Essential Magazine April 2015

COMPLIMENTARY EDITION

N º188 - APRIL 2015

essential essential magazine® marbella

ISSUE 188 • APRIL 2015

ESSENTIAL FOR LUXURIOUS LIVING

e

MARBELLA

WORLD’S BEST

Restaurants

Gourmet PLEASURES

TAPAS

TAKEOVER

HONDA

NSX 2016 TEA

OR

COFFEE? Palatial

Property

&

FINEST FOODS WONDERFUL WINES

DIOR

HAUTE COUTURE

N E W S I C U LT U R E I P E O P L E I T R E N D I S T Y L E I S PA I P R O I L E I S U R E I G O U R M E T & M O R E

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Enclosed: 428 m² Plot: 1,579 m² Price on application

MARBELLA EAST Stylish 5-bedroom contemporary beachfront villa in Los Monteros, one of the most sought-after urbanizations with 24-hour security. Landscaped garden with direct access to the beach and infinity pool with waterfall and chill-out area. A unique opportunity in a great location! Ref. 7542

Enclosed: 173 m² Terrace: 42 m² Price: € 925,000

GOLDEN

MILE Outstanding 3-bedroom penthouse with sea views in Mansion Club. Well priced and in a 5-star complex with 24-hour security. Ref. 8497

Enclosed: 726 m² Plot: 2,750 m² Price: € 1,995,000

NUEVA ANDALUCÍA Lovely 4-bedroom villa

Enclosed: 198 m² Terrace: 33 m² Price: € 975,000

GOLDEN MILE Wonderful east-facing, 3-bedroom apartment in La Trinidad, a luxurious complex walking distance to the beach. Ref. 7893

Enclosed: 554 m² Plot: 2,000 m² Price: € 2,375,000

MARBELLA

in the Golf Valley with sea, golf and mountain views.

Urbanization with 24-hour security. Ref 8019

EAST Stunning 8-bedroom mansion in Hacienda Las Chapas, in a community with 24-hour security. Top specs throughout. Ref. 8543

An International Associate of Savills

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Enclosed: 1,718 m² Terrace: 503 m² Plot: 8,324 m² Price: € 5,750,000

EL MADROÑAL Stunning 8-bedroom residence on an extensive plot, enjoying panoramic sea and mountain views.

Amazing spa area with indoor pool. Sought-after gated community with 24-hour security. Lovely landscaped garden with plenty of space for outdoor entertaining. Close to golf courses and within a 7-minute drive to Puerto Banús! Ref. 7881

Offices at the Puente Romano Hotel & opposite the Marbella Club Hotel Tel. (+34) 952 863 750 info@panorama.es www.panorama.es 188 Panorama DPS.indd 2

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Marbella Magazine DOES NOT ACCEPT ADVERTISING FROM THE FOLLOWING CLIENTS: NO ACEPTA PUBLICIDAD DE LOS SIGUIENTES CLIENTES:

Issue 188 • April 2015

S T A F F PUBLISHER AND DIRECTOR

Abacon Delta S.A.

GENERAL MANAGER

ANDREA BÖJTI sales@essentialmagazine.com

ASSOCIATE EDITOR

MARISA CUTILLAS editorial@essentialmagazine.com

PRODUCTION MANAGER

Baltus Capital / Oscar Benavente Real Estate

IAIN BLACKWELL director@essentialmagazine.com

SALES SUPPORT

SUSANNE WHITAKER design@essentialmagazine.com JAN DENDAUW jan@essentialmagazine.com RÉKA VIDÁTS reka@essentialmagazine.com

Bentley Estates / Stephen Davies ACCOUNTS EXECUTIVE

Chimeneas Marbella

OFFICE ADMINISTRATOR

Dreambridge Creation Factory / Patrick Castielle

MARIANO JEVA cuentas@essentialmagazine.com MONIKA BÖJTI info@essentialmagazine.com

CREATIVE DIRECTOR ANDREA BÖJTI DESIGN & LAYOUT INMA AURIOLES

Fontina Restaurant Gestion de Locales Oloco / Guey Restaurant

STAFF PHOTOGRAPHER KEVIN HORN (WWW.PHOTOGRAPHERMARBELLA.COM) CONTRIBUTING WRITERS BELINDA BECKETT, IAIN BLACKWELL, MICHEL CRUZ, CRISTINA FALKENBERG, RIK FOXX, RUSSELL GRANT, PHIL HARRIS, ALI PARANDEH, TONY WHITNEY, KEVIN WOODFORD, DANNI WORTH

Häcker Marbella

PRINTING JIMÉNEZ GODOY A. GRÁFICAS, MURCIA DEPÓSITO LEGAL D.L. MA-512-99

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EDITORIAL & ADVERTISING OFFICES COMPLEJO LA PÓVEDA, BLQ. 3, 1º A, CN 340, KM 178, 29600 MARBELLA, MÁLAGA. TEL: 952 766 344 FAX: 952 766 343

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Member of the Association of Spanish Periodical Publications affiliated to:

Nueva Kaskada Restaurant conditions:

Richard Skelhorn

The publishers make every effort to ensure that the magazine’s contents are correct, but cannot accept Marbella Magazine cannot accept responsibility for the effects of errors or omissions. responsibility for the claims, goods or services of advertisers.

Marbella Magazine. © Publicaciones Independientes Costa del Sol S.L. for No part of this magazine, including texts, photographs, illustrations, maps or any other graphics may be reproduced in any form without the prior written consent of Publicaciones Independientes Costa del Sol S.L. Printed on recyclable paper, produced without wood and bleached without chlorine.

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Selling your property?

EL NG

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Cascada de Camoján: Modern large villa with spectacular sea and mountain views in prime location. Asking price 7.900.000 €.

RS

KE in Las Lomas Golden Mile: Newly built villa.

Asking price: 5.500.000 €.

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ru

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Beachfront Los Monteros: Classic villa with stunning views.

Asking price: 5.950.000 €.

ych ar

Hacienda Las Chapas: Asking price: 2.495.000 €.

M

Beachfront Río Real: Lovely 3 bedroom beachfront apartment.

Asking price: 995.000 €.

15 20

Office El Rosario: 952 83 20 40 · Office Elviria: 952 83 55 80

elegant villa.

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Put it in the right hands!

EL NG

E by ÖL &V

Beachfront Golden Mile: Contemporary

newly built villa situated close to Puerto Banús. Asking price: 14.900.000 €.

RS

KE in Beachfront Golden Mile: Beautiful villa.

Asking price: 14.000.000 €.

ar ru

b Fe

Sierra Blanca: Modern newly built villa with sea views.

Asking price: 3.500.000 €.

yBeachfront Río Real: Asking price: 1.945.000€.

ch ar

M

Beachfront El Rosario: Modern designer villa with stunning views.

Asking price: 8.500.000 €.

Large penthouse.

15 20

Office Marbella: 952 86 84 06 · www.engelvoelkers.com/MarbellaAndEast

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NORWEGIAN PROPERTY DEVELOPERS · MARBELLA ·

Solvilla Property Development was established by experienced Norwegian real estate investors and developers.

Our goal and philosophy is to create beauty and high quality products in the mid/high end segment for family living in the Marbella region.

We are currently focusing on developing new contemporary villas in truly prime locations on the Golden Mile and in Nueva Andalucia. Our properties offer sea and mountain views, peaceful and secure surroundings, yet still conveniently located to enjoy life to its fullest.

The villas are designed to be at the forefront of the latest trends and requirements in terms of architecture and amenities, accommodating modern living with the increasing demand for low maintenance and energy efficiency. We offer contemporary and elegant splendour, finished to the highest standards, with breathtaking views and spacious outdoors, offered as ‘turn-key’ properties.

Our developments are carried out in joint venture with experienced and reputable local builders and architects, enabling us to provide high quality construction, delivered on time and at competitive prices.

We will soon be launching the following projects onto the market: Altos de Puente Romano · 3 villas within a gated community in the price range from ¤ 2,7 - 2,9 million. Project carried out in joint venture with the Vasari Group.

Los Olivos: 19 villas in a new gated community in Nueva Andalucia in the price range from ¤ 1,7 - 2,4 million. Project carried out in joint venture with the Vasari Group.

La Cerquilla: 3 villas in the price range from ¤ 2,5 - 4,7 million.

Please contact us for further information.

OFFICE +34 952 765 060 MOBILE +34 618 886 885 EMAIL info@solvilla.no Blvd. Principe Alfonso von Hohenlohe s/n Hotel Marbella Club, Oficina 10, 29602 Marbella, Spain www.solvilla.no

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2

3

1 . La Cerquilla, Nueva Andalucía - Luxury Villa for Sale. 4 Bedrooms, 4 Bathrooms, Built: 375 m2, Plot: 1.250 m2, Prices from ¤ 2.500.000.

2 & 3. Los Olivos, Nueva Andalucía - New Development of 19 Luxury Villas, high quality finishes, gated community with on-site security, sea & golf views. Prices from ¤ 1.725.000.

4. Altos de Puente Romano, Golden Mile - 3 Luxury Villas for Sale.

Gated community, 24-hours security, 5 Bedrooms, 5 Bathrooms, Built: 400 m2 / 600 m2 , Plot: 1.167 m2 / 1.642 m2. Prices from ¤ 2.750.000.

4

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En Ex ge clu l & siv Vö e to lk er s

Sierra Blanca

Occupying a prime location within the most exclusive gated community in Marbella, this majestic home offers comfort and luxury and the most spectacular panoramic views over the whole coastline. This property is fantastically decorated throughout, offering large entertainment areas, with access to the ample terraces with breathtaking views.

There are 6 large bedroom suites distributed on 3 levels. The villa is built to the highest qualities, has tropical mature gardens with a heated swimming pool, as well as all the luxury fittings expected on a property of this level. 6 bedrooms, 5 bathrooms, built 975 m², plot 1.878 m².

E&V ID: W-02101L. Price: 5.500.000 €.

Office Marbella: 952 86 84 06 · www.engelvoelkers.com/MarbellaAndEast

A rare opportunity to purchase a beachfront villa on the Golden Mile! This exquisite villa is located in the most desirable address in Marbella, enjoys direct access to the beach and the promenade. Only a short walk from Puerto Banús or Marbella’s center. Besides the prime location and the breathtaking views, the villa offers classic Mediterranean style at its best; with

to rs ve e si ölk clu V Ex el & g En

Beachfront Golden Mile

magnificent decoration and exceptional attention to detail. With a total of 6 bedrooms, the villa comprises several reception rooms and beautiful outdoor entertainment areas, around the private pool or the Moorish courtyard with its lovely fountains. 6 bedrooms, 6 bathrooms, built 597 m², plot 817 m².

E&V ID: W-020Q0E. P.O.A

Office Marbella: 952 86 84 06 · www.engelvoelkers.com/MarbellaAndEast

contents The Trend Cinema 30 Home Viewing 32 Music 34 Books 36 Technology 38 Cars: The Honda NSX 2016 40

The Focus The World’s Best Restaurants 46 Tapas Takeover 58 Aroma of Coffee 64 Tea Tasting 68 Guinness Food Records 72 Chipolino Organic Supermarket’s Gourmet Delights 74 John Thomson, Group Corporate Director of Food and Beverage at MC Hotels 76 Alfonso Hohenlohe – Cold Water Swimming Challenges 78

The Style Décor Feature: A Home Fit for Royalty 82 Fashion: Dior 88 Fashion News 96

The Spa

The Pro 110 Enterprise 120 Law: Property Rentals 122 Insuring High-Value Homes 124 30th Anniversary for Spence Clarke 126 The Vibe

The Leisure 128 Travel: Gourmet Foods 138 The Hotel Vincci Estrella del Mar

The Gourmet 143 Healthouse Las Dunas 145 Vovem 146 Food News 148 Tales of a Travelling Chef: Reims 150 Chef’s Profile: Niklas Ekstedt 152 Food and Wine Pairing 154 Wine at the Rancho Grill and Grill del Puerto

The Guide 156 Listings

The Blog 165 Pet News 166 What’s On 168 Stars for April 170 Family Fun

100 Gourmand Skincare 102 Beauty News 104 Health: Why Keep a Journal?

106 Health News 108 Sandro Gamazo Hohenlohe of Belvís de las Navas Olive Oil

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publisher’s letter WORDS BY IAIN BLACKWELL

W

ho doesn’t enjoy savouring new tastes, food combinations and impressive presentations? Fine dining is one of life’s greatest pastimes, whether with friends, colleagues or family, and we pay homage to this with an April edition centered around gourmet pleasures.

As an amuse-bouche, we serve you a preview of the World’s Best Restaurants, being announced this month by Restaurant Magazine at a ceremony that has become the Food Oscars, counting as it does with the presence of many of the world’s top chefs. Moving onto starters, don’t miss our Tapas Takeover feature, highlighting the unprecedented tapas phenomenon, currently taking our planet by storm. For mains, we review some of the most highly regarded gourmet choices, continuously accoladed, as we travel around the globe. Nearer to home, we round off a sensational feast with suggestions of highly recommended local restaurants and wine pairings, finishing with some outstanding coffee and tea options.

For foodies who matter, don’t miss our exclusive interview with John Thomson, Corporate Director of Food & Beverage at the prestigious MC Hotels Group and our profile of top chef, Niklas Ekstedt, whose iconic Stockholm restaurant prepares all dishes with wood fires. Meanwhile, roving gastronome, Kevin Woodford, reports from acclaimed Champagne capital Reims.

Elsewhere in this tasteful issue, you will find beauty products almost good enough to eat. Check out gourmet items available from local organic superstore, Chipolino, sample the outstanding new ecological olive oil, Belvís de las Navas (produced by Sandro Hohenlohe and family in nearby Istán) and taste some outstanding wines at Grill del Puerto & Rancho Grill.

Enjoy Easter and buen provecho!

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Gourmet Pleasures

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You only live once,

Los Monteros: Contemporary villa with breathtaking panoramic sea and mountain views. Built to the highest standards, offering luxury and comfort, large in and outdoor entertainment areas as well as the latest home technology. 4 beds, 6 baths. Built: 740 m2, plot: 1,467 m2.

E&V ID: W-021XY2. Price: 2.995.000 €.

Bahía de Marbella: Lovely villa situated close to the beach. Mature tropical gardens with heated pool. Built to highest standards. Separate guest apartment. 3 beds, 3 baths. Built 650 m2, plot 1,589 m2.

E&V ID: W-020URG. Price: 2.500.000 €.

Beachfront Los Monteros: A spectacular location, stunning modern design and breathtaking sea views. Unique architecture, offers luxury, comfort and space. 6 beds, 7 bath. Built 623 m2, plot 1.617 m2.

E&V ID: W-013EMQ. Price: 11.000.000 €.

Beachfront Los Monteros: Best priced penthouse in the prestigious, gated beachfront community Los Monteros Playa. Exceptional sea views. 3 beds, 3 baths. Living area 166 m2, terrace 60 m2.

E&V ID: W-021NWV. Price: 2.150.000 €.

Beachfront Río Real: Beautiful apartment in luxurious residential complex. Very spacious and bright rooms, large terrace with stunning views. 5 beds, 6 baths. Living area 293 m2, terrace 81 m2.

E&V ID: W-0218A0. Price: 2.250.000 €.

Office El Rosario: 952 83 20 40 · Office Elviria: 952 83 55 80

we will show you where!

Cascada de Camoján: Majestic villa, built in Tuscan style, featuring fantastic sea and mountain views. Extraordinary architecture with exquisite details and luxury fittings. Gym, bodega and guest apartment. 7 bedrooms, 7 bathrooms. Built 2.151 m2, plot 4.742 m2.

E&V ID: W-01ZCZ0. Price: 7.500.000 €.

Cascada de Camoján: High quality villa in a classic, modern design, with unobstructed panoramic sea views. Separate guest apartment. 4 beds, 3 baths. Built 489 m2, plot 1.075 m2.

E&V ID: W-021NH5. Price: 2.200.000 €.

Sierra Blanca: Exceptionally priced! Beautiful villa with large plot and fantastic sea views. Built by the famous architect Cesar de Leyva. 7 Bed, 7 bath. Built 861 m2, plot 1.867 m2.

E&V ID: W-008Q0H. Price: 2.850.000 €.

Beachside Golden Mile: Stunning beach villa situated in a top location, close to the beach and within walking distance to all amenities.

High qualities throughout.5 beds, 4 baths. Built 480 m2, plot 1.180 m2.

E&V ID: W-0221WR. Price: 3.900.000 €.

Beachfront Golden Mile: Fantastic frontline beach penthouse in a luxurious residential complex, with direct beach access. Close to Puerto Banús. 3 beds, 2 baths. Living area 128 m2, terrace 80 m2.

E&V ID: W-00FD8U. Price: 1.200.000 €.

Office Marbella: 952 86 84 06 · www.engelvoelkers.com/MarbellaAndEast

trend READING / MUSIC / FILMS / GADGETS / MOTORING / TRENDS

Food means many things to many people; it inspires the worlds of science, art and gastronomy, and has given inspiration to this month’s magazine.

Check out top reads on Chefs and their wares, and be inspired to stay at home and prepare a great meal for your family, while they sit back and relax, reading up on the latest cinematic and music news and dreaming of life in the fast lane aboard the Honda NSX 2016.

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30 Cinema 32

Home Viewing

34 Music 36 Books 38 Technology 40

Cars: The Honda NSX 2016

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THE TREND cinema WORDS MARISA CUTIL

LAS

e BLOCKBUSTER » GENRE

Action

» DIRECTOR

James Wan (Saw)

» ACTORS

Paul Walker, Vin Diesel, Dwayne Johnson

OF THE MONTH & There isn’t one Fast been a ’t sn ha t tha us rio Fu ugh big box office hit, tho series the latest film in the e of is the last we will se Walker, the wonderful Paul ay who sadly passed aw last in a tragic accident d by year. Walker is joine ne Vin Diesel and Dway de-toma lm fi a in Johnson, t cars fas order for lovers of n. tio ac ed pe and high-s

7 s u o i r u F Fast &

» GENRE Action » DIRECTOR Jaume Collet-Serra (Orphan)

» ACTORS Liam Neeson, Ed Harris,

Genesis Rodriguez

Run All Night

Mafia king and assassin Jimmy Conlon (Liam Neeson) has seen better days. At the age of 55, it seems like destiny is making him pay for past sins, when a cop who has been trying to send him to jail for the past 30 years, begins laying on more pressure than ever, while the mafia starts getting a little too close for comfort to his son.

» GENRE Thriller » DIRECTOR Rob Cohen (The Fast and the Furious)

» ACTORS Jennifer Lopez, Ryan

Guzman, Kristin Chenoweth

The Boy Next Door

Pop chanteuse J-Lo plays a recently divorced woman who falls hard for a man who has just moved in across the street. What seems like her salvation soon takes a nasty turn, however, when the young man begins to become obsessed by her and refuses to take no for an answer.

» GENRE Adventure » DIRECTOR Kenneth Branagh (Macbeth)

» ACTORS Lily James, Hayley

Atwell, Helena Bonham Carter

Cinderella

This is the time-loved tale of Ella, a young girl whose father remarries after her mother dies. Ella welcomes her new stepmother, Lady Tremaine and the latter’s daughters, into her home, but when Ella’s father suddenly passes away, she is forced to live under the tyranny of a cruel, jealous family who renames her ‘Cinderella’. She is determined to pay heed to her Mother’s last words: “Be courageous and kind”, and as luck would have it, she bumps into Prince Charming while walking in the woods.

» GENRE Action/ Comedy » DIRECTOR David Koepp

(Mission: Impossible) » ACTORS Johnny Depp, Gwyneth Paltrow, Ewan McGregor

Mortdecai

Johnny Depp is a British M15 agent and art merchant who scours the globe in search of a painting said to contain the secret code to a treasure trove full of gold stolen by the Nazis during World War II.

30 / APRIL 2015 ESSENTIALMAGAZINE.COM

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Unique Villa For Sale

Villa Granada is located in a natural setting in Altos de Puente Romano, in the heart of the exclusive Golden Mile.

CLASSIC AND CONTEMPORARY STYLE IN PERFECT HARMONY • Superb views across the garden and pool to the Mediterranean • Luminous and spacious open plan living and dining room • Modern fully fitted kitchen with breakfast corner and guest room en-suite • Extensive terrace for outdoor entertaining • Master suite with fabulous views, cosy salon, walk-in wardrobe and private terrace • Bespoke furniture and finishes • Elevator • Lower level spa area with large indoor pool, leisure room, gym and sauna, games room with bar and a further 2 guest bedrooms and full bathroom.

• Rooftop solarium with Jacuzzi, wooden built-in sun loungers and 360º degree views • Secure community with 24hr security 5 bedrooms with en-suite bathrooms • 1,100 m2 interior living

For further information contact: VASARI REAL ESTATE Centro Comercial La Alzambra - Oficina 1-3, 29660 Marbella (Málaga) - España Tels.: +34 952 90 71 61 • +34 607 645 545 Mail: info@vasariproperties.com • Web: www.vasariproperties.com

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THE TREND home viewing

Marisa Cutillas brings us a few of the season’s top DVD releases. »»Genre Thriller »»Director Anton Corbijn (The American) »»actors Philip Seymour Hoffman, Rachel McAdams, Willem Dafoe

»»IMDB Rating 6.9/10

Mr. Morgan’s Last Love

A Most Wanted Man

»»Genre Comedy/Drama »»Director Sandra Nettelbec (No

A half-Chechen, half-Russian immigrant who has been brutally tortured in his past arrives in Hamburg to claim his father’s fortune. He unwittingly becomes embroiled in the international war on terror, when US and German agents begin to show a strange interest in discovering who he really is.

Reservations)

»»ACTORS Michael Caine, Clémence Poésy, Michelle Goddet, Jane Alexander

»»IMDB Rating 6.8/10

ONTH D RELEASE OF THE M DV D URE AT FE e

Lawless »»Genre

Drama

»»Director

John Hillcoat (The Road)

»»Actors

Shia LaBeouf, Tom Hardy, Guy Pearce

»»IMDB Rating 7.3/10

Mr. Morgan (Michael Caine) is a widower living in Paris who has been terribly lonely since his wife passed away, three years previously.

He finds his silver lining in a young dance instructor (Clémence Poésy), who offers him her friendship and teaches him how to dance.

Their relationship is soon questioned by his children, who wonder what the young woman could really be after.

Franklin County, in the In the mountains of nt pression, the Bondura times of the Great De of. de ma are ds en leg brothers are the stuff ther, survived the Howard, the eldest bro I; Forrest, the middle r slaughter of World Wa same flu that took the son, nearly died of the ck, is the youngest boy, Ja lives of their parents; gent. elli int sitive and highly impressionable, sen to ge na ma rs the the bro Times are tough but ful bootleg ess cc su a up g tin pull through by set business. Their days alcohol manufacturing end with the arrival of ick qu of glory come to a cial Rakes, a corrupt offi Special Agent Charlie . fits pro ir the of who demands a cut

»»Genre Thriller »»Director Ruairi Robinson

(The Silent City) »»Actors Liev Schreiber, Elias Koteas, Romola Garai »»IMDB Rating 5.5/10

The Last Days on Mars When three intrepid astronauts land on Mars, they make an amazing discovery: there was once life on the red planet. When they are about to leave, however, they are stopped by a mysterious force that will attempt to make their journey back home, impossible.

What If »»Genre Romance/ Comedy »»Director Michael Dowse (Goon) »»actors Daniel Radcliffe, Zoe

Kazan, Megan Park »»IMDB Rating 6.9/10

This entertaining flick tackles the subject of the ‘friend zone:’ the uncomfortable spot two friends of the opposite sex can find themselves in when they enjoy spending time together but begin fighting the flame of attraction. Daniel Radcliffe (of Harry Potter fame) shows that he has grown into a magnificent adult actor, stealing the film’s comedic and dramatic scenes with his indubitable charm.

32 / APRIL 2015 ESSENTIALMAGAZINE.COM

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THE TREND music

¿QUÉ PASA? Words Rik foxx

Spring is in the air and no new names have been announced to play on the Coast before the summer really starts. For any late arranged gigs check your local press by the week. At the time of writing all info on this page was correct.

Two other movie stars trying to cross over are KEIRA KNIGHTLEY (she impressed many after singing five tracks on 2013’s Begin Again OST), who is getting her hubbie, JAMES RIGHTON, of THE KLAXONS, to pull a few strings on her behalf.

Also SCARLETT JOHANSSON is the lead singer of the all-girl band THE SINGLES which includes ESTE, one of the HAIM sisters, and their current single Candy has impressed many in LA.

For those who like the bachata sound, ROMEO SANTOS, former lead singer of ADVENTURA, is at Sevilla’s Palacio de Deportes San Pablo on April 9. Ticket info: www.ticketmaster.es On April 11 1980/90s reggae act ASWAD are at Joys in Puerto Banus and apparently entrance is free. If this is the case, a pre-booking might be advised. For more info: www.joyslive.com Part of the 2015 Málaga Festival takes place in La Cala on May 29/30 and the line-up has a 1990s feel to it. On the 29th, Up and coming Liverpool mod outfit THE UNIVERSAL headline and on the 30th, RAZORLIGHT will be supported

by ALABAMA 3, HURRICANE #1 (without exOASIS man ANDY BELL) and THE CHRISTIANS. Ticket info: www.malagamusicfestival.com Internet rumours about PAUL WELLER being on the bill are false – it’s amazing how much online gossip from one senseless sentence can be concocted!

Also on May 30, legendary indie rockers PLACEBO are at Málaga’s Palacio de Ferias y Congresos. Ticket info: www.ticketmaster.es Benicàssim (July 16 -19) update: new names added to the line-up include MARK RONSON, KAISER CHIEFS and JAMIE T. Ticket info: www.fiberfib.com

After the recent Blurred Lines court ruling in LA, artists will have to check twice to make sure they haven’t copied another song.

