permit held. A resident can voluntarily exchange their driver’s licence in Spain, registering in the Driver’s Registry and passing a medical examination. A foreign resident can also be obliged to exchange his or her driving licence in the following circumstances: • When, in accordance with Spanish legislation, the vehicle or the driver is subject to changes, restrictions or limitations.

• When the driver has lost points on his or her licence after committing an offence.

• When a driving licence must be declared void or detrimental.

For more informtation Tel: 902 123 104. www.lineadirecta.com

Red Photography, founded by Tom Mansley, has changed its name to Studio Seven. To celebrate the new name, Tom offered the public two open days, in which he treated children and families to free portrait sessions and a free 20 x 30 print.

For an insight into Tom’s work, visit his website and find a collection of images that show how he pushes the boundaries of creative, contemporary photography. www.studiosevenportraits.com

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Da Bruno RESTAURANT GROUP

supports sport and culture in Marbella

The Da Bruno Golf Tournament took place recently at Santa María Golf & Country Club, with nearly 100 golfers taking part in an Individual Stableford competition for men and women with a 28/36 handicap. After the fun, competition participants, friends and family enjoyed a sumptious dinner at Da Bruno Sul Mare where the awards ceremony took place. Da Bruno Sul Mare was also host to the recent book signing by Jenny Gucci, ex-wife of fashion magnate Paolo Gucci and author of autobiographical book, The Gucci Wars. The book sheds light on the glamorous and not-so glamorous aspects involved in being the spouse of one of the brightest lights in the fashion industry. www.dabruno.com

©KH Photography

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Parodi lawyers

New International Legal Firm in Marbella Parodi Lawyers is a new firm of Spanish and international lawyers offering clients assistance in a variety of services. They include renewable energies, corporate law, real estate, property and conveyancing, divorce and family law, labour and employment law, civil and criminal litigation, debt recovery and insolvency proceedings in Spain and the EU, the EU enforcement of Spanish court decisions in the UK and EU enforcement of UK court decisions in Spain. The firm’s Director is Jordi Sánchez-Tort, who has founded legal firms in Barcelona, worked as counsel-lawyer for the Municipality of Collbató (Barcelona) and was Director of the Citizen’s Advice Bureau (OMIC) at the Hon. Municipality of Olesa de Montserrat (Barcelona). Jordi has also actively participated in Congresses of Young Lawyers in Spain, worked in the journal of the Bar of Sant Feliu de Llobregat and headed the Spanish departments of two top firms in London, where he worked as an expert skilled in Spanish law in cases held before the High Court of Justice of England & Wales. He has published articles in various journals such as Homes Overseas and Overseas Property Professional, Discover & Invest, and participated in television and radio programmes.

Avda Ricardo Soriano 20, Local 9, Marbella. Tel: 649 378 988. www.parodilawyers.com

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M.A.P.S.

Charity Golf Circuit 2010 The Malaga Animal Protection Society (M.A.P.S.) is preparing for its Charity Golf Circuit 2010, held yearly to raise much-needed funds for suffering animals. The Stableford competition will take place at The Marbella Golf and Country Club on Sunday April 25, from 9am. Registration costs only €65, including the use of a shared buggy and a buffet lunch. There will be fantastic prizes along with a charity auction. A coach is being organised to pick up and drop off at the Ingenio Centre ( Eroski) in Vélez Málaga, with other stops on the way, the cost of which will be based on numbers. To register for the competition,

Tel: 689 604 966. sales@mapss.eu

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New portal for San PedrO www.sanpedroalcantara.es

is the first web portal dedicated solely to the area of San Pedro de Alcántara. Browsers will be able to find information on local tourist sites, businesses, events, hotels, restaurants and news affecting the local area. Users can also provide a link to the new site from their own web pages.

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USP Hospitales Group

WELCOMES New Managing Director USP Hospitales has announced the appointment of Francisco De Álvaro as its new Managing Director. Sr. De Álvaro will be in charge of running the biggest network of private hospitals in Spain, composed of over seven million professionals working in 35 medical centres around Spain. He has worked at many prestigious centres around Spain, including MD Anderson in Madrid, where he was also Managing Director, and also as Director of Finance at Sanitas, and in other sectors, shining in companies such as Acciona, Vodafone and Schweppes. We extend our warmest congratulations to Sr. De Álvaro and the USP Hospital Group.

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Avda. Severo Ochoa 22, Marbella. Tel: 952 774 200. www.usphospitales.com

Aloha Golf

brand New website ACTIVmarketing Consultants has created a brand new, interactive website for Aloha Golf which will make life a whole lot easier for players. Users will now be able to register for tournaments and reserve tee times online, access a hole-by-hole map of the greens and information about the tournaments and events, and read the latest newsletters.

There will be useful, up-to-date information about tournament results and weather.

Best of all, users can enjoy a virtual flight above the 18-hole course, enabling them to carefully craft a winning game plan.

www.clubdegolfaloha.com

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Fuerte Hoteles president receives the medal of andalucía

The Fuerte Group is proud to announce that its President, Isabel María García Bardón, was recently distinguished with the Medal of Andalucía, a special award presented every Andalucía Day (February 28) by the Andalusian government to a resident who has performed outstanding achievements. Fuerte Hoteles, always a pioneer in the environmental, cultural and technological spheres, has also caught onto the social networking craze, opening its own accounts on Google, YouTube, Facebook, Twitter, Linkedin and Flikr. In this way, clients can keep up to date with interesting cultural and sporting events, parties, charitable projects and special discounts.

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Business Seminar

by Rose & Clavel Chartered Accountants Rose & Clavel Chartered Accountants recently ran an informative seminar entitled Cultivating Your Business, a two-hour presentation offering information on how to run a business for predictable results and profit. Practical advice was offered on several topics, including management of accounts, good house-keeping, employment law, tax deadlines and debt collection. The seminar was presented by Susana Serrano-Davay A.C.A., Founder and Director of Rose & Clavel Chartered Accountants, a Spanish national who is also a UK-registered Chartered Accountant and who boasts experience at prestigious firms including PriceWaterhouseCoopers UK. Susana told the press, “The seminar programme has been very well received by local companies hungry to learn the best ways to do business and be successful. The key is to be informed and understand the climate that you are operating in. The next seminar will be on the subject of self-employment and is scheduled for May and everyone is welcome.”

Centro Plaza, Ofic. 1F, Nueva Andalucía. Tel: 952 815 365. www.roseandclavel.com

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revolutionary Shade sails in colourful new fabric

When considering the options available to provide protection from the sun or rain, a shade sail can often be a very cost-effective solution.

There are many types of materials available in a large variety of colours, and with technology constantly evolving, the options for protection are growing. The Shade Sail Company in Spain is now employing a revolutionary fabric, Monotec 370, a monofilament material designed in Australia that is extremely tough and resistant to high winds of up to 100km per hour. The material is self-cleaning due to its round HDPE construction, and is mould and mildew resistant unlike other materials. This product is now being specified by councils and architects because it requires very little maintenance.

Other types of shade-cloth materials can stretch and loosen in windy locations and generally need to be re-tensioned.

Tel: 952 930 959.

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www.theshadesailcompany.com

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Diana Morales Properties earns Website Quality Certification

Diana Morales Properties has earned the Website Quality Certification (WQC), presented by Leading Real Estate Companies of the World® to member companies that have demonstrated excellence in website design, functionality and execution. Every aspect of the site was reviewed to ensure exacting standards were met in eight key areas, ranging from design and content to human interactivity and search engine optimisation. The WQC was introduced in 2009 to recognise and encourage superior websites among Leading Real Estate Companies of the World’s 600 member firms. Diana Morales Properties is one of 64 initial applicants to earn the designation. “A real estate company’s website plays an increasingly significant role with today’s consumers, who often go there first when considering buying or selling a home. It is thus critical to use this Internet medium to attract and engage consumers in a meaningful way,” said Pam O’Connor, President/CEO of Leading Real Estate Companies of the World®.

Avda. Ricardo

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Soriano 72, B1, Marbella. Tel: 952 765 138. www.dmproperties.com

La Quinta Golf Golf classes for the intellectually challenged

La Quinta Golf has launched a new programme designed to teach golf to intellectually challenged players from the ASPANDEM Association. The classes, which take place every Tuesday and Thursday at La Quinta Golf, are run by Manuel Piñero who teaches students aged 18 to 35 both practical and theoretical aspects of the game, including technique, rules, etc. In June, a tournament will be held to permit the students to show off everything they’ve learned. The La Quinta Tigers Golf Academy, meanwhile, also founded and directed by Manuel Piñero, is open to all children aged eight and above and teaches classes throughout the year, with tournaments held at the end of every season.

Urb.

Vanadis Clínica Estética opens in Marbella

Vanadis is a new clinic located in the centre of Marbella, offering aesthetic treatments imparted by qualified professionals with many years of experience in the field. The aim of Vanadis is to give personalised treatment through detailed clinical analysis of each patient before suggesting the treatment most suited to their needs.

Avda Ricardo Soriano 12, planta 2ª-5ª,

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Marbella. Tel: 952 766 906. www.vanadisestetica.com

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La Quinta s/n, Marbella. Tel: 952 762 390. www.laquintagolf.com

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Greenlife Golf

Pitch & Putt competition Greenlife Golf Marbella recently held a pitch and putt competition, with all points earned going towards the Circuito de Pitch and Putt de Andalucía, organised by the Real Federación Andaluza de Golf. The modality was Medal Play, the winner being the player who performed the least number of swings. Participants played all 18 holes, commencing in order of handicap. The competition was open to all players who turn 17 in the year 2010 and beyond. For those coming from other provinces, Greenlife Golf offered special prices at its suites and apartments, located within the same golf complex.

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Urb. Elviria Hills, Avda. de las Cumbres s/n, Marbella. 142. www.greenlife-golf.com

Win £100,000

with online F1 racing game Motor sports have an enormous global following, with hundreds of millions of people around the globe watching some form of racing on TV every weekend. No two words epitomise motor sport like Pole Position; whatever the series; whether car or bike, everybody wants to be in first place. If you fancy yourself as a budding Fernando Alonso and are an online games junkie, why not try to make it to Pole Position? This free online game is not only fun but offers the chance to win a fabulous prize of £100,000 for the fastest lap time this year, the winner of which will be flown to Monaco to receive this from F1’s David Coulthard and Adam Cook. The action packed game was designed by James Worrall, creator of top-selling Grand Theft Auto. www.poleposition.com

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Delta Light & Hunza

AMC Projects as official distributor Light and design firm, AMC Projects, is proud to announce that it has been officially named distributor for Delta Light and Hunza exterior lighting. Delta Light is an international company focusing on chic, cutting edge residential and commercial lighting. Hunza, meanwhile, manufactures a range of high quality outdoor and landscape lighting products designed to make any outdoor environment come alive at night. AMC is also excited about its 5th attendance at the Light + Building show in Frankfurt, the world’s leading trade fair for architecture and technology, attended by manufacturers from over 50 different countries launching new products and innovations in the fields of lighting, electrical engineering and building automation. AMC is currently working on the garden lighting project for Gran Hotel Salamanca, in the centre of one of the most beautiful and historical cities of Spain.

El Gamonal, Cancela de la Quinta, Edif. ‘0’, Oficina 4, San Pedro de Alcántara.

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Tel: 951 913 407. www.amcprojects.com

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The Jason Floyd International Junior Academy KIDS TO LEARN GOLF IN Sotogrande

A new golf academy has been launched by the Making Golf Group for children and young adults aged 12 to 18: the Jason Floyd International Junior Academy, which will be based at the Colegio Internacional de Sotogrande. This is the first academy in Europe to provide a complete annual programme of studies, golf and accommodation for children, and it will commence in September 2010. The aim is to offer a full immersion experience for budding future champions, with golf classes, psychologists, nutritionists, bio-mechanics and physical trainers on hand. Jason Floyd, member of the British PGA, has achieved impressive results during his many years as a trainer and has been David Leadbetter’s right-hand man for six years. Floyd has worked with some of the best players in the world, including Ernie Els, Nick Price, Justin Rose, Lee Westwood, Ian Poulter and Greg Norman. His method is based on a mix of his own professional experience and the technology of the Titleist Performance Institute.

Tel: 91 620 2569. www.ijgas.com

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Oasis Dental Clinic Wish List Fund fundraising events

‘A better home, a better life’ is the name of a new project created by The Wish List Fund to raise money for the refurbishment of the dormitories at La Casita in Ciudad de los Niños, a school for impoverished children. The project unfortunately costs €15.000 to complete and financial support is sorely needed. To help make a dream come true for many children, attend the gala dinner at La Meridiana del Alabardero on April 17, at 8pm, or take part in the Sponsored Walk to Kudus Bar, La Mairena, on April 25. For the walk, the meeting point is Opencor in Elviria at 10:30am. For the gala event, tickets can be purchased at La Meridiana del Alabardero.

Camino de la Cruz s/n, Marbella. Tel:

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952 776 190. www.lameridiana.es Tel: 666 711 183.

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*Wish List Fund:

opens in Marbella

Service with a smile is guaranteed at Dr. Nina King’s brand new dental surgery in central Marbella, Oasis Dental Clinic. Dr. King has more than a decade of experience and is registered in the UK as a specialist in prosthodontics. Her approach to dental care is based on encouraging patients to maintain the health of their teeth, and planning appropriate treatment to preserve good dental health in the long-term. Says Dr. King, “We will offer whitening and all aspects of cosmetic dentistry, implants and full mouth makeovers/rehabilitation to correct problems with bite and appearance as well as general dentistry.”

Avda. Ricardo

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Soriano 13, 1º, Marbella. Tel: 952 766 357. www. oasisdentalmarbella.com

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Costa Gaels

2010 Iberian Gaelic Football Championships ©Owen Farrell Gaelic Football is a form of football played mainly in Ireland where, although a strictly amateur pursuit, it is an extremely popular sport in terms of both playing numbers and attendance levels.

Played correctly, it is a fast, hard game requiring a combination of skills incorporating kicking, catching, running, tackling and hand-passing. Teams of 11 or 15 players attack H-shaped goal posts, with one point awarded for kicking or punching the ball between the posts and over the crossbar and a goal worth three points awarded for getting the ball under the bar and into the net. Last Saturday saw local team Marbella Costa Gaels hosting the second round of the 2010 Iberian Gaelic Football Championships. An exciting day’s action featured 14 games played in the picture-postcard setting of Ojen village, culminating in Sant Vincent Valencia securing the men’s title and Madrid Harps emerging victorious in the ladies’ final.

For further information, please

contact Gordon, Tel: 664 246 054.

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Diamond Dates ESCORTS WITH STYLE

Diamond Dates is a new company that offers high level escorts and hostesses to accompany individuals or groups for dinner, drinks, corporate events and social events, daytime or evening, anywhere on the coast. Clients can view the profiles of prospective companions who are featured on their website and chose from a number of well educated, bilingual ladies and gentlemen to be their dining companion or to accompany them to a particular event. Selecting an escort is a simple matter of making a secure online payment via Paypal. Why dine alone when you can enjoy sociable company? Intimate companions are also available.

Diamond Dates aims to provide a professional, discreet and flexible service.

Tel: 693 514 488. www.diamond-dates.com

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THEPRO

BUSINESS

A

t what stage of life are you: Lager, Aga, Saga or Gaga? Whichever milestone you may be reaching in the ‘Four Ages of Man’ there are major money issues, from mortgages and school fees to health care and inheritance tax. You can do it the hard way – muddling through by yourself (and probably losing out on investment opportunities and tax incentives in the process); or you can employ a financial adviser. But with banking a dirty word and the here-today, gone-tomorrow nature of the industry, who do you trust?

One clear advantage of the deVere Group is being the world’s largest independent financial consultancy with branches in 40 countries; deVere administers $7billion of funds for 50,000 clients worldwide, seeking ways to grow their wealth in a competitive marketplace by taking the macro, Agato-Saga approach.

DeVere’s Marbella, the company’s fifth office in Spain, recently opened in the chic exhibition space formerly occupied by Viva Estates. It is headed by the dynamic and approachable Andrew Oliver, an ex-para who served in Northern Ireland, Iraq and Bosnia before bailing out for the last time in 1995 to build a career in financial services. Andrew has a Masters in Business Administration and Finance and membership to various respected organisations including SOFA (Society of Financial Advisers) but, no couch potato himself, he’s brim full of ideas for helping his clients to grow their money. For example, did you know that if you plan to make Spain your forever home but have a private UK pension it would be “madness” (Andrew’s words) to leave it there? The same goes for major assets

Report belinda beckett photography kh photography

A Financial Umbrella for that Rainy Day such as property, because of restrictive laws and punitive taxes.

Andrew came to Marbella with his young family three years ago to run financial services company Siddalls, leading a management buyout to take it over under the deVere umbrella. “It’s an awesome company to be involved with, energetic and very focused on providing top notch advice to expats,” says Andrew. “The USP is not just its size and scale – although deVere advised people in 109 countries last year and not many companies can say that – but also it sticks closely to its chosen field, which is to grow investments and minimise tax.”

Andrew points out that many expats come to Spain thinking that what works in the UK will also work here. “It’s simply not the case, for example ISAs and premium bonds are tax-free in Britain but attract the max rate here.”

One of the products Andrew is promoting is QROPS (Qualifying Recognised Overseas Pension Scheme) which allows people to transfer their UK pensions into a more flexible jurisdiction when they move abroad. In this way they can take 25 per

cent as a tax-free lump sum, without an annuity, and draw down on the rest. Plus, in the event of their death they can pass on funds to beneficiaries without attracting the 35% income surcharge and 40% inheritance tax levied in the UK. Many fly-bynight companies advertise QROPS but their clients have come to grief when certain jurisdictions have changed their pension laws or the company itself has gone bankrupt. DeVere handles one quarter of all the world’s QROPS transfers and Andrew works with the Channel Islands which he says “offer a much higher level of investor protection”.

Andrew can offer a variety of offshore trusts to shelter UK funds and assets from double inheritance taxation (as, in the UK the estate is taxed while, in Spain, the beneficiaries are taxed), along with many other services, from international mortgages to health insurance. For the serious investor, deVere’s Internet investment platform offers a choice of 6,000 funds from 200 fund houses with at-aglance analysis and a Morningstar rating system to show which funds are currently performing or underperforming.

Andrew realises that many people are wary of financial advisers. “They do a great job in the first month and promise people the earth, then they put the client on hold. But in the fast-moving financial world, products become obsolete very quickly and people lose money. Secondly, most advisers typically look at investment return without considering the tax implications, as we do.”

There are always rainy days to plan for, even in Spain, so why not book a free consultation to see how Andrew and his team can help build you a more secure financial future today.

i Urb. Andasol, Ctra. N340 km 189, Marbella.

Tel: 952 903 205/ www.devere-group.com Open 8am-6pm Monday to Friday.

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THETRAVELLER GOURMET GETAWAYS

“

Every culture has its own strength at a given moment: In Finland they do amazing things with cell phones. In Spain, we cook,” wrote José Carlos Capel, the influential, food critic for El País. It wasn’t always that way. France used to be the gourmet capital of Europe and leader in the field of gastro tourism.