If you didn’t hear about it, ROBIN THICKE and PHARRELL WILLIAMS lost the multi-million case that their aforementioned song ripped off the rhythm/ beat and chords from the 1977 MARVIN GAYE hit Got To Give It Up. It cost the pair $7.3 million in costs (more than they made on the song) much to the dismay of the GAYE family who wanted a ridiculous $40 million.

ADELE's new album update: rumours suggest it’s ready to launch as the Italian Amazon site is now taking pre-orders and some industry insiders reckon it will just drop out of the blue.

If she names the album after her age as she did with 19 and 21 she will have to release it before May 5 if she wants to call it 26.

Is JOHHNY DEPP considering a career move?

After a few film flops, he has reunited with his 1980s mates to reform THE KIDS, the band he was in before making it in the movies. He is also rehearsing with ALICE COOPER and JOE PERRY (AEROSMITH) for the HOLLYWOOD VAMPIRES performance at Brazil’s Rock In Rio festival in September. In addition, he played guitar on the recent RYAN ADAMS single No Shadow.

Motown legend. The two-hour special will include 19 artists performing his classic tracks, including BEYONCE with ED SHEERAN, TONY BENNETT and LADY GAGA, PHARELL WILLIAMS, ANNIE LENNOX; and the man himself finishes the extravaganza off with some of his biggest hits.

It looks like HARRY STYLES will be the first member of ONE DIRECTION to release a solo album as he has recently been holed up in a Hollywood studio with the highly respected Swedish producer JOHAN CARLSSON. Fellow band mates LOUIS TOMLINSON and LIAM PAYNE have also been recording on their own for future projects. Despite rumours growing of a split, SIMON COWELL says the boys are still strongly united and work has already started on a fifth band album which will be released towards the end of this year.

UK TV’s Channel 5 has announced they will soon broadcast Stevie Wonder: Songs in the Key of Life, an All-Star Grammy Salute to the

The highly rated FOO FIGHTERS Sonic Highways documentary series, which BBC4 broadcast last October, has a DVD and Blu-Ray release on April 7. If you missed it – it really is worth checking out: the band travelling around the USA recording the aforementioned album giving an in-depth historical musical insight to various cities and famous studios they worked in and has interviews with many legends including BUDDY GUY, DOLLY PARTON and JOAN JETT. In 1997 the UK Labour party used the D:REAM song Things Can Only Get Better as their General Election anthem – they asked if they could use it again for their current campaign and members of the now defunct band said no. Keyboard player-turned celebrity TV professor BRIAN COX said, “Can’t quite see a clear direction from any of the political parties now” – can anyone?

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THE TREND books

Tasty Reading WORDS MARISA CUTILLAS

IN DEFENSE OF FOOD BY MICHAEL POLLAN

Michael Pollan encourages his readers to forget about their obsession with dieting and to focus on the basics – eating natural, unprocessed foods and avoiding “anything your great grandmother wouldn’t recognise.” His entire mantra can be summarised in seven words: ‘Eat food. Not too much. Mostly plants’. He encourages us to throw away our calorie counters and nutrients tables and to return to the traditional, ecological way of eating, for our health and wellbeing cannot be divorced from the health of the food chains we form part of.

WOMEN, FOOD AND GOD BY GENEEN ROTH

This provocative new book argues that most women view dieting as a kind of torture or punishment; by starving and hating themselves enough, they think they will have a different body and will therefore be worthy of love. The opposite is, in fact, true; “Kindness, not hatred, is the answer. The shape of your body obeys the shape of your beliefs about love, value, and possibility. To change your body, you must first understand that which is shaping it.” Roth contends that when women lose weight through deprivation, they become emotionally starved.

Most people who are overweight, argues Roth, use food as a crutch when they are feeling sad, lonely, frustrated or angry. Food is “only the middleman”, a way of ‘wiping out’ painful reality.

ELBULLI 2005-2011

This anthology is the first ever to present the collection of dishes made in Ferran Adrià’s iconic el Bulli, during its final years as a restaurant. Voted Best Restaurant in the World numerous times, elBulli set a new standard for Chefs the world over in so far as creativity and scientific methods are concerned. The books provide detailed recipes and stunning photographs of some of Adrià’s most acclaimed dishes. They reveal his most revolutionary techniques and highlight the value of breaking with tradition.

THE MAN WHO ATE EVERYTHING BY JEFFREY

STEINGARTEN

Jeffrey Steingarten had the job most people would dream of having: food critic at Vogue magazine. Despite the apparent glamour of it all, Steingarten had to force himself to learn to like all the foods he had always hated: including kimchi, Greek food and lard! In addition to a foodie’s dream, the book is also a travelogue; we accompany Steingarten on his sojourn to ice-cream paradise, Sicily, join him on a visit to a weight loss spa, and listen to his hilarious defence of sugar, salt and fat.

Life is about having fun, argues Steingarten, and that means broadening one’s palate with as many delicious foods from around the globe as one is fortunate enough to sample.

MY FATHER’S DAUGHTER: DELICIOUS, EASY RECIPES CELEBRATING FAMILY & TOGETHERNESS BY GWYNETH PALTROW

Oscar-winning actress, Gwyneth Paltrow, whose website, GOOP is a veritable minefield on everything to do with style, gift ideas and food, presents a host of easy-yet-impressive dishes friends and family will love. We’ve tried (and loved) a few her recipes so far, including the veggie burger (made with nutritious black beans), the light balsamic lime vinaigrette (which turns ‘boring’ salads into pure magic) and the comforting, hearty corn fritter recipe (a favourite with the little ones in the family).

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THE TREND technology

Fly me to the Moon WORDS Ali Parandeh

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What’s so special about Oculus and why should you even think about owning one? I, like many others, am a novice in the world of virtual reality and I don’t believe that it will replace actual, real experiences, but rather enable us, just like the Internet facilitated our access to information.

Virtual Reality, along with Microsoft HoloLens, will be the next big disruption and hence the hype and why Facebook paid such a high price for this company. From gaming to general entertainment, including the adult xxx world, there are already over a thousand applications for you

to download and enjoy. But VR is not just about entertainment, it is already being used by some companies for training staff and you can envisage a whole new world in education.

To think that in a very short time, most of you will have a VR kit in your home is not too far off the reality.

Just like an extension to your PC, TV or mobile, you will soon start using it for learning how to cook, fix things, visit places and even talk to close family or watch movies.

The Oculus kit has so far been the most popular piece of kit in our office and some of our clients have come

back for a second time to have a go.

It is fun, fascinating and a toy that you won’t get bored with.

Unfortunately, the commercial version is not available yet and in February 2015, Palmer Luckey, Oculus CEO, stated that, despite rumours, the consumer version won’t have a May 2015 release date. So you will have to wait a bit more, unless you just can’t wait like us, in which case you will have to go for the Development Kit, add some gloves, wheels plus… and you are ready to go.

If you simply can’t wait, then the developer’s kit is available, takes a little tweaking and you should order it along with the Logitech Driving Force GT and the Razor Hydra or Leap Motion for your Virtual Reality experience.

g Ali Parandeh, is the Founder of PC Doctor & Urbytus. He has written five books in the fields of Internet and Biotechnology. He is currently an independent mentor at the Founder Institute and helps entrepreneurs with getting their ideas and work off the ground.

© Giuseppe Costantino / Shutterstock.com

f you are not one of the few who has paid €100.000 plus for a ticket to space like Elon Musk or Richard Branson, then you may want to try the alternative for less than the cost of a business class ticket – in fact, for just under €1.000 and from the comfort of your home. Yes, you can fly to the moon, past the moon and through space, to Mars, Venus, Saturn and the Sun. Stand up on your small space ship, look down, behind you and all around you. Look back to the blue dot as you travel deep into space. Stand up, walk around but make sure you stay on the ship or the fall might just give you motion sickness. It is called Virtual Reality and it is here. Some of you might have already tried it, but most of you probably have not as the only current available version is the developer’s kit.

I am talking about the Oculus Rift, the company that Facebook agreed to buy for $400 million in cash, $1.6 billion in Facebook stock, and an additional $300 million subject to Oculus VR meeting certain financial targets.

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THE TREND motoring

HONDA NSX 2016 When Honda launched its first-generation NSX in 1989 it proved something of a sensation. For starters, it looked like no other Japanese sports car that had gone before and the general view at the time was that here at last was a ‘Japanese Ferrari’. Early in its life, Honda filmed TV commercials in Italy with a red NSX which involved two elderly locals arguing whether or not the car was, in fact, a Ferrari.

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he pioneering NSX was a great-looking car and with its mid-mounted V-6 and aluminum bodywork, it proved even more satisfying from behind the wheel. It was superbly balanced, agile and responsive in all the right ways. Before the TV commercial NSX was shipped to Italy, I managed to borrow it for some track time under the nervous eyes of the car’s ‘minders’. It turned out to be one of the best road cars I’d ever driven on a track and it still lingers in my memory. The model was dropped in 2005, to the dismay of fans.

Fast forward to 2015 and Honda has finally

WORDS TONY WHITNEY replaced the iconic sportster and (thankfully) retained the NSX name rather than trying to get clever with something cute. As before, the car will be sold as a Honda in European and other markets and an Acura in North America. Acura is Honda’s range of upscale vehicles marketed on the other side of the Atlantic.

If the first NSX had an Italianate look about it, the 2016 version looks as though it could have come rolling off the assembly lines at Maranello. If that’s possible, it’s even more elegantly styled than its predecessor with lots of dramatic curves and the usual array of air

vents and scoops. It’s a little larger all-round than it’s forebear, but not so you’d notice. As before, the engine is mid-mounted, just behind the driver and up front there’s some storage space. It’s a very ground-hugging design and I would imagine that the NSX would reveal outstanding aerodynamics in the wind tunnel.

The bodywork is mostly aluminum, but this time around, Honda has also made use of composites, some of which may not have been available back in ’89. The floor, for example, is made from carbon fibre to endow the structure with a high level of rigidity.

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Expectedly, there’s a lot of technology packed into this new Honda. The engine is a twin-turbo 75-degree V-6 and it makes use of a three-motor ‘sport hybrid’ system. Those electric motors should add useful torque to the engine and contribute towards some impressive performance figures. The transmission is no less fascinating. It’s a 9-speed dual clutch automatic unit with the now-common steering wheel mounted paddles for manual operation. Four drive modes are available, depending on conditions or the whims of the driver.

For those who were wondering, Honda does not manufacture a passenger car V-8 engine of any kind, although the company is the world’s largest producer of internal combustion powerplants. The new NSX will be built exclusively at a new factory in Marysville, Ohio. According to Honda, there will only be 100 people there to produce the NSX, so it’s clearly hand-built in most respects. The car was also developed in the US by a global design and engineering team.

This NSX is so new, no solid performance data is available right now. The engine is expected to develop more than 550-horsepower and it delivers power to all four wheels. There’s not much doubt that this is a 300 km/h car with a zero to 100 km/h time of 4-seconds or less. Despite all this get-upand-go, the car should be quite economical on fuel, given its hybrid powertrain. Brembo brakes from

Italy help stop the beast and these use carbon ceramic discs for extra efficiency.

The interior of the NSX is certainly attractive and welcoming, though it lacks the satisfying simplicity of the old NSX. It is, of course, a two-seater and there’s probably just enough room behind the seats to stow a couple of slim briefcases and a raincoat or extra jacket. The seats are comfortable and very supportive and they adjust in several directions.

The instrument panel is mostly electronic, a move that is finally beginning to appeal to sports car fans, possibly because just about all competition cars these days feature this approach. The chunky steering wheel carries a host of controls for various functions. The usual information/SatNav screen is sited at the centre of the dash panel. A two-tone theme is used for the leathers and vinyls and the interior styling is enhanced by wide use of titaniumcoloured trim items.

Going by the earlier NSX, the new one should be very competitively priced compared to most rivals.

It’s probably a ‘supercar for the thrifty’ that will hopefully have a lengthy production span. Owners who loved the earlier car have been pleading for years for a new model and now it’s arrived (well, nearly!). Initial demand is bound to be high and serious buyers should get their names on the list as soon as possible. It’s been a long time coming but it looks like a car that was well worth the wait. e

ZZ ENGINE: V-6 delivering an estimated 550-horsepower plus.

ZZ TRANSMISSION: 9-speed dual clutch automatic with manual override and four modes.

ZZ ACCELERATION: Zero to 100 km/h in less than 4-seconds (estimated).

ZZ TOP SPEED: 300 km/h, estimated.

ZZ I LIKED: The new NSX is even more striking than its predecessor and looks sensational from every angle. This is very much a state-of-the-art sports car with just about every available advanced technological feature that can be packed in. Lightweight construction and hybrid powertrain should mean excellent fuel economy. All-wheel drive welcomed.

Predicted reasonable price should attract buyers who’ve never thought of owning a car like this.

ZZ I DIDN’T LIKE: Some will say the car is a little too Ferrari-like and should have boasted more individuality. It looks like a car that will demand great care when parking to avoid bodywork damage.

ZZ MARKET ALTERNATIVES: Audi R8 V-10, Ferrari 458 Italia, Porsche 911 Turbo, BMW i8.

ZZ WHO DRIVES ONE? First-time supercar owners. Exotic car buyers who are tired of ever-increasing price tags on Italian models. Environmentally conscious drivers who want a high-end sports car, but not one that guzzles fuel. Old NSX owners who’ve had a long wait for an updated model.

Z PRICE AND AVAILABILITY: Honda will begin production later this year at a price yet to be announced.

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CULTURE / HISTORY / FEATURES

focus FAMOUS PEOPLE / INTERVIEWS / HUMOUR

There can be no doubt that some of the most painstaking effort exhibited lies in the field of gastronomy. We purvey some of the World’s top restaurants, review the unstoppable Tapas phenomenon, inhale the aroma of Coffee, taste some outstanding Teas and attempt to break a few Guinness Records of our own.

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The World’s Best Restaurants

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Tapas Takeover

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Aroma of Coffee

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Tea Tasting

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Guinness Food Records

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Chipolino Organic Supermarket’s Gourmet Delights

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John Thomson, Group Corporate Director of Food and Beverage at MC Hotels

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THE FOCUS restaurants

Osteria Francescana Modena, Italy

Photography © Paolo Terzi

i www.osteriafrancescana.it

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or a country with such a well-loved cuisine, Italy is surprisingly under-represented in the 50 Best List, largely, perhaps, because of the reticence on the part of some Chefs to part with tradition. Massimo Bottura, Chef and creator of Osteria Francescana, has clearly broken free of the chains of custom. Through an array of quirky yet simply palatable dishes, he celebrates one of Italy’s greatest legacies (its produce), without letting heritage get in the way. At Osteria Francescana, he aims “to critically analyse all the vital elements of a dish… when I find an element in a classical recipe that should not be there or that does not pay due respect to produce, I feel that it is my responsibility to change that and to progress.”

The affable Chef is indubitably confident, a skill he learned from one of his many mentors: the great Alain Ducasse. “I worked with Alain in 1992 and at the end of our time together, he asked me to give him the myriad of notes I had taken. I did as he asked and he tore them to shreds! He said that the first lesson of being a Chef was to ‘stand on your own two feet’; the second was to ‘cook from the inside’; to follow your own palate and to be bold. You cannot create something artistic without being brave.”

At Osteria Francescana you can expect to find the very best produce from Italy and, in particular, from Modena: “The home of balsamic vinegar is right here in Modena,” he says, while “the tastiest Parmiggiano in the world is aged close to the Po river, the capers from the isle of Pantelleria are salted naturally by the wind that carries the crystals to the isle…”

Dishes on the menu can be deeply traditional (Massimo and the team spent six months touring the length and breadth of Italy to create ‘the best traditional Tagliatelle ragu in Italy’), or brazenly avante-garde (as is the ‘Oops I dropped the lemon tart!, a delicately ‘dropped’ version of a classic dessert). Every dish is steeped in the history and heritage of Italy, as is the smoked eel, served with apple puree on one side and a smearing of corn on the other, a tongue-in-cheek symbol of the legendary feud between corn and apple farmers, who worked on opposite sides of the Po river.

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6

of the Best Restaurants in the World Set to Shine at the Culinary Oscars

Every year, approximately 900 of world’s top Chefs, critics and gourmets forget about Michelin stars, foodie blogs and travel awards, and concentrate all their aspirations, hopes and dreams on one fateful event: The World’s 50 Best. It is difficult to say how this ceremony, first celebrated in 2002 by Restaurant Magazine, has come to be the premiere event in gastronomy, yet it indubitably has a powerful pull, judging by the presence of everyone from Ferran Adrià to the grand José María Arzak, at the awards ceremony. We offer our top picks for this year’s awards and look forward to discovering new talents and flavours from around the world. WORDS MARISA CUTILLAS

Errenteria, Spain

© Óscar Oliva

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ndoni Aduriz, Head Chef of Mugaritz, knows the precise demands of being considered one of the World’s greatest Chefs. “When people travel from all over the world to your restaurant, they expect you to offer them a whole new experience; as neuroscientist, Antonio Damasio once told me, your aim is not to show off your creativity, but to make the

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i www.mugaritz.com

person sitting in front of the plate creative.”

Aduriz, once part of the elBulli team, aims to forge along new paths, regardless of the cost. He often refers to creativity being “a painful process, since you are always subject to harsh criticism from people who don’t understand what you are trying to do.” At Mugaritz, he aims “to ask questions and to provide the

answers, to give diners subtle clues so they can decipher the secrets that lie within each dish.”

Years ago, Aduriz asked a team of neurolinguists to translate the most oft-used words in emails sent to his team by diners. The neurolinguists drew an emotional map of these expressions and what became evident was that diners valued the whole experience above anything

else (even the food). For Aduriz, this means that they captured the messages he was trying to send them, messages which express every place he has ever been to, every trial and tribulation, his culture, his passion and his artistry. Mugaritz is akin to a communion, in which food plays the role of the host and the diner achieves the ultimate union with its creator.

Photography © José Luis López de Zubiría

© Óscar Oliva

Mugaritz

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rant Achatz has given us a brand new reason to visit the Windy City, with dishes that soothe the palate and shock the senses before leaving a lasting impression of artistic value and taste.

Expect to be overblown by truly strange yet appealing concoctions; food can be suspended on wires or created and served (literally) on your table. Some of Alinea’s most iconic dishes include the ‘edible balloon’, identical in appearance to a child’s ballon, yet made of dehydrated apple filled with helium – just ‘kiss’ the balloon and it pops as you quickly inhale the helium and have a laugh at how your voice changes. To catch just a small piece of the magic, see how the staff create works of art that rival with those of Miró, right on your table (type in ‘Dessert at Alinea’ and watch the artistry unfold).

Alinea is one of the most theatrical of any of the restaurants you are likely to discover, yet Achatz’s ultimate aim is to create dishes that are remembered for their taste and texture, not just their artistry. He says, “People like to think the creative process is romantic.

The artist drifts to sleep at night, to be awakened by the subliminal echoes of his or her next brilliant idea.

The truth, for me at least, is that creativity is primarily the result of hard work and study.” Somehow, he makes us feel like we have just won a Golden Ticket to Willy Wonka’s factory… best of all, he makes it all look so effortless.

Alinea

Chicago, USA

Photography © Christian Seel

i www.alinearestaurant.com

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Noma

Copenhagen, Denmark i www.noma.dk

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hef-Owner, René Redzepi and Head Chef, Daniel Giusti officially run the world’s Number One restaurant at the time we go to print. The restaurant seats just 45 diners but takes them on a magical tour of the Nordic terroir, via a colourful array of ‘snacks’ such as a crisp sea urchin toast and caramelised milk and cod liver, followed by 10 further courses, including an inimitable beef tartare with ants, and then an array of sweets the variety of which were probably only ever sampled by the lucky Hansel of Hans Christian Andersen’s classic tale. Some dishes do more than pleasantly surprise; they shock and encourage us to rethink our approach to food. Redzepi and his team recently opened a second restaurant in Tokyo, a true testimony to the rich Japanese culinary tradition. Here, the Chefs delight with dishes like a smooth Hokkori Pumpkin with salted cherry blossoms and cherry wood oil, or fermented mushrooms coated in chocolate, served alongside wild cinnamon sticks, ‘for chewing’. The restaurant has certainly raised the bar for haute cuisine in Tokyo, revealing that you don’t need to be born and bred there, to be ‘Big in Japan’.

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leven Madison Park seeks “to celebrate the extraordinary agricultural bounty of New York and the centuries-old culinary traditions that have taken root” in the city that doesn’t sleep. Chef, Daniel Humm and his team make it their aim to break with routine and awaken sleeping senses and our latent sense of surprise. Take his clever ‘card trick’ (a staff member appears with a deck of cards, each of which has a different ingredient on it). Diners pick a card and are instructed to open a secret compartment hidden in their dessert dish. Therein likes a chocolate which breaks through to reveal – you guessed it! – the ingredient on the card the diner picked!

The Americans are famed for offering the very best customer service in the world and in this sense, Eleven Madison Park takes

it to the extreme. As soon as a guest books a table, the staff begin to conduct online research to find more about them. Are they Chefs? Is it someone’s birthday? Someone’s anniversary? If so, which one? The staff then surprises each and every guest with a special greeting, pairing the staff with diners who hail from the same country, or who share the same interests (don’t be surprised to find that the waiter serving you equals your passion for Mozart, for instance). This all makes for an incredibly warm experience, one that is difficult to find in restaurants of such renown. The idea is to make the experience memorable enough for diners to want to return, for despite all the novelty, Eleven Madison Park somehow feels like coming home.

Eleven Madison Park New York, USA

Photography © Francesco Tonelli

i www.elevenmadisonpark.com

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Photography © Como Hotels

his stalwart of fine Thai cuisine is, ironically, the brainchild of Aussie-born Chef, David Thompson, who honed his craft at the iconic Darley Street Thai in Sydney, voted Best Thai Restaurant by the Sydney Morning Herald eight years in a row; next up came Sailors’ Thai (also in Sydney) and Nahm London, the first Thai restaurant to receive a Michelin star. Thompson uses flavour-packed ingredients like garlic, shrimp paste, chillies and lemongrass, blending them together in a subtle, elegant manner. His aim is to offer diners the ultimate in balance, so that sweet and sour, salty and sweet flavours dance on the palate in a carefully crafted choreography. Keen diners will find ingredients from many far-off corners of Thailand, in star dishes such as the jungle curry with Thai water fish, salad of freshwater crayfish with pork and Asian pennywort, or salted duck egg and prawn relish with grilled catfish and fresh vegetables. In addition to holding the 11th spot on the 50 Best List, Nahm is ranked number seven in Asia’s 50 Best Restaurants list (also by Restaurant Magazine), effectively branding it as Thailand’s best restaurant. Who would have thought a Sydney boy would raise the bar for Asian cuisine in such a magnificent manner? e

Nahm

Bangkok, Thailand i www.comohotels.com

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THE FOCUS tapas

From edible lids to keep fruit flies out of your sherry to Spain’s most exported gastronomy, Belinda Beckett discovers why the whole world has gone tonto for tapas.

tapas

Lifting the lid on

‘A

n ancient tradition has been brought to Manhattan direct from Barcelona – Tapas Time, the Spanish cocktail hour, when colourful platters of octopus and pig’s ear accompany drinks’, exclaimed an excited food critic, reviewing The Ballroom in 1983.

The quirky cabaret restaurant serving Spanish snacks between bursts of Eartha Kitt and Peggy Lee was the original New York tapas bar.

Folks across the Atlantic didn’t really ‘get’ the concept until over a decade later, when SpanishAmerican chef José Andrés opened Jaleo in Washington DC, now with branches in three other cities. Today, from SoHo, New York to Tokyo, Japan, the world’s gone ‘tonto’ for tapas. The concept is even celebrated with its own World Tapas Day in September.

Spanish cuisine has been hot for a while but tapas turned up the gas and the chef who fanned the flames was Ferran Adrià, the Salvador Dalí of gastronomy. The Catalan chef elevated the small portion from unpretentious bar-counter freebie to three-Michelin star cuisine at his Costa Brava restaurant, elBulli. The tapa became his template for a multiple-course dining experience of miniature surprises featuring foams, spherifications and other tricks of culinary alchemy that shaped global gastronomy.

Arty ways with cuisine and sherry at La Carboná restaurant, Jerez © David Cussen

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Photography © David Cussen

Tasters from Zahara’s annual Ruta de Retinto beef festival

elBulli closed in 2011 but Adrià’s minimalist, theatrical style has been emulated by chefs the world over and you’d be hard put to visit a major city today and not count a couple of dozen arty tapas bars. New York alone has more than 70! As the great man himself foretold, “Tapa is Spain’s most exportable gastronomy, a way of understanding life, a representation of our country’s culture.”

He also saw the huge financial potential. “It’s a question of using tapas as a channel for chefs, food companies and restaurants to launch their businesses outside Spain,” he said. “If 100,000 tapas bars are opened abroad, how many bottles of olive oil or kilos of jamón could be sold?

In fact, sales of Spanish produce to the rest of the world represented 16 per cent of total exports

Tasters from Zahara’s annual Ruta de Retinto beef festival

“Spanish cuisine has been hot for a while but tapas turned up the gas”

and a value of over €30 billion in 2012, and that trend is still upwardly mobile.

Tesco bought 30 per cent more ‘tapas foods’ in 2014 than the previous year, and M&S reports a similar rise in sales across its tapas and Spanish food ranges. “Our customers love chorizo,” says M&S Spanish food buyer Charlotte Craddock. “Our chicken and chorizo empanadas are selling over 30,000 packs per week, with sales up over 10 per cent on last year.”

Adrià not only changed the content and presentation of tapas but the way we enjoy them. No longer simply quick bites eaten standing up to bridge the ravenous gap between work and lunch or dinner, they can be savoured in a relay of courses paired with wine or sherry as a degustación. Or they can be a moveable feast partaken in a series of different establishments – a pub crawl with knobs on!

There’s even a verb for it: tapear.