Tourists visited Spain for sun, sea and sangria but definitely not for the food.

What a difference a few decades make. In the late 1970s, a group of Basque chefs led by Juan Mari Arzak turned Spanish cooking on its head, borrowing nouvelle cuisine ideas from France to give traditional dishes a lighter, more exciting makeover. This prepared the way for Ferran Adrià’s avant-garde revolution of the 1990s, which introduced groundbreaking concepts like smoke-flavoured foam and Parmesan ice cream sandwiches to his El Bulli restaurant near Rosas, bringing the gastronomic cognoscenti flocking to the Costa Brava and putting this old package tour destination right back on the map. The alchemy Adrià has worked there, other chefs have created for their own regions: Martin Berasategui and Karlos Arguiñano for the Basque Country; Carme Ruscalleda and Santi Santamaría for Catalonia; Dani García for the Costa del Sol. Today, Spain’s top chefs can compete with the best in the world and have transformed their country into foodie heaven to the extent that serious gastro tour operators can no longer afford to leave it out of the mix. From a country once infamous for its indifferent cuisine, Spain has become the hottest cooking vacation destination in Europe,

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as Bon Appetit Magazine recently affirmed: “Barcelona is not only challenging Paris, but may have even surpassed it as the most exciting place to eat in the Old World.”

For a longer time, Spain has also been grabbing market share from France’s wine tourism, more so since the opening of five-star bodega-hotels like Marqués de Riscal’s spectacular Frank Ghery-designed City of Wine in La Rioja. Recently, Antonio Banderas, who is part owner of the Anta Banderas winery in Ribera del Duero, announced: “I want to promote wine tourism.

In fact, we are studying the possibility of building a small hotel to welcome wine enthusiasts because it is a marvellous place.” And because there’s money in it, too. American tourists go wild for a few side trips to meet celebrity chefs and taste wines from famous bodegas as a refresher from the usual sight-seeing routine; northern Europeans, too, want more than the traditional ‘bucket-and-spade’ holiday.

Travellers are looking for more authentic experiences that bring them up close and personal with a country’s culture and customs, and culinary tourism is very much on the menu.

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Belinda Beckett has the lip-smacking low-down on gastro tours in Spain.

MarquĂŠs de Riscal Hotel

Carlos Oyarbide Š KH Photography

El Bulli

GOURMET

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Buen Provecho in the Basque Country

Cooking up a storm in Cádiz & Mallorca

e of Annie B’s Students at on oking classes hands-on co

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For a gentler introduction to cookery closer to home, sign up for a cooking course at Annie B’s Spanish Kitchen, just down the road in Vejer de la Frontera.

Passionate about food and wine, Annie ran a catering and corporate hospitality company in London for 15 years before relocating to Spain to set up a cookery school at her idyllic home, Casa Alegre, where she holds one-day, long weekend and four-night courses. Sessions are held in the morning so that the culinary miracles students have conjured up can be enjoyed around the villa’s pool. Afternoons are free and classes reconvene in the evening for talks and tastings featuring local cheeses, jamón, sherry, Spanish wines and grape varieties. The course culminates either with dinner at Annie’s or at one of Vejer’s restaurants. This is a live-out course but accommodation can be arranged nearby. Check out the website and sign up for the newsletter detailing courses throughout the year. i www.anniebs.co.uk Spice up a short break in Palma with a class at the Fosh Food cookery school, run

by Michelin-starred chef Marc Fosh. Fosh worked at London’s Greenhouse restaurant and in Spain under Martin Berasategui before joining Reads Hotel in Mallorca as Head Chef of the Bacchus Restaurant, winning it a Michelin star in 2003. In 2004 he launched Fosh Food, a show cooking restaurant, cookery school and delicatessen in Palma. As well as offering indepth courses at the school for professionals, his two-hour evening show cooking classes are very popular with visitors and natives. You sample the food and taste wines as you cook a three-course meal, learning as you go, with lessons on everything from preparing the local shellfish to the mysteries of modern science in the kitchen and how to emulate Michelinstandard dishes yourself. i www.foshfood.com

A taste of traditional Basque pintxos can be enjoyed on a Cellar Tours culinary vacation in San Sebastian

For globe-trotting gastronomes who like to be pampered, Madrid-based Cellar Tours specialises in grand gourmet tasting tours and hands-on cooking holidays and throws in a chauffeur too. Its varied itineraries cover most of Spain’s culinary hotspots, including San Sebastián, considered to be the country’s Epicurean capital. It was here, in the birthplace of Nueva Cocina, that Arzak transformed traditional Basque staples such as merluza en salsa verde by taking out the flour and making the sauce light and vibrant. Much of the change was in the methodcooking seafood perfectly, eschewing fat and cream and using local ingredients. His eponymous restaurant has become one of the new Holy Grails of culinary tourism. The region is also famous for its pintxos, tapas-sized portions of traditional and creative dishes, enticingly presented and served at the bar counter.

Cellar Tours’ Luxury San Sebastian Culinary Tour Weekend offers a taste of all this conspicuous gastronomy, with a stay in a Belle Epoque hotel overlooking the Bay of Biscay and a cooking class with a top Basque chef. But the undoubted highlight is the Grand Tasting Menu at San Sebastian’s three-Michelin-starred Martin Berasategui where guests can try his take on cod, lightly smoked on a dust of hazelnuts, coffee and vanilla; his caramelised mille feuille of smoked eel, foie gras, shallots and green apple; and his cold essence of basil with lime sorbet and dill.

The ultimate ‘Cooks Tour’ for more serious foodies, the 10-night Luxury Spanish Culinary Vacation has most angles covered, from regional cooking classes in Madrid, San Sebastian, Barcelona and the Costa Brava and wine tasting in La Rioja and Somontano to a guided gourmet walking tour of Barcelona and a professional cheese tasting. The tour begins in Madrid with a meal at Botin, the oldest restaurant in the world according to the Guinness Book of Records, dating back to 1725. One of Hemingway’s favourite haunts, it was also where Goya worked before becoming a painter. Next day’s highlight is a cooking class with Pilar Latorre, Madrid´s society chef, as she demonstrates some of her signature dishes (Spanish tortilla with caramelised onion, potato foam and truffle shavings and her mythical maceta of chocolate, mint and flowers). As the tour moves on via Burgos to the wineries of La Rioja and the cheese farms of San Sebastian (famous for its Latxa sheep), there are encounters and tastings with three-Michelin-starred chefs Pedro Subijana of Akelarre and Juan Mari Arzak. The tour finishes in Barcelona with a cooking class at the Aula Gastronomica culinary school, followed by a six-course banquet in a private salon at the luxurious Relais Chateaux restaurant, complete with personal sommelier.

i www.cellartours.com

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Cooking class at the three Michelin-star Celler de Can Roca in Girona, offered by Gourmand Breaks

Haute Cuisine in Catalonia In the words of culinary critic Colman Andrews, Catalan cuisine is Europe’s “last great culinary secret”, but Spanish travel agency Gourmand Breaks is putting that to rights with its popular guided and chauffeured gastro tours of Catalonia. Aimed at both enthusiastic amateurs and dedicated professionals, it includes cooking master classes based on regional specialities and tastings headed

by Catalonia’s up-and-coming chefs.

There are tours on many themes, from Women Only to Celebrate the Date. Cuisine and Art with Dalí and Gaudí, combining gastronomy with visits to see the two artists’ work, includes three nights in an authentic Spanish medieval castle and lunch at the former villa of author Caterina Albert, who wrote under the male pseudonym Victor Catalá. Albert attended a female cooking school at the turn of the century and chefs today still cook using her hand-copied recipes. Fusion, Modern & Contemporary Cuisine includes a chef-guided shopping trip to Barcelona’s famous La Boqueria to purchase ingredients for a cooking class lunch, and a tasting and wine pairing meal cooked by Santi Santamaría at the three-Michelin-starred El Racó de Can Fabes, described by the New York Times as ‘One of the greatest restaurants in Spain’. Or, for something a little more decadent, the Barcelona Chocolate Lovers tour buys you a gourmet three-course dinner at the famous dessert-only restaurant, Espai Sucre, shopping at Cacao Sampaka, the exquisite chocolate shop stacked with products by Albert Adrià (brother of Ferrán) and the pure indulgence of a luxurious chocolate spa therapy treatment. A culinary tour has never been so sinful!

A typical dish offered on a Gourmand Breaks luxury tour

i www.gourmandbreaks.com acete

Parador de Alb

Not a lot of people know that saffron, the most expensive spice in the world, is produced in La Mancha; and, with Galicianbased EATours, you can enjoy a culinary adventure as you participate in the October saffron harvest. The harvest takes place within a two-week ‘window’, with daily flowering that lasts only a few hours. Visitors join the roseras collecting the flowers of saffron, learn about the monda (peeling of the saffron flowers and separation of the stigma), toasting and drying process using traditional methods, and bottle their own saffron to take home. During the weekend, guests enjoy local dishes using this precious ingredient, including a tasting menu at the Parador de Albacete, a rustic lunch at a venta and a sophisticated dinner at Las Rejas, one of the most prestigious restaurants of La Mancha. Accommodation is at Albacete’s Parador for one night and a palace hotel for the second night.

For outdoor types who enjoy the sea, and all that swims in it, EATours offers high seas adventure on a seven-night gastro cruise along Galicia’s Rias Baixas, for groups of two to six. The region is world-famous for it’s fish and seafood and talented young chefs like Xosé Cannas of Pepe Vieira who are constantly devising innovative new ways to cook it. The Camino de Santiago by Sea, as the tour is called because it parallels the route, begins in Vigo with ports of call close to the best fish restaurants in the region, as well as catered lunches aboard the yacht and tastings of the region’s famous Albariño wines.

At night, guests leave the yacht to stay on land (in paradors or country hotels). Not only will you get a good night’s sleep but all that sea air will do wonders for your appetite.

i www.euroadventures.net

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Botellero wine bar Marqués de Riscal

Best Cellars

City of Wine.

Hotel Marqués de Riscal

The wines of La Rioja are world-famous but the 2006 opening of the astounding Marqués de Riscal Hotel and City of Wine, designed by Frank Gehry of Bilbao’s Guggenheim fame, has given the region even greater pulling power. Wine tourism has taken off in a big way here, and in other wine-growing areas too, with several new vineyard hotels set to open in the next couple of years. Award-winning British architects Richard Rodgers (Millennium Dome) and Norman Foster (The Gherkin) are currently working on winery projects in the Ribera del Duero region.

Epicurean Ways’ Food, Wine and Architecture in the Basque Country, La Rioja and Madrid offers the best of all worlds – great food and wine combined with an insight into modern winery design. The 12-day tour includes a choice of cooking classes in San Sebastian, an introduction to artisanal Basque cider making and a visit to four wineries, including the space-age Ysios in Laguardia, designed by Spanish architect Santiago Calatrava, and Marqués de Riscal’s City of Wine with an overnight at Gehry’s iconic hotel whose curvaceous titanium cladding, emulating rivers of wine, is recognised the world over. Guests can enjoy wine therapies in the Ysios winery Caudalie Vinothérapie Spa and dine in the hotel’s 1868 Bistro Restaurant, run by Michelin-star chef Francis Paniego of El Portal de Echaurren fame.

The tour continues to Madrid and by AVE train to Toledo’s renowned Restaurante Adolfo whose 11th century wine cellar contains over 50,000 bottles.

The restaurant has one of the most sophisticated kitchens in Spain, highlighting regional ingredients such as Manchego cheese, Alto Tajo truffles and more modern interpretations (shrimp in passion fruit vinaigrette, oysters in tomato gelée). King Juan Carlos once declared Adolfo’s partridge to be the best in Spain. Singer Julio Iglesias is another fan.

i www.epicureanways.com

Treading The Grape Trail Parador de Siguenza

Finally, if you’re the active type, buy yourself a pair of stout shoes and book up for one of Arblaster & Clarke’s Vineyard Walking Tours. One of Britain’s longest-established wine tour specialists founded in 1986, tours are carefully planned to take in the great vineyards and most spectacular bodegas. The trail covers five-to-eight miles a day with tastings and picnics en route, and transport on hand when stamina flags. Accommodation is in family-run character inns and hotels. Among the tours offered this season, Great Wines of Northern Spain (September 27October 4), takes in Rioja Alta, Alavesa and Baja; Ribera del Duero, Navarra and the relatively unknown rising star region of Catalyud, near Madrid, with food and wine tastings at many of the great wineries including Marqués de Cáceres, pioneers of the modern style Rioja, and a stay in the spectacular hilltop Parador de Siguenza, a castle that dates back to the Reconquest. With all that walking (close to 75 kilometres for the whole tour) a keen appetite is guaranteed.

i www.arblasterandclarke.com

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Flamingos Golf Club

THETRAVELLER GOLF

F

lamingos Golf Club’s 18-hole, 5,714 metre, par-71 course, designed by the prestigious golf architect Antonio Garcia Garrido, is characterised by carefully conserved landscaping, with a large variety of trees and beautiful views of the Mediterranean.

The greens are generously sized while its fairways are somewhat narrower on the front nine, where more precision playing is required than on the back nine. The bunkers are white marmolina sand. The fairways are sown with Bermuda, except on certain holes where grass has been used, while the greens and tees have been sown with Pencross.

I had the pleasure of interviewing the Managing Director, Andreas Hagemann, who was very proud of the course’s excellent drainage and of the fact that the course was fully booked when many others in the immediate area were closed due to the heavy rainfall of recent weeks. Congratulations Andreas, I personally witnessed this and the course is in immaculate condition!

HOLE 4

Par 3, 136 m from yellow tee, stroke index 18 A very straight-forward par 3, but beware of the bunkers and pin placement! As Andreas told me during our interview, this is used for the hole-inone chance during tournaments when, on various occasions, you could win a brand new Mercedes Benz! In this case, however, the sponsor makes sure to make it difficult for the participants by placing the pin “back, a little further back, towards the right now, perfect!”

Nobody has won the grand prize... yet!

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Par 4, 316 m from yellow tee, stroke index 14 They say that a photograph is worth a thousand words and, in the case of this hole, it’s true, thanks to stunning panoramic views where you can grab your driver and give it all you’ve got! Be careful with your second shot, due to the green being protected by bunkers towards the back of the hole, and on the right.

There is also a small lake on the right but not to worry, it’s ‘magnet effect’ is not overly strong! This is definitely a birdie hole.

report and photography paul brazell Acosta

i FLAMINGOS GOLF CLUB

Ctra. de Cádiz, km. 166, Marbella/Benahavis.

Tel: (34) 952 889 150. www.flamingos-golf.com Paul Brazell Acosta Professional events photographer Tel: 669 694 848. www.paulacostaphotography.com

HOLE 7

HOLE 10 Par 4, 351 m from yellow tee, stroke index 1 Absolutely beautiful and definitely the courses ‘jewel’. There are two ways to play it; one is using a 5 or 6 iron and landing your first shot towards the left, in front of the water; the other is by going to the right with a long drive.

This second option is only for those of you who trust their driver’s precision! If you hit it well, you are a chip away from getting on the ‘dance floor’! Opting for the first strategy and being conservative gives you a much better chance of landing your ball on the green in two, and putting for a birdie. n

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GOLF RESORT Premier gated Resort with outstanding Dave Thomas par 72 golf course. Charming Club House overlooking an ornamental lake. Delightful Riding Centre and championship arena. All set amongst tranquil Mediterranean woodland enjoying glorious views across the sea to Gibraltar and African coastline.

24 hr security. Club membership exclusive to owners.

Fully serviced plots and completed villas for sale.

95 286 6306 路 realestate@marbellaclub.com

www.marbellaclub.com

THETRAVELLER HOTEL

The Gran Hotel Gvadalpín

Report marisa cutillas photography courtesy of hotel Gvadalpín

and the proximity of luxury W hen you’re on a holiday and grand luxury is on your agenda, it usually means you’re after more than stylish interiors, beautiful pools and lush gardens. Location is a key element of an all-round, five-star experience and the Gran Hotel Gvadalpín in Marbella has plenty to offer on that score. Situated on Marbella’s famous Golden Mile, it is also a pleasant 200 metres away from the beach and only 10 minutes from the city centre. The hotel is known for its imposing, modern look featuring a glass-covered facade, a magnificent low-rise U-shaped building (there are only four floors at this hotel) and tropical gardens that provide a shady hideaway in the hot summer months. Its indoor commercial centre (on the ground floor) includes a popular haunt for foodies: the Gourmet Corner, where guests and day visitors can pop in to enjoy a wide selection of beers, wines and delistyle fare.

The hotel’s ambience emphasises modernity, with interiors boasting a subtle blend of contemporary and classic influences. Forget dramatic hues and sharp statements in the design; the rooms, for instance, are mostly coloured in cream and other light tones, with the natural lighting taking centre stage and delightful touches such as colourful, embroidered chairs, bold toned curtains and lively flowers adding welcoming warmth.

The Gvadalpín targets those seeking exclusivity; of its 127 rooms, only 30 are ‘grand comfort double rooms’ (measuring 50m2). The rest are luxury suites which range in size from 60m2 to 200m2. All rooms have a terrace and kitchenette or fully equipped kitchen, inviting you to make the hotel your home during your visit. Families can take their pick from seven different types of suites, all with their own lounge and terrace, where sun beds invite you to several hours of soaking up much-needed Vitamin D. The bedrooms in all the suites have their own en-suite bathroom, ensuring privacy, while features such as private Jacuzzis lead to togetherness.

Particularly impressive is the 150m2 Deluxe Two-Bedroom Suite, with its sizeable dining area, fully-equipped kitchen and private roof terrace which houses a private Jacuzzi and solarium. Larger families or groups can opt for a three-

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bedroom suite or the top-of-the-range Marbella Suite. The latter, which measures 200m2, has a terrace that doubles as an outdoor living space, since it is fully equipped for dining, sun bathing or watching the sun set, drink in hand, from the bubbly Jacuzzi.

If you’re in town for business, the conference and events facilities won’t disappoint. The Gvadalpín hosts events ranging from four to 400 persons, with halls boasting natural light and all the equipment even the most tech-savvy client could wish for. The hotel also offers interesting packages priced from as low as €45 for bed, breakfast and use of a business hall/meeting room.

For those after a bit of R&R, the undoubted star of the Hotel Gvadalpín is its spa, winner of the 2009 Marbella Award for Top Spa. It is already a classic for those seeking the very best in long, luxurious treatments (got two hours to spare for a cherry scrub and massage or an olive treatment?). The wet area includes a dynamic pool with a hydrotherapy circuit, composed of specific stations which massage different parts of the body. There is also a wide selection of thermal showers, rooms with hydro-massage baths and a full thermal zone featuring saunas, contrast showers and a caldarium. Enjoy a body or facial treatment from the hands of the very best at one of eight individual treatment rooms, and unwind after a long day at the relaxation area by the pool.