Tapas are not only the new entrees but the new tourism too. Andalucía

offers umpteen rutas de tapas, a formula that has brought thousands of overseas visitors to sample the region’s Iberian pork, retinto beef, payoyo goat’s cheese, olives, chestnuts, mushrooms and you name it. Four towns in Cádiz hold a ruta de atún in early summer to celebrate their net-caught bluefin tuna, with chefs from 36 different bars competing to win best signature tapa, and prizes for customers who eat the most. At circa €3 for a tapa and a drink, that’s fun at crisis prices!

This February, Granada City inaugurated its first ruta, stoically continuing its time-honoured tradition of offering one tapa gratis with every drink. And the trend is spreading abroad. To mark the 10th anniversary of the aforementioned Jaleo in 2013, the Spanish Trade Office in New York organised the city’s first Tapas Trail through 13 restaurants. In the home of sushi, where the concept has really caught on, more than 50 Spanish tapas bars in Tokyo stage their own ruta.

Tuna tapa disguised as toffee for the annual Ruta de Atún

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Cádiz celebrates bluefin tuna with four tapas festivals

which holds an annual tapas competition for visiting chefs from a dozen countries.

Tapas used to be free in Spain. Back in the day, you would always expect to receive something ‘on the house’ with your drink. It might be something as basic as a plate of local almonds or olives; or maybe a pincho (pintxo in the Basque Country) of tortilla or manchego cheese, skewered to a round of bread with a toothpick; or, if you were really lucky, a cazuela (small round earthenware dish) bubbling with a sample of the plato del día.

Half the fun of these ‘mystery’ dishes – often borne out of the kitchen by the owner’s wife, wearing a floral apron and a proud smile – was guessing what they were, even if they turned out to be something ‘offal’ like sweetbreads or tripe! If the free sample had done its work, it would have tempted you to order a ración (full portion), and another drink to go with it. Sadly these days, with a few exceptions – such as in Granada and bars whose owners understand the benefits of a giveto-receive marketing approach – there’s no such thing as a free tapa.

My own introduction to tapas, 23 years ago, was at a motorway service station. They’re often good but I remember triangles of cheese floating in oil, lukewarm meatballs swimming in grease and a crusty tortilla so antique it should have been in a museum, not left uncovered on the bar counter for flies to frolick on. But of course, originally that was kind-of the idea. A tapa (lid) was meant to keep dust and flies out of something far more important – your drink.

The origin of the tapa is steeped in legend.

Various kings claim to have invented it (the 13th century Alfonso X, the 20th century Alfonso XIII), or it could date back to the Moorish small-dish appetisers, called mezze. But the word ‘tapa’ is not mentioned in any historical cook book and the culinary definition didn’t appear in a Spanish dictionary until 1939, when it was defined as an ‘andalucismo’, which supports the theory that it came from here.

Many Sevillanos think so. Enrique Becerra, who runs an eponymous tapas bar in the city centre, traces the custom back to the exclusive gentlemens’ clubs that populated Calle Sierpes in the 17th century. “No alcohol was served so the waiters would send out to a tavern for sherry, which in those days was served from the barrel,” he says. “They brought it back covered with a paper lid, to keep out the dust from the street, which of course blew off in the wind. So it became the custom to weight the paper with a round of bread topped with cheese, chorizo or cured ham.”

Rutas de tapas are the new tourism

© David Cussen

“Tapas are the new entrees and rutas de tapas are the new tourism”

© David Cussen

The versatility of tapas is another part of the attraction. Want to drink at dinner with just enough sustenance to keep from falling over? No problema. Share, compare, try all kinds of avant garde combinations and get into deep existential conversations – tapas won’t spoil or go cold as they melt in the mouth in moments and don’t demand half an hour of your undivided attention with a sharp steak or fish knife. And if you don’t like what you’ve ordered, there’s no major strain on your wallet. Just order another one!

Yann de Rochefort who runs the successful Boqueria chain of tapas bars – three in NYC, one in Washinton DC, one in Hong Kong – pegs the popularity of tapas to the economic climate and a general tendency towards a ‘grazing style’ of eating.

“Tapas are part of the growing trend toward small-plate menus and are a scalable financial commitment – you can have a few bites and a glass of wine for $20 or a full meal for $70,” he says. “Even in tough times, people want to go out and have a good time.”

Businesses like the concept too, as it sells more wine, says Boqueria’s Beverage Director Zack Bezunartea. “In a restaurant with an expensive international wine list, customers will go with what’s safe. A tapas bar is an atmosphere that’s conducive to a conversation with your bartender. If you see something you don’t recognise, it can be introduced in a more casual, fun way because it’s a casual, fun atmosphere to begin with.”

Of course, thanks to modern vacuum sealers that lock in freshness, any pukka tapas bar worth its rock salt offers a good range of wines by the glass. Sherry keeps for even longer and is arguably the perfect partner for tapas!

The tapa wasn’t always so bankable. “It used to be considered something common and almost second-rate,” says Ángel Moreton, head of the International School of Gastronomy in Valladolid,

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Shaking it up at the Tapas Molecular Bar, Mandarin Oriental Tokyo

“With a few exceptions, there’s no such thing as a free tapa” Perhaps because it has history, mystery and no set rules, tapas travel well, as the Lizarran chain of franchised pincho restaurants demonstrates. As well as 250 locations in Spain and 60 new branches opening this year, there are Lizarrans in Mexico, Chile, China, Japan and Russia and a pilot branch is being trialled in Miami with the aim of opening US-wide.

“Tapas is a tremendously powerful concept beyond our borders and has massive export capability as we can adapt to each individual market,” explains Gonzalo Juliani, Director of Expansion. “For example, in China, bread was eliminated entirely as the Chinese don’t eat it, and tapas are presented on a designer spoon.”

Spanish chefs, too, are spreading the gospel abroad, many of them Ferran Adrià disciples, like Alain Devahive Tolosa from Barcelona. He opened Catalunya Hong Kong in 2013 with a kitchen team whose skills have been honed at three other top Spanish restaurants: El Celler de Can Roca, Mugaritz and Arzak. “Spain has been the leader of world cuisine for the last 15 years and there’s a huge trend for it in Asia right now,” says Tolosa, who also heads up Catalunya Singapore, a city which saw 10 new tapas bars open in one year.

Stateside, where everything is bigger, the concept has been upsized and ethnicised to cater for a polyglot nation. Your tapa could feature anything from Swiss rosti to Chinese noodles to quesadillas filled with pepper jack cheese and cilantro sour cream! Not so long ago, the New York Palace Hotel launched ‘tapas teas’, a confusing fusion of English scones, Spanish tortilla and Scandinavian open sandwiches with assorted teas and sherries. Not surprisingly, it was shortlived.

In Japan, the tapa has been ‘sushified’, and nowhere more stylishly than Tokyo’s Mandarin Oriental Michelin-starred Molecular Tapas Bar. More science lab than restaurant, Chef de Cuisine Jeff

Ramsey prepares a fixed tasting menu of up to 25 dishes in front of diners at a ‘sushi counter’. With just seven seats, it’s booked up months in advance. Ramsey uses test tubes, pipettes, liquid nitrogen and dry ice to create dishes like Cappuccino (a puff of candy floss coated in freeze-dried coffee and creamer) and Carrot Caviar (carrot juice mixed with sodium alginate, dripped into calcium chloride to form tiny balls that burst in the mouth). He describes it as ‘dinner theatre’. “Imagine if Cirque du Soleil made food,” he says. “That’s the kind of food we aspire to make.”

The insatiable appetite for Spanish food has gone pandemic, generally with huge success. One venture which surprisingly did not was Manzanilla, opened in New York by Málaga’s own Dani García in 2013.

It closed within a year. We certainly love Dani’s trompe l’oeil tomatoes and cherry gazpacho here in Spain. Actually, so did New Yorkers. Manzanilla was a Spanish brasserie rather than a tapas bar. The consensus of customers and food critics was that the starters and desserts worked brilliantly but the mains not so much. He should have stuck to tapas.

Have tapas been given too much of a gourmet spin for their own good?

Lonely Planet Guide author, Javier Panero certainly thinks so. “As a Spaniard, my heart breaks every time I get asked to go to a tapas restaurant abroad,” he writes mournfully. “While the food is on the whole a good approximation of the right stuff, the experience is totally unlike the wellestablished, unpretentious social gathering that is Spanish tapeo.”

But in fact, as any Spaniard will still tell you, the true essence of tapas has nothing to do with content and presentation. It’s about the camaraderie that comes from sharing food made with love and eating it without tables, chairs, knives, forks or fuss. That’s what really makes you chupar los dedos (lick your fingers) as they say in Spain! e

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THE FOCUS coffee

y t e i c o S From the high-rise offices of Manhattan and the cafĂŠs of Italy to the coffeehouses of the Middle East, where men smoke, drink and discuss the issues of the day, coffee is perhaps the most universal drink of all.

WORDS MICHEL CRUZ

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D

runk as a mild stimulant, coffee is used by many the world over to kickstart their day and get things underway. Relying on the caffeine contained within it, we also use it to remain active and alert throughout the day, yet many a relaxing meal ends with a strong cup of coffee and the languid art of café society is also in large part built upon this versatile beverage – completing a roundthe-clock application to which the many varieties of coffee lend themselves.

Those of us who have followed Mediterranean climes to these shores will have a vague memory of bitter, thin percolated coffee, spoiled as we are by the espressos and café con leches of these latitudes. For many who live in countries such as Spain, Portugal and Italy, a morning visit to a coffee bar is a time-honoured and cherished ritual without which it would be hard to start the day with gusto. Here, standing elbow to elbow at the bar, patrons ranging from office workers and

executives to the retired, sip the syrupy black liquid that functions as the engine of a nation.

America may have spread the Starbucks revolution across the globe, but in large parts of the world the indigenous coffee culture is far richer than the mock-Italian lattes and cappuccinos served up at the branded outlets of a mushrooming corporation. One need only look at Latin America, where much of the world’s crop is grown, at refined European café society or at the ambient coffeehouses of the Middle East to discover a more authentic coffee experience that varies subtly from country to country and region to region.

A cup of roasted pleasure Where those in the modern world use coffee as work fuel, others in more slowly-moving societies employ it as a companion to help while away the time. The latter implies a gentler and more positive enjoyment of the drink, but it seems that the stimulating

effects of the caffeine in coffee have been noted since its earliest human consumption. Many a myth has been told about the origins of this hot beverage cum stimulant, but biological archaeologists have traced the beginnings of the Coffea plant to the northern highlands of Ethiopia, in northeast Africa.

While it is likely that locals knew about this plant and the berries whose seeds are ultimately roasted into ‘coffee beans’, the earliest mention of the production and consumption of coffee en masse dates back to 15th century southern Arabia.

From the region of what is today Yemen, the coffee bean spread across the Arab world, eventually reaching Europe by way of Italy and its Venetian merchants. To them we thank much of our own coffee culture, a fact that remains engrained in the very terminology we use when ordering espressos, lattes and cappuccinos.

Indeed, Italy remains the benchmark both for coffee and its refined enjoyment in coffee

bars, grand cafés and on sunny terraces across the continent.

And yet, the coffee house so strongly associated with Italian flair and French style, really took off after Vienna was besieged by the Turks, who like the Greeks have a very strong coffee culture of their own. By the 16th century the beverage had conquered Europe and expanded into central Asia, but it was when a French planter introduced the crop to the Caribbean island of Martinique that coffee’s American revolution took root.

Though originating in drier surroundings, the Coffea plant flourished in the warm, humid climate of the Americas, to the point where today most of its production is concentrated in the tropical belts of Latin America, Africa and South East Asia. Here the two main varieties, Arabica and Robusta, are produced in large quantities for an eager world market, though as elsewhere the industry is undergoing a process of evolution and diversification.

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New coffees Traditionally, the quality and flavour of coffee varieties is determined by the roasting process that occurs after the beans have been harvested and dried. Once sorted and dried, the green coffee is heated up in a roasting process that dries and caramelises the bean and turns it brown. The manipulations in this process, as well as different varieties of bean grown in varied soils and conditions, affect the taste and aroma of the finished product. Slower roasted lighter beans are therefore stronger while darker roasts are milder and sweeter.

To the classic coffees produced in this way have been added contemporary adaptations such as instant and decaffeinated coffees.

Today the majority of people in the western world consume Nescafé style instant coffees whose ground granules dissolve in hot water to produce our well-known cup of coffee. Ground percolator coffee is popular in northern Europe and North America, while the Italian-style coffee machines are also fed by vacuum-packed ground varieties.

A significant number of people are also subjected to famously poor vending machine coffee served in plastic and polystyrene cups, though in recent years there has been a coffeemaker revolution that takes the vending machine concept to a new level by approximating the quality of commercial coffee machines. Now manufacturers ranging from Krups and

Segafredo to Nestlé’s Nespresso brand are taking the coffee world by storm, as it becomes possible to produce a credible cappuccino or espresso in your own home or office.

Another popular evolution is decaffeinated coffee, which offers the flavour and placebo effect without the actual stimulant itself. Not seen much in Europe are the canned coffees popular in Asia, and the sweetened cold coffee sold in cans and bottles in Japan, the USA and parts of Latin America. Where herbal teas are regarded as promoting health, today we are often warned against excessive consumption of coffee, though decaffeinated varieties and organically produced coffee are naturally far milder in their effect.

As with many things, it is probably wisest to focus on enjoying coffee in quality rather than quantity, and when seen from this perspective it suddenly brings such luxury varieties as Jamaican Blue Mountain coffee, Hawaiian Molokai, Mocha Java, Bourbon and Guadeloupe Bonifieur into scope. So when you next order a café con leche or a cortado, be grateful that we live in a country with a true coffee culture where the quality of the experience matches the quantity in which it is enjoyed.

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THE FOCUS tea

The magical

powers of

An integral part of people’s daily lives in large sections of the world, tea is an ancient drink that still gives us comfort, energy and a focus around which to relax or gather for a chat. What’s more, it comes in a broad range of varieties each endowed with different characteristics and traditions.

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T

his unassuming drink we take for granted is an ancient beverage that is at the heart of many cultures in Europe and Asia.

Originating in the highland region between Burma and China’s Yunnan province, Camellia Sinensis – the plant from which tea is derived – was first cultivated by the Chinese over 3,000 years ago. Ascribing magical healing powers to it, they originally used it as a medicinal drink, but before long its use spread across China and took root in a culture it was to become synonymous with.

By the time Portuguese traders first began to take cargo loads back to Europe, where they introduced tea in the 16th century, elaborate and elegant tea ceremonies had evolved in China and Japan that continue to be observed today. Their almost reverential nature is a reflection of the way in which tea is believed to be best enjoyed with appropriate composure and gentility. In this there is an unwitting parallel with the classic English cream tea, where one pictures well-mannered ladies having tea with scones and jam.

And yet, for all that tea is so strongly associated with British culture, it wasn’t until the 18th century that it became popular – almost a century after Catarina de Bragança, the Portuguese wife of King Charles II, had introduced it. Moreover, the very

British addition of milk to the potion was first conceived by Madame de Sévigné, yet when tea did take off in Britain it became very much engrained within all layers of society. To the extent that ‘putting the kettle on’ remains a national ritual to this day.

From Tea to Tisane To speak of tea, however, is to group together in a single word the very many varieties that exist. Reflecting differences in processing and curing, the main options include white, yellow, green, Oolong and black teas, the latter of which is known as red tea in China, where what is called ‘black tea’ refers to post-fermented green tea by western description. Different regional characteristics, forms of preparation and natural additives such as North African mint, South African

rooibos, Chinese vanilla or jasmine, and Indian bergamot produce many of the famous varieties of tea we enjoy every day.

These include such classics as Ceylon, Assam, Darjeeling, Earl Grey and English Breakfast Tea – all black varieties – but also more unusual but now highly fashionable ones such as Yunnan and Japanese white teas. They have entered a market that is now increasingly open to experimenting with new varieties, as well as the infusions or tisanes made not from the tea plant but from a wide range of herbs, flowers and plants.

The latter includes classic Moroccan mint tea, poured from up high to produce an aerated foam that adds to the fresh, sweet mint flavour.

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Not as well known in western countries is Turkish tea, which forms the basis not only of one of the largest tea-producing countries in the world but also the one with the highest per capita consumption. This is quite something if you consider that tea is the most popular global beverage after water, and in Turkey’s case it amounts to no fewer than ten cups per day on average. That said, Turkish tea is typically drunk from small glasses set on a saucer, and though the colour is reddish it is technically a black variety.

So where the British add a dash of milk, continental Europeans prefer tea with just sugar or a splash of lemon juice, while the Americans enjoy theirs as a fresh cold drink served with lemon and orange peels. Particularly popular in the southeast, this form of iced tea is mirrored in the Swiss tradition of drinking chilled black tea with sugar, lemon juice, mint and alpine herbs.

If you think this is a tad unusual, why not try Tibetan soda tea, a savoury hot drink to which butter is added for good measure. Not geographically far removed but much more to our western tastes is Kashmiri Noon Chai, whose pink, creamy complexion hides all manner of delicious spices. In Burma, the consumption of tea has even extended to the eating of pickled tealeaves, so to truly explore the world of tea is to delve into a sensory experiment that encompasses fascinating cultures and traditions.

Magical Qualities Today we consume a wide variety of teas and tea-like infusions, and while we do not share the early Chinese vision of the beverage as being medicinal, it is generally accepted that different types of tea can have a stimulating, calming or just generally relaxing effect. Others aid sleep in insomniacs, while recent research is also indicating that tea – especially when taken without milk – can act against fat and the development of Alzheimer’s and cancer.

Exploring all the different flavours and

aromas is a joyful process, while finding the right tea for your requirements, be it to provide relaxation or calm stimulation, takes a little knowledge of the many different options available today. Specialist shops such as Marbella Té in the town centre stock a great variety and will be able to explain the different qualities and flavours of this magical drink – and how best to prepare and serve it to maximise your enjoyment of the beloved cuppa. i www.marbellate.com

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THE FOCUS records

RECORD FOODS WORDS MICHEL CRUZ

F

ood has long since ceased to be merely a source of sustenance, having passed into the realm of creative art quite some time ago. But it is also a form of expression that comes with its own weird and wonderful list of records – from farmers obsessed with growing gargantuan vegetables to confectionary chefs sculpting edible works of art and chefs intent on feeding entire villages at one sitting.

The menu may be limited, usually a giant version of one dish, but such initiatives do have a way of bringing a smile to people’s faces and entire communities together. Auctioneers and purveyors of fine food will likewise be smiling when their creations go under the hammer to break records and set new highs paid for the exquisite and the unusual. Move over art and classic cars – step up whiskies and chocolate eggs!

Reaching new heights The saying ‘a mountain of food’ denotes a quantity that would be hard to get through with even the best-willed appetite, but what would you call those delicacies that simply go on for metre upon metre – a train or tunnel of food? Indeed, what would you call a pizza measuring over a kilometre (1,141.5 metres, to be precise)? Prepared and rolled out on an impressive collection of tables on 31 May 2011, this particular record was achieved not in Italy, but in Tomelloso, Spain. The brainchild of Jesús Marquina Cepeda, also known as Marquinetti, and made with the help of the Asociación Española de Pizzeros Artesanos, the world’s longest pizza really became a roadside snack as it stretched out for over 1,000 metres along a road in honour

From giant pumpkins to a tuna fish that fetches more than $100,000 at auction, the world of food is no stranger to superlatives. Here are some of the tastiest ones!

of the Día de la Región de Castilla de la Mancha.

Marquinetti and his team sold the 36cm wide slices for a euro each and donated the money to charity, but what possessed the villagers of Hazmieh in Lebanon to make the world’s longest sandwich on 22 May 2011? It measured 735 metres and was made by three relay teams, but what we want to know is what was in it, did they use butter or margarine, and how did they keep the flies off? The same questions arise about the biggest paella in the world, a paddling pool of spiced rice and hearty ingredients that measured 21 metres across and 26cm deep in the Moratalaz quarter of Madrid.

Made in October 2001, it was calculated to be capable of feeding 110,000 people (!) and the giant pan was subsequently cleaned with just one litre of Fairy dishwashing liquid.

Jackie Chan was so impressed with a giant sushi roll made in Japan, that he turned up for its official unveiling. When unrolled, it measured over two kilometres… Not to be outdone, the Americans have found the means of satisfying their (in)famously large appetites, and what better way than with the national hot dog? The 3.18kg, 40cm Big Hot Dog produced by Gorilla Tango Novelty Meats can be ordered for the extremely peckish among us. But it’s not all savoury ‘snacks’ that set the records aflame; how about a 5,800 kilogramme chocolate bar big enough to fill your living room? Pure choccy heaven, many would say, and that is exactly what Alfreton in Derbyshire was for a day in 2011!

The poshest foods Mixing quantity with quality to lure in their clients, Bloomingdales created the world’s biggest gingerbread house as a walk-in display. At 140 square metres, it would have made a nice, albeit sticky, apartment – made of copious quantities of gingerbread, icing and sweets! But there is also a serious side to foodie records, especially when you’re talking serious money. We’ve become accustomed to people paying extravagant sums for famous paintings and collectibles, but how about forking out $460,000 for a bottle of 64-yearold Macallan whisky? OK, it came in a rare Lalique bottle, but I’m sure the people at Sotheby’s in New York were very pleased.

Liquid gold dust can also take the form of the most expensive cocktail, which went on sale in London last year at £9,000. Made from rare ‘liquid gold’ Armagnac and served in a vintage crystal flute, it isn’t a drink to knock back in one go. Combine it with the most expensive caviar – weighing in at up to $34,500 per kilo – and you may just need a loan to get your hands on this rare Iranian Beluga caviar. In case you’re in the market for this kind of ‘black gold’, the brand is called Almas.

Some nut even paid almost $17,500 for a fortune cookie without knowing if the message inside was a good one! In 2012, a chocolate egg fetched over $10,000 at auction. Fortunately the money obtained for this giant egg went to charity, but one hopes its owner, Cyrus Vandrevala, had a sufficiently big fridge to store it in. You wouldn’t want a $10,000 puddle of molten chocolate on your kitchen floor… e

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“ Wh e n yo u are s er i o u s ab ou t R eal Es tate”

Built: 699 m2 Plot: 2185 m2 Price: 3.700.000 €

Brand new villa with 4 bedrooms situated in the exclusive urbanization La Alqueria. Beautiful and very stylishly decorated, south facing with fantastic panoramic views over Atalaya Golf Course, the Mediterranean Sea and Africa, infinity swimming pool and Jacuzzi. Ref. R2359835

Built: 204 m2 Terrace: 120 m2 Price: 880.000 €

Elegant 3 bedroom penthouse in the prestigious area of Los Monteros Altos, Marbella. South facing with large beautiful terraces, panoramic sea views, fitness and tennis court. Ref. R2373128

Built: 156 m2 Plot: 170 m2 Price: 395.000 €

Built: 108 m2 Terrace: 19 m2 Price: 229.000 €

Beachside south west facing 2 bedroom, perfect location between San Pedro and Estepona. Ground floor apartment with direct access to the gardens and the swimming pool, 3 community pools and gym. Walking distance to shops and restaurants.

Ref. R735040

Built: 261 m2 Terrace: 27 m2 Price: 385.000 €

Excellent 3 bedroom corner townhouse

located in the urbanization Paraiso Hills. Large private garden of 170sqm and nice sea views and community pool area. Ref. R2385179

Nice 3 bedroom ground floor apartment

located in Andalucia Alta, in the heart of Nueva Andalucia.

Large covered terrace which leads to a private garden.

Close to everything, to shops, restaurants and to Puerto Banús. Ref. R2376713

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THE FOCUS gourmet

CHIPOLINO

ORGANIC SUPERMARKET

WORDS MARISA CUTILLAS PHOTOGRAPHY KEVIN HORN

A Meeting of Healthy and Gourmet Products Health buffs may have enjoyed our recent article on the launch of Andalucía’s biggest organic supermarket: Chipolino, at Centro Comercial Los Halcones, just a 10-minute drive from Marbella’s Golden Mile. Chipolino has put an end to the frustration of reading up on healthy ingredients like special flours, oils, non-dairy products and the like, only to find none of these items at local supermarkets.

T

he spacious supermarket is the brainchild of Rafael Vicuña and his sister, Jovita, who are passionate about bringing healthy living to the people of the Coast.

The buzz at Chipolino is the word ‘gourmet’, which Rafael defines as “the utilisation of very specific products to elicit particular flavours.”

Preparing gourmet food isn’t always about using the most expensive ingredients, he reminds us; it is more about having access to a wide gamut of products, so the process of cooking is as individualised as the result.

Whether you have been seduced by the raw food movement, you are searching for quality ecological meat, fish, fruits and vegetables, or you are simply after an exotic ingredient like raw nuts, matcha powder or raw cacao, you will find exactly what you’re looking for… and if you don’t, Rafael and the team will happily order it for you.

Rafael takes me on a little tour of the ample store (as usual, I bring along my shopping basket, filling it with products I certainly am unlikely to find in my hometown of Benalmádena).

The stand with ecological wines is as impressive as it is attractive. “Instead

of stocking 50 bottles, we prefer to offer clients 10 to 12 really good bottles, which is very much in line with the gourmet philosophy.” Many of the wines at Chipolino are made in Ronda, since one of Rafael and Jovita’s main aims is to bring people the very best items from local areas. Budding sommeliers will find a selection of bottles at a very reasonable price, by local winemakers such as Bodega Joaquín Fernández and Kieninger.

“We also have a few bottles from the north of Spain,” says Rafael, “since wine lovers will always ask for a Ribera del Duero or a Rioja.” Feel free, he says, to ask staff for advice, “Whether you’re after a wine popular among young gourmets, or you’re in the mood for something light, we can make the perfect recommendation.”

The selection of olive oils (all coldpressed) will make your mouth water; I counted over 12 different types on the shelf, most of which are made in Andalucía. Chipolino also sells an array of different healthy butters and oils, including ghee, extra virgin coconut oil (once again, take your pick from various brands), nut oil (walnut and almond), raw argan and more. Nearby there are flours of all kinds… spelt,

hard wheat, arrowroot… everything you could ever need to make fluffy bread, delicious biscuits and sauces… speaking of the latter, there are a host of bottled sauces, all made with eco produce: pesto, teriyaki sauce and all the ingredients to make these sauces yourself if you wish.

The pasta and noodle selection is to die for; I couldn’t resist taking home a black rice pasta, but there were many more tempting types on the shelf: garlic and basil, seaweed, sweet potato and buckwheat, etc.

Sweet tooths will also find their match here, with everything from packaged figs to organic lollies for kids, marshmallows, chocolates and cookies providing a healthy alternative to conventional sweets.

Chipolino has a selection of gourmet hams (I couldn’t resist a pack of the 5 Jotas), cheeses and other Spanish delicacies, as well as wild Alaskan smoked salmon, ecological meat and fish and more… “We are currently working on a new stand which will contain mouthwatering pastries. There will also be a table with different gourmet cheeses and patés.”

Rafael has even sourced high-end gourmet food for pets, not to mention

an array of skincare and cleaning products, all of which are toxin-free.

There are also various brands of water, including the popular Agua de Mijas, fresh and clean and differing little in taste from pricier brands like Evian.

Make sure to make your first visit to Chipolino a long and leisurely one; there are gems to be discovered in every corner; on my last visit, I was surprised to find a wide gamut of gourmet marmalades; we’re talking really unusual combinations such as zucchini and vanilla; onion and orange; and even aubergine marmalade!

There is also a selection of natural vitamins, healthcare products and natural beauty products.

Chipolino is very much catered to the modern gourmet who likes to find everything they need in just one spot; it is a true oasis of exclusive and everyday products alike, all of which have one thing in common: ecofriendliness! g Centro Comercial Los Halcones,

Ctra. de Ronda. Two minutes’ drive past the autopista overpass, to the right, between Opencor and the Pharmacy.

Tel: 952 799 401/ 638 127 984.

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THE FOCUS people

I

have always associated the MC Café with John Thomson, the Scottish Group Corporate Director of Food & Beverage at MC Hotels, a man who has brought great food and unbeatable service to the MC Hotels Group’s many iconic restaurants and clubs. A paragon of style and taste, John has always been present at the Marbella Club and Puento Romano Hotels’ swishest events and is responsible for helping to bring some of the world’s top talents, including Tom Jones, Sting, Simply Red and Michael Bolton, to our shores. These days, however, he is just as likely to be in Riga as he is in Tallin or Belgravia, London; for John is a defining force in the MC Hotels Group’s rapid programme of expansion. Currently, the Group owns seven hotels and by 2016, that number will rise to 10, with the opening of five-star hot spots like the new Ibiza Bay Resort, poised to raise the bar when it comes to luxury vacationing in the island of House. El Lodge, the gorgeous wooden-decked luxury hotel in the heart of the Sierra Nevada ski resort, is also on the verge of a re-launch.

On the day of our interview at the MC Café, which John schedules at 2pm, he greets me with his characteristic charm and elegance.

We sit at a windowside table for two and before we begin, he darts his gaze across the restaurant, making a couple of small but vital changes, which ensure that diners enjoy maximum comfort. Always observing, changing, improving… John is permanently ‘on’ and as anyone in the five-star hotel industry would tell you, his is a 24/7 job. As luck would have it, he describes his greatest strength as being “a people person”.

Although he obtained degrees in Business and Marketing at a Scottish University, as a youth, John spent most of his summers in London, fascinated by the buzzing London Gastronomic scene and eager to prove his worth at Theme Restaurant group, where he

put his organisational and marketing skills to good use. So impressed were his employers that John didn’t have to hand out a single CV upon graduation; he had already been offered a job by his London employers and he jumped at the chance to hone his management skills within their flagship restaurants and hotel. From there, he progressed to work with three-Michelin-starred Chef, Marco Pierre White, taking the post of Operation Director and overseeing such iconic restaurants as the oneMichelin starred Mirrabelle in Mayfair, The Criterian in Piccadilly and The Belvedere in Holland Park. He also set up the MPW restaurant chain for Granada Group.

In 2002, John was appointed by the Marbella Club, which he has called ‘homebase’ ever since. Sitting at the MC Café brings back many memories: “I can recall placing the first set of furniture in this restaurant,” he smiles, “and starting up Suite, MC Beach, and Namazake both here in Marbella and also in Marrakech, working alongside the Shamoon family (the owners of the MC Hotels Group). They are forwardthinking and creative and that makes my job a pleasure.”

Apart from owning Hotels, The Group also manage two hotels: the luxurious Raithwaite Estate in Yorkshire and No. 11 Cadogan Gardens in Knightsbridge.

One restaurant managed by John and the team and currently making big waves in London is Uni, frequented recently by Prime Minister, David Cameron. “Uni serves a fusion of Japanese and Peruvian cuisine, also known as Nikkei,” John informs me.

The romantic cornerside restaurant is traditional on the outside but filled with colour and artistry on the inside, every inch the inviting and cutting edge restaurant. John proudly tells me that it was named in the Daily Telegraph List of Top 10 New restaurants in London of 2014. So succesful is Uni, says John, that “we are bringing our Uni restaurant brand of Nikkei cuisine to Hotel Puente

Romano and it will be located in the Hotel’s Plaza Village.” John also gushes about Restaurant Hermitage at the St Petersbourg Hotel in Tallinn, which serves traditional homemade Russian dishes such as a hearty beef stroganoff, airy Belinis with smoked salmon, and warm Siberian dumplings.

One of the most difficult parts of a Food and Beverage Manager’s job, I imagine, is striking the right chord with diners from many different parts of the world. “We definitely study our demographics before opening a restaurant,” he says. As John and I converse, we tuck into a wonderful lunch comprising the daily special at the MC Café: a light tempura maki for our starter and soul-soothing, spicy Moroccan keftas for our main. The Head Chef, José Lara, is no less than a culinary genius, having honed his craft with the Jumeirah Group in Dubai. His dishes are new, different yet always characterised by familiar flavours and textures. “It’s all about the team,” says John, “Without them we would be nothing.”

Our lunch is sweet but short; he has just flown in to Marbella and one and a half days later, is due back in London. The City never sleeps, but neither, it seems, does John, who has his mind in many places at once and whose trusty iPad serves as a handy agenda and office on-the-go. He tells me of exciting plans up ahead: “At Easter (April 4), we will be bringing DJ Luciano (in collaboration with Bigstage Productions) to the Puente Romano’s Salón Andalucía and in the Summer, there are plans for Tiesto to play at what used to be Regines.”

Having seen what the MC Hotels Group has achieved in so little time, it is clear that John and the team will most probably realise every goal they set for themselves, no matter how ambitious.

Success is, after all, the inevitable result of hard work, talent and dedication. i www.mchotels.net

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JOHN THOMSON

MAN ON THE MOVE WORDS MARISA CUTILLAS PHOTOGRAPHY KEVIN HORN

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THE FOCUS people

I

n the peak of the Winter season, Alfonso von Hohenlohe greets me in the gardens of a beautiful villa in Benalmádena, offering me a cup of tea on the terrace, which overlooks the sparkling pool where he has just completed his morning laps. Alfonso, whose strong yet lithe physique is testimony to a lifetime dedicated to sport, is excited to share the news of his latest project: a four-leg cold water swim, which he hopes to use as a platform to raise funds for charity. “Cold water immersion is a popular practice in colder countries,” he says, “it challenges the body to return to its normal temperature (of 36/36.5ºC), yielding a host of benefits for your circulation.”

Cold water swims are also a risky activity and one that should not be undertaken alone; cramping

is just one danger to avoid, though Alfonso assures me that he never swims more than two or three kilometres by himself.

When swimming in particularly gelid waters, he wears a neoprene suit; at other times, it’s just the man, his Speedos, goggles and swimming cap.

Alfonso commenced his cold water challenge in Santander, in the quaint white village of San Vicente de la Barquera, famed for its buzzing fisherman’s port and scenic views. Alfonso crossed the cape, completing a two-kilometre swim in 9ºC water. When asked about distances and times, he explains that they are difficult to calculate, since currents and winds can add or wrest various kilometers to or from a race.

His next leg will take place in the lake of Enol in Asturias, the largest of the Covadonga lakes. Afonso will subsequently head for warmer waters in Fuerteventura, swimming

across to Lanzarote. “It’s a long swim, but the temperature of the water will probably range from 18ºC to 20ºC.” The bliss of relative warmth won’t last for long, however: he is saving the best for last: the legendary Loch Ness, whose icy waters are said to house the famed monster of folklore. “I absolutely love Scotland,” says Alfonso, “People say it’s a sad country because of the the rain but I think it is simply magical.”

Alfonso certainly knows that movement equates to life, having lived in many cities in the world and travelled to over a dozen. Born and raised in Madrid, he has also resided in Marbella, Germany and Austria. He hesitates to call one place home, though he does have a clear favourite: Marbella. “My family hails from Austria and although I love it, whenever I’m there for one or two months, I feel compelled to return to Marbella. Spain has got everything: beautiful weather, great food (it’s just the best!) and the people, who are so nice, helpful and well natured.” He is, after all, the nephew of Prince Alfonso, whom in many ways we can thank for laying the very foundations of the Marbella we know today.

Alfonso smiles as he recalls the story of how his family first moved to Madrid from Austria during the war and how a cousin of his grandmother, who had discovered this unique spot on the Costa del Sol, insisted that his family come over. “My grandfather fell instantly in love with Marbella.” Soon after, the patriarch built a spacious home (now known as Sta. Margarita in the Hotel Puente Romano), where

the entire family lived. “Eventually,” says Alfonso, “people began to hear of how wonderful Marbella was, and my grandfather started inviting people over. My uncle (Prince Alfonso) dreamed up the idea of building 50 more rooms to accommodate guests.”

It is fitting, therefore, that Marbella should provide the inspiration for Alfonso’s cold water challenge: “I began swimming back in 2009; I had been working in Madrid for three years, then Germany, and finally, I was back in Marbella, living at the Puente Romano. I recall that the situation was so depressing in Spain; the country had collapsed, morale was low and, as I gazed from my window to the sea, I thought, ‘I need a reaction. I have to create something because nothing is happening here’. I decided to swim in the cold water; it made me feel so alive and I continued swimming every day, even with the rain, blistering barnacles and wind. It was just a hobby at first, but now, I think it is a great way to raise funds for much needed causes.”

Alfonso cradles his tea cup, as if clinging to a little piece of warmth in preparation for the icy challenge ahead. “Next year, I plan on swimming the strait of Gibraltar.

(Spanish champion) David Meca may be joining me and other friends, and we are already thinking of charities to work alongside.” The strait comprises an ambitious swim indeed, ranging from 13km to 18km depending on the conditions. It is a fitting challenge, however, for a man who only grows in the face of adversity. e

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ALFONSO VON HOHENLOHE WORDS MARISA CUTILLAS PHOTOGRAPHY COURTESY OF ALFONSO VON HOHENLOHE

TAKING UP THE COLD WATER SWIM CHALLENGE

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style

INTERIORS / ARCHITECTURE / ART / DESIGN

The latest fashions from Dior shine in our Style section, as do the many irresistible designs by Charo Ruiz in our Fashion News, which you will surely love to take home with you.

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THE STYLE decor

ZAGALETA VILLA

Made for the ultimate lifestyle Rarely does a property combine classical leanings, contemporary fittings and an outstanding location to such effect. This stylish villa does all this, and more…

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The Setting From its slightly elevated position on the pine-covered slopes of the La Zagaleta estate, this stylish villa looks south towards an open expanse of Mediterranean Sea, taking in views across Marbella’s coastal region along the way.

Here, ensconced within open nature the property finds itself embraced by lush greenery, sharing a beautiful valley with just a small number of other villas. “It offers the optimal combination of peace, privacy and security without being isolated or devoid of a sense of community,” says the owner, who chose this spot

for its open window on natural splendour.

Together, the properties in this valley occupy the prime spot in La Zagaleta, endowed not just with scenic beauty but also with what can be considered the ideal orientation and views to be had in thus exclusive country estate. “That is why this part of La Zagaleta was the first to be chosen by homeowners.” In spite of this his is not an old villa, nor even a recently refurbished one, but instead represents a rare combination of top location and contemporary home.

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The Villa A private road leads up a gentle slope towards a cobblestone forecourt that fronts a spacious garage. From here the low-slung geometry of the villa looms up appealingly among intense greenery and Marbella’s deep blue skies. The rich terracotta tone of the house blends in well, and the villa’s famous architect has succeeded in producing a complimentary vivacity of hues.

It is a vivaciousness that contrasts with the sense of peace and tranquillity as you step into a spacious courtyard ringed by the main house and its guest wing. In this serene setting the play of water from a fountain adds to the ambience as you step into an elegant hallway that leads to the living areas and private quarters. From here, stairs lead up to a delightful room with magnificent views over the surrounding valley and the sea. Currently used as an office, it is suited to a variety of uses, including reading room, studio, gym or games room.

Just below is a large private suite with its own garden access and terrace from which a different perspective of the stunning vistas is to be had.

A suite in the true sense, it incorporates a large dressing area, an opulent marble bathroom and a bedroom with doors that open on to a stylish private living room complete with cosy fireplace.

The spacious living area has tall vaulted ceilings and looks out over a manicured garden whose lawn slopes down gently to the swimming pool amid flowering plants. From this spot, surrounded by intense greenery, the views across the verdant valley are arguably the best of all, creating a privileged setting in which to relax or entertain. The covered terrace that flows along the facia of the living room also extends to the dining area, where its elegant outdoor lounge becomes an al fresco dining venue within the shade and fragrance of trees.

The formal dining room, which links the lounge to the state-of-the-art German kitchen, is equally endowed with views that form an imposing backdrop to the elegant interior. Beyond the kitchen is a professional laundry that links up with the garage, none of which are without natural light. This is also true of the guest wing that forms a large independent living area in its own right, complete with two separate apartments with luxury marble bathrooms, spacious bedrooms and terraces of their own. The apartments also share a tastefully appointed living area and kitchen, completing a property made not just to impress and enjoy in total comfort, but set within a beautiful, panoramic spot close to all of Marbella’s amenities that offers the ultimate in quality of life. g The property is for sale with

Diana Morales Properties | Knight Frank Asking price 5.500.000€ Tel: (+34) 952 765 138.

DMproperties.com

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THE STYLE fashion

Dior

SPRING/SUMMER 2015 HAUTE COUTURE

Bright and Bold

COMPILED BY MARISA CUTILLAS

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Spring, they say, is the best season to show off the brightest creations by the world’s top designers. This vibrant time of year is bold, daring and intense, and the weather is warm enough to show a little bit of skin. We bring you our top picks from Dior’s new collection.

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Striped sensation 90 / APRIL 2015 ESSENTIALMAGAZINE.COM

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White as Snow i www.dior.com

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THE STYLE fashion

Desi to th gner e Sta rs

Charo Ruiz is on everyone’s lips these days, as she has designed iconic dresses for Spain’s most alluring stars (such as the daringly beautiful black lace gown donned by TV presenter, Cristina Pedroche, to ring in the New Year, or the delicate white dress worn by El Niño actor, Mariam Bachir at the Goyas). This month, Marisa Cutillas brings you a selection of stunning designs from the talented designer’s Crystal PV15 collection, one of the most hotly solicited of the year…

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i www.charoruiz.com

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spa

PRODUCTS / BEAUTY / SPA / SCIENCE

We turn back the hands of time with ‘almost edible skincare’ and learn the many health-giving benefits of keeping a journal. We also speak with Sandro Gamazo Hohenlohe, maker of Marbella’s own gourmet olive oil: Belvís de las Navas.

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Beauty News

104 Health: Why Keep a Journal?

106 Health News 108 Sandro Gamazo Hohenlohe of Belvís de las Navas Olive Oil

3/23/15 1:34 PM

COOLSCULPTING® BY ZELTIQ, A NON-SURGICAL CONTOURING TREATMENT THAT FREEZES STUBBORN FAT, WHICH THEN IS NATURALLY ELIMINATED FROM YOUR BODY. No needles, no special diet, no supplements, no surgery.

And most importantly, little to no downtime. It’s safe, medically-cleared and effective.

Cirumed Clinic /// Avenida Ramón y Cajal 7 – 4 /// 29601 Marbella /// Tel: +34 952 775 346 www.cirumed.es /// www.alexanderaslani.com /// www.alexander-aslani.es

DR. ALEXANDER ASLANI Chairman of the Department of Plastic, Aesthetic and Reconstructive Surgery Hospital Quirón Málaga Hospital Quirón Marbella Director of Cirumed Clinic Marbella

spa

BEAUTY 3 2

Almos t

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PRODUCTS

Marisa Cutillas brings us face and body care products which are almost too good to eat!

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1 – THE BODY SHOP MANGO BODY WHIP: If mango is your favourite scent, you’ll love this light lotion, whose fragrance lasts for hours. 2 – LAURA MERCIER ALMOND COCONUT MILK SOUFFLE BODY CRÈME: This rich body cream contains Vitamins A, E, F and shea butter. Almonds and coconut are deeply hydrating yet they penetrate skin quickly, resulting in a smooth, velvety finish. 3 – THE BODY SHOP PINK GRAPEFRUIT HAND CREAM: This deeply hydrating hand cream is made with cold-pressed pink grapefruit seed oil. 4 – CRABTREE & EVELYN ENGLISH HONEY AND PEACH BLOSSOM BODY WASH: This delicately scented body wash is enriched with flower honey extract, moisturising glycerine and conditioning peach blossom extract. 5 – PHILOSOPHY CLASSIC FUDGE CAKE: This all-in-one shampoo, body wash and bubble bath not only smells like chocolate, it also comes with a no-fail recipe for chocolate fudge! Make sure you keep the bottle! 6 – PHILOSOPHY SPICED GINGERBREAD COOKIE: This shampoo, body wash and bubble bath is ideal for those who love warm, spicy scents. 7 – LAURA MERCIER CRÈME BRÛLÉE HONEY BATH: This deeply calming bath emulsion cleanses skin without drying it out, leaving it soft and supple thanks to its rich honey quotient.

CONTACTS: CRABTREE & EVELYN: www.crabtree-evelyn.com LAURA MERCIER: www.lauramercier.com PHILOSOPHY PRODUCTS: Available at Sephora. www.sephora.com THE BODY SHOP: www.thebodyshop.es 100 / APRIL 2015 ESSENTIALMAGAZINE.COM

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BEAUTY

Smell

so Sweet

PRODUCTS

Gourmand fragrances consist primarily of synthetic edible notes such as coffee, cupcakes, candy or marzipan. Often referred to as olfactory desserts, they tend to be combined with non-edible base notes such as musk or wooden notes, for the ultimate in zero-calorie indulgence.

Marisa Cutillas brings you a selection of her favourite foodie fragrances.

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1 – ANGEL BY THIERRY MUGLER: This vanilla-rich fragrance, presented in a multi-faceted starshaped bottle which captures the light and makes it dance, was inspired by designer, Thierry Mugler’s early childhood. It blends a vanilla top note with a patchouli base.

2 – DIOR HYPNOTIC POISON: A great choice for those addicted to fizzy drinks! Its blend of vanilla, almond, plum and coconut make for a scent described by many fans as ‘root beer-ish’.

3 – PINK SUGAR BY AQUOLINA: Just one whiff of this heady fragrance conjures up the sweets we all grew up loving: airy cotton candy, gooey caramel, warm vanilla, fresh berries and gentle spices.

4 – BLACK ORCHID BY TOM FORD: This elegant scent combines warm spice, earthy cacao and sweet white floral notes, ideal for a woman who is sweet yet grounded all at once.

5 – LA VIE EST BELLE BY LANCÔME: Cotton candy, blackcurrant and vanilla make for an irresistibly sweet yet delicate fragrance, wrapped in a fruity, powdery halo.

6 – AMOUR DE CACAO BY COMPTOIR SUD PACIFIQUE: This is the ultimate chocolaty scent, given a sugary boost by vanilla, citrus and warm spicy notes.

The scent is seductively sweet without being overbearing.

g Available at www.elcorteingles.es and leading perfume shops along the Coast.

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HEALTH Tips for Starting a Journal

The Surprising Benefits of

Keeping a Journal If you’re one of those health fanatics who likes to keep up with the latest trends, then you may already be familiar with a popular new pastime that wields a host of benefits, both mentally and physically. We’re talking about ‘journalling’, or the act of simply keeping a diary and writing down the day’s events or the most stressful, traumatic or worrisome events, thoughts and emotions in your life. WORDS MARISA CUTILLAS

ADVICE

The Power of the Word

Scientific research has shown that expressive writing affects us in many positive ways. In one study, carried out in the University of Austin, Texas, some 46 University students were asked to write down their thoughts and feelings (regarding routine and/or difficult or traumatic events) for 15 minutes, four days a week, for a total of six months. Researchers found that those who wrote about traumatic events paid less visits to the doctor and relied on pain relievers to a significantly less extent than those who wrote about everyday matters.

Additional studies have shown that expressive writing has a positive impact on symptoms of a wide range of illnesses, including asthma, sleep apnea, migraines, cancer, HIV and rheumatoid arthritis. Blood pressure and heart rate measurements, meanwhile, show that keeping a journal initially upsets, but then relaxes, budding writers.

Recent research has also been carried out on the link between journal writing and levels of stress hormone, cortisol. Thus far, positive results have been found for caregivers of the elderly, who tend to suffer from chronic stress and/or depression.

Similar outcomes have been observed in gay men (who found that writing reduces stigmarelated stress).

If you are thinking of starting your own journal, keep the following in mind: Z Don’t start writing immediately after a traumatic event, since this tends to have a negative mental impact. Leave it for a couple of months and start when your thoughts are clearer.

Z USE ‘JOURNAL PROMPTS’: If you aren’t used to penning down your thoughts, see this website: www.oprah.com/spirit/WritingExercises-Creative-Prompts. It contains simple idea generators that can kickstart the process, such as, “No-one in the family remembers this…”, “Everyone tells a different story about that event, but mine is…” and “When I witness my own life story, the patterns I see are these…”

Z MAKE YOUR AIMS SMALL: Don’t aim to fill a page at first; if you are using journal prompts, try to complete them in just one paragraph.

Z MAKE TIME FOR YOUR JOURNAL: Keeping a journal won’t be very beneficial if you only use it occasionally. To keep stress levels down, try to make even a small entry at least four times a week and commit 15 to 20 minutes per session.

Z USE A REAL JOURNAL: Whatever you do, don’t keep a digital diary; computers can seem terribly cold and impersonal. An authentic paper journal will allow you to make beautiful drawings and doodles and most people find that the act of writing by hand is conducive to capturing the flow of thoughts of emotions to a much greater extent than keyboard typing is.

Z MAKE YOUR JOURNAL BEAUTIFUL: Many find that making their journal as personal as possible helps boost their motivation. Cut out pictures and words from magazines, make collages, keep old movie tickets and stick them on… make your journal a place to visit, and to delight and find respite in.

The Reasons that Writing Helps

Scientists do not fully understand why the mere act of expressing oneself in writing can be so beneficial. Dominant theory indicates that writing helps us sort out our thoughts and obtain distance from a traumatic event. It is as though the mere act of giving shape to our story allows us to escape from negative thought patterns that can remain when they have no outlet. Research has additionally shown that when we write about a traumatic event, we are more likely to share our experiences with others, which means that we can obtain the social support we need. Many writers also use their journals to look back in time and study the thought and behavior patterns that may cause them to become stuck in a rut. A diary can, as it were, connect past and present and help us see the many mistakes we continue to make, as well as to identify the many ways in which we have grown and made positive changes. e 104 / APRIL 2015 ESSENTIALMAGAZINE.COM

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Anti-Ageing Expert AND Bio-Identical Hormone Specialist At The Triay Clinic, San Pedro

His particular expertise emphasises: • Anti-Ageing with Integrity: Effective, proven and safe Natural therapies

With his background in Science (PhD) as well as Medicine (Member of the Royal College of Physicians), Dr Nyjon Eccles has achieved high recognition for his contributions to Medical Knowledge and is listed in Who’s Who. At his Harley Street clinic he offers consultancy as an Anti-Ageing expert and natural hormone specialist.

• Advanced Anti-Ageing Nutrition and Hormone replacement: that not only improves appearance, producing better and younger skin quality but producing better health and well-being • Nutritional tricks: that fool the body’s ageing clocks... turning back the clock

• Monitoring hormone levels • Individualised hormone replacement with Bio-identical hormones in women and men • Natural hormone replacement for menopause in women and andropause in men • Restoration of healthy sexual function in women and men • Natural Hormone creams: doctor-only prescribed creams for rejuvenating skin

Call +34 952 780 540 for more information or to book an appointment Address: PO Box 207, C.P. 29670 - San Pedro de Alcantara, Málaga - Spain

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HEALTH

FACTORS THAT CAN RAISE THE RISK OF CHILDHOOD OBESITY

WORDS MARISA CUTILLAS

UPDATE

Lack of Sleep Can Decrease Brain Volume

A new study published in The American Journal of Clinical Nutrition has shown that specific risk factors can be modified to prevent childhood obesity. In the study, 991 mothers and their children were examined to assess the effects of five early-life risk factors: obesity, gaining excess weight, smoking, having low Vitamin D levels during pregnancy, and breastfeeding for less than one month. The researchers found that by the time the children were aged four, those who were exposed to four or five of these risk factors had a 19 per cent higher fat mass and were almost four times more likely to be overweight or obese, than those with none of these risk factors. The study’s lead author concluded that steps to prevent childhood obesity need to begin much earlier than we originally thought; they should start before conception, with prospective mothers making it a point to avoid smoking and stay at a healthy weight.