The Gvadalpín has something for everyone, and that includes children. Parents can count on their little ones being entertained at the Kids Club during high season, while those wishing to bond as a family can head for the outdoor heated pool. The latter, decorated with cave structures and overhead waterfalls, is a welcome oasis for those who need a break from the daily stresses of life. Afterwards, the whole family can tuck into healthy Mediterranean cuisine at the renowned Aralia restaurant, which features the best seasonal fare.

Whether shopping, business, relaxation or hedonism is your aim, you’re sure to find it at the Gran Hotel Gvadalpín.

There’s no need to keep searching for Paradise; it’s right on your doorstep. n

i CN 340, km 179, Marbella.

Tel: 952 899 400. www.granhotelguadalpin.com

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the gourmet

E VERYTHING ABOUT DINING

Santiago

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La Veranda at the Hotel Villa Padierna

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Food News

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Chef’s Profile: Diego del Río of El Lago

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Maridaje or ‘Wine Pairing’

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Food For Thought

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RESTAURANT

Coming back home to

RESTAURANTE SANTIAGO

Report Marisa cutillas photography kh photography

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hey say you haven’t really been to Marbella unless you’ve dined at Restaurante Santiago.

The chic beachfront ‘chiringuito’ was opened

by Burgos-born restaurateur Santiago in 1958 on the shores of La Fontanilla beach, when there was little else to entice locals and tourists but the Hotel Fuerte and the historic Old Town, near by. Santiago is one of those few bastions of fine seafood dining where fish and seafood is alive when it arrives at the restaurant and is served the same day. It is typical for Santiago to get up before 5am every day to close deals at the local port with enterprising fishermen, ensuring the freshest wild produce available. The many celebrities who have visited Restaurante Santiago, including the Kennedy and Onassis families and María Callas, are indicative of what this bastion of fine dining means to the coast. Somehow, Santiago has managed to get a very important message out to the national and international public: Andalucía has a variety of produce that is difficult to find in any other region of Spain. To prove the point, he relies almost exclusively on local produce and seasonal, organic vegetables, which give a new meaning to flavour, texture and visual appeal. His wine list, on the contrary, ventures to far-off as well as local vineyards, with over 700 different wines to choose from. If you’re a wine expert, be prepared to spend many minutes perusing the very extensive wine list.

The menu at Santiago offers everything from sophisticated mousses, foies and gazpachos (the lobster gazpacho is a star choice) to traditional

favourites such as gambas al pil-pil, lentil dishes and a host of soups, salads, cold meat choices and, of course, a very long fish and seafood list.

Choosing from temptations such as grilled shrimps, rock lobster, crabs, scallops, clams, turbot, seabass, gilthead and cuttlefish is difficult… which is probably why Santiago has so many regulars: most dishes are equally delicious and merit sampling more than once in a lifetime.

On my recent visit with my husband, we started our meal with a well-stocked plate of mouthwatering Iberian ham, soft as butter and every inch ‘de pata negra’. Our seafood affair then began with a warm, irresistible crab and vegetable crème, which conjured up the aromas and flavours of grandma’s kitchen. Next we opted for something totally au naturelle: plump king prawns, grilled to perfection, just right in saltiness, and, thankfully, already peeled by the kitchen staff; all washed down with a bottle of house white: a Marqués de la Sierra Alvear, fruity and refreshing as a good white gets.

A touch of magic came served in a scallop shell: the changurro crab crème: warm, creamy and simply sensational, ideal comfort food for a rainy day. Of course we could not visit Santiago without trying the fish, and we enjoyed a plate of seabass, plump, fresh and tastily served in a creamy wine sauce, graced by prawns and mussels for added flavour and visual appeal.

When you dine at Santiago, make sure to leave room for dessert. There is a luxurious dessert trolley featuring over 11 different temptations, including

fresh fruit, cheese and a plethora of cakes and tarts filled with lemon, almond, blueberry, chocolate or apple. My husband, a chocolate addict if ever there was one, tucked into a sinful, calorie-laden chocolate mousse cake, while I delved into the creamy goodness of the blueberry cheesecake.

So satisfying was the meal, we skipped coffee and spent the rest of the afternoon enjoying a tête-àtête with the staff and cool glasses of liqueur.

Restaurante Santiago shines in much more than the gastronomical sense. The waiters, most of whom have been with Santiago for decades, are as knowledgeable on cuisine and wine as they are friendly, ever willing to suggest their favourite fare or give advice on the extensive wine and seafood, always with a touch of wit. When one is called upon to review a restaurant like Santiago, it almost seems superfluous. This is the stuff of which legends are made.

i Restaurante Santiago opens every day for lunch and

dinner. Paseo Marítimo 5, Marbella. Tel: 952 770 078. www.restaurantesantiago.com

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La Veranda

THEGOURMET

S

Report Marisa cutillas photography kh photography

i

Open Tuesday to Saturday for dinner from 8 pm to 11 pm.

Closed Sunday and Monday.

Urb Flamingos s/n, Marbella.

Tel: 952 889 150. www.ritzcarlton.com

RESTAURANT

The flavourful fusion of Old and New World cuisine

ome evenings just need to be magical: an anniversary, birthday or romantic night out, when you’ve finally managed to arrange a sitter for the kids and nothing appeals more than enjoying fine cuisine in an elegant, inviting setting – just you and your spouse or partner. Few can compete with the Ritz-Carlton Hotel Villa Padierna when it comes to unabashed luxury and exquisite service. Simply walking through the halls, embellished with neo-Roman statues, fine antiques and the sound of flowing fountains, instils the very essence of grand luxury in one’s mind and the hotel’s signature restaurant, La Veranda, does the same for one’s palate.

La Veranda is a visual paradise, known for its stunning mural (depicting flowers and wild plants), its romantic terrace and gardens and its rich, historical décor, where elegant statues, fine tapestries and signature antiques give us a hint of what it is like to live in a royal palace. At the helm of La Veranda’s kitchens is Victor Taborda, the young chef who has honed his craft alongside masters such as Basque wizard Martín Berasategui and Andalusian maestro Benito Gómez, whose Tragabuches restaurant in Ronda is arguably one of the primary elements in making the latter ‘a city of dreams’, as Rilke once called it. Taborda may be young but he presides over the kitchens with the kind of confidence characteristic of the most seasoned of chefs. His cuisine takes the very best of Andalusian produce and jazzes it up with creative re-interpretations that are always nouvelle yet ultimately respectful to the original nature of the ingredients.

La Veranda pays homage to the best in Spanish produce, featuring olive oil tastings and a wine list with a wide enough choice of top vintages to merit remaining within Spanish shores. On my recent visit, a special night out with my husband, we opted to experience the best of Taborda’s talent with his tasting menu, beginning our experience by dipping home-made slices of bread (there are various varieties to select from) into two Arbequina varieties of oil which varied in their intensity, aroma and colour.

The magic began with a caramelised millefeuille featuring foie gras, smoked eel, spring onion and sweet green apple. This stunning entrée is ideal for those who like the characteristic flavour of foie to be ‘broken’ by refreshing additions such as

apple or, in this case, the fresh, tender eel (a very original choice) which took the starring role in this medley of flavours and textures.

A unique and scrumptious dish, was the parmesan foam served over a paper-thin, fresh cod carpaccio whose texture was gentle yet tasteful. A delicate sprinkling of hazelnut and coffee awakened the warm flavour of the foam, in the same way that nutmeg often does in a good home-made bechamel.

Another dish focusing on excellent quality of produce is the carpaccio Ibérico, simple yet highly flavourful, dotted with capers and tiny wild mushrooms, as visually appealing as it is delicious.

Our hands-down favourite was the roast scallop, served over ‘tomato water’ and lettuce crème. The scallop, beautifully golden-brown on the outside, was irresistibly tender, complemented by the tart flavour of the tomato water which sent our tastebuds into overdrive. The lettuce crème, intensely green in colour, formed part of a stunning bouquet that featured delicate purple and white pensamiento flowers.

Taborda is skilled indeed with fish and seafood, also offering us a crisp lubina served with a delicate potato foam and a dollop of creamy chard. For a different, flavour-packed meat dish, we recommend the roast pigeon, delightfully tender, served with a creamy, wild rice risotto and cherries. The pigeon was as delicately-textured as a filet mignon, yet quite unique in flavour.

Following a satisfying tasting menu, few desserts hit the spot like a cool sorbet, and Tarboda’s offering once again revealed the creativity, novelty and mastery with which he approaches every dish. A creamy coconut sorbet was served over tempting pieces of caramelised pineapple, sweet as this wonderfully tropical fruit can get.

The meal came to a close with us enjoying refreshing mignardises and coffee. As we indulged in intimate conversation, breathed in the beauty of the gardens outside and commented on the exquisite quality of every dish savoured, we vowed to make a return visit on our upcoming wedding anniversary. A night at La Veranda is always special, but in the hands of Victor Taborda, it is an awakening of the senses which, once experienced, is yearned for body, mind and soul in the days to come. n

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THEGOURMET

FOOD NEWS Report Marisa CUTILLAS

Spring cooking with edible flowers

by Rashida Reidel Those who can think of nothing better than making a delicious home-cooked meal for friends and family know that one of the best places to learn new recipes is with Rashida Reidel, who teaches small groups at her lovely villa in Marbella. This Spring, Rashida is offering something special: dishes from Provence, Spain, Lebanon, Andalucía, Algeria and Morocco, all made with edible flowers. Impress guests with dishes such as scallops a la Compostela with fresh tarragon and lime zest, babaghanoush, monkfish tajine, or clafoutis of almandine with red fruits.

i For further information, please contact Rashida Reidel on Tel: 664 931 208. www.easydishes.com Creative cuisine conference at CIOMIJAS CIOMIJAS, the local school teaching management and cooking, was proud host to the chefs of Michelin-starred restaurant Skina at a recent conference. Culinary maestros Victor Trochi and Daniel Rosado showed students their impressive techniques and creativity with a series of dishes to inspire culinary excellence, made with nouvelle ingredients such as liquid nitrogen, gold spray and a substance known by chefs as ‘elastic’, which alters the structure of food.

i CN 340, km 201, Mijas. Tel: 905 530 222. www.ciomijas.com Vinomaniac: French wine online If you’ve always wanted to know more about top French wines and how they are made, log onto the free website www.vinomaniac. tv, the first online programme specifically dedicated to the subject.

The show, which can be seen in French or English, presents short, informative, modern videos detailing information on importers, distributors, sommeliers, restaurant owners and amateurs, always with an entertaining approach. Enjoy visits to French châteaux, interviews with renowned wine makers, information about wine and interviews with some of the world’s best chefs. New videos are posted weekly.

Scrumptious cupcakes by The Cake Company A cupcake is an affordable treat you don’t have to share. Kids love them because they are bite-sized, adults love them because it reminds them of their childhood and they are a great form of comfort food. Celebs have also bought into the cupcake craze, with Heidi Klum reportedly buying Victoria Beckham a box of cupcakes for her birthday. Now, The Cake Company brings this trend to Marbella, offering home-delivered, hand-made beautifully packaged gift boxes of cup cakes, made to clients’ specifications. Cupcakes can be personalised for any occasion, including weddings, christenings, birthdays, etc. Themed cakes are also available.

i For further information, please contact

i www.vinomaniac.tv

Suzanne on Tel: 679 334 353.

Casa Mono comes to Marbella

© KH Photography

Guy Sirre, the restaurateur behind successful ventures such as Casanis in the Old Town, is proud to announce the opening of a new restaurant which offers something completely different, yet equally delicious. Sirre’s new temptation is called Casa Mono, and is inspired by the Spanish penchant for making meals a time to share and connect. Diners are invited to share their starters and main courses, with delights such as Mediterranean Lyon sausage, Argentinean empanadas and homemade pizzas tantalising your tastebuds. Everything in Casa Mono is home-made, from the gnocchi to the famed Tuscan tenderloin (finely cut, grilled and served with ruccula and olive oil), and potato pancakes made with Alaskan king crabs. “They are the type of dishes that you taste once and have to have again,” says Guy, who is excited about inviting diners to ‘the jungle’ that is Casa Mono. Open from 12pm to 12am every day except Sundays.

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i C/ Calderón Estebanez 19 (next to Café Ronda), Marbella. Tel: 952 774 578. essential marbella magazine

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TERRA

Sotogrande!

SANa

速

Coming very soon to your neighbourhood

Malaga!

MARBELLA CENTRO MILLA DE ORO

LAGUNA VILLAGE Estepona

Join the franchise family: expansion@terrasana.net

www.terrasana.net 902 325 452

THEGOURMET CHEF PROFILE

Bringing the vast Andalusian culinary tradition to our tables

report marisa cutillas photography kh photography and courtesy of el lago

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Diego del Río of El Lago e “Our dishes never hide th .” true nature of the produce

E

nsconced in the dreamy mountain ranges of Ronda, where chestnut forests fill the air with a deliciously sweet aroma and the trees form a canopy that nearly blocks out the sun, lies the town of Pujerra. This is the home of Head Chef Diego del Río, who often speaks of Pujerra’s magic, especially in autumn, when the leaves take on a golden hue, and in June when the chestnut flower grows for just one week, impregnating the air with its seductive sweetness. Here, Diego was first seduced by the magic of good cooking and its ability to bring friends and family together. His memories are built around wooden tables filled with magical home-cooked dishes in which everyone played a part.

Diego has found his new home in Michelin-starred restaurant El Lago, which this year celebrates its 10th anniversary, largely owing to his shared philosophy with El Lago’s Director, Paco García. Both men have the same heartfelt mission: to bring the vast array of Andalusian products and traditions to the table.

Discovering his mission, however, took Diego many years of travelling and training. After completing his culinary studies at the Escuela Bellamar in Marbella, Diego set out for the adventure of a lifetime, travelling to Paris without knowing a single word of French and “starting from the bottom until my French improved”. Hard work and talent bore fruit, and Diego was soon invited to attend one of the most prestigious schools in the world: Le Cordon Blue, where he learned the infinitely meticulous arts of pastry and dessert making.

At the school, Diego was pleased to hear that the buzzword on everyone’s lips was Spain: at the time, culinary artists such as Ferran Adrià were the new big thing and it was not surprising that, upon completing his course, his colleagues encouraged him to return to Spain. It was then, in the year 2000, that Diego first met El Lago’s Director, Paco García, who offered him a post as second chef. Afterwards, he headed for London, completing a Head Chef’s course, then came back to the coast where he worked at top hotels and restaurants. “All this time,” he says, “I never lost touch with Paco and I’ll never forget the day he showed up at my house at 2am to offer me the post of Head Chef at El Lago.”

Diego and Paco seek to expand our ideas of gastronomy, offering us a selection of Andalusían products and dishes we are not likely to find at many other restaurants. Take the subject of cheese. “People tend to always ask for the same type of cheese – Manchego,” says Diego. “But did you know that there are 38 different cheese makers in Málaga alone? There are fantastic varieties of cheeses, many of which are made of goat’s milk.

The village of Villanueva de Trabuco, for instance, has a cheese called Teba which has won a plethora of prizes for its outstanding quality. In the

Sierra de Grazalema they make a flavourful cheese called payoyo, which is cured in manteca de cerdo (flavoured pork lard); in the Castilblanco mountains in Sevilla there is a woman who produces small-size cheeses she learned how to make in France. This cheese requires a specific climate and vegetation and she found the perfect location in Sevilla, where the goats feed on herbs like rosemary and thyme and their milk acquires a special flavour.”

In addition to cheese, Diego raves about varieties of olive oil, local organic vegetables and even bread (which El Lago purchases from another village, where it is made to time-honoured and time-consuming traditions). So great is his respect for good quality produce, his cuisine could not be anything but respectful to it. “Our dishes never hide the true nature of the produce.”

Creative masterpieces like the grilled octopus with potato crème and truffles, which Diego vacuum cooks on a low heat for various hours, or the toasted noodles with cuttlefish and four flavours of ali-oli, are perfect instances of his personal take on traditional Malagueño dishes.

This month, Diego and El Lago are celebrating their 10th anniversary, and the excellence of Andalusian cuisine, with an event to be remembered: Andalucía’s nine Michelinstarred chefs will be heading to El Lago, where each will create one dish in a tasting menu set to dazzle the palate. Alongside these extremely talented chefs, Diego del Río waves the flag of Andalucía proudly. n

i El Lago opens every day except Mondays for lunch and dinner, offering a

quality snack-type menu at lunch and creative cuisine in the evening.

Urb. Elviria Hills, Avda. Las Cumbres s/n, Marbella.

Tel: 952 832 371. www.restauranteellago.com

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THEGOURMET

WINE COLUMN

Report aj Linn

pork. Chardonnay goes very well with most oriental rice dishes, including lightly curried ones. Cantonese food does not use spices, so an Aussie Shiraz or a Californian Merlot are ideal. Nevertheless most people would prefer a rosé with oriental food – or even a beer.

Getting back to Spanish food, most first courses will usually be served with a white wine or a rosé, possibly a cava. Traditional dishes such as shellfish go best with dry fino sherry, as do ham and fried fish; light Navarra clarete with most tapas and Ribeiro with Galician pies; txacoli with sardines.

Here we find ourselves in interesting territory: can you really drink cava or champagne right through the meal?

Perhaps the question should be qualified by pointing out that, in such circumstances, the fizz could range from brut to sweet in order to match the food. Sherry is in the same category.

Most lunches in Jerez will start with fino or manzanilla as an aperitif to accompany the roasted almonds or potato crisps, moving on to the langostinos and cigalas before getting slightly serious with a light first course that can be accompanied by an amontillado. After this, the fish or meat will probably taste better with a Rueda or a Rioja, but then it’s back to Pedro Ximenez with the dessert (possibly, an old oloroso) and, of course, a Jerez brandy with the coffee and cigars.

Beer is particularly apt for dishes that have a high level of acidity, such as those containing tomato (which must be why the Italians drink beer with pizzas); it is also a natural with smoked fish (as indeed is vodka), as well as some of the strong-tasting vegetables that spoil wine, such as artichokes, chicory and salads with acidic dressings. And since beer has less calories, and less alcohol, than wine per glass and is less expensive, perhaps it is the perfect maridaje. One interesting theory is that any egg dish with runny yolks leaves a coating in the mouth that prejudices subsequent wine tasting, and beer cleans the palate best.

Since every meal finishes with café, copa y puro (coffee, liquor and cigar), what better to accompany this than an Armagnac or very old Jerez brandy, port or Madeira. n

the new wine fashion statement

M

aridaje is the new buzz word that refers to the relationship between food and wine. A modern encyclopaedia entry defines it as ‘the affiliation of harmony between wine and the food that accompanies it’. Whenever you may have commented to someone that you thought red wine should be drunk with meat, white with fish, etc…, you were actually talking about what is currently known as maridaje.

It’s all the rage these days in the wine world. Hardly a week goes by without some bodega organising a maridaje to test out its products in a gargantuan tasting session with a different wine for each course. The last maridaje I attended consisted of 10 wines and 10 courses. There have been maridajes for cheese, rice dishes, shellfish, desserts, sushi, pork, Thai food, even cigars.

It is not just a matter of personal preferences. The food you consume with wine can have an exaggerated affect on both items. Try eating walnuts with a robust, tannin-laden, wine; however good the wine is it will be almost undrinkable because the walnuts exaggerate the tannins. Meat tames them. The opposite happens when you have a wine that neutralises the food, such as eating sole with a strong red wine, or a sweet platter with an acidic white.