A recent study published in online journal, Neurology, has found that lack of sleep can shrink the size of the brain. The study involved 147 adults aged 20-84. MRI scans were used to study the link between sleep problems like insomnia, and participants’ brain volume. Participants were examined at the beginning of the study and then again after three and a half years. Scientists found that 35 per cent of subjects suffered from poor health sleep. These people were found to have a more rapid decline in brain volume over the course of the study, and the results were particularly marked in those aged over 60. It is well known that a lack of sleep can lead to devastating diseases such as Alzheimer’s, and it can also affect our immunity, weight, cardiovascular health and memory.

Artificially Intelligent Robot Scientist Makes Drug Discovery Quicker

MPs Approve IVF Technique Giving Rise to Three-Person Babies

Eve, an artificially intelligent robot scientist, could make drug discovery a far quicker and cheaper process, according to a report published in the Royal Society journal, Interface. Thus far, Eve has already discovered that a compound which has anti-cancer characteristics, might also be useful in treating malaria. The team that created Eve has stated that the robot could be used to identify useful drugs for treating neglected tropical diseases, which kill millions of people every year. Unlike normal scientists, the robot is able to screen over 10,000 compounds a day, selecting a subset from her ample library to identify compounds that passed preliminary testing. Eve uses statistics and machine learning to predict new structures that might score better than the compounds she has already identified. Although she as yet cannot synthesise these compounds, future versions will soon be able to do just that.

British MPs recently voted to permit the in vitro creation of babies using DNA obtained from three people, to prevent the inheritance of genetic conditions. The technique involves using nucleus DNA from the child’s parents, but mitochondrial DNA from a donor. Despite warnings that ethical boundaries are being crossed, the MPs stated that the technique would be used in very limited cases, and in cases of women with faulty mitochondria. The Catholic Church of England and Wales has already released a statement that it was “extraordinary that a license should be sought for a radical new technique affecting future generations without first conducting a clinical trial… There are also serious ethical objections to this procedure, which involves the destruction of human embryos as part of the process.” Scientists argue, however, that the technique will enable children to avoid inheriting serious diseases which can cause premature death, loss of vision, muscle wastage, etc.

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HEALTH

PROFILE

S

Belvís de las Navas

Marbella’s Very Own Gourmet Olive Oil

andro Gamazo Hohenlohe steps into the offices, his debonair air belying the fact that he has been up at the crack of dawn, tilling the soil at the olive groves of Belvís de las Navas. The latter is his new ‘baby’, a project requiring blood, sweat and tears yet worth all the effort, since it is rich with meaning for the Hohenlohe family, who first settled on the Coast in the 1940s.

“My great grandmother, Piedad de Yturbe, first fell in love with the Costa del Sol when she was beckoned to these lands by her cousin, Ricardo Soriano.” Although the Hohenlohes are famed for travelling widely (Sandro himself has worked as a journalist with various prestigious publications, including The Times), the large network of sons, brothers, grandchildren and cousins would always return to Marbella, which is now Sandro’s home. He recalls Piedad, the Marquesa de Belvís de las Navas, as “discrete, yet the undoubted backbone of the family.

When she passed away, this title was handed to our grandmother, Pimpinela Hohenlohe (sister of Alfonso) and today to my mother, Xandra which is how the name of our oil came about.”

Belvís de las Navas was a hidden treasure, born by chance when Sandro discovered an entire olive grove flanked by stone terraces in the 18 hectares of land which surround his home in Istán. “The bushes were all in neat rows and we discovered that out of the seven varieties of olives growing there, only two fall within an established category (Verdial Vélez Málaga and Hojiblanca); the rest of the samples tested did not have an existing name.”

Sandro, who was accustomed to travelling the world in search of exciting news stories, decided to put heart and soul into creating “a very special kind of organic oil; it had to be the very best oil in the area,” he says, adding, “What makes it so unique is that in addition to cultivated olives, we use acebuchina, a completely wild olive that grows spontaneously, ‘taking over’ existing olive trees and producing a unique flavour;

with wild olives, you either have them on your land or you don’t.” In addition to bearing a distinct, full-bodied flavour, acebuchina olives also boast a high polyphenol content (polyphenols are powerful antioxidants which play an important role in keeping us heart healthy, young and vital). “The variety of olives we use in our oil give it a very special matiz,” notes Sandro, who is currently working on finding a distributor for the oil, and on creating a special format of the product for individual purchasers; one that is compatible with the current model for restaurants and retailers.

Sandro notes another feature that makes his olive oil stand out: the packaging. “We knew we definitely didn’t want the typical masculine, dark packaging normally associated with highend olive oils, so we opted for pristine white.”

The stone ceramic bottle is graced with a beautiful sketch of the view from Sandro’s home (most of which comprises olive trees, as far as the eye can see). The bottles are sold in a cardboard structure reminiscent of a beehive, ideal for those who wish to take a special piece of Málaga back home with them during their travels. “The cardboard protects the bottle and it takes up less space than a pair of shoes, which is great for those who like to travel light.”

Sandro laughingly admits that this is one of the rare days he has “dressed up for a meeting,” since he is normally decked out in his work clothes, atop a tractor, or attending important events such as the Costa del Sol Olive Oil Fair, being held this month in Benalmádena and attracting over 15,000 members of the public, keen to sample a wide array of olive oil varieties.

Indeed, one senses that Sandro deeply values his close connection to Nature, in addition to being an unabashed animal lover (he shows me a video of his beautiful Vizsla dog nursing a litter of pups), and is often not very far from his beloved dogs.

WORDS MARISA CUTILLAS PHOTOGRAPHY KEVIN HORN AND COURTESY OF BELVÍS DE LAS NAVAS g Belvís de las Navas oil

can be purchased at the Marbella Club Hotel shop, the D’Oliva gourmet olive oil shop in Marbella’s Old Town, Casa Pablo wine shop and both El Corte Inglés shopping centres in Marbella (as well as many El Corte Inglés centres in Madrid).

For further information, www.belvisdelasnavas.com

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Enjoy the relaxing Shanti-Som Wellbeing Retreat RESTAURANT - SPA - YOGA - HOTEL

Relax and Enjoy

...only 10 minutes from Marbella Open daily for lunch to the public

Ctra. de Ojen km 22 - A355 Monda - Marbella Tel: 952 86 44 55 or 628 79 30 13

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SHANTI-SOM We l l b e i n g R e t r e a t 6/23/14 12:15 PM

thepro NEWS /ENTERPRISE / LOCAL BUSINESS

/PROFILES / FINANCE / LAW

Compiled by Marisa CUTILLAS

iKasa presents Panoramia Estepona iKasa, a firm based in Madrid with over 40 years experience, is leading the way for sustainable, high-tech housing developments with Panoramia Estepona: a development comprising 400 exclusive homes, which will be built over the next eight years in eight stages, with an investment of over €205 million. The first stage, called iKasaScenic, will be the first housing development in Andalucía with the BREEAM ® sustainability certificate, which reduces CO2 emissions by 80 per cent and energy and water use by 30 per cent. iKasaScenic will be created by prestigious architecture, planning and landscape studio, Melvin Villarroel. i www.ikasa.es

Salón Varietiés celebrates 30th anniversary Everyone’s favourite English-speaking theatre group, Salón Varietiés, is proud to announce that it will be celebrating its 30th anniversary soon at the Mijas Auditorium (check the website for the show date and time). The show will feature popular performers such as Johnny G. and Ricky Lavazza.

There will also be songs and dancing from famous musicals.

The group is preparing a commemorative magazine, which will be available at the Salón Varietiés theatre from April 7 until the end of the year, as well as at the Mijas concert. A fun raffle will also be held. i www.salonvarietestheatre.com

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DoubleTree by Hilton to Open First Hotel on Spain’s Costa del Sol

Hilton Worldwide has reached an agreement with Reserva del Higuerón Servicios Hoteleros, S.L. which will see it bring its DoubleTree by Hilton brand to the Costa del Sol in Spain. DoubleTree by Hilton Resort & Spa Reserva del Higuerón is expected to welcome its first guests in Summer 2015, following conversion under the upscale brand.

Located in the heart of Spain’s popular Costa del Sol, and overlooking the bay of Fuengirola, the resort includes 177 guest rooms and suites, an established spa offering a luxury hydro circuit, a wellness center, and other leisure facilities besides multiple sports options. Guests will be able to take their pick from two outdoor pools, a sand sports centre, two tennis courts and 11 paddle courts. i www.doubletree.com, www.reservadelhigueron.com

ICON Signature Villas to be launched The Urbania team are real estate visionaries with a proven record for delivering top class residential and commercial projects worldwide.

With over 25 years in business, the company has completed projects worth in excess of €1,200 million.

The combination of the expertise of its strong international team of professionals and solid financial backing, provides a strong foundation for every project it undertakes.

ICON signature villas is their latest development, to be launched on the 15th of May, 2015. The exclusive lifestyle project, located in Santa Clara, East Marbella, will offer limited edition living for a privileged few, as there will be only 20 signature villas. ICON Signature Villas is the brainchild of six distinguished architects: Rodolfo Amieva Jacobson, Eduardo Oria, Hugo Torrico Camacho, Manuel Burgos Cornejo, José Muñoz Campos and Broadway Malyan’s Patrick Murphy. i www.icon-marbella.com

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CAPE REED INTRODUCES NEW CONTEMPORARY IMAGE Cape Reed recently introduced a new white wash finish to their timber constructions. According to John Neal, Sales and Marketing Manager, these constructions were historically painted with a dark brown or black varnish, which creates a rather old world rustic look.

However, the continuous demand for Cape Reed to fit into a modern contemporary theme has inspired the company’s designers to develop a modern white wash paint application for their structures. The Sea Grill restaurant at Hotel Puente Romano in Marbella, one of Cape Reed’s prestigious projects on the Coast, is clear proof of this. g Further information, Tel: 951 775 495/

638 421 464. www.capereed.com

LINN LAUNCHES NEXT-GENERATION DS PLAYERS

Linn chose the iconic Puerta América Hotel in Madrid to launch the new versions of its class-leading DS players, which feature design enhancements that deliver the highest ever level of digital streaming audio performance and introduce Space Optimisation.

This innovative technology builds an acoustic model of the complete listening environment based on the choice of loudspeaker, the placement of the speakers and the unique characteristics of the listening room, regardless of speaker manufacturer and type. Using this model, performance is optimised, revealing the true sound of music and offering an unparalleled level of personalisation. i www.linn.co.uk

HAVIS TV: NEW BENAHAVÍS TV STATION

The Mayor of Benahavís, José Antonio Mena, recently presented Havis TV, a new station which will be broadcast via Internet and via TDT in the areas of Estepona and Benahavís, with the aim of sharing important events taking place in the area. The station’s big project will be Post Cards – Postales: a programme aiming to promote Benahavís to an array of countries, including South Africa, Japan, Australia, Canada, etc. i For further information, havis@havis.tv

HIGH-END HOME INSURANCE FROM HISCOX

FITROLL BODY DESIGN STUDIO OPENS IN MARBELLA Fitroll body design studio recently opened in the centre of Marbella, offering an effective way to slim down and tone up, with the help of infrared light and all-body lymph drainage roll massage. A Fitroll massage can help you decrease your body size (in the arms, hips, abdomen, saddlebags, etc.), activate lymph flow, deeply cleanse the body, strengthen muscles, eliminate toxins and boost your immune system. There is a 50 per cent discount for your first massage (pay just €10 for a one-hour massage). g Tel: 631 281 064. www.fitroll.es

Hiscox is a premium brand insurer, offering high-end home insurance, as well as terrorism, kidnap and ransom, space, and fine art coverage. Hiscox has a highly qualified team comprising 740 staff members, who work in offices in the UK, Europe, the USA and Bermuda. The company offers more for your home than standard household insurance and also covers the home and contents of overseas owners of holiday homes. Hiscox opened its Spanish office (Madrid) in 2005, but has been working with local Marbella insurance brokers since 2003. It distributes its products throughout Spain primarily through local brokers. i www.hiscox.com

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Now also, if you take out life insurance* and pay by Direct Debit you’ll get 30€ Cashback.

The Expats’ No.1 Choice

For further information call 902 255 258 or go to www.libertyexpatriates.es Only for Fully Comprehensive policies issued and in force between 1st March and 31st May 2015. Premiums must be paid by Direct Debit and be over 425€ to receive a 50€ Cashback.

Premiums over 425€ but not paid by Direct Debit will receive a 20€ fuel voucher. *Life insurance premium must be over 150€. Not for renewals or replacements. Conditions apply.

ESSENTIAL MAGAZINE – 300mm x 230mm April

Jasno shutters has moved

Shutters in Spain, Spain’s only official JASNO shutters and blind distributor, has moved to Marbella. In addition to having more office space, they now have a private showroom where they can exhibit their products and inform clients on all things to do with shutters. Owing to demand, they have extended their product range, which now covers all kinds of technical window dressings. g C/ Hungría 16, Marbella.

Tel: 608 299 309. www.shuttersinspain.com

Aloha College news

Second edition of Premios Platino del Cine Iberoamericano to be celebrated at Starlite

It may still be springtime, but Marbella is already getting ready for the event of the summer: Starlite, the charity spectacle featuring performances by some of the world’s leading artists (thus far, Lenny Kravitz, Lionel Ritchie, Roger Hodgson, Andrea Bocelli, Sara Baras, Alejandro Sanz, Melendi, Ana Belén and Victor Manuel and Mago Pop have confirmed their performances).

Starlite will additionally be hosting the second edition of the Premios Platino del Cine Iberoamericano, which will be attended

by Filmmakers, Actors and Producers from 23 countries. i www.starlitemarbella.com

Aloha College is proud to have been included for the fifth year in a row in El Mundo’s list of Top 100 schools in Spain.

Aloha students are also pleased to have won the creative competition held by COBIS, entitled “Come dine with me!”

Students had to prepare delicious dishes from across the globe and the competition attracted over 41 video entries from over 20 schools. The winning video was organised by Mr. Herron and the teachers of Year Three: Miss Hill, Miss Atkinson and Miss Griffiths. The Aloha team won the second phase of the ‘Most unique and delicious meal’, alongside the Samui International School in Thailand. Aloha also recently supported disabled children’s charity, CRECE, by helping sell a calendar featuring photographs of some of the children. i www.aloha-college.com

Energy for Life Medical Symposium and Gala Dinner

Estepona firemen celebrate patron saint’s day The dedicated team of firemen at the Estepona station held a fun open day to commemorate the day of San Juan de Dios, their patron saint. The event included a kid's party, a simulation of a car accident rescue, a simulation of a house fire rescue and more. The idea was for the whole family to have a great day out and discover more about the day-to-day life of firemen. i www.estepona.es

To lose a child is the biggest nightmare of every parent yet, sadly, too many young lives have been lost to mitochondrial disease (Mito), largely because so little is known about it and it has fallen outside the scope of mainstream research. The disease affects the mitochondria: the powerhouses of our cells, without which we cannot thrive or survive. The Association for Mito Patients in Spain (AEPMI) has joined up with Service in Satchidananda and the Fundación Ana Carolina Díez Mahou to build awareness and raise much-needed funds for patients. Two major events will take place this month.

On April 23, a Medical Symposium aimed at doctors and therapists, will be held at the Colegio de Médicos de Málaga. On Apirl 24, the Energy for Life charity gala will take place at Alcaidesa golf, featuring pre-dinner drinks, a three-course meal and entertaining performances. i For further information, onyommail@gmail.com

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MANOLO MILLARES AT THE MUSEO DEL GRABADO ESPAÑOL-CONTEMPORÁNEO The Museo del Grabado Español-Contemporáneo will be housing an exhibition by talented modernist artist, Manolo Millares. The exhibition features works created between the years 1964 and 1972 (the year of the artist’s death) and contains 79 exhibits in total (27 paintings, 39 drawings, 12 etchings and one sculpture). Millares has one painting in New York’s MOMA and another in the Tate Gallery, London. He is considered one of the leading contemporary artists of his generation. i www.mgec.es

FREE GOLF FOR KIDS AT LA CALA GOLF ACADEMY Over 50 kids enjoyed a fun day at La Cala Golf Academy’s first free weekend of golf, a pioneering initiative aimed at introducing this wonderful game to children from Mijas, aged five to 16. Kids learn everything from how to hold golf clubs to how to aim at a target. During the next few weeks, they will enjoy a host of activities and hone their skills in one of the world’s most popular sports. g Further information,

Tel: 952 589 034. turismo@mijas.es

MOMENTS: NEW COMPANY CAPTURING MEMORABLE SCENES FROM YOUR LIFE

BSM’S GOT TALENT

Youngsters battled it out against each other for the annual Talent Show at the British School of Marbella recently.

A panel of judges watched more than 30 acts during the three-hour event, which was won by Eric, Sidney, Masha, Nikoleta and Taisija ,who put on a funky, Latin dance show. As well as hip hop, ballet, tango, a puppet show, karate demonstrations, songs and a band performance, the teachers put on a medley that included Dolly Parton, the Spice Girls and Madonna. i www.bsm.org.es

Moments is an up-and-coming company comprising seven hardworking young women, who offer a variety of interesting ways to capture special moments in various formats.

These include hard cover photo albums, and digital DVD/USB formats (images are customised into a video format with the theme and sound you select). The company also prints out all your photos and documents on high quality paper and provides a photography service for informal events, displaying the finished product in your desired format. g For further

information, Tel: +350 5401 0270.

Moments.ye@outlook.com

HOLLAND & BARRETT OPENS FUENGIROLA SHOP Most health fanatics on the Coast used to have to head for Gibraltar to shop at top health food, supplement and skincare shop, Holland & Barrett, but now, they simply have to visit the Parque Miramar shopping centre in Fuengirola, where the health company has opened a brand new store.

You will find everything from delicious snacks to supplements, creams, shampoos and much more. i www.hollandandbarrett.com

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CERAM Wins Awards for Excellence in Customer Service

Dr. Pedro Brugada launches arrhythmia unit at the Hospiten Estepona

CERAM (the Clinic for Assisted Reproduction in Marbella) has been recognised with an award for excellent customer service by private healthcare search engine, WhatClinic. com, based on feedback by customers over a twelve month period. Only two per cent of clinics qualified for the award; CERAM is the only clinic on the Costa del Sol to have taken it home for the fifth time. i www.ceram.es

Renowned arrhythmia specialist, Dr. Pedro Brugada, is already attending to patients at the Hospiten Estepona’s arrhythmia unit, which uses some of the most innovative and minimally invasive techniques to put an end to arrhythmia. The unit has commenced the treatment of some patients with a technique known as pulmonary vein cryoablation, which cures up to 90 per cent of selected cases of paroxysmal ciliary arrhythmia – a revolution in the treatment of the disease. As Dr. Brugada explains, “this new procedure using freezing reduces the duration of the intervention with respect to the conventional technique (point-bypoint radiofrequency ablation), matching or even bettering the success rate and reducing the risk of complications”. i www.hospiten.com

News from Cudeca

Hard working cancer hospice, Cudeca, has been keeping busy as usual, with a host of events held to raise funds to enable it to continue giving that ‘special kind of caring’. Events included a dynamic hypnosis show with Stuart Ashing at the Sunset Beach Club Hotel in Benalmádena and a pantomime held in Cártama and Benalmádena. Meanwhile, Joan Hunt, President and Founder of Cudeca, received the prestigious Gold Medal of the Province, awarded by the Provincial Council of Málaga, owing to the great help she has brought to those with cancer and their families. i www.cudeca.org

New Markilux Designer Awning System at Tip Top Spain

American Club Benalmádena elects new President for Benalmádena chapter The American Club of Benalmádena recently voted new board members and legitimised the new chapter and its newly elected President, Lucca Movaldi. Mr. Movaldi is an accomplished businessman and an enthusiastic member of the community on the Coast. The American Club originated in November, 2014, and gathers three times a month in local places in Benalmádena for different events. The club’s board is also formed by Activity Secretaries, Jillian Martyne and Rosalie Cangelosi, and by Treasurer, Ricardo Martínez. g The A.C. Benalmádena welcomes

international guests, not only Americans. If you are interested in joining, send an e-mail to: acbenalmadena@yahoo.es

Tip Top Spain in Marbella is pleased to announce that it has been chosen as a distributor of MX-1: the new designer patio awning system by German brand, Markilux® recently granted the Interior Innovation Award of Europe. The Markilux MX-1 is a combination of a protective roof and an awning. The cassette, including the rear canopy, bears an overall depth of 62 cm and protects windows and façades. When extended, however, it reveals its true greatness by shading an area of up to 700 cm x 437 cm. The front panel, made of aluminum, is available in all Lounge and standard colours. As an option, dimmable LED ambient lighting, set behind a coloured acrylic glass front panel, sets a more playful tone. On request, Markilux LED spotlights in the canopy and LED line or LED spotlights in the front profile, offer additional dimmable options. g Further information,

www.tiptopspain.com Tel: 661 030 816.

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THE PRO finance

This article will focus on the long term rental of residential property, for use as a first or second home. After reform, the law offers certain possibilities you should seriously consider.

A good contract can save both the landlord and the tenant many headaches.

WORDS CRISTINA FALKENBERG

Letting your property S

hort-term rentals, or for a use other than the residential one, follow different rules, as do serviced apartments, regulated as part of the tourism industry.

Long term rental of urban residential property is governed

by Law 29/94. It is strongly recommended that you have a written contract, with a copy of the original of a valid personal identity document you have seen of your counter party attached. Renting is a tax relevant transaction so both parties must have a NIE / NIF number, for which they have previously registered with the Police and the Tax office.

Contracts are for three years, renewable annually. A thirty-day notice to terminate is standard.

A minimum six months must be fulfilled and if the tenant wishes to move out before the contract expires, a month’s rent penalty for each year remaining is commonly agreed.

If the landlord needs the house for their own use, their ascendants or descendants, they may legally terminate the contract with two month’s written notice.

If the landlord wishes to sell the property, they must notify the tenant who has a thirty-day option in the conditions set by the landlord.

In the case of couples, even if the tenant moves out, their partner has a right to continue the contract, as do other members of the tenant’s family. It is highly recommended you expressly agree that after three years, third person’s rights to continue are excluded.

A two month’s deposit and the first month’s rent must be paid in advance upon signing the contract.

The deposit covers any damage to the property, not unpaid rent, for which additional bank guarantees may be agreed.

Rent must be paid between the first and seventh day of each month, in advance, but the landlord may not ask for more than one month’s rent.

The parties may agree to adjust the rent after one year and the deposit after three, to account for inflation, if nothing else is stated.

They may agree too that all taxes should be paid by the tenant, as well as community fees. But regarding these, the contract should state what they amount to. They can be

adjusted in the first three years of the contract to a maximum of twice the rate of inflation. Utility bills are always paid by the tenant.

The landlord must carry out any necessary major repairs, though the tenant may claim a reduction in the rent if any such repairs last for more than 20 days. The tenant is responsible for minor repairs due to normal wear and tear, and for alerting the landlord of any necessary works.

The landlord must give three month’s notice to the tenant if they decide to undertake improvements, and the tenant has a one month option to leave. The rent may be increased once the property has been improved.

The tenant may not carry out works that have not been expressly approved in writing by the landlord.

If the tenant nevertheless makes alterations, the landlord may keep them or ask the tenant to take them down.

The contract terminates if the tenant isn’t using the property as a residence or causes nuisance or major damage to the property. If they do not pay the rent the contract

terminates too, but in this case it is most useful if the contract has been notarised and inscribed in the Property Registry with a clause specifying termination due to late payment. This helps the tenant too in the case of the property being sold, as they may continue under the contract. If not, the buyer may ask them to leave.

For a few hundred Euros plus a small tax the contract may be inscribed. The ITP tax is calculated on the total value of the contract, at €30,77 up to €7.692,96 and €0,02404 thereafter for each €6,01. A three year contract at €1.000 a month pays €144.

Should the tenant be late on payment, you may ask the Notary to request payment, giving them ten days. If they do not pay, the Notary will record it and you may immediately seek Court assistance to force the tenant to leave, skipping the otherwise lengthy Court procedure declaring the contract terminated. During this time – months or even years – you will not receive rent and probably never recover it. Specialists in enjoying other’s properties for free exist! e

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DANESA

LA

La revista danesa en España / Det danske magasin i Spanien

JANUAR 2013

NORSKE Det norske månedsmagasinet på Costa del Sol

Det

magasinet

S PA N I E N F Ö R S V E N S K A R

Sesongen er godt i gang på Europas sørligste skisportssted, Pradollano i Sierra Nevada.

Et ægte boutique-hotel

De vinder mere og mere frem, særligt i de europæiske storbyer, og nu også i de spanske.

La Danesa har studeret det hippe boutique-fænomen.

Mandesnak hos Mærsk

Torben Gram forlod sit job i Danmark til fordel for et liv i Spanien uden på forhånd at have arbejde, bolig eller kendskab til sproget.

• Intervjuer • Nyheter • Utflukter • Sport • Fakta • Kultur • Profiler • Politikk • Mote • Helse • og mye mer...

Jacob Haugaard er tilbage

La Danesa har mødt manden, som den 17. februar besøger Kysten med sit show ”Jacob – Solo”.

Spanske barn møtte Karius & Baktus

Siesta - myter og realiteter

Nesten 200 spanske barn og deres foreldre fikk nylig sitt første møte med de norske tanntrollene Karius og Baktus.

Du trodde kanskje at siestaen var en så inngrodd del av spansk kultur at ingenting kan rokke ved den. Tro om igjen!

Loja - en blomst blant torner Loja ligger 60 km vest for Granada, og det var selveste Isabel la Católica som i 1486, da byen overga seg til de kristne, kalte byen en blomst blant torner – “flor entre espinas”.

JANUAR 2013

Ecológico

Med inspiration hentet i Spanien og i Wien har Kirsten Vaupel begået sin første roman, og kan nu tilføje titlen forfatter til rækken af kulturelle hverv på sit farverige visitkort.

El Mercadillo

Les mer om aktiviteter på Costa de Sol i ¿Qué pasa?