Thus, the rules are established: white wine before red; dry wine before sweet; young wine before old; match the strength and characteristics of the wine to the food; match the acidity of the food to the acidity of the wine; match sweet wines to sweet food; match cold food to light wines; match highlyspiced food to cold semi-sweet wine. And, since cheese and red wine is almost a classic maridaje, you may be surprised to hear that many maridaje experts tell us that we should drink white wine with cheese, preferably slightly sweet, and that if we insist on drinking red then the cheese should be a mild one.

It makes sense that different grape varieties play an important role in any maridaje. Cabernet Sauvignon goes particularly well with lamb, Pinot Noir with salmon. Alsatian Gewürztraminer is mostly good with pork, and we all know that a sweet wine like Sauternes is fantastic with foie gras, not to mention Chinese chicken with mushrooms and Cantonese

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THEGOURMET BEL’S BLOG

Bel’s Blog

t h g u o h t r o f d o Fo

e Krispies, shrimp heads g’s paella (made with Ric log Kel and ice d thought she re mentioned. I always e is too short to cru red mashed potatoes) we coined the phrase, ‘Lif vou ran -fla Con illa at do I rley van wh Shi and but hor n 1975, aut u’ restaurant in before eating them dined at a ‘cordon ble the heads of shrimps you ded if , car and dis ’ you oom shr h mu dis stuff a the most complex lli shrooms were probably know? ts for every table, El Bu those days, stuffed mu become pretentious has e sin h there are 400 reques cui te oug hau alth t , tha ugh ar say eno -ye To ! dly two ger Od s announced on the menu. No lon years so perhaps Adrià’ msay swears a bit. has run at a loss for six s sal? zle mis noz dis ay n is like saying Gordon Ra ow spr his and g ks way of deconstructin ties when vacuum pac as Adrià defines it, fad sabbatical is his be, ry y ina It began in the Nough ma cul s ‘in’ one aci the ust and deg s dining on dolls’ size ile in fashionable kitchen s Wh bag ing h that includes 50 ger pip dis lon a ed h no lac rep n (Pacific Rim). Food atre”, I have issues wit sio the ver the per at ual ht sex know nig al a e ent n to eat. Do we need to lled was fine. “lik sounded like an Ori es longer to peruse tha bacteria – warm or chi tak off kill and ose ts to wh ien hot red one up ing any d hed had to be dis k its first swim? An (lumpy mash, in my y squid on our plate too ed for crushed potatoes er bab elin eith the sid is re ere air’ l we wh es pee to ato ch pot Mashed served with ‘white pea ity chefs’ exotic dishes wanted to follow celebr starts watering at a dish you uth if mo ile, wh lia. ; ok) ngo Mo kbo coo edition to Outer grier, than I am. mount a shopping exp re refined, or much hun e and lumpy semolina the letter you’d need to bol of the boom mo sym tus sta a return to soggy cabbag ic ting om oca tron adv gas te am I t ma tha ulti t No the up their own et forg And let’s not ple who eat it, danger of disappearing as pampered as the peo t today’s chefs may be in tle tha cat r fea I ted with a from f sen but bee pre e as Kob tap years – you can keep your So s. ard inn ! k ges duc of ssa ed ma non-PC caramelis the damp earthy odours because these cows get rd, replacing the now nd-sniff card to evoke zwo h-a buz atc h scr new wit the e ved om ser ‘Local’ has bec issions. The shallot and cider forest; your pheasant, cerns about carbon em the con to h wit due , am ay’ cre tod ice in your curry ‘freshly flown nce Albert cooks burning oak leaves and that Konstam at the Pri ent ext the to ned tur ts e ran I tables hav road! And restau garlic… I could go on but nd within the London ring se-to-tail’ only with ingredients fou ‘no of off ry you ove isc put ht red mig h pedigree. The aren’t just obsessed wit (pretty ‘offal’ your dinner! lungs back on menus and ese che d hea dining has put ans bollocks in any me u vea de ris , me forgive to you and me). But, if you do serve it with l a cow’s stomach, even stil is e trip and ge gua lan a balsamic reduction. izards took over Willy Wonka-style chef-w Then a new brand of tori ora es, molecular their kitchens into lab haute cuisine. Turning Keller deconstructed s ran Adrià and Thoma Fer like h ists om tron gas again, upside down, wit put them back together . ers anc enh traditional dishes and te tas and nts, emulsifiers, acidifiers es ing syr h wit the addition of gelling age ted coc con ious, conceptual affairs en Their repertoires were cur menthal sought to height Blu n sto He , hile anw Me . am alg of am nd tal sou den the and iPods playing by providing diners with fine to ns sio the seafood experience ten ts with pre se days, few restauran , breaking waves. And the ple to make; dangerous sim but g thin any – ’ ms ‘foa ir the t hou wit t. are tac dining se frostbite on con id nitrogen which can cau too, as they involve liqu spit.

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ly Wonka “Then a new brand of Wil style chef-wizards took over haute cuisine...”

t BY belinda Bec ket

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Fi n e T h a i C u i s i n e

RESERVATIONS:

952 818 392

Open Every Evening for Dinner Ctra. de Cรกdiz Km. 175 PUERTO BANร S (Behind The Shell Petrol Station) Marbella

Puente Romano, Fase 2, Marbella. Open Daily for Dinner from 8:00pm Serving Marbella in a Select Atmosphere for 27 years.

tel: 952 777 893 or 952 775 500

TAI PAN Chinese Cuisine - Polynesian Bar

Exquisite Royal Thai Cuisine

NOW OPEN FOR

LUNCH & DINNER!

E130_oriental.indd 1

Tel: 952 770 550 Open Mon-Sat. C.C. Marbellamar, L-3A. Marbella.

Oriental Delights

t h e a rt of

22/1/10 11:27:45

Price guide

Per head for a three-course meal with wine

RESTAURANTS

Clericó

3, San Pedro de Alcántara. Tel: 952 883 003

AMERICAN

Open every day for lunch and dinner. Avda.

Antonio Belón, 22, Marbella. Tel: 952 765 683.

El Carnicero

Under €25

HARD ROCK CAFÉ

Tango

€25 – €40

Open seven days a week for lunch and dinner.

C/Ramón Areces, esq. Marina Banús, Puerto Banús. Tel: 952 908 024

Open daily for dinner except Tuesdays. Puerto Banús (opp. the car park). Tel: 952 812 358

€40 – €60 €60 plus

Jacks

GRILLS

Open every day for lunch and dinner. Ctra. de Cádiz, km. 176, Marbella. Tel: 952 867 599

El Coto Open daily for both lunch and dinner. Ctra. de Ronda (El Madroñal), San Pedro de Alcántara.

Tel: 952 786 688

Valderrama Restaurant

El Gaucho Open daily for dinner from 7.30pm. Galerías Paniagua. Sotogrande. Tel: 956 795 528

TGI Friday’s

Open Tuesday to Saturday for dinner only and on Sunday for Buffet Lunch. Apartado 1, Ctra. de Cádiz, km. 132.2 Sotogrande, Cádiz. Tel: 956 791 200

Open from 12pm to 12am. Avda. Muelle de Ribera, locales 4-5, Marina Banús, Puerto Banús. Tel: 952 815 993

Red Pepper

Open from 9am Monday to Saturday and Sunday from 11am for breakfast, lunch and dinner. Centro Plaza, Nueva Andalucía. Tel: 952 818 861

GREEK

El Carnicero 2

Open Monday to Saturday for lunch and dinner.

Urb. Alzambra, Edif. Vasari, Puerto Banús. Tel: 952 929 020

Yanx

Tony Roma’s Open from 1pm-4pm and from 7pm to 12am.

Ctra. de Cádiz, km.176, 29600, Marbella. Tel: 952 765 533

FRENCH

FRENCH

Open daily for both lunch and dinner. Pueblo Viejo Cancelada. Between San Pedro & Estepona. Tel: 952 886 307

Nestor

Open seven days a week from noon till late.

Puerto Banús, Tel: 952 813 625, Puerto Marina, Benalmádena. Tel: 952 563 673

INDIAN

INTERNATIONAL

RESTAURANTS

ARGENTINEAN Buenos Aires South

Open daily for both lunch and dinner. Muelle Ribera, Puerto Banús. Tel: 952 812 148

GRILLS Asador Criollo Grill Open nightly for dinner. CN340-A7, km. 166, Cancelada, El Saladillo. Tel: 952 784 463

Asador guadalmina Open Monday to Saturday for lunch and dinner.

Urb. Guadalmina Alta, C.C. Guadalmina, Local

Open for lunch and dinner every day. Muelle Benabola 4, Puerto Banús. Tel: 952 816 252

Grill del puerto Open for lunch and dinner every day. Muelle Ribera 47H, Puerto Banús. Tel: 952 811 686

MARBELLA CLUB GRILL Open every night for dinner. Marbella Club Hotel. Blvd. Príncipe Alfonso von Hohenlohe, s/n, Marbella. Tel: 952 822 211

Old Town Grill Open Monday to Saturday for dinner and Sunday for lunch. C/ San Lázaro, 3, Pza. Victoria, Marbella. Tel: 952 867 306

puente romano beach

RESTAURANTS

AMERICAN

ARGENTINEAN

Open Monday to Saturday for lunch and dinner.

C/ Virgen del Pilar, 6, Marbella. Tel: 952 779 297

GREEK

el rancho del puerto

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club

Torrenueva, Mijas Costa. Tel: 902 463 426

Open every day for lunch. CN 340, km 177, Marbella.

Tel: 952 820 900

Mumtaz

Restaurante Rancho Open daily for lunch and dinner. Ctra. Cádiz, exit Las Chapas. Tel: 952 831 922

INDIAN

Open daily for both lunch and dinner. Casa No.7, P. Banús. Tel: 952 812 090

safFron Open from 7 pm ‘til late night every day. Parque de Elviria, local 7-9, Las Chapas (take second exit, after Hotel Don Carlos), Marbella. Tel: 952 830 146

indian dreams

Taj

Open every day for lunch and dinner. Avda. Duque de Ahumada, Paseo Marítimo 9, Marbella. Tel: 952 820 096

Open daily for dinner and lunch on weekends and festive days. Urb. El Pilar 22 (near Benavista), CN 340, km 168, Estepona. Tel: 952 880 288

Jaipur purple

Taj Mahal

Open daily for dinner except Tuesday. C.C. Costasol, local 3, Estepona. Tel: 952 888 353

Open daily for lunch and dinner. Private parking available. Ctra. Cádiz, km 179 (behind Venta los Pacos). Tel: 952 857 670/ 629 244 659

khans Open every day for lunch and dinner. Front line Puerto Banús. Tel: 952 814 371

khans 2 Open daily for dinner. Edif. On Line, C/ Las Malvas, Nueva Andalucía, Marbella (opposite Andalucía Plaza Hotel). Tel: 951 319 161

taj Mahal Open daily for dinner. C/ Los Jazmines 17B, Nueva Andalucía, Marbella. Tel: 952 814 719 / 952 906 832

INTERNATIONAL

Open for dinner from Monday to Saturday from 8.00pm. Calle del Pilar 3, Benahavís. Tel: 952 856 026

606 070 979

Areté

Open every day for lunch and dinner. Urb. Villa Marina, Nueva Andalucía, Marbella. Tel: 952 813 882

Open every day except Sunday for lunch and dinner.

C/ Mediterráneo, Edif. Mediterráneo, 1 (next to Marisquería Santiago), Marbella. Tel: 952 777 334

auld dubliner Open every day for lunch and dinner. C.C. Diana Park, Marbella. Tel: 952 886 338

baboo lounge and restaurant Open every day for breakfast, lunch and dinner.

Winter season: closed Sunday and Monday nights.

Ctra. Arroyo de la Miel, s/n, Benalmádena. Tel: 902 102 675

Calima Open Tuesday to Sunday for lunch and dinner. Hotel Meliá Don Pepe, C/ José Meliá, s/n, Marbella. Tel: 952 764 252

Casa mono Open Monday to Saturday for lunch and dinner. C/ Calderón Estébanez 19, Marbella. Tel: 952 774 578

Casanis Open every day from 6pm except Sundays. C/ Ancha, 8, Marbella. Tel: 952 900 450

beach club restaurante grill

cerrado del águila

Open every day for lunch. Hotel Fuerte, Castillo de San Luis s/n and Hotel Fuerte Miramar Spa, Plaza José Luque Manzano s/n, Marbella. Tel: 902 343 410

Open every day for breakfast, lunch and dinner. Urb. Cerrado del Águila, Camino del Acevedo, s/n, Mijas Costa. Tel: 951 773 521

beach house

Chic brunch & café

Open daily for lunch and dinner. Urb. Coto de los Doles, Carril del Relojero, Elviria, Marbella. Tel: 952 839 458

Open Monday to Friday from 9am to 7pm for breakfast, lunch and snacks. Centro de Negocios Puerta de Banús, local 22, Nueva Andalucía. Tel: 952 929 411

al bacar

boulevard

Open daily for dinner from 7pm. Conj. Buenavista, L 21-22, Avda. de España, Calahonda. Tel: 952 931 829

Open Friday for dinner and Saturday and Sunday for lunch and dinner. El Castillo de Monda s/n, Monda.

Tel: 952 457 142

Open for dinner from 8pm. Avda. La Fontanilla, esquina Paseo Marítimo, Marbella. Tel: 952 860 583

Massala

alminar

Open daily for dinner. 57, Duquesa de Arcos (Sabinillas seafront). Tel: 952 897 358

Mughal village

Open Thursday to Monday for dinner. At the Kempinski Hotel Bahía Estepona. CN 340, km. 159, Estepona. Tel: 952 809 500

Open for dinner Monday to Saturday from 7 pm. Las Palmeras 19, San Pedro Alcántara. Tel: 952 786 156

Open Monday to Saturday from 6pm for dinner. Urb.

Amanhavis

Little India

buddha beach

Brunings

Bubbles Open Tuesday to Sunday for dinner and drinks from 7.30 pm. Plaza Antonio Banderas, Puerto Banús. Tel:

cortijo fain Open every day for lunch and dinner. Ctra. de Algar, km. 3, Arcos de la Frontera, Cádiz. Tel: 956 704 131

Deli-icious Open 9am to 6pm. C/Califa, Edif. La Maestranza, Nueva Andalucía. Tel: 952 907 876

Don Leone

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INTERNATIONAL

El Restaurante del Casino

Herrero del Puerto

la fonda de marbella

RESTAURANTS

340, km. 188, Marbella. Tel: 952 830 500

Don Quijote

Open daily for dinner. C/Aduar 1, Casco antiguo, Marbella. Tel: 952 828 650

Open Monday to Saturday for lunch and dinner. Urb. Marbella Real, Local 16, Marbella. Tel: 952 829 308

Open every day for dinner from 8pm-4am. Hotel Andalucía Plaza s/n, Marbella. Tel: 952 814 000

Open Monday to Saturday for lunch and dinner. Casas de Campos, 1, Málaga. Tel: 952 122 075

Open every night for dinner. C/ Los Caballeros, 4-6, Old Town, Marbella. Tel: 952 903 288

El Bolero

El rincón de gVadalpín

hotel marbella club buffet

La Hacienda

Open every night for dinner from 8-11pm. The San Roque Club, CN 340, km. 127, Cádiz. Tel: 956 613 030

Open for lunch Friday to Sunday and dinner Tuesday to Saturday. Closed Monday. C/ Edgar Neville, s/n, Nueva Andalucía, Marbella. Tel: 952 929 001

Open every day for lunch. Blvd. Príncipe Alfonso von Hohenlohe s/n, Marbella. Tel: 952 822 211

Open for lunch and dinner Wednesday to Sunday. Ctra. de Cádiz, km. 193, Hacienda Las Chapas, Marbella. Tel: 952 831 267 / 831 116

Fabiola

Open Monday to Saturday for lunch and dinner and on Sunday for lunch. The coffee shop opens for breakfast, lunch and dinner everyday. Urb. El Rosario, Club de Tenis el Casco, Marbella. Tel: 952 831 989

Open every evening for dinner (7pm-12am. Flamenco show on Sundays. Urb. El Rosario, km. 188, Marbella.

Tel: 952 834 748

el bistro lounge de pan y mermelada

El Campanario Open every day for lunch. Open for dinner on Friday and Saturday. CN 340, km. 168, Estepona. Tel: 952 880 126

El Corzo Open daily for dinner. Hotel Los Monteros, Ctra. de Cádiz, km. 187. Tel: 952 771 700

El lago Open Tuesday to Sunday for dinner. Urb. Elviria Hills.

Avda. Las Cumbres s/n, Marbella. Tel: 952 832 371

EL MIRADOR Open for breakfast every day. At the Kempinski Hotel Bahía Resort. CN 340, km. 159, Estepona. Tel: 952 809 500

EL OLIVO Open Monday to Saturday for lunch and dinner and Sunday for lunch. At Marbella Golf & Country Club. CN

150

El Patio de los Perfumes

El Relicario

Open from 11am until midnight. Closed Sundays.

Avda Las Palmeras 15, San Pedro Alcántara. Tel: 952 780 927

LA CANTINA DEL GOLF

Open every night for dinner. Puerto Banús, Marbella.

Tel: 952 811 716

hermosa

Open for breakfast and lunch until 8pm. Closed Sunday. Flamingo Golf Club, Cancelada, Benahavís.

Tel: 951 318 815

Open Tuesday to Sunday for dinner from 7pm. Closed Monday. Local 1A. Puerto de Cabopino. Tel: 952 837 483

La Esencia

Open from Mon. to Sat. for dinner. C/La Concha 11, El Ingenio, San Pedro Alcántara. Tel: 952 788 686

Open Tuesday to Saturday for lunch and dinner and on Sundays for lunch. Cortijo Los Canos, Pueblo Nuevo de Guadiaro, CN-340, km. 132, Sotogrande, Cádiz. Tel: 956 695 114 / 619 694 484

Finca Besaya Open daily for lunch and dinner. Urb. Rio Verde Alto, s/n. Tel: 952 861 382

Finca El Forjador Open daily for lunch from 1-4pm, Wednesday to Sunday. Ctra. de Casares, km. 10. Tel: 952 895 120

Finca las brasas Open daily for lunch and dinner. Ctra. FuengirolaMijas, between CN-340 and highway. Tel: 952 580 513

Galeria San Pedro

IVy

khala Open Monday to Saturday for dinner. NH Alanda Hotel, Marbella. Tel: 952 899 600

LA biznaga

Open Tuesday to Sunday for dinner. Hotel Incosol, Urb. Golf Rio Real, s/n, Marbella. Tel: 952 831 303

La Loggia Open daily for breakfast, lunch and afternoon snacks.