Kirsten Vaupel debuterer med roman

Tomatkrig, vikingeslag og tyreløb, religiøse optog, pilgrimsfærd og menneskepyramider er blandt højdepunkterne på Spaniens kuriøse, kulturelle kalender.

en

Januari 2013

Sesong i Sierra Nevada

• Interviews • Nyheder • Bolig • Finans • Udflugter • Sport • Fakta • Kultur • Profiler • Politik • Mode • Helse

Kuriøse fiestas año 2013

sueco

Fler och fler upptäcker kustens kanske hälsosammaste marknad

Utflykt

El Escorial tronar på minnen om makt och historia.

Motor

Trike – trehjulingar för vuxna.

Resa

Läs ett vykort från Aten.

Profil

Lennart Lundquist är mannen bakom Internetsidorna Svenskar i Spanien.

Golf

Det nya året inleds med stora rabatter.

THE PRO business

Exceptional Houses Need H

omeowners commonly assume that ‘all insurance is the same’; extensive advertising encourages price comparison with little attention being paid to coverage, and the cheapest price usually wins.

However, Insurance is no different to many other products and services in life where cheapest is not always best. Furthermore, in the insurance world, buying cheaply can very often mean sacrificing thousands of euros in the event of a claim or even having the claim turned down outright.

Off the shelf mass market insurance is fine for standard homes, but if you have a little more to protect, then a standard policy is unlikely to provide you with the cover you require or indeed expect.

Therefore, if you are fortunate enough to own a high value home, you should really consider discussing your insurance requirements with a specialist high net worth Insurance Broker. Having reviewed your personal requirements, the specialist Broker will then ‘go to market’ and identify within the niche private client market the policy which best meets your requirements.

Technically, what are the differences between a high net worth insurance policy and standard homeowner policy?

Z The high net worth insurer will normally organise a complementary risk inspection within 30 days of inception enabling them to fully understand the risk, advise on sums insured, risk management, home security, etc. This means that should a claim occur, the Insurer was fully

Exceptional Care

aware of what the risk was, and cannot wriggle out of a claim by denying knowledge of where or what the risk was.

Z The high net worth insurer will offer all risks worldwide cover for your contents and personal possessions as opposed to the off-the-shelf Insurer who will only cover your contents within the home and with very restricted coverage outside the home.

Z The high net worth insurer will offer worldwide all risks cover for jewellery.

Z Specialist all risks cover for art, including death of the artist, defective title, artistic depreciation, etc…

Z No average clause whereas the standard off-the-shelf policy tends to penalise the Insured for underinsurance.

Z Having inspected the property and signed off on the sums insured, the specialist Insurer will normally offer extended reconstruction cost – which means that in the event of a total loss, the Insurer will pay to have the home reconstructed even if the cost exceeds the sum insured for buildings.

Z The high net worth policy will contain much broader cover and much higher limits – for example, up to €7.500 in cash, hole-in-one cover, loss of metered water/oil, etc.

Z In the event of a claim, the high net worth Insurer will use expert loss adjusters who are used to dealing with high values and the dynamic lifestyles of the Owners.

Z And above all, when it comes to making a claim – a recent survey

by Europe’s largest high net worth

Insurer discovered that 40% of claims paid under one of their policies would not have been covered by a standard Insurance policy.

Perhaps one of the key differences is the common sense approach which the specialist Insurer and Broker bring to the transaction, as opposed to the standard ‘one size fits all’ approach of the mass market Insurer. This is particularly apparent when trying to arrange insurance for something unusual – a painting of considerable value or a particularly expensive piece of jewellery, or indeed when dealing with a claim. In these circumstances the specialist Insurer has one point of contact who is empowered to make decisions and whose desire is to accommodate the client even if that means a more ‘flexible’ interpretation of the rules.

Finally, we could not finish this article without a word about service.

All of the highlighted benefits would count for nothing if they were not backed up by an impeccable service, and this is precisely what the specialist Insurer and Broker strive to provide, which in turn creates the feeling in the client that they are dealing with someone who actually does care about them.

As you can see, a specialist high value household policy really does offer considerably more than a standard policy, and contrary to what many people think, it does not necessarily cost any more – in fact on homes with values in excess of € 2.000.000 and € 300.000 for buildings and contents respectively, the cost of a specialist policy may be less than an off-the-shelf product.

WORDS DANNI WORTH

g If you have a high value home, and you would like to see how a specialist high net worth homeowners policy could work for you, then contact Danni Worth on Tel: 952 882 273 or danni@opdebeeck-worth.com Your exceptional house deserves exceptional care.

g Danni Worth is Founder and Director of Op de Beeck & Worth Insurance Brokers, who are Spain’s leading private client Broker.

Specialist in Expat community.

Expert in High Net Worth Home Insurance. 30 years of professional experience.

Member of ADECOSE (Asociación Española de Corredurías de Seguro). danni@opdebeeck-worth.com www.opdebeeck-worth.com

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THE PRO business

Spence Clarke

Standing the test of time

Founded in 1985, Spence Clarke celebrates 30 years in business in Marbella – advising companies and private clients in tax, accounting, legal, real estate, inheritance and business matters, and doing it with panache.

WORDS michel cruz Photography kevin horn

S

pence Clarke is a prestigious firm of Chartered Accountants that has been providing a highly professional service to private and corporate clients in the Marbella area and well beyond for the past 30 years, and during that time has built up a reputation for quality service, technical expertise and good practice.

However, it would be wrong to assume that this makes Alistair Spence, Susan Clarke, Miguel Ángel Blanco and their team stuffy suits devoid of humour or passion. Indeed, they are passionate people who enjoy their work, are fascinated by the twists and turns of commercial and fiscal legislature, and find satisfaction in advising their clients in how best to navigate the waters of officialdom.

In this they prove that being professional and at the top of your game in the financial field does not preclude you from also being a service-minded people’s person. “In most cases our relationship with our clients is a longstanding one in which we take it upon ourselves to look after their interests and give them the best possible advice,” says Susan, who has been running Spence Clarke with her husband since 1991. “I think it is this ability to offer expert knowledge while also being personable that breaks down the barriers around our profession and allows us to communicate with our clients in a normal way.” In a sector that is still shrouded in technocratic mists, this

is one of the foundations of Spence Clarke’s longevity and success.

A Marbella Reference Over the years the firm has been a mainstay in Marbella, becoming a reference in the field of accountancy, legal and fiscal services. “We have seen many changes during our time here,” says Alistair, “and have had to process a great many changes in Spanish tax law, corporation structures and the legal framework, often providing a bridge between the way things are done here and what people are used to in Northern European countries.”

Explaining the system and the options available to homebuyers, foreign residents and those wishing to do business here or inheriting assets in Spain is a large part of the job, as it is from this understanding onwards that people can make informed decisions and take the best route available to them.

“Most of us as expats have at some time or another complained about the Spanish system, but when you look at it closely and begin to appreciate how the judicial, political and commercial structures of Spain have come into being over centuries, you acquire a greater understanding of how things work. Once you stop resisting the system and work with it, you can at times be surprised how well it can function – at other times quite frankly not – but invariably you will be able to obtain better results.” Though trained

within the British system, Alistair and Susan have become specialists in the Spanish tax, accounting and legal systems, adding to their own knowledge with the expertise of experienced professionals like Miguel.

“This understanding of both the British and Spanish systems allows us to bridge the gap between the two traditions,” says Miguel, “and this is of great value when we advise British clients. “Not only can we explain how best to work within the Spanish framework, but we can also relate it to people’s British points of reference.” Having just come through a recession, the firm is in good health, just as it was when it emerged from the post-87 crash. “People are always in need of good fiscal advice, and if you can save them time, trouble and of course money while working within the system then you have the basis for a sound accountancy practice,” adds Susan.

Thanks to the prolific rate of new laws and amendments the Spence Clarke team is kept busy, but as Alistair points out, while the changes are many and more than a few Spanish laws and regulations appear not to make much sense, they are technically well put together and do not form a legislative patchwork. “Each law is actually remade,” says Alistair, who leads a team that prides itself on staying fully up-to-date in terms of knowledge and interpretation. “We use this knowledge to advise people effectively, and while

we want them to live, work and invest in Spain we are ultimately bound to look after their interests first. If this means referring them to a more beneficial tax system in a country like Portugal we do it, though we are very pleased when we can wholeheartedly encourage investors to commit to a project here or bring production back to factories in Northern Spain, as we have done in the recent past.”

A long-term commitment to providing a professional but also personal service in Marbella has seen Alistair and Susan build up a team that has collectively handled hundreds of millions of euros worth of private and corporate funds. Much of the solidity and consistency of service and integrity involved in this comes from working with a tried and trusted team, many of whom have been with the company for ten years or more.

“Having evolved together over so many years makes us more than a group of colleagues,” says Susan, “and it allows truly impressive expertise to be built up within the firm, occasionally added to with new skill sets and knowledge as we grow and evolve.” Having reached the 30-year landmark, Spence Clarke looks forward to building further upon its enviable reputation for professional expertise with a human touch. g C/ Jacinto Benavente, 32,

Marbella. Tel: 952 822 943. www.spenceclarke.com info@spenceclarke.com

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THE VIBE

Diana Morales Properties Presents The Wealth Report

Diana Morales Properties, in association with Knight Frank, recently held a well attended breakfast conference, entitled The Wealth Report, whose aim was to provide a global perspective on prime property and wealth. Prestigious speakers covered subjects like the real estate market in Marbella in 2015 and more.

Following the talks, guests indulged in a session of fruitful networking. i www.dmproperties.com

“Wealth is the ability to fully experience life” – Henry David Thoreau

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THE VIBE

Marmorin design Center launches

Numerous guests recently descended on the new Marmorin Design Center, directly in front of the Marbella Club Hotel, to marvel at the multitude of state-of-the-art interior design concepts all assembled under one roof in the spacious surrounds. The Expo centre features displays by nine prestigious local companies: Marmorin, Originals Interiors, Domosat Home Cinemas Automation Centre, Hidalgo Monci Illumination, Toni Dalli Marbella, Valcucine Italian Kitchens, Marveglass, Cerafino Tiles, Doubleview Garden Architectural Studio and Royal Pianos.

“Design is intelligence made visible” – Alina Wheeler

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THE LEISURE travel

The way to many a traveller’s heart is through the stomach, for a voyage of discovery is not just about the sites, experiences and adventures of a world journey, it is also about a culinary route of exploration. We associate different types of food with specific countries, relating their characteristics of taste, appearance and preparation to the traditions and geographical resources of the nation in question. Wouldn’t it be fun to travel around the world in search of the most authentic examples of the world’s culinary classics and savour them in their home environment?

Travel the A remote valley near Glencoe in the Scottish Highlands

WORDS MICHEL CRUZ

Fly fishing on a Scottish river

SCOTTISH SM OK E

W

hen you travel, one of the finest parts of the experience, in addition to seeing new sights, experiencing novel things and meeting people, is sampling the cuisine along the way. Bah to the voyager who thinks so little of their palate (and sense of adventure, for that matter) that they gratefully spot a McDonalds when surrounded by the gastronomic bounty of Paris, Rome, Tokyo or indeed many other parts of the world.

To try the local delicacies is to truly taste the culture and traditions of the civilisations that have created them. In this taste bud-inspired voyage, we travel the world in search of the finest luxury foods from different corners of the earth.

N O M AL S D

A popular hors d’oeuvre accompanied by lemon juice or cream cheese and almost certainly a glass of Champagne, smoked salmon is one of those delicacies that fall within the luxury food category. The above version is effectively a thin-sliced carpaccio and very much a cocktail party staple, but the most authentically delicious salmon experience is to have a fillet of wood-smoked salmon fresh off the fire. Hot and still imbued with the fragrance of wood and herbs, it is gorgeous both in its natural savoury state and in honey-glazed form.

To savour this experience to the full – that is to say, in its natural environment – one passes the salmon farms of Scotland and heads into the highland interior, where you might even try some recreational salmon fishing to work up an appetite. To strike a classic figure you should really don Argyle socks and a Scottish tweed suit, but fishing waders and a waterproof jacket will probably be more practical as you stand midstream and try to perfect that pesky swing of the line. Armed with a whisky flask, the wild beauty of the Scottish countryside around you, you’ll not easily forget the smoky flavour of the melt-inyour-mouth salmon treat that awaits.

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A G U

AR I V A C

RUSSIA

NB EL

world and dine

A sunset shot of Baku and its Flame Tower

Another stalwart of cocktail launches and a symbol of culinary opulence the world over, Beluga caviar is associated with Russia. Though found in rivers across Russia and surrounding countries, the sturgeon whose eggs caviar is derived from thrives in the warmer waters of the Caspian and Black Sea basins. This extends production to a range of countries, though as the finest varieties are centred upon the Caspian region it is above all Russia and Iran that supply an international jet set who bring out the caviar whenever there’s a suitably grand social occasion.

Served appropriately with a mother of pearl spoon, Beluga caviar would most authentically be enjoyed from the terrace of a classic grand hotel overlooking the sea from which it hails. Glass of Champagne in hand, you would in that case most likely find yourself in Baku, the bustling petrol-rich capital of Azerbaijan. This former Soviet state still retains strong Russian influences, though the trendy lounge bars are at the heart of a very modern nightlife scene and the beaches are sandy and sunny. For a bit of culture, head into a historic quarter set within the growing embrace of a modern glass tower city that offers many an opportunity to enjoy top quality caviar in languid luxury.

Black caviar served on ice in a silver platter

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ARGE NTI NE

EF E B

Gauchos and cows with a backdrop of the volcano Lanin in Patagonia

From fish delicacies we move on to beefier pleasures, and the most famous beef country of all has got to be Argentina. The nation that grew prosperous on feeding armies during World War II and gave us corned beef, continues to enjoy a love affair with all things bovine.

Argentina is known for its spectacular barbecues, but did you know that there were no cows here at all until they were introduced by Spanish colonists in the 16th century. The endless open pastures of the Pampas proved to be ideal cattle ranching territory, however, and by the 19th century Argentina’s beef began to make a name for itself across the world.

It’s a fame built on quality, and if you were to fly into Buenos Aires, spend a few days to acclimatise in this cosmopolitan metropolis before heading out into the wide open spaces of the Pampas, you would meet the Gauchos – the Argentinean cattlemen who still work the expansive ranches. Not only expert horsemen, they also know how to lay on a barbecue that will have you licking your fingers as you drink Argentinean red wine around a campfire and watch the sun set on the edge of a cattle station the size of a small European province.

Gaucho herding cows near Salta in North West Argentina

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Restaurant Opening Plaza Village, Puente Romano

Nikkei Cuisine peruvian - japanese

london 路 marbella

PUENTE ROMANO PLAZA VILLAGE 路 T (+3 4) 952 82 0 9 0 0

ND

B M A L

NEW Z EA

Just as Argentina is recognised for its cattle rearing, so New Zealand carries the crown for doing the same with sheep. Originally introduced by British colonists in the 19th century, the sheep population of the country quickly got out of hand – making this the world’s largest producer and exporter of both wool and lamb meat. At one point the population stood at 70 million, but even at the current 40 million there are still approximately ten sheep for every human. British breeds were crossed with the hardy merino to produce the New Zealand sheep that are now regarded as such a delicacy and exported across the world.

If you’d want an old-fashioned British roast you wouldn’t be out of place in this country of green rolling hills and moderate climate, where descendants of British settlers have created a New World AngloSaxon culture. Washed down with one of the country’s celebrated white wines, you could do worse than to enjoy a meal on the porch of a charming country hotel overlooking beautiful Lake Taupo. Having flown into Auckland, you’d be in the middle of North Island, at just a few hours from New Zealand’s lively main city, yet this is a world of pleasure craft, extreme sports, farming land and natural beauty.

LA

Sheep in Duder Regional Park, Auckland, New Zealand

Beautiful landscape Lake Wakatipu, Glenorchy, New Zealand

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LE F F

ITALIAN WHITE

TR U

Tagliatelle with white truffle and cream sauce

Vineyard in Piedmont near Asti, Italy

Like mushrooms, truffles are technically fungi, but this notwithstanding, they are a classic (and expensive) delicacy at the heart of luxurious cooking. You will find varieties in other countries too, yet the truffle is very much the domain of Italian cuisine, and at one with a simple but beautifully conceived culinary tradition built around fine quality ingredients such as this unassuming little nugget. Sometimes referred to as the ‘diamond of the kitchen’, the white truffle is the rarest and most prized of all. Not farmed but rooted out with specialist dogs, its range is confined to a small area within Italy’s Piedmont region in the northwest of the country.

Though smaller quantities are also found in parts of Abruzzo and Tuscany, the town of Asti would be the ideal place to enjoy a delicious local meal of cured meats, pasta and main course – all sprinkled with flaky white gold dust. Not far from Turin, this quaint historic town is surrounded by the vineyards that produce not only the famous Asti Spumante sparkling wine, but also some of Italy’s finest reds. A great time to visit is September, during the harvest season, when Asti becomes a food lover’s paradise centred upon wine and gorgeous Italian dishes dedicated to the noble white truffle.

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SUITE LOUNGE · PLAZA VILLAGE Fines de semana · Weekends

COCTELERÍA · ACTUACIONES · BAILE · DJs · PERCUSIÓN /// COCKTAILS · PERFORMANCES · DANCING · DJs · PERCUSSION

Puente Romano Beach Resort · Marbella Reservas · Reservations (T) 952 820 900 | suiteclubs.com

FRENCH

FO IE A GR

S Medieval bridge over the Dordogne river, Perigord in France

JAMÓN I BÉ R

Almonaster La Real, Andalucía, Spain

ELLOTA B E D O IC

It may have courted some controversy in recent years, but foie gras remains a delicacy whose rich flavour continues to be sought after around the world. The nature in which the duck or goose liver is enriched reflects the sensitivity of modern food production – an issue that touches everything from egg and meat production to lamb, veal and the use of colouring agents and artificial flavours – yet it is what gives foie its uniquely opulent flavour. France remains the main, though not only producer, and it is the country that has given the world gourmet cooking that uses this ingredient so well.

The finest varieties are produced in the traditional manner, and the ideal place in which to enjoy this luxury food is in the Périgord region of central-southwestern France, close to where some of the supreme wines, cognacs and foods of the world are to be found. Add the locally produced foie gras and the black Périgord truffle found here, and you have the makings of a feast made in heaven. A region of great natural beauty, where pretty villages huddled against rocky hills overlook verdant fields, you could be tempted to forego haute cuisine in favour of the honest delights of local country cooking.

For this fine food we return to Spain, and more specifically to the Jabugo region of Huelva province near the border with Portugal. A lean, cured ham, jamón – also known as Pata Negra – is made from the black Iberian pigs that roam the cork oak forests of the region. Allowed to run free and feed on grass, herbs, acorns and roots, their meat is almost gamey and, though richly marbled, free of the high fat content of mainstream commercial pork.

The ideal way to enjoy jamón’s savoury melt-in-themouth flavour is to have it with Manchego cheese and a glass of Fino sherry – which I daresay a great many of us have done on a regular basis. However, to partake of it in the pretty and atmospheric little town of Jabugo, within sight of the wooded hills that play a part in its production, takes the enjoyment of this increasingly popular Spanish delicacy to another level. At just a few hours from Marbella, this is the most accessible of all our culinary voyages, and proof that you needn’t travel across the world to savour an authentic food experience. e

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THE LEISURE hotel ‘A home away from home’, a seafront haven where time seems to stand still and you can be ‘alone’ with your loved ones in Paradise… the Vincci Seleccion Estrella del Mar 5* is the product of many years of experience serving the discerning traveler, one of the newest hotels of the Vincci Group, which owns an impressive complement of 37 different hotels, mainly in Spain, Portugal and Tunisia.

Get Away From It All!

WORDS Marisa Cutillas Photography courtesy of the Vincci Hotel Group

Vincci Selección Estrella del Mar 5*

I

n stark contrast to many hotels in its category, the hotel is refreshingly low-rise, its 133 rooms (plus two Junior and two Duplex suites) arranged in two floors and constructed in an expansive U-shaped fashion, so that guests never feel crowded or cramped. Each and every Vincci hotel is completely unique and designed to blend seamlessly into the surrounding area.

The interiors of the Vincci Estrella del Mar are neutral in tone and make the most of the natural light that bathes them in delicious warmth.

Rooms are decorated in cream and beige tones, and the ‘homey’ factor is raised by the use of noble materials like tiled flooring, wooden furniture and marble (in the bathrooms).

Junior Suites can be extended to incorporate a second room, while the two Duplex Suites, located at either side of the building, boast a spacious living room downstairs, a luxurious bedroom upstairs and a terrace offering an impressive view of the gardens and nearby sea.

There are ground floor rooms for those with limited mobility, as well as family rooms boasting their own little garden: a welcome playground for curious toddlers and their sunseeking parents.

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The sea plays an important role at the Estrella del Mar, and can be viewed from the quaint terraces that are the perfect spot for a cup of morning Nespresso (Clooney’s revered machine is present in all suites).

Common areas are well-spaced; there are three perfectly manicured gardens and a dreamlike mirador, a popular backdrop for the most romantic of weddings. The pools are spread out over the entire length of the Hotel, making it easy for families and singletons alike to find their own perfect spot in Paradise.

The Hotel’s gastronomic offering is impressive; guests can tuck into a hearty breakfast buffet, enjoy snacks all day or style it up at Baraka, the Mediterranean à la carte restaurant that is famed for its creative yet traditional fare. In the Summer, the pool bar is the place to be, with light snacks and drinks keeping energy levels high. There is an ample terrace overlooking the pool and gardens, and on my visit I saw that a couple was making the most of their privacy for a romantic chat as they watched the sun set. It isn’t all about relaxation, of course; the Hotel has various options for those seeking to host a conference or presentation, with spacious halls

boasting the latest in audiovisual equipment.

The Estrella del Mar has fast become one of Marbella’s most coveted spots for weddings and catered affairs, largely owing to its magnificent frontline Beach Club, a paragon of modernity boasting a luxury spa, as well as a gym, restaurant, interior and exterior dining areas and a dreamlike infinity pool, shallow enough so guests can lean on its edge while they gaze at the glistening Mediterranean, just a few metres ahead.

The Beach Club measures over 400m2, its 1,200m2 spa, taking it into a league of its own as far as local beach clubs are concerned.

Beautiful hammocks and Balinese beds dot the gardens and the beach, palm trees sway in the breeze and the spa’s state-of-the-art circuit pool (with massage jets, a Jacuzzi, cold water pool, etc.) allows for a bespoke water jet experience. The Turkish bath and sauna, meanwhile, are perfect spots to detox and while away your cares. There are six treatment rooms, all of which can accommodate one or two guests. The treatment list contains a host of facial and body massages, everything from a soul-soothing Thai massage to a relaxing or a

g Urb. Estrella del Mar. CN340, km 190.5, Marbella. www.vinccihoteles.com

sports massage.

The gym’s glass curtains enable fitness buffs to gaze at the sea while they torch calories on Technogym equipment, their Personal Trainers on hand to take their workout routine to the next level.

The Beach Club, like the Hotel’s restaurant, Baraka, is open to the public; indeed, there are many membership options for those wishing to use either the spa, the gym, or indeed, the entire facility, making the most of all the activities on offer. You can use the spa for a day, week, month or the whole year round, with various incentives for longer memberships.

The impressive wooden decked terrace of the Beach Club is used for everything from parties to weddings and luxury car presentations and once again, the audiovisual equipment is top in its class. In the summer, impressive sail shades make it easy to have the time of your life without getting sunburned and the staff ensure the entertainment factor is high, with fun themed evenings. Recent events included a Casino themed evening, and a flamenco affair that filled the night with the sounds of Andalucía at its most authentic. e

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The Art of Fine Thai Cuisine OPENING SOON IN THE HOTEL PUENTE ROMANO www.thaigallerymarbella.com

TAI PAN chinese cuisine polynesian bar

Serving Marbella in a Select Atmosphere for Decades.

Tel: 952 777 893 / 952 775 500 Puente Romano, Fase 2, Marbella.

Open Daily for Dinner from 8:00 www.taipanmarbella.com

SUKHOTHAI Exquisite Royal Thai Cuisine

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

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met

RESTAURANTS / REVIEWS / NEWS / WINE / CHEFS / GUIDE

Who said that healthy cuisine had to be boring?

Andoni Aduriz and Healthouse Las Dunas show that truly amazing meals can also be low cal. We tempt our taste buds at Vovem and visit legendary Champagne Capital, Reims, with Kevin Woodford. With tasting menus all the rage, we review the importance of food and wine pairing, and sample the magnificent wines at two iconic restaurants: Rancho Grill and Grill del Puerto.

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143 Healthouse Las Dunas 145 Vovem 146 Food News 148 Tales of a Travelling Chef: Reims 150 Chef´s Profile: Niklas Ekstedt 152 Food and Wine Pairing 154 Wine at the Rancho Grill and Grill del Puerto

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restaurant THE GOURMET

HEALTHY, TASTY, CREATIVE LOW CAL CUISINE

by Andoni Aduriz at Healthouse Restaurant Magazine’s 50 Best Restaurants list is about to be announced this month and one contender we predict as a ‘definite’ entry within the Top Ten is Mugaritz, currently ranked 6th best restaurant in the world and present on the list for the past nine years. The brainchild behind this northern Spanish culinary haven is Andoni Aduriz, a two-Michelin-starred Chef famous for shocking, surprising, and even provoking guests with dishes that play with aroma, texture and flavour to elicit a mood or tell a particular story. The Chef himself describes his cuisine as ‘performance art’, rightfully noting that when travellers from far and wide travel to a three-starred restaurant, they are seeking something that veers from the norm.

WORDS MARISA CUTILLAS PHOTOGRAPHY KEVIN HORN AND COURTESY OF LAS DUNAS

I

f you thought that an avante-garde meal was, by its very nature, a high-calorie bomb paying no heed to health considerations or post-meal comfort, then perhaps it is time you headed for the Healthouse Las Dunas Resort, recent winner of the prize for Best Project of the Year, granted

by Ejecutivos Magazine on its 25th anniversary. The Resort opened a year ago, but is already a standard bearer on a global scale for those seeking to restore wellness, turn back the hands of time or, quite simply, lose weight in a luxurious five-star setting.

For Aduriz, crafting the menus for all the programmes at Healthouse Las Dunas was one of the biggest challenges of his career. All meals (which contain no less than four courses) had to contain between 350 and 380 calories, a mean feat indeed when one considers that Michelinstarred Chefs are usually free to let creativity rule, with no holds barred.

Aduriz was called upon to up the gourmet factor, while ensuring that each and every meal was packed

with nutrition. The Chef says that in order to fulfill these demands, he had to create “a whole new methology, so that diners never felt like they were dieting or deprived. All dishes had to be the very antithesis of austere.”

Aduriz and his talented team spent countless hours “finding new ways to work.” The gazpacho is just one dish that has been turned inside out; traditionally served raw, at Healthouse, the tomato is heated to enable superfood, lycopene, to express all its bountiful characteristics.

The Chef proudly notes that the work he has carried out at Healthouse has never been accomplished anywhere else in the world. Every bite instantly erases the psychological ‘trauma’ associated with dieting, with guests enjoying delicious, beautifully presented meals which just a year ago, would have been impossible to find at any health resort. He notes that many specific ingredients (such as seafood) are surprisingly low-cal, as are truffles, a staple of many of

the world’s most revered gourmet dishes. Plant fibres, meanwhile, have been used to add a creaminess which is normally sourced from fats. At Healthouse, guests eat five times a day yet stay within the 1,300-calorie range.

The restaurant at Healthouse Las Dunas isn’t only for those who are completing a health programme at the resort; external diners are welcome to enjoy a different fourcourse lunch or dinner menu every day. No alcohol or softdrinks are offered, though there is an excellent selection of healthy cocktails, teas and water.

The dishes served during our recent visit to Healthouse Las Dunas included a sweetly seductive baba ghanoush, a tender grilled entrecôte steak served with rocket salad and tomatoes, and a fruit ravioli filled with mango, as well as ‘Fibriko sand’ served with roasted apple ice cream, an originally presented desert whose flavour harks back to the popular apple crumble. Another

g Urb. Boladilla Baja, CN340, km 163.5, Estepona. Tel: 951 082 090. www.healthouse-naturehouse.com 188 ReR HH.indd 143

popular dish is the ‘ice-cream chips’, completely dairy free yet bearing a luscious creamy texture, identical in consistency to the very best Italian gelatto. Equally revolutionary are the grilled watermelon, rodaballo with seaweed, enoki and tomato gelatin and the beetroot bubbles with yoghurt snow…

Andoni Aduriz rightly points out that what he has achieved at Healthouse Las Dunas reflects a trend he has been observing for the past few years among Michelinstarred Chefs: that of taking nutritional value into the equation, so that cuisine is not just an object of beauty and artistry, but also one that foster one’s own inner and outer healthy, beauty and happiness. e

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restaurant THE GOURMET

Vovem The finest cuts For aficionados of quality meat dishes, there is a stylish new restaurant in Nueva Andalucía that combines modern refinement with classic first-class ingredients.

WORDS MICHEL CRUZ Photography kevin horn

S

pain is a country of meat lovers, with a proud tradition of charcuterie and a great appreciation for Spanish-style grilled meats. Not surprisingly, there are some excellent meat-based restaurants, and the latest addition to Marbella’s options is the stylish new Vovem in Nueva Andalucía.

The restaurant has an ambience of casual sophistication with a touch of urban edge thanks to a décor that is both contemporary and welcoming.

Cosy in winter, it is cool and pleasant in summer, overlooking a large deck area that will no doubt be first choice during the warmer months.

Set near the road that leads up from the casino to Aldea Blanca – though far enough to enjoy fresh breezes and a sense of tranquillity – this latest addition to Marbella’s quality restaurant options specialises in that highly popular genre, grilled meat.

But Vovem is more than a grill, for this is a restaurant not just

dedicated to celebrating the art of charcuterie, but also very much focused on using the finest cuts to do it justice. These are proudly displayed for those who wish to verify that they are indeed sampling the finest quality meat, and as this is an open-kitchen establishment where you can see the chefs at work, the route from preparation to your table is a clear and transparent one.

Though recently opened, Vovem can already count on a growing following, and with a menu that encompasses creative tapas, seafood, rice and pasta dishes as well as a steak-lover’s idea of paradise, the restaurant caters to a wide range of tastes and appetites. You could pop in for a light lunch or snack, or take your time and enjoy a festive meal.

Among the meat choices that are qualified and explained on the menu are Friesian, Charolais, Black Angus Nebraska, the famous Wagyu Kobe beef from Japan and those from

Bodega El Capricho in León, which has been described by the New York Times as the best meat in the world.

Always keen to sample as broad and representative a range of dishes as possible, we followed our appetiser of carabinero shrimp al pil-pil with a selection of tapas that included gorgeous premium cured and wood-smoked ham and almonds, shrimp croquettes, salmon tartare with caviar and avocado, and a coca with a filling of seasonal wild mushrooms, Spanish cured ham and quails eggs. The latter is a traditional puff pastry from the Barcelona area.

Meat as an Art

The main course was naturally focused on testing just how good Vovem’s steaks are, and for this we tried the 48-month Frisona. Cut and served for you along with a choice of caramelised vegetables and homemade crisp style potato slices, it is a perfect choice for lovers of steak – rich in flavour and best served medium rare, though naturally this varies according to personal preference. Though not quite as richly

g Centro Comercial Odeon, Local 9-10. C/ Las Yedras, Nueva Andalucía. Tel: 952 003 434 www.vovemasador.com 188 ReR Vovem.indd 145

marbled as Black Angus or especially Wagyu beef, this is a quality cut of meat grilled over wood infused with herbs.

A restaurant of this kind will naturally have a good wine cellar that offers a great variety and attractive prices, and to accompany the steaks you will normally opt for a full-bodied red – as we did with the Pago El Espino from Ronda. In combination with the cuisine on offer it makes for a hearty feast, though through its desserts (as with the tapas) Vovem proves that it is more than a grill specialist alone. The cream pancakes with Cointreau-infused citrus fruits were delicious, while the chocolate coulant with mango ice cream – often used in chef’s kitchens to separate the men from the boys – was light, done to perfection and infused with a delightful hint of almonds. A great new venue for those who appreciate the finest steaks and who want to enjoy a good meal in a stylish, contemporary ambience, Vovem is a very welcome addition to Marbella’s growing offer of quality dining options.

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THE GOURMET news

WORDS MARISA CUTILLAS

The Kempinski Jazz Brunch is Back!

Owing to popular demand, the famous Kempinski Jazz Brunch at the Hotel Kempinski Bahia Estepona is back every Sunday, with unlimited Champagne by Perrier Jouët. All the action will be taking place at the Hotel’s beach restaurant, La Cabaña del Mar, and will feature live music by the Blackbird Jazz Band, comprising six musicians who will delight audiences with the best jazz rhythms around. Some of the most tempting dishes to watch out for include fresh seafood, meat and fish barbecues, salmon coulibiac and beef Wellington, as well as a host of fresh, delicious sides and salads, made with produce from the Hotel’s own private organic garden. i www.kempinski.com

Thai Gallery Moves to the Hotel Puente Romano

Thai Gallery, run by Lincoln Lo and his wife Ping, is surely a standard bearer for authentic Thai cuisine and the good news for those living near the centre or working on the Golden Mile, is that the renowned restaurant has now moved to the Hotel Puente Romano (the couple also own and run Tai Pan, just adjacent to the Hotel).

Enjoy amazing starters, soups and mains and savour the very best of traditional Thai herbs and spices. i www.thaigallerymarbella.com

Smart Café

Newly Refurbished

Horizon

Swish New Steakhouse in Benalmádena Big bold flavours, the freshest ingredients, hand cut steaks and the finest seafood make Horizon the biggest thing to hit the coast of Benalmádena.

The team at Horizon are devoted to providing high quality, locally sourced produce at maximum value including the best Spanish and New World wines.

With open arms, Maître d’ Olivier is excited to welcome you to experience a remarkable new menu inspired by a French-trained Chef. Complete your evening by trying one of their scrumptious homemade desserts. The restaurant opens every day of the week for lunch and dinner, from 12pm until late. g Avda. Antonio Machado s/n, Benalmádena. Tel: 952 560 094.

If you live in the Nueva Andalucía area, then chances are you are already a regular at Smart Café, opposite the entrance to Aloha College and run by Bulgarian entrepreneur, Mariya Bachvarova. The restaurant boasts a relaxed vibe and an elevated covered terrace overlooking the greens of Enjoy Golf Academy. Smart Café serves a range of healthy, delicious meals and snacks to suit all tastes, including English, Spanish and international breakfasts, a lunch menu with inventive salad combinations and fish, chicken and beef main courses, as well as daily specials and a kid’s menu. There is a special cocktail hour in the afternoon and plenty of drinks at the bar. There will soon be a patio with a safe play area for kids.

Open from 8:30am to 8pm Monday to Friday and 9:30am to 6pm on weekends. A catering service for events and private parties is also available. g C/ Los Olivos, 1. Above Enjoy Golf Academy in front of Aloha College. Tel: 690 001 045.

Diego Gallegos, Groundbreaking Chef of the Year at Madrid Fusión 2015, is heading up Sollo, Reserva del Higueron’s new gastronomic gem, serving up creative international cuisine made with the very best seasonal produce. Gallegos was born in Sao Paulo in 1985 and trained under Chefs the caliber of Alex Atala, Martín Berasategui and Andoni Luis Aduriz.

We wish him the best of luck in his new venture, which will undoubtedly raise the bar for Andalusian gastronomy. i www.reservadelhigueron.com

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Château Les Crayères © Luke Redmond

THE GOURMET

© Gary Edwards

KEVIN WOODFORD’S

Essential Reims

g Kevin is an Internationally renowned chef, former Head of Department for one the UK’s most prestigious Colleges of Higher Education and more latterly one of the BBC’s most versatile television presenters, having presented Holiday, Ready Steady Cook, Can’t Cook, Won’t Cook, Big Kevin, Little Kevin, Planet Cook, The Heaven & Earth Show and a host of other network shows. He was the recipient of a National Television Award and the subject of This is Your Life and acts as a consultant to several International Hospitality Companies.

I consider myself very fortunate that I live in a world in which, in most destinations, it’s not difficult to find an establishment that is capable of producing a relatively good meal. However, it’s far more difficult to be able to categorically state that you’ve had a gastronomic experience – so let me share a secret with you.

I

n the art-deco city of Reims, the Champagne capital of the world, lies a hotel that for me is the epitome of excellence. Situated next to the Pommery Champagne house, on the outskirts of this beautiful city is Château Les Crayères. Set in 17 acres, this stunning edifice was built in 1904 by the Polignacs (former owners of Pommery Champagne) as their family home.

The château has 20 beautiful bedrooms, 17 interior and three within the garden setting. All the rooms are classically furnished and boast large marble bathrooms with luxurious accessories.

On each one of my visits, I’ve had a fabulous view from my room, directly onto Notre-Dame de Reims, the Cathedral where Joan of Arc crowned Charles V11 in 1429.

The main restaurant, Le Parc, with its high ceilings and classical design, seats 60 covers and is situated on the ground floor. It

spills out onto the most fabulous terrace which overlooks the pretty grounds. This provides the perfect setting (weather permitting) for a pre-dinner glass of Champagne and the delicious amuse bouche gives a tantalising insight into the culinary delights that are about to follow.

As for Champagne, be prepared to be impressed; the selection is exceptional and the service is superb. The chilled silver Champagne trolley, holding a selection of over 50 different vintages, is wheeled across the terrace for your perusal. However, if you prefer then you can select from the extensive wine list and take time to decide on one of the 600 Champagnes listed or perhaps a red or white wine of which there are over 1,000 varieties on offer.

As for food, Le Parc has enjoyed an enviable and justifiable reputation since 1983. This was when Chef Gerard Boyer left his

position at the three-Michelinstarred La Chaumière and moved to Les Crayères. Such was the confidence in his ability as a great chef that Michelin transferred the stars to Le Parc and Gerard proved his worth by retaining the 3 stars up until his retirement in 2003.

Without the guiding hands of this culinary genius, its true to say that Les Crayères went through a period of change and for a short time lost its culinary edge, but it wasn’t long before all was restored.

Now with 2 stars rather than 3, Chef Philippe Mille is an excellent craftsman and the overall dining experience is still in a class of its own.

One of Philippe Mille’s signature dishes combines delicate wild sea bass, fresh water crayfish, mousseron mushrooms (which add a deep robust flavour), slightly undercooked white asparagus and peas served with a sauce of baby

beans – delicious!

In authentic French style, cheese is offered prior to any sweet course and the range and selection of locally sourced varieties is phenomenal, my favourite being Brillat-Savarin Be sure to leave space for a dessert as the pastry chef here is Arthur Fèvre, who in 2011 won the prize for best dessert in France.

The dish that won him this award: Lemon Waves, is an undulating crisp with lemon cream and caramel, lemon milk mousse, lemon milk sorbet and caramel mousse. If its on the menu it has to be tasted, truly outstanding.

I visit in June when the evenings are warm and the days are long.

Just sitting on the terrace with my pre dinner drink, it feels as though I am on the set of a James Bond film, such is the opulence and sophistication of this wonderful place. e

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F L É O F RE A C

e! or m

Cu isi

garden á l’Itali r u o ene m an ro f d ne

Since April 2015

Restaurant Casanis

CASANIS

FRENCH BISTROT c/Ancha, 8 29601 Marbella 952 900 450 casaniscasanis@aol.com

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CAFÉ FLORE

Restaurant Café Flore

RESTAURANTI ITALIANO Plaza Puente Ronda, 5 29601 Marbella 952 770 535 cafefloremarbella@gmail.com

3/24/15 11:43 AM

THE GOURMET profile Char baked in hay

Molecular cuisine Chefs, with their tendency to push boundaries and dishes which are as much a product of science as they are of culinary artistry, will always exist, yet there is no doubt that the buzzword on every keen foodie’s lips is tradition. The global crisis has forced us to rethink our conception of food and sustenance, and to turn inwards in search of what nurtures and pleases us: great flavour, time-loved dishes and appealing presentation. Ekstedt, a new Michelin-starred restaurant in the heart of Stockholm, shows how cutting edge time-honoured techniques can be.

Niklas Ekstedt

WORDS MARISA CUTILLAS PHOTOGRAPHY © PA JORGENSEN

Niklas Ekstedt

Smoking Hot Swedish Sensation

Pork and sausage with apples and breadcrumbs

A

t Ekstedt, every single dish is made using burning wood as the only source of heat. The hearty fare is the very opposite of molecular, modernistic or futuristic, yet less than two years after its opening, the restaurant had already garnered its first Michelin star. “You can create minor miracles with fire, smoke, ashes and soot,” says Chef Niklas Ekstedt, whose most challenging task is usually that of using just the right amount of wood to heat the exquisite ingredients which make up an array of delectable dishes, to the right temperature.

Every single dish, from Niklas’

Entrecôte Flambadou with oysters and fired salad and Sweetbreads with smoked whitefish roe and apple, to his Cloudberries served with socca, is cooked over a blazing fire pit, in the wood-fired oven or upon a wood burning stove. At Ekstedt, not a single gas burner or electric cooker is in sight.

Niklas and his team exclusively use Scandinavian wood, which gives food a unique flavour you won’t find anywhere else in the world.

Renowned food critic, AA Gill of The Sunday Times, hit the nail on the head when he said that, “A flame is where all kitchens start and things here

Lobster tail in lobster juice

are carefully and properly roasted, which gives them a piquancy that you don’t get by baking in an oven.

It is both fundamental and inventive.

Kitchens that get obsessed with one thing or technique can show off their limitations rather than their possibilities, but Ekstedt has a light hand with the smoke and the flame and a clever menu.” Gill’s international counterparts most certainly agree; Ekstedt was recently named second in Zagat restaurant guide’s Ten Hottest Restaurants in the World list.

Diners tuck into a hearty set menu comprising either four or seven courses. Everything is seasonal and

you can expect to sample the very best Swedish meat, seafood, fish, game and vegetables, seasoned and spiced with trademarks of Nordic cuisine, such as lingonberries, wild herbs and pine.

Ekstedt’s interior is, as you would expect, a homage to Scandinavian design. Light wood is married to a warm, inviting atmosphere that takes its inspiration from the Chef’s roots in Jämtland in northern Sweden and Skåne in the south. The open kitchen permits guests to watch the team weaving their magic by the magnificent fire pit, where everything is made on the spot.

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Ekstedt kitchen tools

Sommelier, Maximilan Mellfors

Steam

The kitchen

The sizzling hot success of Ekstedt could probably be foreseen since the Chef made his first forays into the culinary world. Niklas, a native of the small village of Järpen (close to the ski haven of Åre) originally planned to be a professional snowboarder, though a back injury nipped his ambition in the bud and steered him towards his second passion in life: food.

He honed his craft under an array of world-renowned Chefs, including Charlie Trotter in Chicago, Alain Ducasse in Paris and Heston Blumenthal in the UK. He also completed an internship at Ferran Adrià’s elBulli. By the age of 21, he had opened his first restaurant in Helsinborg, in the south of Sweden; it was an instant

success, nabbing many awards.

With characteristic bravado, Niklas celebrated by opening a summer restaurant in the nearby village of Viken called Niklas i Viken. Six years later, he decided it was time to head for the bright lights of Sweden; he launched 1900, which served traditional cuisine made exclusively with Swedish ingredients. Fuelled by the flame of ambition, he decided it was time to offer diners a markedly different experience: a meal completely prepared over burning hot flames; in 2011, Ekstedt was born and since then, the sky has been the limit for this smoky house of flavour. i www.ekstedt.nu

Ekstedt restaurant © Mathias Nordgren

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THE GOURMET wine

FOOD AND WINE PAIRING

Of all the numerous delights that the Spanish have given the culinary world, perhaps the most enduring has been the concept of tapas. Different stories exist as to the exact origin but the idea of covering a glass with a slice of jamon or chorizo to protect the content embodies the belief, prevalent in Mediterranean culture, that food and wine should be served together. Northern countries like the UK were slower to embrace this and still saw food as a means to soaking up alcohol, rather than accompanying it as an equal.

WORDS PHILIP HARRIS PHOTOGRAPHY COURTESY OF LA RIOJA ALTA AND BODEGAS DEL PALACIO DE FEFIÑANES

T

ime marches on and Tapas have become more refined, kitchens have become global and wine has become the drink of choice, even in countries with little or no viticulture.

The variety of spices and raw material that are now available to restaurants and the home enhances and challenges both cooks and sommelier alike to provide matches.

What makes for a successful pairing?

Firstly, stay away from generalisations: perceived wisdom was that fish and white wine go together as do reds with meat and cheese.

A Garnacha Blanca based white from the Costers del Siurana estate in Priorat has the body to cope with pork or veal. Similarly a red with low tannins, such as a Pinot Noir from Penedes or

a Tempranillo Joven from Rioja would match fish.

Highly aromatic whites such as Sauvignon Blanc do not cope with oily fish or brown crab meat. A recent revelation was a white wine with high residual sugar complementing a hard white cheese such as Manchego, the secret being the marriage of opposites: sugar and salt.

Given that much cheese is accompanied by membrillo, perhaps this is less of a surprise, but many would not consider a white at all.

Secondly, cast the net wider: the regional pride that exists throughout Spain can be witnessed on the wine lists, not always advantageously. Cava or Pansa Blanca may be the natural aperitif in Barcelona, with no Manzanilla to be seen, but the latter is a wonderful food pairing. The fuller bodied reds of Rioja or Ribera del Duero may match many items, but for a blue cheese such as Cabrales, the fulsome charms of Toro Albalá’s Pedro Ximénez (PX) from Montilla-Moriles are highly attractive. This wine also works well with chocolate, making it one of the few that can cope with both the sweet and the savoury at the end of a meal, be it the 1983 Don PX or the

simpler Dulce de Pasas.

Thirdly, decide with which part of the dish you really need to match the wine. This is arguably the most difficult step and one which brings the skill of the sommelier to the fore. The multitude of available ingredients and the ever-increasing ingenuity of chefs can mean at least 4 separate flavours on one plate. Nowhere else has matched Spain in recent years for expanding horizons, concepts and the way one considers food. A dish which contained among its components, foie gras and a star anise perfumed jus at a Michelin starred restaurant (in England) is an example of the pairing puzzle. The former, certainly on its own, would have a sweeter white, but would this suit the star anise? In the end it was the jus that necessitated the marriage. This was achieved with a slightly earthy and gamey red like the Garnacha tinged Viña Ardanza which had enough charm not to overwhelm the foie gras.

When considering pairing, Seamus Sharkey, Head Sommelier at the Michelin-starred Restaurant Story in London considers flavour profile, texture and sweetness. Then he looks for grape varieties that

show the same flavour profile as the dish. Texture is measured in either proteins or carbohydrates, so the next judgement is whether this requires mainly tannins or acidity from the wine.

Technology has made it possible for restaurants to serve many more wines by the glass. Instruments such as the Verre du Vin shut out the oxygen, even as the bottle is depleted, thus preserving the contents. Establishments can therefore present far better wines, as well as daring ones, on their lists. Being able to enjoy a glass of La Rioja Alta’s stunning and graceful 904 Gran Reserva, or the Tercer Año from Palacio de Fefiñanes enhances any meal and makes it possible to experiment with more wines. This in turn has led to the rise of the tasting menu. Here, the chef and the Sommelier work together creating marriages often with five, six, or even eight dishes on a menu. Anything can be considered, thus allowing the flamboyance or ingenuity of the former to be displayed, contrasting with the sagacity of the latter who takes the pain out of decision making for the dining guest. e

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THE GOURMET wine

A labour of love, MarbeVinos is the product of a true passion for the noble wine.

WORDS MICHEL CRUZ PHOTOGRAPHY KEVIN HORN

For the love of wine

T

he Rancho Grill in Las Chapas has built up a loyal following for its ambience, its service and of course the cuisine it offers, but to those in the know it is also one of the finest spots in the region for wine aficionados.

In this they would be joined by owner Ghislain Loix and sommelier Alfonso Rioboo. True connoisseurs of the heavenly nectar, they personify the passion that is at the heart of an important wine collection consisting not just of great names, but also new Spanish virtuosos to offer to diners at sister restaurants Rancho Grill and the Grill del Puerto in Puerto Banús.

“Our desire is not just to impress with our wine list, but to share

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exciting discoveries of fantastic new wines with our diners,” says Ghislain, whose private collection formed the original basis of the bodega that has earned the Rancho Grill such a reputation among wine lovers.

Rather than entrust such a treasure with a sommelier in name only, he searched for a professional with pedigree and the same passion for fine wines as himself.

Galician-born Alfonso Rioboo is that person. Having studied at the hotel school of Santiago de Compostela, he then honed his skills as a sommelier at top restaurants in Spain and London, a process that culminated with three years at El Lago, the venerated establishment of three-star chef Pedro Subijana in the Aragonese Pyrenees. “After this, I was asked to teach aspiring sommeliers at a hotel school in Aragon,” says Alfonso, “an opportunity I couldn’t refuse at the time, but when Ghislain offered me the chance to become a true sommelier again – and with that the curator of a fine and growing collection – I grabbed it.”

The fact that this ‘posting’ was in Marbella merely sweetened the deal, and so they set out to ensure that the wine collection would be nurtured, expanded and kept in optimal conditions, starting with a custom-built bodega that functions as an impressive display of the wine collection but is also a stateof-the-art wine cellar keeping all the different wines and vintages at

exactly the right temperature, angle of repose and humidity. “We have 400 different wines, totalling 8,000 bottles, which means we can offer a fantastic selection of white wines, rosés, Champagne and above all reds,” says Alfonso.

“What’s more, if it’s on the wine list we have it, which is uncommon in all but the finest restaurant cellars.”

This is all the more impressive when you consider that the collection that Ghislain and Alfonso manage features many of the finest Spanish and French wines. This includes the likes of Chateau Petrus, Chateau Lafitte and Chateau Mouton Rothschild, but also Spanish icons such as Vega Sicilia, Pingus and Alto Moncayo.

Indeed, not just the finest wines but also the best vintages. “What you have to realise is that a wine is not automatically fantastic just because of an illustrious name on the label,” says Alfonso. “Wine is a noble, organic product, so as climatic conditions change from year to year, so different vintages can vary considerably. We always take this into account when buying wine, rather than simply being blinded by famous names.”

As part of this quest to offer not just elite wines but also the opportunity to experience newfound gems from different regions of Spain, Ghislain and Alfonso are always looking for bodegas and vintages to delight wine lovers with. “They need

not be expensive, but must offer something new and exciting to those people who come to dine or enjoy special wine tasting meals,” says Alfonso. Through his specialist wine distributor MarbeVinos, Ghislain has succeeded in acquiring in cuvée privée some of the very best ‘gems’ he has come across. “They are bottled for us, including a small, bespoke Champagne producer near Rheims, a beautiful red wine named Talum from none other than Ronda’s own accolade-winning Cortijo los Aguilares, and Thalía, made specially by renowned Toro bodega Alonso del Yerro.

Regulars at Rancho Grill and Grill del Puerto will also have noticed that, like a good menu, the wine list evolves on a regular basis. “Again, this is because wines are organic, and therefore reach their prime at different times. We sample them all the time, and only offer a particular vintage when it is at its very best.”

For the growing number of people who enjoy the personal way in which wine is sourced, nurtured and presented at the grill restaurants, there is also the possibility to order those they liked best online through MarbeVinos. “We love the idea of enthusing people to enjoy wine to the full and make new discoveries that, through MarbeVinos, we can have shipped to them in a few days.

It brings the process of sourcing, selecting and introducing exciting wines full circle.” e

g Grill el Rancho, Urb. Caribe Playa, Marbella. Tel: 952 831 922. alfonso@banusgrill.com www.marbevinos.com

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theguide RESTAURANTS / CINEMAS / GOLF

Price guide per head for a three-course meal with wine

RESTAURANTS

GYMS / TENNIS / SCHOOLS

under €25

€25 – €40

€40 – €60

€60 plus

gauchos

mytilus

AMERICAN

Open 10am until midnight every day.