Hotel Villa Padierna & Flamingos Golf Club, Ctra. de Cádiz, km. 166 (Cancelada exit), Benahavís. Tel: 952 889 150

La Menorah Open Tuesday to Sunday for lunch and dinner. Arena Beach, CN 340, km. 151.2, Estepona. Tel: 952 792 734

Open Tuesday to Saturday for lunch and dinner and on Sunday for lunch only. Ctra. Ronda, km. 46, Urb. Las Medranas, local 4, San Pedro de Alcántara. Tel: 951 275 750

La Terraza

La cabaña del mar

Open daily for dinner. La Cala Resort, La Cala de Mijas, Mijas. Tel: 952 669 000

Open every day for lunch and for dinner from Monday to Saturday. Kempinski Hotel Bahía Estepona CN 340, km 159, Playa El Padrón, Estepona. Tel: 952 809 500

Open everyday lunch and dinner. Golf Hotel Guadalmina, Marbella. Tel: 952 882 211

La Terraza

La Veranda Open Tuesday to Saturday for dinner. Hotel Villa

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Padierna, Urb: Flamingos s/n, Marbella. Tel: 952 889 150

Hohenlohe, s/n. Tel: 952 822 211

La veranda lobby bar

Open for dinner Monday to Saturday. Avda. Severo Ochoa, 12, Marbella. Tel: 952 864 895

Open every day for lunch and dinner. At the Kempinski Hotel Bahía Estepona. CN 340, km 159, Estepona. Tel: 952 809 500

La Verandah

Messina

Miraflores Golf Restaurant Open daily for Breakfast, lunch and dinner. Ctra. de Cádiz, km. 199. Urb. Riviera Golf. Tel: 952 931 941

Open for lunch and dinner every day. C.C. La Colonia, San Pedro de Alcántara. Tel: 952 781 583

polo house Open daily for dinner from 7pm and Sunday Lunch, with club/dancing. CN 340, Blvd. Príncipe Alfonso von Hohenlohe 11, Marbella. Tel: 952 900 380

Montecarlo

polynesian’s restaurant & cocktail bar

Open every day for lunch and dinner. Closed Tuesdays.

Avda. Litoral s/n, Estepona. Tel: 951 273 994

Open every night for dinner. Urb. La Alcazaba, CN340, km 175, Puerto Banús. Tel: 952 816 100

nikki beach

puente romano beach club

Open Monday to Saturday for lunch and dinner and Sunday lunch until 8pm. Playa Hotel Don Carlos.

CN340, km 192, Marbella. Tel: 952 836 239

Open daily for lunch. Blvd. Príncipe Alfonso von Hohenlohe s/n, Marbella. Tel: 952 820 900

ocean club Open every day for lunch and dinner. Avda. Lola Flores s/n, Marbella. Tel: 952 908 137

Open every day for lunch and dinner. CN 340, km 159, Estepona (beside Kempinski Resort Hotel). Tel: 952 316 699

OCHO

Relais de Paris

Open every night for dinner. Muelle Ribera, Puerto Banús. Tel: 952 815 915

Open Tuesday to Sunday for lunch and dinner. C/ Moncayo 12, Fuengirola. Tel: 952 460 232 / 648 502 822

Open Tuesday to Sunday for lunch and dinner. Paseo marítimo Benabola, s/n. Tel: 952 819 078

magna café

Ogilvy & Mailer

Open every day for breakfast, lunch and dinner. C/ Calderón de la Barca, s/n. Tel: 952 929 578

Open everyday for lunch and dinner, except Tuesday and Sunday evenings. Los Naranjos Country Club, Nueva Andalucía. Tel: 952 815 398

Open every day for lunch and dinner except Monday.

Urb. Torreblanca de Sol, C/ Tortola, Fuengirola. Tel: 952 196 067

Open week days for dinner at 7:30pm and weekends for lunch and dinner, closed Tuesdays. Ctra. de Cádiz, km. 136. Playa Guadiaro, Torre-guadiaro, Cádiz. Tel: 956 615 998

Lee’s bistro Open Monday to Saturday for lunch and every night for dinner. C.C. Guadalmina, Local 8, Edif. Barclays, Marbella. Tel: 952 928 610

LOS arcos Open every day for dinner. Hotel Meliá La Quinta. Urb. La Quinta Golf s/n, Marbella. Tel: 952 762 000

los bandidos

marbella club beach club Open daily for lunch and dinner. Blvd. Príncipe Alfonso von Hohenlohe, s/n, Marbella. Tel: 952 822 211

Mc café Open every day for breakfast, lunch and dinner.

Marbella Club Hotel. Blvd. Príncipe Alfonso von

oyarbide Open Tuesday to Saturday for lunch and dinner and on Sunday for lunch. C/ Acera de la Marina 4, Marbella.

Tel: 952 772 461

passion café

puro beach

roca tranquila

Rojo Open every day for lunch and dinner except Sunday.

C/ Granada, 44, Málaga. Tel: 952 227 486

Salsa marinera Open for lunch and dinner every day. Muelle Ribera 50H, Puerto Banús. Tel: 952 816 940

schilo Open Thursday to Saturday for dinner. Hotel Finca Cortesín. Crta. Casares s/n, Casares, Málaga. Tel: 952 937 800

sentidos Open every day for lunch and dinner. At Sentidos en Río Real Hotel. Urb. Río Real s/n, Marbella. Tel: 952 765 732

shiraz Open Tuesday to Sunday for lunch and dinner. Puerto Deportivo, Local 15, Marbella. Tel: 952 778 334

Skina Open for dinner Monday to Saturday. C/ Aduar 12, Old Town, Marbella. Tel: 952 765 277

Small world café Open Monday to Friday for breakfast, lunch and dinner, 9am-2am, Saturday and Sunday for lunch and dinner, 12.30pm-2am.. C.C. Le Village, local 15, Ctra.

Istán km. 1, Marbella. Tel: 952 771 046

Starz Open Monday to Saturday for breakfast and lunch.

Centro Plaza, kiosko 3, Nueva Andalucía, Marbella. Tel: 952 816 313

Suave Open every day for lunch and dinner. Paseo Maritimo Rey de España 93, Fuengirola. Tel: 952 866 627

SUi-to Dinner and afterwards dance to music by resident DJ. Thursday to Saturday. Hotel Puente Romano, Marbella. Tel: 952 820 900

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SEAFOOD SCANDINAVIAN Oriental ITALIAN

Open from 12-4pm and 7.30pm until midnight.

Closed Wednesdays. Arena Beach, Ctra. de Cádiz, km.

151, Estepona. Tel: 952 796 320

tanino Open daily for breakfast, lunch and dinner. CN 340, km.168, Benamara, Estepona. Tel: 952 883 259

lunch and dinner. Guadalmansa, Ctra. de Cádiz, km.

164, Estepona. Tel: 952 792 820

trocadero playa Open every day for lunch and dinner. Playa Santa Petronilla, km 178, Marbella. Tel: 610 704 144

ITALIAN

Tel: 952 857 521 – closed on Sunday.Da Bruno A San Pedro: Avda. del Mar, local 1E,San Pedro. Tel: 952 786 860 – closed on Monday. Da Bruno Sul Mare: Edif.

Skol, Paseo Marítimo, Marbella. Tel: 952 903 318/19

Da Paolo Open everyday for lunch and dinner. Muelle Ribera, casa G-H, local 43, Puerto Banús. Tel: 952 816 453

Open every night for dinner. Urb. Doña Lola, Local 2122, Calahonda, Mijas Costa. Tel: 952 934 667

Lombardo’s Open daily from 7pm. Galerías Paniagua, Sotogrande, Cádiz. Tel: 956 795 924

Luna Rossa Open daily for both lunch and dinner, closed on Sundays. Paseo Marítimo Benabola, local 12, Puerto Banús. Tel: 952 810 543

Terra Sana

Al Dente

dalli’s pasta factory

Open Monday to Saturday for breakfast, lunch and dinner. Nueva Andalucía next to the Casino. Tel: 952 906 205. Golden Mile, Marbella. Tel: 952 777 480.

Terra Sana Express@ ILounge. Avda Antonio Belón, 1, Marbella. Tel: 952 901 274. Marina Banús, Puerto Banús. Tel: 952 817 977. C.C. Los Arcos, Elviria. Tel: 952 833 250. C.C. Laguna Village, Estepona. Tel: 951 901 050

Open 7 days a week for dinner. Closed on Mondays.

Urb. Jardines del Puerto, local 12, Puerto Banús. Tel: 952 906 181

Open Monday to Friday for dinner and on Saturday and Sunday for lunch and dinner. Second Line Puerto Banús. Tel: 952 815 871 / 952 818 623

Amore e Fantasía

De Medici

Open every day for lunch and dinner from 7pm onwards. Muelle Benabola, Casa 5A, Puerto Banús.

Tel: 952 813 464

Open Monday to Saturday for dinner. Urb. El Pilar, C.C. Benapilar, Estepona. Tel: 952 884 687

Aretusa

The Clubhouse Bar & Brasserie

Open daily for dinner. Front line P. Banús. Tel: 952 812 898

Open every day from 10am to 12 am. Complejo Benabola 13, Beach Side, Puerto Banús. Tel: 952 929 055

Caruso

la brisa

Open for dinner from Monday to Saturday 7pm until midnight. Avda. de la Constitución, corner C/ Andalucía, San Pedro de Alcántara. Tel: 952 782 293

Open every night for dinner except for Wednesday and Thursday nights. Kempinski Hotel Bahía Estepona. CN 340, km. 159, Estepona. Tel: 952 809 500

Casa Nostra

la pappardella di estepona

Open daily for both lunch and dinner. C/Camilo José Cela 12, Marbella. Tel: 952 861 108

Open every day for lunch and dinner from 1pm to midnight. Puerto Deportivo de Estepona. Tel: 952 802 144

Pizzeria Picasso

LA pappardella sul mare

portofino laguna village

Open every day for lunch and dinner. C.C. Laguna Village, Estepona. Tel: 952 807 354

Open every day for breakfast, lunch and dinner. C.C. Laguna Village, Estepona. Tel: 952 808 035

Leonardo da vinci

Ristorante Roberto

Open Tuesday to Sunday for breakfast, lunch and dinner. Urb. Los Naranjos de Marbella, Nueva Andalucía. Tel: 952 908 844

The far isle Open every day for breakfast, lunch and dinner except Tuesday. Edif. Lubina Sol, Riviera Exit, CN 340, km.

198, Marbella. Tel: 952 935 039

The orange tree Open every evening from 6:30 pm-11 pm. Plaza General Chinchilla 1, Plaza de los Naranjos, Marbella.

Tel: 952 924 613.

Tikitano Beach Restaurant Re-opens 15th December, Wednesday to Sunday for

Da Bruno Open all day. Pasta Da Bruno: Avda. Ricardo Soriano, 27, Marbella. Tel: 952 860 348 – closed on Sunday.

Da Bruno Cabopino: CN-340 Km. 194,7. Tel: 952 831 918. Da Bruno a Casa: Marbella Mar, Local 1, Marbella.

gold restaurant

MADE IN SARDINIA Open every night for dinner. C.C. Cristamar, Avda. Julio Iglesias, Puerto Banús. Tel: 952 906 608

Marco dallis Open daily for dinner. Avda. Fontanilla, Marbella. Tel: 952 776 776

Metro Open every day for lunch and dinner. Puerto Banús.

Tel: 952 907 037, Puerto Marina, Benalmádena. Tel: 952 446 460

Pizza Marzano Open every day for lunch and dinner.

C/ Ramón Areces, local 7, Puerto Banús.

Tel: 952 810 448 Open daily from 12 noon. Puerto Banús.

Tel: 952 813 669

RESTAURANTS

INTERNATIONAL

Swing

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Open daily for dinner. Beach Club, Hotel Puente Romano, CN-340, km 177.5, Marbella. Tel: 952 820 900

midnight. Closed Monday lunchtime. Ctra. de Cádiz, km. 141, Urb. Hacienda Guadalupe, Manilva. Tel: 952 890 956

Open Tuesday to Sunday for lunch and dinner. Closed Mondays. C.C. Laguna Village, Estepona. Tel: 672 730 126

Open daily for lunch and dinner except for Tuesday lunch. CN 340, km 197, Calahonda. Tel: 952 939 017

Rosmarino della Piazza

Kaede

Open Sunday to Friday for lunch and dinner and Saturday for dinner. C.C. Pinares de Elviria, s/n, Elviria, Marbella. Tel: 952 850 148

Open every day for lunch and dinner. At the Hotel Meliá La Quinta. Urb. La Quinta Golf, Marbella. Tel: 952 762 059

RestaurantE asiático Bangkok

Open seven days a week for dinner from 8pm. CN340, km.175, Edif. Rimesa, Bajos, Nueva Andalucía.

Tel: 952 818 392

terraza dual

Kaiden Sushi

Open every day for lunch and dinner. C.C. Marbellamar s/n, Marbella. Tel: 952 925 250

Open daily for lunch and dinner. Centro Com. Guadalmina Alta, Guadalmina 4, local 2, lower floor, San Pedro de Alcántara. Tel: 952 896 508

Sakura

Kama Kura

Sapporo

Open Tuesday to Saturday from 8-11pm. The San Roque Club, Ctra. de Cádiz, km. 127, San Roque, Cádiz.

Tel: 956 613 030

Open daily for lunch and dinner. C.C. Costa del Sol, upper level. CN-340, km. 166 (Estepona). Tel: 952 888 710

meca

Sukho Thai

Open every day for lunch and dinner. C.C. Pino Golf, Don Carlos, Local 1, Elviria, Marbella. Tel: 952 830 365 / 658 646 829

Open for dinner from Monday to Saturday. Centro Comercial Marbellamar. Tel: 952 770 550

Naga

Open Tuesday to Sunday for lunch and dinner. CN 340, km 178.5, Marbella. Easy parking. Tel: 952 857 403

saleto Open Monday to Saturday for dinner. Avda. del Prado, Via 1, local 2, Aloha Golf, Nueva Andalucía. Tel: 952 818 112

Villa Tiberio Open Monday to Saturday for dinner. Ctra. de Cádiz, km. 178, Marbella. Tel: 952 771 799

zafferano Open every night for dinner except Sunday. C/Gloria II, 11, Casco Antiguo, Marbella. Tel: 952 863 125

Oriental

Open daily for lunch and dinner. Locales 18-21, C.C. Cristamar, Puerto Banús. Tel: 952 815 319

Open daily for lunch and dinner. P. de las Orquideas, C/ Iris, 11B, Edif. Excelsior no. 1, Nueva Andalucía. Tel: 952 813 603 Open every day for lunch and dinner. Avda. Jardines del Puerto, L.5, Puerto Banús. Tel: 952 817 536

Sushi des artistes

Thai Gallery

Wok Away Open every day for lunch and dinner. Avda. Julio Iglesias, Puerto Banús. Tel: 952 907 304

Wok Buffet Open every day for lunch and dinner. Urb. El Pilar, 22, Estepona. Tel: 952 887 092

Wok Wang Open every day for lunch and dinner. C/ Camilo José Cela, C.C. Plaza del Mar, planta 0, local 1, Marbella. Tel: 952 925 478

Yuan Open every night for dinner. Hotel Torrequebrada, Benalmádena Costa. Tel: 952 441 414.

SCANDINAVIAN

Sushi Katsura

Skandies Open Tuesday to Sunday from 7pm to 11pm. Closed Mondays. Avda. Antonio Belón, 26 (behind the lighthouse), Marbella. Tel: 952 776 323

Asia Food

naruto tokyo

Open daily for lunch and dinner. Centro Comercial, Pinares de Elviria, Marbella. Tel: 952 850 060

Open every day for lunch and dinner. C.C. Cristamar 24, Puerto Banús. Tel: 952 811 827

Open for lunch from Monday to Friday and for dinner from Monday to Saturday. C/Ramón Gómez de la Serna, 5, Marbella. Tel: 952 863 193

Asiatico Zen

Osaka

Tai Pan

Open every day for lunch and dinner except Tuesday lunch. C/Lirios s/n, Nueva Andalucía. Tel: 952 817 691

Dragón de Oro

Open every day 13:30-16:00 & 19:30-24:00. CN-340, km. 166 (Benavista). C.C. Costa del Sol. Tel: 952 885 751

Open seven days a week for dinner. H. Puente Romano, Ctra. de Cádiz, km. 177, Marbella.

Tel: 952 777 893

Open every day from 12.30-4pm and 7pm until

Parlez moi d’amour

Thai-china

SEAFOOD Asador Santiago Open daily for lunch and dinner. Paseo Marítimo, 5, Marbella. Tel: 952 770 078

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GYMS

Cipriano

Bajo 3, Marbella. Tel. 600 003 144

Linekers Sport Bar

Open daily for both lunch and dinner. Playas del Duque, Puerto Banús. Tel: 952 811 077

Tragabuches

Well-established sports bar. Open 12 ‘til late.

Second line Puerto Banús. Tel: 952 812 464

GOLF

El Barlovento Open from 11am-4pm and 7.30-11pm every day except Mondays. Puerto Deportivo de Sotogrande, Cádiz. Tel: 956 790 370

CASINOS

CINEMAS

Restaurante La Marina

Antes Disco Bar

La Torre

Astral

Open daily for lunch and dinner. Muelle de Honor, Club de Mar, Puerto Banús. Tel: 952 811 561

Brilliant place for cocktails, beachfront, relaxed, live music. Playa Levante, Pto. Banús. Tel: 610 015 815

Marisquería La Pesquera

Babylon

Open daily for lunch and dinner. Plaza de la Victoria, Old Town, Marbella. Tel: 952 765 170

Funky tunes, go-go dancers. Open Wednesday to Saturday, 10pm–3am. Second line, Pto. Banús. Tel: 625 856 225

bars

RestaurantE Eddy & Marisa’s

SPANISH

bars

Open every day from 1-4.30pm and 8pm until midnight. Paseo Marítimo s/n, La Atunara, La Linea de la Concepción, Campo de Gibraltar. Tel: 956 171 531

Relaxed atmosphere, free drink for the ladies every Friday and Saturday. Open 11pm ‘till dawn. R. Soriano, 38. Tel: 952 867 868

Bambina

Open for breakfast and lunch from 9am - 6pm.

Urb. Coral Beach, The Golden Mile, Marbella.

Tel: 952 824 534

Stylishly designed bar with funky lights and murals. Pasaje 5, Casco Antiguo, Marbella.

Restaurante El bote

Cocktails, live entertainment and food. Local 1-2, Pto. Banús. Tel: 952 905 138

Open every day for lunch and dinner. Paseo Marítimo Rey de España, Fuengirola. Tel: 952 660 084

SPANISH

Blue Bar

Clave Latina Disco-pub with live Latin music and shows.

Edif. La Terraza, Local 1, Marbella. Tel: 952 821 516

Buenaventura

Colonial Café

Open every day for lunch and dinner. Plaza de la Iglesia, 5, Old Town, Marbella. Tel: 952 858 069

Disco-pub with funky house music and cool atmosphere. Open from 6pm–3am. Marbella port. Tel: 649 084 172

Casa de la era Open every evening for dinner. Ctra. de Ojén, km 0.5, Marbella. Tel: 952 770 625

Casa Fernando Open from Monday to Saturday for lunch and dinner. Avda. del Mediterráneo s/n, San Pedro de Alcántara. Tel: 952 853 344

Hacienda Open from 1-4.30pm and 7.30 -11pm. Closed on Sunday afternoons and Mondays. Urb. La Alcaidesa, La Linea de la Concepción. Tel: 956 582 700

La Meridiana del alabardero Open for lunch and dinner from Tuesday to Sunday. Closed Mondays. Camino de la Cruz, Marbella. Tel: 952 776 190

la moraga Open every day for breakfast, lunch and dinner.

C/ Ramón Areces s/n, Puerto Banús. Tel: 952 817 448

La Taberna del Alabardero

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Open from Tuesday to Sunday for both lunch and dinner. C/José Aparacio,1, Ronda (pedestrian street between bullring and Parador). Tel: 952 190 291

Delfi Caribbean beats and fresh seafood. Mar Playa Pinillos, CN-340, Km 158, Estepona. Tel: 952 796 960

Dreamers Holds 1,400 clubbers. Plays a mix of house and garage, go-go girls. CN-340, Km 175, Pto. Banús. Tel: 952 812 080

Elliot’s Close to Sotogrande Port and Santa Maria Polo Club with fine range of champagnes and cocktails.

El Ranchón Cubano Beach Bar

Locos As the name suggests, a crazy pub! Open 11.30pm–4am with live music. Puerto Deportivo, Marbella.

Marbella Club Hotel Bar Live piano music. Exclusive. Open daily 6pm– 1.30am. The Golden Mile, Marbella. Tel: 952 822 211

Megabowl 22 Lane bowling centre and sports bar for all ages. La Cañada, Marbella. Tel: 952 903 370

Mumbai Café Cosmopolitan crowd. Open daily 11am–3am.

Muelle Ribera, 20, frontline Puerto. Banús. Tel: 952 818 695

Navy Disco Bar Dancing, live music and resident DJs. Behind Old Joy´s Pub in Puerto Banús. Tel: 952 817 170

News Café Very popular bar-café. Open daily from 9am– 2am. Muelle Ribera 12, Puerto.Banús. Tel: 952 812 131

O’Brian´s Irish bar with live music on Tuesday and Thursday. Open everyday. Plaza de los Olivos, Marbella. Tel: 952 764 695

O’Grady’s Disco pub open from 11pm-5pm. Muelle Ribera, Plaza Marina Banús. Puerto Banús.

Old Joys Pub with relaxed terrace. Live music. Open from 7pm–4am. Muelle Ribera, Pto. Banús.

Tel: 952 814 283

Olivia Valére Looks like a Moorish fort outside and a palace inside. Ctra. Istán, Km 0,8, Marbella. Tel: 952 828 861

Polo house Relaxed, colonial atmosphere hosted by James Hewitt on Marbella’s Golden Mile. Tel: 952 900 380

Premiere Club Great live music most nights. Open from 9pm.

Plza. de los Olivos, Marbella. Tel: 649 995 277

Live music. Open on Tuesday and Wednesday from 8pm onwards, and from Thursday to Sunday from 3pm onwards. Urb. Luna Mar, Marbella. Tel: 666 770 921

Rubi Bar

Glam

Seven

Open Friday to Saturday from midnight onwards. Edif. Gray d’ Albion, Pto. Banús. Tel: 952 817 820

The club for the sophisticated over 30’s crowd.

26 tables available for booking. Open every night. Avda. Julio Iglesias, Casa Y-Z, Puerto Banús. Tel: 696 566 036

Open everyday for lunch and dinner except Monday. San Pedro Playa, Urb. Castiglone. Tel: 952 785 138. Also at Ctra. de Ronda, km. 167, San Pedro. Tel: 952 786 265

Heaven Café

Mesón el adobe

La Habana de Hemingway

Open daily for lunch and dinner except Tuesdays. Avda. La Fontanilla, Edif. Balmoral,

Cocktails and music lounge. Muelle Levante, Local 7, Ptp. Banús. Tel: 952 811 239

House music with resident Djs. 2nd line Pto. Banús. Open Monday to Saturday, 9pm–4am.

Tel: 952 908 529

Open every day. Both Spanish and international crowd. Puerto Deportivo, Marbella. Tel: 652 574 483

Smile lounge music bar Funky and elegant bar bringing a touch of Marbella glamour to Fuengirola. Paseo Marítimo Rey de España, 3, Fuengirola. Tel: 677 086 466

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Host DJs playing funky sounds late into the night - the place to see and be seen. Hotel Puente Romano, Marbella. Tel: 952 820 900

Taco Loco

Ramos Marín, 199, Málaga. Tel: 952 224 109

La Quinta Golf

TEATRO CIUDAD DE MARBELLA

27 holes, Par 72.Tel: 952 762 390 www.laquintagolf.com

Plaza Ramón Martínez, Marbella.

Tel: 952 903 159

La Reserva Sotogrande

One of the original bars with a great party atmosphere. Frontline, eastern side, Pto. Banús.

Tel: 952 811 438

TEATRO SALON VARIETES

18 holes. Tel: 956 695 209

Emancipación 30. Fuengirola.

Tel: 952 474 542

La Zagaleta Golf & Country Club

Terra Blues

VERACRUZ CINES

Lauro Golf 18 holes

Open 11pm–dawn. Younger, alternative following. Plaza de la Comedia, Pto. Banús.

Veracruz. Estepona. Tel: 952 800 056

Alhaurín de la Torre. Tel: 952 412 767

YELMO CINEPLEX

the hogan stand

Plaza Mayor. Tel: 902 220 922

Los Arqueros Golf & Country Club

Popular Irish bar with live sports, live music and food. Monday-Thursday from 5pm. FridaySunday from 11.30am. On the N340 San Pedro.

Tel: 952 853 414

Trocadero Disco-pub, funky house beats with fantastic view. Overlooking Plaza Beach, Pto. Banús

vanity Exotic, glamorous night club alongside Meridiana Restaurant, Marbella. Table reservations, Tel: 622 811 323

GOLF GUIDE

18 holes. Members only. Tel: 952 695 209

18 holes, Par 71. Tel: 952 784 600

Los Naranjos Golf Club

Alcaidesa Links

18 holes, Par 72. Tel: 952 815 206

18 holes, Par 71. Tel: 956 791 0400. www.alcaidesa.com

Marbella Club Golf Resort

Alhaurín Golf

Marbella Golf & Country Club

18 holes, Par 72. Tel: 952 595 970. www.alhauringolf.com

18 holes. Tel: 952 830 500

Almenara Golf

36 holes, Par 70.

Tel: 952 476 843

27 holes, Par 72. Tel: 956 582 027. www.sotogrande.com

18 holes, Par 73. Tel: 952 113 239

Mijas Golf

Miraflores Golf

Aloha Golf Club

18 holes, Par 71. Tel: 952 931 960

18 holes. Tel: 952 907 085. www.clubdegolfaloha.com

Monte Mayor Golf & Country Club

Atalaya Golf

18 holes. Tel: 952 113 088

Parador Málaga del Golf

Casino San Roque

18 holes, Par 72. Tel: 952 882 812. www.master-hotels.com

CN340, Km124, San Roque T:956 780 100

Cabopino Golf

Real Club de Golf Las Brisas

Casino Torrequebrada

18 holes, Par 70. Tel: 952 850 282

18 holes, Par 72. Tel: 952 810 875

CN340, Km220, Benalmádena T: 952 446 000

Cerrado del águila

Real Club de Golf Sotogrande

18 holes, Par 71. Tel: 951 703 355

18 holes, Par 72. Tel: 956 785 014

Club de Golf La Cañada

San Roque Club

18 holes, Par 71. Tel: 956 794 100

18 holes, Par 72. Tel: 956 613 030

AUDITORIO MUNICIPAL MIJAS

El Paraiso Club de Golf

Santa Clara Golf

Plaza de la Libertad 2. Mijas. Tel: 952 590 380

18 holes, Par 71.

Tel: 952 883 835

18 holes. Tel: 952 850 111

Estepona Golf

18 holes, Par 72. Tel: 952 831 036

Plaza de España, Recinto Ferial.

Tel: 952 379 521

18 holes, Par 72. Tel: 952 937 605. www.esteponagolf.com

Sotogrande Club de Golf

AUDITORIO PARQUE DE LA CONSTITUCIÓN

Finca cortesín golf club

Valderrama

Marbella. Tel: 952 825 035

18 holes, Par 72, Tel: 952 937 883. www.golfcortesin.es

18 holes, Par 72. Tel: 956 791 200 www.valderrama.com

CENTRO CULTURAL EL INGENIO

Flamingos Golf Club

Garcia Morato, s/n. San Pedro.

Tel: 952 786 968

18 holes, Par. Tel: 952 889 157. www.flamingos-golf.com

GYMS & SPORTS CLUBS

CINESA LA CAÑADA

Golf Río Real

ALHAMAR GYM

La Cañada. Marbella. Tel: 902 333 231

18 holes, Par 72. Tel: 952 756 733

C.C. Alhamar, CN-340 km 197. Tel: 952 934 684

cines gran marbella

Golf Torrequebrada

ATENAS

Puerto Banús. Tel: 952 810 077

Barquilla 1. Marbella. Tel: 952 776 240

cinesur

18 holes, Par 72.

Tel: 952 442 742

C.C. Miramar, Fuengirola. Tel: 952 198 605

Guadalmina Golf

MULTICINES ALFIL

36 holes, Par 72.

Tel: 952 883 375

Urb. Riviera del Sol, Mijas-Costa.

Tel: 952 934 477

CASINOS Casino Nueva Andalucía Hotel Andalucía Plaza, Km153. N. Andalucía T: 952 814 000

CINEMAS & THEATRES AUDITORIO MUNICIPAL TORREMOLINOS

Avda. Camilo José Cela, s/n. Fuengirola.

Tel: 952 800 056

18 holes. Tel: 952 381 255

Santa Maria Golf & Country Club

18 holes. Tel: 956 785 012

AZTEC COUNTRY CLUB

CENTRO DEPORTIVO EL FUERTE

La Cala Golf Resort

Av. El Fuerte s/n. Marbella. Tel: 952 861 624

CENTRO DE YOGA Y SALUD INTEGRAL

Mijas. Tel: 952 663 738

54 holes, Pars 71, 72 and 73.

Tel: 952 669 033. www.lacala.com

PALACIO DE LA PAZ

La Dama de Noche

CENTRO PLAZA GYM

Recinto Ferial. Fuengirola. Tel: 952 589 349

Nueva Andalucía. Tel: 952 817 074

TEATRO ALAMEDA

9 holes, Par 70.

Tel: 952 818 150

Calle Córdoba 9, Málaga. Tel: 952 213 412

La Duquesa Golf & Country Club

Mijas Costa, Málaga. Tel: 951 773 523

TEATRO CERVANTES

18 holes, Par 72. Tel: 952 890 425

CLUB DEl SOL

MULTICINES MEDITERRÁNEO

Ramón y Cajal 21. Marbella. Tel: 952 773 804

Cerrado del águila

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TRAIN TENNIS POST OFFICES MUSEUMS

José Meliá s/n. Marbella. Tel: 952 770 300

CN340, Km 166.5, Estepona. Tel: 952 889 040

Tai Chi & yoga. Pasaje Estrecho, Estepona.

Tel: 952 923 055

hotel gvadalpín byblos

Alanda Carib Playa

Mijas Golf, Marbella. Tel: 952 667 691

CN340, Km 194. Tel: 952 902 537

Amapolas, s/n Nueva Andalucía. T el: 952 817 916

SPORTCLUB ROUTE 66

Hotel Don Carlos

Alanda Club Marbella

Ctra. Mijas, 1.5km. Fuengirola. Tel: 952 461 648

CN340, Km192. Marbella. Tel: 952 831 140

CN340 Km192. Marbella. Tel: 952 902 537

GIMNASIO ESTADIO

SPORTING CLUB ALHAMAR

Hotel La Cala Golf

Amanhavís Hotel & Restaurant

Trav. Huerta de los Cristales, Marbella.

Tel: 952 828 217

C.C. Alhamar. Calahonda. Tel: 952 934 684

La Cala de Mijas Tel: 952 669 000

C/ Pilar 3. Benahavís. Tel: 952 856 026

SPORTING CLUB ATALAYA PARK HOTEL

Hotel Meliá La Quinta

Atalaya Park Hotel

HAPPY DIVER’S CLUB

CN340, Km 168,5. Estepona.

Tel: 952 888 212

Urb. La Quinta Golf, Marbella.Tel: 952 762 000

CN340, Km168,5. Estepona. Tel: 952 889 000

Hotel Puente Romano

barceló golf

TICKET-TO-RIDE

CN340, Km179. Marbella. Tel: 952 820 900

HOTEL PUENTE ROMANO

Cristamar, Pto. Banús. Tel: 952 905 082

Hotel Torrequebrada

C/ de Granadillas, s/n. Urb. Guadalmina Alta, Marbella. Tel: 952 889 099

CN340, Km77,5. Marbella. Tel: 952 820 900

Vitality studio C.C. Le Village, Marbella. Tel: 952 902 362

Avda. del Sol s/n, Benalmádena Costa.

Tel: 952 446 000

Beatriz Palace & Spa

MANOLO SANTANA RACQUETS CLUB

Hotel Triton

Benabola Apart Hotel

Avda. Antonio Machado, 29.Benalmádena Costa. Tel: 952 443 240

Benabola. Puerto Banús. Tel: 952 815 000

FITNESS CENTRE NEW STYLE

Atalaya Park Hotel, Marbella.

Tel: 609 571 920

Ctra. de Istán, Km2. Marbella.

Tel: 952 778 580

HOTELS

MARBELLA GUN & COUNTRY CLUB

CN340, Km207. Fuengirola. Tel: 952 922 000

CALEDONIA GOLF Aparthotel & spa

Monda. Tel: 952 112 161

Almenara Golf Hotel & Spa

Incosol Hotel Medical Spa

MARBELLA SPORT

Avda. Almenara s/n. Sotogrande. Tel: 956 582 000

Urb. Golf Rio Real s/n. Marbella. Tel: 952 828 500

CN340, km 165, Cancelada exit. Estepona.

Tel: 952 889 999

Km171.5. San Pedro Alcántara.Tel: 952 788 315

Coral Beach

Kempinski Hotel bahía estepona

Golf Hotel Guadalmina

MULTI SPORT

Golden Mile. Marbella. Tel: 952 824 500

CN340, Km159. Estepona. Tel: 952 809 500

Guadalmina Baja. Marbella. Tel: 952 882 211

Avda. Picasso 27. San Pedro. Tel: 952 782 801

Gran Hotel Elba & Thalasso Spa

Marbella Club Hotel

Gran Hotel Benahavis

02 CENTRO WELLNESS

Urb. Arena Beach. Estepona. Tel: 952 794 308

CN340, Km180. Marbella. Tel: 952 822 211

Huerta de Rufino, Benahavís. Tel: 902 504 862

Plaza del Mar. Marbella. Tel: 952 900 420

Gran hotel gvadalpín Marbella

NH Alanda Hotel & Spa

HM gran hotel costa del sol

P-E SPORTS CLUB

Bulevar del Príncipe Alfonso Von Hohenlohe, Marbella.

Tel: 952 899 400

CN340, Km176,6. Marbella. Tel: 952 899 600

La Cala de Mijas, Mijas Costa. Tel: 952 587 710

Villa Padierna

Hotel El Fuerte

Gran hotel gvadalpín puerto banús

CN340, Km166, Exit Cancelada. Benahavís.

Tel: 952 889 150

Avda. El Fuerte, s/n. Marbella. Tel: 952 861 500. Spa & Beauty Miramar. Tel: 952 920 000

Urb. Parcelas del Golf, Aloha Gardens, N.Andalucía.

Tel: 952 818 357

SATURNIA REGNA Marbella Tel: 952 761 475, Elviria.

Tel: 952 834 835

Arroyo El Rodeo, Nueva Andalucía, Marbella.

Tel: 952 899 700

Gran Meliá Don Pepe

Hotel Fuerte Miramar Spa AGH Estepona

Pl. José Luque Manzano. Marbella.

GYMS

HOTELS

SEVEN STARS SCHOOL

Tennis /paddle classes. Calahonda.

Tel: 952 939 595

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Tel: 952 768 400. Spa & Beauty Miramar.

Tel: 952 768 410

Camino Viejo de Coín. Km 3.3. Mijas Golf.

Tel: 952 585 988

Hotel Meliá Marbella HOTEL PYR MARBELLA

Hotel Playa Bonita

Avda. Rotary International, s/n, Puerto Banús.

Tel: 952 817 353

Hotel Princess Playa

Club de tenis don carlos

Plaza de la Merced 15. Málaga. Tel: 952 060 215

Hotel Don Carlos, CN340, km 192.

Tel: 952 831 739

Picasso Museum Málaga

CN340, Km175. Pto. Banús. Tel: 952 810 500 CN340, Km217. Benalmádena Costa.

Tel: 952 442 840

Pablo Ruiz Picasso Foundation

MUSEUMS

Palacio de Buenavista, C/ San Agustín 8. Málaga.Tel: 952 127 611

Club Internacional de Tennis

Roman Public Baths

Ctra. Cádiz, km 173. Marbella. T el: 952 813 341

Gualalmina Baja. Tel: 952 781 360

Club Madroñal

POST OFFICES

Benahavís. Tel: 617 647 223

Paseo Marítimo. Marbella. Tel: 952 820 944

Basilica Vega del Mar

Hotel Riu Rincón Andaluz

San Pedro Alcántara. Tel: 952 781 360

Calahonda

San Pedro Alcántara. Tel: 952 788 315

CN340, Km173. N. Andalucía. Tel: 952 811 517

Bonsai Museum

C.C. El Zoco. Tel: 952 932 175

Lew Hoads Tennis Club

Hotel Selenza

El corte inglés

CN340, Km165, Estepona. Tel: 952 899 499

Parque Arroyo de la Represa. Marbella.

Tel: 952 862 926

Ctra. de Mijas, Km 3,5. Mijas.

Tel: 952 474 858

H10 Andalucía Plaza

Bull-fighting Museum

Puerto Banús. Tel: 952 909 990 Fuengirola.Tel: 952 467 843

CN340 Km 174. Nueva Andalucía.

Tel: 952 812 000

Plaza de Toros. Estepona.

Estepona

Museo Cortijo Miraflores

C/ Málaga 82–84. Tel: 952 800 537

Ctra. de Istán, Km2. Marbella.

Tel: 952 778 580

NH Marbella

Marbella. Tel: 952 902 714

Fuengirola

Miraflores Tennis Club

C/ Conde Rudi, s/n. CN340, Km178. Marbella.

Tel: 952 763 200

Museo de Bella Artes

Pza. los Chinorros. Tel: 952 474 384

C/ San Agustin 8. Málaga. Tel: 952 218 382

Marbella

Urb. Miraflores, Km199. Calahonda.

Tel: 952 932 006

NH SAN PEDRO

Museo del Grabado

Jac. Benavente, 14. Tel: 952 772 898

Puente Romano Hotel

C/ Jerez 1, San Pedro de Alcántara. Tel: 952 853 040

Hospital Bazán. Marbella. Tel: 952 825 035

Nueva Andalucía

Marbella. Tel: 952 820 900

Parador de Ronda

Museo de la Villa

C/ Jazmines. Tel: 952 810 887

Tenis El Casco

Plaza de España, s/n. Ronda. Tel: 952 877 500

Plaza de la Libertad 2. Mijas. Tel: 952 590 380

San Pedro

SENTIDOS Hotel

Museo Ralli

Pizarro, 41. Tel: 952 780 393

El Rosario. Marbella.

Tel: 952 837 651

CN340, Km185, Urb. Golf Rio Real s/n. Marbella.

Tel: 952 765 732

Urb. Coral Beach. Marbella. Tel: 952 857 923

Sunset Beach Club

Carrera 39. Ojén. Te1l: 952 881 453

Aztec Country Club

Avda. del Sol, 5. Benalmádena Costa.

Tel: 952 579 400

Museum of Miniatures Carromato de Max

Urb. Riviera del Sol, Mijas-Costa. Tel: 952 934 477

Tamisa Golf Hotel

El Compas. Mijas. Tel: 952 489 500

Tennis/paddle classes. Calahonda. Tel: 952 939 595

Museum of Málaga Wines

TENNIS CLUBS Club deL Sol

Club Nueva Alcántara

Manolo Santana Racquets Club

TRAIN Customer assistance T: 952 128 267 General Info T: 902 240 202 Reservations T: 902 240 202 Ave T: 952 128 079

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family fun

Congo Come face to face with the world’s largest spider and visit a real rainforest. Inside Tivoli World.

Tel: 952 575 697 Crocodile Park Pose with the offspring of the half-tonne adult crocodiles. Open 10am-6pm. C/ Cuba, 14, Torremolinos. Tel: 952 051 782 El Refugio del Burrito Visit this donkey sanctuary just 40 minutes north of Málaga. Open 11am7pm. Fuente de Piedra, Málaga. Tel: 952 735 513 Fuengirola Zoo Go to mysterious Madagascar, Africa and the Far East. Open 10am-6pm. C/ Camilo José Cela, 6. Tel: 952 666 301 Funny Beach Kids paradise with go-karts, trampolines, mini-motorbikes, mechanic bull. Open daily.

East side of Marbella. Tel: 952 823 359

Ice Skating Rink and Indoor Swimming Pool New sports centre with public ice skating, inAFA Marbella – Football Academy Football

SCHOOLS

street markets

Academy for boys and girls of all ages, just opposite La Cañada in Marbella. Training is on Mondays and Wednesdays. Call Craig on 609310409 for more info. www.afamarbella.com Born to be Wild Jeep and dolphin Eco-tours for the whole family. Open 9am-8pm. Blue Dolphin Beach Club, Estepona Beach. Tel: 639 720 246 Cable Ski Marbella Water ski cable system and pool. Open 11am-9pm (closed Mondays). Urb. Las Medranas, San Pedro. Tel: 952 785 579

Aloha College Ages 3-18.

Nueva Andalucía. Tel: 952 814 133

Angela’s School Ages 6-14. Marbella.

Tel: 952 823 042

Calahonda International College Ages 3-18. Tel: 952 930 080

Calpe School Ages 3–8. San Pedro.

Tel: 952 786 029

Childrens placE Bilingual nursery

Ages 3–20. Elviria.

Tel: 952 831 058/9

Monseñor Rodrigo Bocanegra

Fiona Jones School of Dance

Ages 3-16. Marbella.

Tel: 952 770 077

Ages 9–14. Manolo Santana Racquets Club. Fuengirola. Tel: 610 764 439

Hijas de María Auxiliadora Ages 3-12. Marbella.

Tel: 952 771 396

III language schools

Colegio Alborán

San Pedro. Tel: 952 778 492 Marbella. Tel: 952 822 191 Nueva Andalucía. Tel: 952 908 558 Estepona. Tel: 952 794 059

Ages 3-18. Ricmar. Tel: 952 839 645

Inlingua Language School

Colegio Alemán

All ages. Marbella. T: 952 774 942

Ages 3-18. Elviria. Tel: 952 831 417

the InteRnational SCHOOL of ESTEPONA Ages 2-12.

Atalaya, Estepona. Tel: 952 928 444

Colegio Las Chapas Ages 5–18, girls school. Elviria. Tel: 952 831 616

Colegio San José Guadalmina Tel: 952 883 858 Estepona.

Tel: 952 800 148 Dolphin Nursery Ages 6 months-5 years. San Pedro.

Tel: 952 799 563 Ecos College Ages 1–18. Elviria.

Tel: 952 831 027

English InteRnational College

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door pool, children’s pool. Avda. García Lorca, Arroyo de la Miel, Benalmádena. Tel: 952 577 050 Jayne Melville Performing Arts Courses at all levels: ballet, tap, jazz/modern, hip-hop/street, drama, mime and singing. London Studio Centre. Tel: 952 906 865 Karting Club Málaga Go-kart circuit for kids and adults who feel a need for speed. Open 10am-midnight. Ctra. De Coin, Mijas Costa. Tel: 952 581 704 Natura Aventura Theme Park Rock climbing wall, pot holing, kayaks, quads, archery, paintball etc.

Estepona. Tel: 952 884 789

C/ Santa Beatriz, San Pedro. Tel: 902 011 077 Original Dolphin Safari Watch, touch and swim with dolphins. Open 10am-5pm. Marina Bay, Gibraltar. Tel: 9567 71 914 Paint & Fun Ceramic Café Ceramic painting studio closed Mondays. Apt for all ages. C/ García Morato 8, El Ingenio, San Pedro. Tel: 952 783 884 Parque Acuático Mijas Thrills and spills to be had in this family friendly water park. Open daily from 10am. Fuengirola by-pass. Tel: 952 460 404 Plaza Mayor Family entertainment with multiscreen cinema, bars, restaurants, bowling alley and kids play area. Málaga. Tel: 952 247 580 Saturday Club Ages 6 to 12, tennis, martial arts, skating, aerobics, dance and ball games. Open 9.30am-2pm. Route 66, Fuengirola. Tel: 952 448 713 Sealife Centre See 2 metre long sharks. Touch pools and walk-though glass tunnel. Open daily 10am-6pm. Benálmadena Port. Tel: 952 560 150 Selwo Adventure Park Over 2,000 animals, 4x4 tours, plus adventure activities. Open 10am-9pm.

CN340 Km 162.5, Estepona. Tel: 902 190 482 Selwo Marina Dolphins, exotic birds, penguins and virtual reality shows. Open 10am-6pm. Parque de la Paloma, Benalmádena. Tel: 902 190 482 Steam Train Ride Enjoy a steam train ride crossing the Andalusian mountains with a scenic trip from

street markets

San Roque to Ronda. Tel: 952 931 186 Swim Bebé Swim Swimming classes for under 4’s and AquaNatal classes for mums-to-be. Tel: 617 520 588 / 609 474 038 Swim Squad Swimming lessons and Pool Parties.

Professionally run by fully ASA qualified swimming teachers and lifesaving staff. Child protection approved. Tel: 697 714 905 Teleférico Benalmádena Cable car to top of Calamorro mountain, falconry, trekking and horseriding. Arroyo de la Miel. Open 10am-6pm. Tel: 902 190 482 Tennis Camp Tennis lessons for kids from 4 years on, with professional coaches. Open 10am-1pm.

Club del Sol, Calahonda. Tel: 952 939 595 The Music Factory Music, dance and drama academy in Mijas Costa. First class free. Hip hop, ballet, tap, modern, yoga and freestyle. Tel: 952 582 077 The Swimming School (Marbella) Professionally run Learn to Swim ASA swimming courses for children aged 4-12. Tel: 657 581 961 Tivoli World Biggest amusement park on the Costa del Sol. Open daily from 1pm. Avda. de Tivoli, Benalmádena. Tel: 952 577 016 Trenecito de Marbella Take a relaxing way to view the main sights of Marbella. Daily 10am-1pm.

Paseo Maritimo. Tel: 639 765 981

Avda. Juan Carlos II, 9am2:30 pm

Las Chapas

Thursday Alhaurín El Grande

Calahonda

Performing Arts Academy

Monday Marbella

Ages 3-18. Marbella.

Tel: 952 906 865

Fairground (Avda. de Juan Alameda), 9am-2:30pm

By the Guardia Civil Offfices, City Centre, 9am-1pm

Saturday Maro

Peter Pan School

Tuesday

Vélez Málaga

Ages 0-3. Bilingual nursery. San Pedro. Tel: 952 782 051 Benalmádena.

Tel: 952 562 103

Monda. C/ Los Huertos, 8am-2:30pm

Close to the Nerja Caves, 9am-1pm

Nerja

Opposite the Guardia Civil Offices, City Centre, 9am-1pm

Saint George’s School

C/ Chaparil, 9am-1pm

Torre del Mar

C/ Urbano Pineda, 9am1pm

Ages 2-8. San Pedro.

Tel: 952 786 606

Churriana

Avda. Europa, 9am-1pm

La Cala

9am-1pm

Málaga

Recinto Ferial, 9am-1pm

St. Javier’s International School

Fuengirola

Opposite the Guardia Civil Offices, City Centre.

9am-1pm

Mijas Costa

Torremolinos

Near bullring, 9am-1pm

El Calvario, near Town Hall, 9am-1pm

Nueva Andalucía

Ages 1-7. Marbella.

Tel: 952 823 457

Stagecoach Theatre Arts School

Recinto Ferial (close to the CN340, on the same side as the bullring), 9am-2:30pm

Wednesday

La Víbora, 9am-2pm Calypso, 9am-2pm

Coín

Las Lagunas, 9am-2pm

Puerto Banús

International School OF Sotogrande

Ages 4-16. Tel: 952 900 453

Alhaurín de la Torre. Avda. del Limón, 9am-2pm

Sunny View School

Benalmádena Costa

Ages 2–18. Sotogrande.

Tel: 956 795 902

Ages 2–18. Torremolinos.

Tel: 952 383 164 Swans Ages 3–12. Marbella Tel: 952 773 248

(Second hand items) Recinto Ferial, 10am-2pm

By the sports pavilion, in the Divina Pastora district, 9am-2pm

La Cala

Friday

Recinto Ferial, 9am-2:30pm

Recinto Ferial, 9am-1pm

Málaga

TLC Tutorial College

Calahonda

Ages 13-18. Calahonda.

Tel: 952 933 249

Calypso, 9am-2pm

Rincón de la Victoria, Málaga.Plaza de la Iglesia, 9am-1pm

Istán

Benalmádena

Estepona

wendy kindergarten

At the entrance to the town, 9am-2pm

In the area between Tivoli World and the Plaza San Pedro, 9am-1pm

Puerto Deportivo, 9am-1pm

Laude San pedro international college Ages 2–18. San Pedro.

Tel: 952 799 900

Mayfair Academy Ages 4-18.

Atalaya Park, Estepona.

Tel: 952 784 923

Ages 4 months - 5 years. Marbella.

Tel: 952 772 910

Estepona

San Pedro

Next to the bullring. Park near CN340 and walk upwards, 9am-1pm

Sunday Fuengirola.

Next to Rosaleda football stadium, 9am-2pm

Sotogrande At the Marina, 9am-1pm

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THEBLOG PETS Report Marisa Cutillas

M

ost commercial dog and cat foods do a great job at marketing their products but give little information as to what’s inside the Let’s examine the dog mind: Every colourful packaging. You may see terms like ‘meat meals’ or time you come home, he thinks it’s ‘animal digest’ on the list of ingredients and not know what these are. amazing. He can’t believe that you’ve Worse still, you may be shocked to find a scanty ingredient list which accomplished this again. You walk in the does not help you understand exactly what your pets are ingesting. If door. The joy of it almost kills him. “He’s you’re wondering why you’re spending so much time at the vet trying back again! It’s that guy! It’s that guy!” to solve your pet’s many health problems, you could save yourself time and money by investing in good quality food. Gourmet dog food Jerry Seinfeld website, www.chefk9.com, recently published a list of ingredients which are commonly found in commercial foods. Typical ingredients include: u Animal By-Product: A secondary or inferior product resulting from producing a primary food. The feet and feathers of chickens are commonly steamed until they develop a gel consistency. This by-product is then added to pet foods as a protein source. u Animal Digest: This encompasses the entire gamut of an animal’s body and it can even be made up of faeces, organs, beaks, feet and the contents of stomachs. u Meat Meals: These are ground products consisting of necks, feet, bone, blood, intestines, and viscera. They are also added as a protein source. u Sawdust: This ingredient makes its way into pet food from the slaughterhouse floor. u Unfit animals: Animals considered unfit for human consumption are used by pet food manufacturers. u Rancid Fats: Many commercial pet foods use cheap animal fats, rather than good fats like canola, fish, safflower or olive oil. u Sugar: Dogs and cat simply cannot digest sugar as easily as humans do so sugar should not be fed to them. Unfortunately, many commercial foods contain glucose-packed syrups. u Preservatives: Common varieties include Butylated Hydroxytoluene (thought to cause fetal abnormalities and damage to the liver); Propylene Glycol (known to cause severe illness); and Ethoxyquin (known to cause health problems, including autoimmune issues).

So, what can I do? You know the cheaper, easily available pet foods are not ideal but where can you obtain better quality varieties? Our top tips include: u Talk to your vet: My doggies go to the Pointer Clinic in Nueva Andalucía, where some members of the staff have actually worked at dog food companies and can recommend brands which are ethical in their approach to the production process.

Brands like Royal Canine (for dogs and cats) are good. Pointer also stocks good organic type brands such as Healthy Paws (my dogs’ favourite) and Burns. The latter two brands are imported from overseas but are surprisingly affordable.

Healthy Paws is particularly interesting if your dog or cat has unsightly tear stains (mostly caused by the addition of beetroot to pet food). Healthy Paws contains no beetroot and, since my dogs have been taking it, their fur is as white and pristine as when they were pups. u Consider a raw food diet. Raw foods are all the rage in the USA right now as a way to maximise your pet’s longevity. The regular consumption of healthy raw foods can be a lasting solution for problems including allergies, tooth and gum disease, coat problems, degenerative diseases and stomach problems.

The diet includes raw meat, finely ground bones, offal, fruit and vegetables. A very interesting forum for anyone wanting to learn more about how to create an appropriate raw food menu for your dog is: http://pets.groups.yahoo. com/group/NaturalHealthCareForDogs/. You’ll find plenty of interesting advice from breeders and experts who have been feeding raw and minimally vaccinating their dogs for a long time, with excellent results. For cats, turn to www. rawfedcats.org n

As befits an edition focusing on all things gourmet, Marisa Cutillas focuses on what we’re feeding our pets and how better to nourish them so they live long, healthy lives free of digestive problems, frequent infections and allergies.

? s t e p y m g n i d What am I fee essential marbella magazine

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THEBLOG WHAT’S ON IN APRIL uuWHAT’S ON IN APRIL uuWHAT’S ON IN APRIL uuWHAT’S ON IN APRIL uuWHAT’S on IN APRIL uuWHAT’S on

WHAT’S ON

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APRIL EVENTS

Monthly on different days AMERICAN CLUB – MARBELLA This young dynamic chapter of the American Club Costa del Sol meets monthly for lunches, excursions, sports and social events for members and guests. Activities include a swim/spa/sauna on the 1st and 2nd Mondays of each month, a mother/ child playgroup on Fridays, movie nights and many other regular happenings. Further information, www.americanclubcostadelsol.com AMIGOS DE LA CULTURA – COSTA DEL SOL One of the oldest cultural clubs in Marbella meets at different times/places for lunches, lectures and the best tickets to concerts, ballet, theatre, opera, etc. Further information, Tel: 669 445 809/ smartkidsmarbella@gmail.com

Until Sunday April 11 EXHIBITION – MIJAS COSTA Sueños, exhibition of paintings by Marta-Cora Castro and Carmina Núñez, Casa de la Cultura, Las Lagunas. Further information, www.mijas.es

Until Friday April 16 EXHIBITION – MARBELLA Paintings by Ellen Zaks and Stefan Dowsing at the de Vittori Gallery, Urb. Lomas de Río Verde, Monday-Friday from 9-5pm. Further information, www.stephenhowes.es

showcasing Czech painter František Kupka (18711957). Further information, Tel. 952 127 600/ www.museopicassomalaga.org

Until Tuesday April 26 EXHIBITION – MIJAS COSTA Expo Asima, exhibition of winning HIV/AIDS awareness posters organised by the Asociación Ciudadena Antisida de Málaga at La Cala Cultural & Sports Centre. Further information, www.mijas. com

Through April – May 9 EXHIBITION – MARBELLA Drawings by Manuel Augusto García de Viñolas, Picasso, Vázquez Díaz, Canogar and more, Museo Cortijo Miraflores. Further information, www. marbella.es EXHIBITION – MÁLAGA Málaga Contemporary Arts Centre presents Jack Freak Pictures, a touring exhibition debuting in Spain by contemporary artists Gilbert & George, who always work as a duo. Further information, Tel: 952 120 055/ http://cacmalaga.org

Thursday, Friday, April 1, 2 EASTER – NATIONAL PUBLIC HOLIDAYS

Thursday April 1-4 MODELS & MINIATURES EXHIBITION – FUENGIROLA XVII edition of this popular exhibition for fans of model making, Palacio de la Paz. Further information, www.afminiaturas.com

Tel: 667 566 767/ info@bellydancemadrid.com Also workshops with Randa Kamel at Marbella Dance School, Calle Pirita 10, Poligono Industrial, Saturday and Sunday from 12.30-3.30pm. Further information, www.marbelladanceschool.com

Saturday April 3-11 ANDALUCÍA TENNIS EXPERIENCE – MARBELLA The second edition of this new tournament in which 32 top-ranking women WTA players, including Serena Williams, battle it out over nine days at Club de Tenis Puente Romano, Marbella. Tickets from www.elcorteingles.es, www.ticketmaster.es and www.servicaixa.com Further information, www. andaluciatennis.com

lorraine@culturamarbella.org

Every Wednesday TOASTMASTERS CLUB – MARBELLA Weekly meeting of this public speaking organisation, 7.30pm at Aloha Gardens, Nueva Andalucía, above Café El Jardin. Further information, http://theachievers.freetoasthost.org BRIDGE CLUB – CASARES COSTA Duplicate Bridge Club meets 7pm at the Centro Comercial, Urb. Marina de Casares. Partners found for single players. Further information, Tel: 952 893 633/ cbc@pageseuro.net.

Every Thursday CINE CLUB – ESTEPONA Top films shown weekly in Spanish or original

Thursday April 1-25 BOOK MONTH – ESTEPONA Series of exhibitions and book fairs centred on C/ Real and the Padre Manuel Cultural Centre. Further information, www.estepona.es

Good Friday, April 2 CONCERT – ESTEPONA Spanish band Gatos Locos present 25 Years of Rock ‘n’Roll, 10pm, at Louie Louie R’n’R Bar, 11 C/ Real de Estepona. Tickets €5 from the bar (space limited to 100 people). Further information, www.myspace. com/louielouieestepona HORSE RACING – MIJAS COSTA A fun family day out at the Hipódromo. Gates open 10am for first race at 11am. Other attractions include an arts & crafts market, live music, dancing displays, kids’ bouncy castle and chillout terrace. Adults €5, under-18s and pensioners free. Further information, Tel: 952 592 700/ www. hipodromocostadelsol.es

Until Sunday April 24

Every Saturday and Sunday

EXHIBITION – MARBELLA Viaje por Egipto y vistas Andaluzas by David Toberts, one of a series of exhibitions to celebrate the Museo de Grabado’s 10th anniversary. Also, exhibition of works by winners of the annual National Engravings Competition and many other events.

Further information, www.marbella.es/ www. museodegrabado.com

KID’S CAMP – MARBELLA Aloha Gardens Multi-Sports Club weekend camp for 4-14 year-olds, 10.30am-1pm. Activities include tennis, football, cricket, basketball, hockey, handball, paddle tennis. Further information, Tel: 952 814 086.

Until Monday April 25 EXHIBITION – MÁLAGA Artworks from the Centre Pompidou Collection

Every first Sunday of the month OPEN DAY – MIJAS PAD animal shelter, Cerros del Aguila, welcomes visitors from 12-3pm. Further information, Tel: 952 486 084/ info@padcatsanddogs.org

From Wednesday April 7 EXHIBITION – LOS BOLICHES Paintings by Juan Rodríguez Díaz, Tenencia de Alcaldía, inauguration on 7th at 8.30pm. Further information, www.fuengirola.org

Saturday, Sunday, April 3,4

Every first Wednesday of the month

BELLY DANCING FESTIVAL – MARBELLA Egyptian belly dancer Randa Kamel and dancers stage a spectacular at the H10 Andalucía Plaza Hotel on Saturday 3rd, 10pm. Tickets €22 from

CULTURE & COCKTAIL – MARBELLA The Asociación de Arte y Cultura Marbella monthly cocktail party at Magna Café, Magna Marbella Golf.

Further information, www.culturamarbella.org/

soundtrack, Padre Manuel Cultural Centre, 9pm.

Entry €3. Further information, Tel: 952 802 002/ www.estepona.es

Friday April 9 CONCERT – ESTEPONA La Primavera en la Música, presented by the Municipal Music Band, 8pm, Padre Manuel Cultural Centre. Further information, www.estepona.es

Friday April 9-13 THEATRE – FUENGIROLA Breaking the Code, based on the book lan Turing, The Engima, by Andrew Hodges, Salon Variétes Theatre, nightly at 8pm, Sunday at 7pm. Box office, Tel: 952 474 542, open Monday-Friday from 10.30am-1.30pm and 7-8pm. Further information,

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www.salonvarietestheatre.com

speaker, 12.30pm. New friends welcome. Further information, Tel: 952 862 770.

Friday April 9-27

Thursday April 22

EXHIBITION – FUENGIROLA Paintings by Stéphane Braud and sculptures by Alain Duriaux, Casa de la Cultura. Inauguration on 9th at 8.30pm. Further information, www. fuengirola.org

FASHION SHOW – FUENGIROLA The Good Companions Fashion show, outside the Cudeca Charity Shop, (time t.b.a.). Further information from Anne Waters, annandtonyspain@ yahoo.co.uk GOURMET LUNCH – MIJAS COSTA Discover Cio Mijas Cooking School and hotel with a guided tour in Spanish and English and a six-course lunch prepared by students for €29, including wine, from 1pm. To book, Tel: 952 589 010/frdijas.es

Saturday April 10 and May 1 A Night with Picasso – MÁLAGA Guided tours and concerts after dark, from 8pmmidnight at the Museo Picasso with reduced €2 entry. Further information, Tel: 952 127 600/www. museopicassomalaga.org

Monday April 12

Friday April 23

NADFAS LECTURE – FUENGIROLA Montmartre by Douglas Skeggs, 4.30pm, Salon Variètes Theatre. For information on other social events or membership, contact Pauline, Tel: 952 382 713.

DANCE – FUENGIROLA Presentation by the Municipal Dance School, Casa de la Cultura, 9pm. Further information, www. fuengirola.org CHILDREN’S SHOW – ESTEPONA Un Patito No Tan Feo, 10am and midday, Padre Manuel Cultural Centre. Further information, www.estepona.es

Monday-Wednesday, April 12-14 IMMIGRANT SEMINARS – FUENGIROLA Series of information seminars for new foreign immigrants in Fuengirola, Casa de la Cultura.

Further information, www.fuengirola.org

Tuesday April 13 NADFAS TALK – LOS BOLICHES Illustrated NADFAS talk, Beyond Guernica – Art of the Spanish Civil War, by Hugh Gibbons, St. Andrews Church Hall, 10.30am.

PUPPET SHOW – ESTEPONA Un Mundo de Amigos, midday, Padre Manuel Cultural Centre. Further information, www. estepona.es Every second Tuesday of the month JAZZ – ESTEPONA The coast’s Jazz Appreciation Society meets at Benavista Country Club, 8pm. Classic videos followed by a live jazz performance plus dinner. To book, Tel: 952 888 106. Further information from Brian Parker, Tel: 669 504 942.

Tuesday & Thursday, April 13, 15, 20, 22 SENIOR CITIZEN WORKSHOPS – MARBELLA Series of workshops themed on tourism and the environment, 5-6.30pm at Cortijo Miraflores Cultural Centre. Further information, www. marbella.es

Wednesday April 14 TALK –FUENGIROLA La Fotografía Contada, a talk by local photographer Mike Lewin, Collective Image Gallery, Puebla Lucía.

Further information, www.fuengirola.org

Friday April 16 JAZZ CONCERT – FUENGIROLA Jazzt Like This, jazz concert by the Municipal Music School, 8.30pm, Casa de la Cultura. Further information, www.fuengirola.org THEATRE – ESTEPONA El Corazón del Sacerdote, 8.30pm, Padre Manuel Cultural Centre. Further information, www. estepona.es

Saturday April 17 FLAMENCO SHOW – FUENGIROLA El Flamenco Perdura en el Tiempo, presented by the

Saturday, Sunday, April 24-25 Compañía Familia Sánchez Cortés, 9pm, Palacio de la Paz. Further information, www.fuengirola.org FENCING TOURNAMENT – ESTEPONA Andalusian Fencing Championships, El Carmen Sports Centre, from 10am. Further information, www.estepona.es CHARITY MARTIAL ARTS EXHIBITION – MÁLAGA Exhibition of Martial Arts in aid of Cudeca at the Ciudad Deportiva de Carranque, 5-7.30pm.

Entrance €3 p.p. Further information, www. cudeca.org.

Friday, Saturday, April 17, 18 PITCH & PUTT CHAMPIONSHIP – ESTEPONA Women’s Individual Pitch & Putt Spanish Championship, El Campanario Golf Course from 10am. Further information, www.estepona.es

Sunday April 18 FOREIGN RESIDENTS DAY – ESTEPONA Annual party for foreign residents, Congress Hall from midday. Further information, www. estepona.es MOUNTAIN BIKE MARATHON – ESTEPONA Second annual Mountain Bike Marathon starts 10am from Sierra Bermeja. Further information, www.estepona.es FOREIGN RESIDENTS DAY – NERJA Fun information and networking day, Plaza de España, 12-7pm.

Every third Tuesday of the month FLORAL ART CLUB – ESTEPONA Meets from 3-5pm at Benavista Country Club, visitors welcome. Further information, Tel: 952 890 352/ www.bestofmarbella.com

Every third Wednesday of the month LUNCH – MARBELLA The American Club of Marbella meets at a different local restaurant, with an occasional guest

REGATTA – MARBELLA III Grand Prix Costa del Sol yacht races start midday on Saturday, 11.30am on Sunday from Marbella Port, organised by the Club Marítimo de Marbella.

Further information, www.gpcostasol.es

Wednesday April 28 CONCERT – FUENGIROLA Lyric concert for flute, guitar and soprano, Casa de la Cultura, 8.30pm. Further information, www. fuengirola.org

Thursday April 29 INFORMATION DAY – MIJAS COSTA Vth Foreign Residents’ Information Day with talks on subjects of interest to the foreign community, from 10.30am at CIO Mijas, La Cala. Price €15 including lunch. Further information/ bookings, Tel: 952 589 010/frd@mijas.es.

CONCERT – ESTEPONA Nucleo in concert, 8.30pm, Padre Manuel Cultural Centre. Further information, www.estepona.es

Friday April 30-July 7 EXHIBITION – FUENGIROLA Photographs by Andrés Solís and Antonio Bravo at Collective Image, Puebla Lucía. Inauguration on 30th at 8.30pm. Further information, www. fuengirola.org

Every last Friday of the month BUSINESS LUNCH – MARBELLA Marbella Business Institute monthly luncheon at a different restaurant in the area. Non-members welcome with advance notice. Further information, Tel: 952 773 500.

COFFEE MORNING – ESTEPONA ADANA animal rescue charity coffee morning at Plaza Manilva (outside Longman’s Bookshop) 11am-2pm. Kennels open 10am-5pm MondayFriday and 10am-2pm Saturday, Sunday and fiestas. Further information, Tel: 952 797 405/ 606 274 206/ administracion@adana-estepona.com

David Bustamante

CERVANTES THEATRE – MÁLAGA Wednesday April 9: Spanish singer David Bustamante, 8pm.

Friday, Saturday, April 9, 10: Málaga Philharmonic Orchestra concert with works by Charles Ives, Aaron Copland and José García Román, Friday 8.30, Saturday 8pm.

TEATRO ECHEGARAY – MÁLAGA Sunday April 4: El Mundo de los Niños, musical theatre inspired by Disney, presented by the Compañía Dany Cantos, 11am and 1pm.

Tuesday April 6: Mezzosoprano Ana Häsler and pianist Enrique Bernaldo de Quirós present Canciones Inéditas de Paul Bowles, 9pm.

Thursday April 8: Soul/funk band The Filetones in concert, 9pm.

Friday, Saturday, April 9, 10: The Marta Carrasco Dance Company presents Dies Irae: En el Réquiem de Mozart, 9pm Friday, 8pm Saturday.

Sunday April 11: Síndrome Clown presents the children’s show, Este Circo No Es Normal, 11am and 1pm.

Thursday April 15: Singer Enrique Morente and guitarist Juan Habichuela present their take on flamenco, 9pm.

Sunday April 25: El Flamenco Vive presents the family flamenco show, El Flamenco en Quatro Estaciones, 11am and 1pm.

Thursday, Friday, April 29, 30: Flautist and soprano saxophonist Theo Travis of Soft Machine and King Crimson guitarist Robert Fripp present their new collection, Threads, 9pm.

Ticket sales from the relevant box office/ Tel: 902 360 295/ www.generaltickets.com and other outlets. Further general information, Tel: 952 224 109/ www.teatrocervantes.com * BUS & TICKET For the April 10th concert, music lovers can take advantage of transport to and from the Cervantes, including ticket, for €35. The coach departs from San Pedro at 5.25pm with stops in Marbella and Fuengirola (and along the N-340 at Elviria, Calahonda and La Cala, if required) to arrive in time for refreshments, returning directly after the concert. Reserve in advance from Elizabeth, Tel: 606 167 356/ 952 936 403. essential marbella magazine

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THEBLOG STARS

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Annie Heese is the founder of astrology website, www.cafeastrology.com, a site featuring articles, love sign compatibility reports, predictions, the gen on famous people and their star signs, and general information for astrology buffs.

ARIES [21 MAR - 20 APR]

LEO [23 JUL - 22 AUG]

SAGITTARIUS [22 NOV - 21 DEC]

An energetic month is in store for Arians.

You are getting back on your feet and want to have fun, so you might find you’re pouring a lot of energy into your hobbies, children and recreation in April. Romance moves forward, and you’re ready to take the initiative when it comes to matters of the heart. Around the 14th, you’re getting a fresh new start. After the 18th, it’s time to be prudent and to review your budget, rather than spend. Follow the dictates of your heart this month.

April is an especially strong month for personal energy, confidence and motivation.

Others are naturally letting you take the lead now, and you’re gladly taking on the role. You are setting your sights high this month, not afraid to go after what you want. Others are really taking note of you at work and relations are strong with co-workers and those in authority.

Dress for success. Still, after the 18th there can be some troubling delays or communication snafus when it comes to your career.

The first few weeks of April are strong for taking a break from the rigours of daily life.

You are feeling especially playful, energetic, and expressive this month and it’s time to have some fun.

Freedom to do as you please is a driving factor in all that you do now. After some months of questioning your overall faith in life, you are feeling strong and committed to a cause.

Relations at work are good although, after the 18th, communication problems or other irksome delays are likely.

TAURUS [21 APR - 20 MAY]

VIRGO [23 AUG - 22 SEP]

CAPRICORN [22 DEC - 19 JAN]

This month you are coming across as quite charming but introspective, nevertheless. Work matters go especially well and job seekers will discover good prospects. Romance finds you but, after the 18th, hesitancy is likely. You might end up saying all the wrong things without intending to, so be careful when choosing words to express yourself. You’re getting domestic conditions sorted out and have many projects going on the home front. You have the energy now to improve your living conditions. Around the Full Moon on the 28th, a partnership needs attention.

Your inner world is especially active and rich this month as you find much motivation to work behind the scenes or on projects that require relative solitude. Your mood in love is mostly adventurous and your charm is quite natural.

A more positive and forward-looking attitude wins you many admirers now. Tying up loose ends and clearing out unnecessary clutter are themes in April. After the 18th, some delays are likely. It’s a strong period, however, for sorting out finances, especially debts.

Your charm is easy this month, particularly in the first two weeks. You have a winning smile and you easily impress others with a more easygoing and playful approach to life. April’s energy is strong for romance, although after the 18th there may be some confusion encountered surrounding dates, desires, and other communications. Family matters are smoother and living conditions clearer than they have been in recent months. It’s a good time to find the energy to sort out finances, and especially debts, taxes, and shared property.

GEMINI [21 MAY - 21 JUN]

LIBRA [23 SEP - 23 OCT]

AQUARIUS [20 JAN - 19 FEB]

You are more in touch with friends and dreaming up new goals in April. Take advantage of the cooperative mood around you. After the 18th, however, you may be a little introspective as you review your plans. There can be frustrating delays, particularly at work and especially around the 28th. Don’t take any communications for granted. After the 25th, romance comes easily. You are getting all the attention you need but it won’t be until mid-May before you are clear on what it is you want.

This is a very strong month for close relationships, even if it’s not the most energetic of periods on a personal level.

A partner may need extra attention but is, happily, very straightforward and your relationship is certainly clearer than it has been in recent months. Balancing intimacy and friendship is the goal now and you are likely to succeed.

Friendships are especially rewarding and motivating. April is an excellent period for networking of all kinds. Some of you are taking a friendship to an entirely new level.

Relationships become much clearer for you in April. Communication is refreshingly direct in the first two weeks of the month and although partnerships are not without their challenges, you benefit from increased clarity and the feeling that you know what you and your partner want from your relationship. Students benefit from more enthusiasm and motivation now. April is a busy month for tending to the little but important details of daily life, including catching up on emails, paperwork, and errands. Special care with family communications is necessary after the 18th.

CANCER [22 JUN - 22 JUL]

SCORPIO [24 OCT - 21 NOV]

PISCES [20 FEB - 20 MAR]

Your career is certainly picking up pace in April. You are clearer about your goals and work matters are straightforward. Others are recognising your talents and abilities so it’s a good time to get yourself noticed. Your drive to improve your finances is great this month and motivation that you lacked in recent months is returning. Love is friendly and understanding. It’s also an excellent period in your life to mend any challenged friendships and for joining a group or association that helps you to feel part of a team.

Your career is receiving strong energy this month and picking up pace, so that professional matters become clearer and more straightforward. You are feeling remotivated after some confusion and lack of enthusiasm in recent months. Keeping your nose to the grindstone is a good idea now, although you tend to want to take the lead.

Relationships are easygoing and satisfying. After the 18th, however, saying what you mean to a special someone could prove difficult, even if your intentions are grand. Special attention to a loved one is called for around the 28th.

April should be a prosperous month for work and finances. You are feeling especially motivated to accomplish a lot of projects or tasks now. The enthusiasm you may have found lacking in recent months is returning with great power. It’s amazing how much more you can produce when you are feeling the inner spark. It’s an excellent period for productivity on all levels, even if the lure of chit chat with friends is strong. After the 18th, choose your words with care as the potential for misunderstandings with a partner runs high now.

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For over a decade, SPANORD S.L. has been serving the Scandinavian market. We specialise in selling properties in Spain to genuine clients that are mainly in search of a “lifestyle purchase”. As most of the world´s markets are in a difficult situation nowadays, Scandinavia and specially Norway are vibrant markets which are not affected by the so called crisis. Having said that, we need your property to be presented to our extensive Nordic clientele! Please contact us if you have an attractive property to sell, we will make sure it reaches buyers that are looking for their home in the sun. Genuine buyers from Scandinavian countries are looking deep into the Spanish market right now!

Mediterranean Real Estate Ricardo Soriano 65 – Planta 2º, Office nº 4 29600 Marbella – Malaga – Spain Phone: (+34) 952 857 563 Fax: (+34) 952 857 563 Mobile: (+34) 606 014 250 – (+34) 609 104 531 post@spanord.com

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A desirable property close to the beach in a much sought-after location in Marbella.This is a well maintained Andalucian style villa with uninterrupted views overlooking the dunes and the sea. The villa has 3 large bedrooms, 3 bathrooms and a separate guest toilet. There is also a study/bedroom 4 and a large comfortable living room with doors opening onto the terrace with views of the garden and dunes. This unique property was built to a very high specification and an individual yet traditional design, thus capturing the essence of the true Spanish villa. Facing south-east, the sun can be enjoyed on the terraces and in the garden all day long, yet there is plenty of shade from the sliding terrace canopy and mature palm trees if desired.

Plot: 1325 m2

Built: approx. 270 m2 incl terrace74 m2

South-East facing

Parking for 3 cars

EXCLUSIVE PENTHOUSE This stylish and exclusive penthouse with 2 double bedrooms boasts spacious terrace areas with panoramic views over Las Brisas golf course. Beautifully appointed, with sophisticated, modern décor, it is built to the highest standards with top quality marble floors and a sophisticated air conditioning and heating system. The bathrooms have under-floor heating, pumped showers/bath, double vanity units and a state of the art Jacuzzi in the main suite. Each bedroom has extensive fully fitted wardrobe space. The Kitchens are fitted by Siematic and include Bosch dishwasher, oven, hob and microwave etc. There is a separate sealed laundry area as well as a large underground storeroom and parking.

Reduced to € to 550,000 € Fully Furnished

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Недвижимость для Вас!

Большой выбор Жилой и Коммерческой Недвижимости. www.costagarant.com, mail@costagarant.com, T: (+34) 952 586 140, (+34) 645 737 777 Цены от застройщиков и профессиональный сервис.

Owners, we can help you to sell your property!

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28/9/09 13:39:30