Plaza Antonio Banderas 17/29, Puerto Banús.

Tel: 951 136 333

Open daily for lunch and dinner. C.C. Laguna Village.

CN 340, km 159, Estepona. Tel: 952 897 744

Open daily for lunch and dinner. Plaza de Los Naranjos, Puerto Sotogrande. Tel: 956 790 212

HARD ROCK CAFÉ

Yanx

ruta 40

Open seven days a week for lunch and dinner.

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

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

Open from 9am to 12 midnight daily.

C.C. El Zoco, Sitio de Calahonda.

Tel: 951 133 737

Jacks Open seven days a week from noon till late.

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

Mr. gourmet burger Open from 6pm ‘til late every evening.

Avda. Luis Braile 20, San Pedro de Alcántara.

Tel: 952 785 257

ROUTE 66

ARGENTINEAN

Tango

Buenos Aires South

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

Open Monday to Saturday for lunch and dinner. C/ Virgen del Pilar, 6, Marbella. Tel: 952 779 297

BELGIAN

el banco Open Monday to Saturday from 9.30am to midnight. Urb. Aloha Pueblo, Local 35, Nueva Andalucía. Tel: 952 907 570

El Coto

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

Tel: 952 786 688

FRENCH

Casa mono

Open Monday to Saturday from 1pm to 11pm. C/ Calderón Estébanez 19, Marbella. Tel: 952 774 578

le bistroman Open daily for lunch and dinner. El Corte Inglés, Puerto Banús. Tel: 952 909 990

Valderrama Restaurant 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

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GREEK

Grill del puerto

Open daily for both lunch and dinner.

Muelle Ribera, Puerto Banús. Tel: 952 812 148

MARBELLA CLUB GRILL

Red Pepper

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

cabaña nagüeles Open Monday to Thursday from 11am to 2am and on Friday and Saturday from 11 am to 3am. Urb. La Carolina, Marbella. Tel: 951 134 083

Open for lunch and dinner every day. Muelle Ribera 47H, Puerto Banús. Tel: 952 811 686 Open every night for dinner. Marbella Club Hotel.

Blvd. Príncipe Alfonso von Hohenlohe, s/n, Marbella.

Tel: 952 822 211

Amanhavis

Mr. india

amigos

Open daily from 6pm. Milla de Oro (next to Da Bruno a Casa), Marbella. Tel: 952 867 868

Open for dinner from Monday to Saturday.

C/ Málaga 3, Benahavis. Tel: 952 855 175

Piratas flame grill

Mumtaz

aroma

Open every day for lunch and dinner except Sunday. Puerto Deportivo de Marbella, Locales 37-40, Marbella. Tel: 952 865 940

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

Open daily for lunch and dinner. C/ Moncayo 23, Fuengirola. Tel: 952 665 502

INTERNATIONAL

baboo lounge and restaurant

Restaurante Rancho

Open for lunch and dinner Monday to Saturday. C.C. Cristamar, Local 32, Puerto Banús. Tel: 951 319 842

El Carnicero 2

VOVEM

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

El Gaucho

Open daily for lunch and dinner. C.C. Odeon, Locales 9-10, C/ Las Yedras, Nueva Andalucía.

Tel: 952 003 434

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

INDIAN

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

Massala

Open daily for lunch and dinner. C/ Strachan 11, Málaga. Tel: 951 500 022

Open Monday to Saturday for dinner and Sunday for lunch. C/ San Lázaro, 3, Pza. Victoria, Marbella.

Tel: 952 867 306

Old Town Grill

Open daily for both lunch and dinner. Pueblo Viejo Cancelada. Between San Pedro & Estepona.

Tel: 952 886 307

el rancho del puerto

Open daily for dinner. CN 340, km. 166, Estepona.

Tel: 952 888 353

Open for dinner from Monday to Saturday from 8.00pm. Calle del Pilar 3, Benahavís.

Tel: 952 856 026

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

Open daily for lunch and dinner. Muelle Benabola 9-11, Puerto Banús. Tel: 952 812 167

Jaipur Purple

Tel: 952 836 886

alumbre

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

El Carnicero

El gaucho de banús

CN340, km 194, next to Camping Cabopino, Marbella. Tel: 951 310 004

The Grill House restaurant

Chowka

11&11 Restobar

Open Monday to Thursday from 7pm ‘til late, on Friday and Saturday from 1pm to 4pm and from 7pm ‘til late and on Sunday from 10am ‘til late.

Dársena de Levante, Local 39, Estepona Port.

Tel: 951 703 060

Al Rolo Open from 1pm to 4pm and 7pm to 11pm daily.

At Reserva del Higuerón. Avda. del Higuerón 48, Benalmádena. Tel: 952 661 174

Albert & simon

Open every day for lunch and dinner, closing Sunday, Monday and Tuesday at 8pm. Ctra.

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

Bahia beach Open daily for lunch and dinner. CN340, km 146.5, Casares. Tel: 951 704 884

Bar d’o restaurant & Lounge Open daily from 11am to 2am (3am on weekends).

Avda. Príncipe Alfonso von Hohenlohe, Edif. Milla de Oro, Local 567, Marbella. Tel: 952 821 229

beach house

Open daily for lunch and dinner. Avda. Príncipe Alfonso von Hohenlohe s/n, Marbella. Tel: 952 900 380

Open for lunch and dinner from Monday to Friday and for dinner only on Saturday. Closed Sundays.

Urb. Nueva Alcántara, Edif. Mirador, Bloque 4-B, Marbella. Tel: 952 783 714

Jaipur palace

alberts

beckitts

Open every night except Tuesday for dinner.

Open daily for lunch and dinner. Puerto Cabopino.

Open Monday to Sunday for dinner. C/ Camilo

Open daily for lunch and dinner. Urb. Coto de los Doles, Carril del Relojero, Elviria, Marbella.

Tel: 952 839 458

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Price guide per head for a three-course meal with wine José Cela 4, Marbella. Tel: 952 868 898

under €25

€25 – €40

€40 – €60

€60 plus

Tel: 952 809 500

Open daily for lunch and dinner. José Meliá s/n (Hotel Gran Meliá Don Pepe), Marbella. Tel: 952 868 790

Open every night for dinner. Puerto Banús, Marbella. Tel: 952 811 716

Casanis Open every day from 6pm except Sundays.

C/ Ancha, 8, Marbella. Tel: 952 900 450

Open Monday to Sunday for lunch and dinner. C.C. Azalea, Edif. A, CN340, km 173, Nueva Andalucía.

Tel: 951 339 309

Open daily for lunch and dinner. CN 340, km 199, Miraflores Playa, Mijas Costa. Tel: 952 587 550

BIBO

celima

El Bolero

Open every day for lunch and dinner except Sunday afternoon and all of Monday. At the Hotel Puente Romano. Bulevar Príncipe Alfonso von Hohenlohe s/n, Marbella. Tel: 951 607 011

Open every day for lunch and dinner. Hotel Hermitage, Ctra. de Casares, Casares.

Tel: 952 895 639.

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

Open Monday to Saturday for lunch and dinner and Sunday for lunch. At Marbella Golf & Country Club. CN 340, km. 188, Marbella. Tel: 952 830 500

El Campanario

El Restaurante del Casino

cerrado del águila

Black and white Marbella

Open every day for breakfast, lunch and dinner.

Urb. Cerrado del Águila, Camino del Acevedo, s/n, Mijas Costa. Tel: 951 773 521

Open every day for lunch. Open for dinner on Friday and Saturday. CN 340, km. 168, Estepona.

Tel: 952 880 126

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

EL CASTILLO

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

Besaya Beach Open Monday to Thursday for lunch, Friday and Saturday for lunch and dinner and Sunday for lunch. Urb. Coral Beach s/n, km 176, Marbella. Tel: 952 777 299

Open daily for lunch and dinner. Muelle Benabola, under the Torre de Banús, Puerto Banús.

Tel: 952 815 607

bono’s beach Open daily for lunch and dinner. C/ Cervantes s/n, Urb. Costabella, Playa El Arenal, Marbella.

Tel: 952 839 236

Brunings Kitchen continuously open Monday to Friday from 1pm to 11pm. Saturday – dinner only. Closed Sunday. Las Palmeras 19, San Pedro de Alcántara.

Tel: 952 786 156

CAFÉ DE RONDA Open daily for breakfast, lunch and dinner. Avda.

Ramón Gómez de la Serna 23, Marbella. Tel: 952 862 149

Cafetería ke

c’est la vie Open daily for breakfast, lunch and dinner. Paseo Las Palmeras, 15, San Pedro de Alcántara.

Tel: 952 783 394

cortijo fain

D-wine

Open Tuesday to Sunday for dinner. C/ El Pilar s/n, Benahavís. Tel: 681 294 442

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

Open every day for lunch and dinner. Ctra. de Algar, km. 3, Arcos de la Frontera, Cádiz.

Tel: 956 704 131

EL GRAN GASTBY

dani García restaurante

EL JINETE

Open Tuesday to Saturday for lunch and dinner.

At the Hotel Puente Romano. Bulevar Príncipe Alfonso von Hohenlohe s/n, Marbella.

Tel: 952 764 252

Open daily for dinner except for Friday. Ctra. La Cala Golf, km 45, La Cala de Mijas. Tel: 952 119 170

del mar

Open daily for lunch and dinner. Puerto Deportivo de Sotogrande, s/n. Tel: 956 790 333

Open daily for lunch and dinner. At the Hotel Puente Romano. Bulevar Príncipe Alfonso von Hohenlohe, s/n, Marbella. Tel: 952 820 900

cappuccino grande cafe

Don Leone

Open daily for lunch and dinner. Muelle de Honor, Puerto Banús. Tel: 951 778 797

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.

El oceano beach hotel Restaurant & Spa EL OLIVO

Fabiola

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

Finca cortesín Beach Club Open daily for lunch and dinner. Bahía de Casares, Casares. Tel: 952 897 296

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

funky tapas Open daily from 12 midday to 12 midnight.

Avda. Miguel de Cervantes 34, Marbella.

Tel: 952 811 590

Galeria San Pedro Open from 11am until midnight. Closed Sundays.

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

Los Naranjos de Marbella. Nueva Andalucía. Tel: 952 816 105

Open every day from 10am until late. C/ Las Violetas 7, Conjunto Andalucía Garden Club, Nueva Andalucía. Tel: 952 815 736

La Terraza

Magna Café

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

Open every day for breakfast, lunch and dinner.

C/ Calderón de la Barca, s/n. Tel: 952 929 578

LA biznaga

La Veranda

Mc café

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

Open Tuesday to Saturday for dinner.

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

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

La Verandah

Messina

la brisa Open for dinner Thursday to Monday from 7pm.

Kempinski Hotel Bahía Estepona. CN 340, km. 159, Estepona. Tel: 952 809 500

Open week days for dinner at 7:30pm and weekends for lunch and dinner, closed Tuesdays.

Ctra. de Cádiz, km. 136. Playa Guadiaro, Torreguadiaro, Cádiz. Tel: 956 615 998

Open for dinner Monday to Saturday. Avda.

Severo Ochoa, 12, Marbella. Tel: 952 864 895

La cabaña del mar

La veranda lobby bar

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

LA CANTINA DEL GOLF

Open Tuesday to Sunday from 6pm to 12am and for lunch on Sunday from 12pm to 5pm.

Plaza Practicante Manuel Cantos 2, Marbella.

Tel: 952 866 630

mosaik4

Open Monday to Saturday for lunch and dinner.

Casas de Campos, 1, Málaga. Tel: 952 122 075

Open for breakfast and lunch until 8pm.

Closed Sunday. Flamingo Golf Club, Cancelada, Benahavís. Tel: 951 318 815

Horizon steakhouse

LA GRANADA DIVINO

los arcos

Open daily for lunch and dinner. Avda. Antonio Machado s/n, Benalmádena. Tel: 952 560 094

Open daily for lunch and dinner except Tuesday.

C/ de las Piedras, Gaucín. Tel: 951 709 075

Open every night for dinner. Hotel Meliá La Quinta, Urb. La Quinta Golf s/n, Marbella.

Tel: 952 762 000

Open for breakfast, lunch and dinner from Monday to Saturday. Urb. Las Chapas, Marbella.

Tel: 952 839 901

Avda Las Palmeras 15, San Pedro Alcántara.

Tel: 952 780 927

fonda restaurante el postillón Open Tuesday to Sunday from 7:30pm to 11pm.

Ctra. de Mijas, km. 1, A-387, Alhaurín El Grande.

Tel: 951 254 520

GD Gourmet deli marbella Open 9:30am to 9pm from Monday to Friday and Saturday from 12am to 6pm. Closed Sundays.

Bulevar Príncipe Alfonso von Hohenlohe 7, Marbella. Tel: 952 774 049

girasol Open daily for dinner from 6.30p.m. Avda. del Prado, Nueva Andalucía, Marbella. Tel: 952 813 859

hermosa Open Tuesday to Sunday for dinner from 7pm.

Closed Monday. Local 1A. Puerto de Cabopino.

Tel: 952 837 483

Herrero del Puerto

hotel marbella club buffet

Marbella. Tel: 951 319 372

karma

La Loggia

LIMA

los bandidos

il mare

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

Open every evening for dinner. Playa del Rodeo,

La Terraza

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

MOJO Open from Monday to Saturday for dinner from 8pm ‘til late. Monte Paraíso Golf, Marbella. Tel: 951 217 272

momo marbella Open Monday to Saturday from 6pm to midnight.

C/ Tetuán 7, Marbella. Tel: 952 771 560 Open daily from 12pm to 3am. Avda. Manolete, esq. C/ Los Lirios, Puerto Banús. Tel: 952 929 467

mozaic

Miraflores Golf Restaurant

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

Open daily for Breakfast, lunch and dinner.

Ctra. de Cádiz, km. 199. Urb. Riviera Golf.

Tel: 952 931 941

Los naranjos restaurant

NELI Gs

Open daily for breakfast, lunch and dinner. Urb.

Open daily for breakfast, lunch and dinner. C.C.

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Price guide per head for a three-course meal with wine

Benavista, Estepona. Tel: 952 928 576

NUEVA CAMPANA Open daily for lunch and dinner, except Tuesday.

La Campana, Nueva Andalucía. Tel: 952 814 041

under €25

€25 – €40

€40 – €60

for lunch and dinner. CN340, km 187, Marbella.

952 820 900

shanti-som – amrita

€60 plus

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

Swing

Locales 8-11, Pueblo Los Arcos, Elviria.

Tel: 952 830 868

tikitano

Open Monday to Thursday from 1.30pm to 4.30pm, Friday and Saturday from 1:30pm to 4.30 pm and 8pm to 10.30pm. Ctra. de Ojén, km 22, A355, Marbella-Monda. Tel: 952 864 455

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

Closed Wednesdays. Arena Beach, Ctra. de Cádiz, km. 151, Estepona. Tel: 952 796 320

shiraz

tanino

Open daily from 12pm to 12am. C.C. Guadalmina, Urb. Guadalmina Alta. Tel: 952 882 820

Open Tuesday to Sunday for lunch and dinner.

Puerto Deportivo, Local 15, Marbella. Tel: 952 778 334

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

passion café

Skina

Terra Sana

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

Open for lunch and dinner Tuesday to Friday and Saturday for dinner only. Closed Sunday and Monday. C/ Aduar 12, Old Town, Marbella.

Tel: 952 765 277

Trocadero Sotogrande

Open daily for breakfast, lunch and dinner. Ctra.

Istán, km 1, C.C: Le Village 15, Marbella.Tel: 952 771 046

Open Monday to Saturday for breakfast, lunch and dinner. Nueva Andalucía next to the Casino.

Tel: 952 906 205. Marina Banús, Puerto Banús.

Tel: 952 817 977. C.C. Laguna Village, Estepona. Tel: 951 901 050. C.C. Mary Sol, Sotogrande. Tel: 956 796 931. C.C. La Cañada, Marbella. Tel: 952 868 663. C.C. Parque Miramar, Fuengirola. Tel: 952 663 937

smart café

The meeting room Open 9am to 11pm every day except Sundays.

Avda. Ricardo Soriano 1, Local 1 (Edif. Portillo), Marbella. Tel: 952 772 577

Open daily for lunch from 1pm to 6pm.

CN 340, km 166, Marbella. Tel: 647 791 515

Open daily for breakfast, lunch and dinner. At the Hotel Torrequebrada, Benalmádena Costa.

Tel: 952 441 414

Open 8:30am to 8pm Monday to Friday and 9:30 am to 6pm on weekends. C/ Los Olivos 1, above the Enjoy Golf Academy in front of Aloha College.

Tel: 690 001 045

Rojo

Suave

Open every day for lunch and dinner except Sunday. C/ Granada, 44, Málaga. Tel: 952 227 486

Open every evening from 6:30 pm-11 pm. Plaza General Chinchilla 1, Plaza de los Naranjos, Marbella. Tel: 952 924 613.

Sea grill

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

At the Puente Romano Beach Club. Open daily

SUite

OCHO Open Tuesday to Sunday for lunch and dinner.

C/ Moncayo 12, Fuengirola. Tel: 952 460 232 / 648 502 822

oyarbide

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

PURO BEACH Open daily for lunch and dinner. Laguna Village, Playa El Padrón, CN 340, km 159, Estepona.

Tel: 952 800 015

Restaurante royal

SMALL WORLD CAFé

The orange tree

THE PLAYWRIGHT

Open every day for lunch and dinner. Urb. Guadalmansa, CN340, km 164, Estepona.

Tel: 952 798 449

Trocadero arena Open every day for lunch and dinner. Torre Real Beach, Marbella. Tel: 952 865 579

trocadero beach Open daily for lunch and dinner. Playa de la Carolina, Marbella. Tel: 610 704 144 Open daily for lunch and dinner. Paseo del Parque s/n, Sotogrande. Tel: 956 795 012

Venta garcía Open daily for lunch and dinner every day except Monday. Ctra. de Casares km 7, Casares. Tel: 952 894 191

villa padierna club de mar zest Open Monday to Saturday from 8:30am to 4:30pm and for cocktail hour from 4:30pm to 8pm. Centro Plaza, Marbella. Tel: 951 319 151

zozoI Open every day for dinner from 7.00pm till late.

Plaza Altamirano 1, Marbella. Tel: 952 858 868

Open daily for lunch and dinner. C/ Manzana,

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ITALIAN

952 802 144

Open every day for lunch and dinner from 7pm onwards. Muelle Benabola, Casa 5A, Puerto Banús. Tel: 952 813 464

Open all day. Da Bruno Cabopino: CN-340 Km. 194,7. Tel: 952 831 918. Da Bruno a Casa: Marbella Mar, Local 1, Marbella. 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 Bruno Mijas Costa: Ctra. de Mijas, km. 3.6, Mijas. Tel: 952 460 724

aragona

Da Paolo

Open every day for lunch and dinner.

Avda. del Mar 3, Marbella. Tel: 951 134 322

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 21-22, Calahonda, Mijas Costa. Tel: 952 934 667

Al Dente

Open 7 days a week for dinner. Closed on Mondays. Urb. Jardines del Puerto, local 12, Puerto Banús. Tel: 952 906 181

Amore e Fantasía

Aretusa Open daily for dinner. Front line P. Banús.

Tel: 952 812 898

Carpaccio Open every day for lunch and dinner. Frontline Puerto Banús. Tel: 952 813 357

casa tua Open every evening for dinner. C/ Ortiz de Molinillo 14, Marbella. Tel: 951 712 227

CIBO Open from 12pm until midnight daily. Blvd.

Príncipe Alfonso von Hohenlohe 11, Marbella. Tel: 952 900 380

CONRADS IL Ristorante Open Monday to Saturday for lunch and dinner.

Avda. del Prado s/n, Edif. Sport Café, Nueva Andalucía. Tel: 628 593 409

Da Bruno

Frascati Open daily for lunch and dinner. Plaza de Los Naranjos s/n, Sotogrande. Tel: 952 790 392

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

Il Tartufo Open from Monday to Saturday for dinner from 6:30pm. C/ Tetuán 9, Marbella. Tel: 951 087 323

la fiorentina

Tel: 952 909 990

LA pappardella sul mare

Pizzeria Picasso

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

Open daily from 12 noon. Puerto Banús. Tel: 952 813 669

la trattoria de marbella

portofino laguna village

Open nightly for dinner from 6:30pm. C/ Las Malvas, Edif. Online, Local 4, Nueva Andalucía. Tel: 952 817 591

Open every day for breakfast, lunch and dinner.

C.C. Laguna Village, Estepona. Tel: 952 808 035

Leonardo da vinci

Open every night for dinner and Sunday for lunch.

Edif. La Ruleta, Nueva Andalucía. Tel: 952 814 529

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

MADE IN SARDINIA

Ristorante Regina ristorante san martino Open daily for lunch and dinner. C.C. Pinares de Elviria s/n, Elviria, Marbella. Tel: 952 832 702

Rosmarino della piazza

Open every night for dinner. C.C. Cristamar, Avda.

Julio Iglesias, Puerto Banús. Tel: 952 906 608

Open every day from 12pm ‘til midnight for lunch and dinner. C.C. Pinogolf de Don Carlos 34, Elviria.

Tel: 952 850 148

mesana

trattoria l’impronta

Open nightly for dinner. At the Gran Hotel Gvadalpín. Blvd. Príncipe Alfonso von Hohenlohe s/n, Marbella. Tel: 952 771 133

Open daily for lunch and dinner except on Tuesday.

Avda. Salamanca, Edif. San Pedro del Mar, Local 14, San Pedro de Alcántara. Tel: 952 785 943

Metro Open every day for lunch and dinner. Puerto Marina, Benalmádena. Tel: 952 446 460

Villa Tiberio

Open daily for lunch and dinner. C.C. El Pilar, Local 11 (opposite the Crown Plaza Hotel), Estepona. Tel: 952 885 765

nunos

Open Monday to Saturday for dinner. Ctra. de Cádiz, km. 178, Marbella. Tel: 952 771 799

Open daily for lunch and dinner. At the Caleta Hotel. Catalan Bay, Gibraltar. Tel: +350 200 76501

la pappardella di estepona

O mamma mia

Mediterranean

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

Open every day except Sunday for lunch and dinner. At El Corte Inglés Food Hall, Puerto Banús.

Beata’s Vino y Mar

Open Monday to Sunday from 2pm to 11pm. Avda. del Prado 20, Marbella. Tel: 602 822 598

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THE GUIDE Restaurante bar carmen

Guadalupe, Manilva. Tel: 952 890 956

Thai Style

Open daily for breakfast, lunch and dinner. C.C. Laguna Village, CN 340, km 159, Estepona. Tel: 952 806 739

golden wok Open every day for lunch and dinner. Urb. Marbellamar, Marbella. Tel: 952 866 840

Open daily for lunch and dinner. Avda.

Playas del Duque s/n. Edif. Gaviotas IV, Puerto Banús. Tel: 952 813 675

tempora

Hanuri KOREAN BBQ & BAR

tHapa thai

Open nightly for dinner. C/ Tetuán 9, Old Town, Marbella. Tel: 952 857 933

Oriental

Open Tuesday-Friday dinner only from 6pm ‘til late and Saturday and Sunday for lunch and dinner. C.C. Los Jarales 6, Calahonda.

Tel: 951 406 082/ 952 932 011

Open every day for lunch and dinner.

Urb. Puerto Deportivo 13, Edif. Poniente, Estepona. Tel: 951 318 445

Asia Food

KABUKI raw

Open daily for lunch and dinner. Centro Comercial, Pinares de Elviria, Marbella.

Tel: 952 850 060

Open Tuesday to Saturday for dinner. At Finca Cortesín Hotel. Ctra. Casares s/n, Casares. Tel: 952 937 800

Open daily for lunch and dinner. Centro Plaza, 64, Nueva Andalucía. Tel: 951 319 778

Asian fusion bing

Kaiden Sushi

Open 12.30pm-4.30pm and 6.30pm to 12am daily. Fuengirola, Paseo Marítimo, L-42C. Tel: 952 470 218

Open daily for lunch and dinner. Centro Com. Guadalmina Alta, Guadalmina 4, local 2, lower floor, San Pedro de Alcántara.

Tel: 952 896 508

asiatico zen Open every day for lunch and dinner except Tuesday lunch. C/ Lirios s/n, Nueva Andalucía.

Tel: 952 817 691

Kama Kura

BAMBOO

Makitake

Open Monday to Saturday for lunch and dinner. Ctra. Istan km 1, Marbella. Tel: 952 906 674

Open daily for lunch and dinner. C/ Ribera s/n (above disco Seven), Puerto Banús. Tel: 952 811 592

camurí RestaurantE lounge

meca

Open daily for lunch and dinner. At Laguna Village. CN340, km 159, Estepona. Tel: 951 217 871

Dragón de Oro Open every day from 12.30-4pm and 7pm until midnight. Closed Monday lunchtime.

Ctra. de Cádiz, km. 141, Urb. Hacienda

Open Tuesday to Saturday from 8-11pm. The San Roque Club, Ctra. de Cádiz, km. 127, San Roque, Cádiz. Tel: 956 613 030

Open every day for lunch and dinner. C.C. Pino Golf, Don Carlos, Local 1, Elviria, Marbella. Tel: 952 830 365 / 658 646 829

Namazake Open Tuesday to Saturday for dinner. Hotel Puente Romano. Tel: 952 820 900

top thai Tse yang Dimsum club Open daily for lunch and dinner except Sundays. At El Corte Inglés Food Hall, Puerto Banús. Tel: 952 909 990

Wasabi Open daily from 1.30 pm for lunch and dinner. C.C. Puerto Banús.

Tel: 952 908 577

SCANDINAVIAN Aloha restaurant

Open every evening for dinner from 6pm to 11.30pm. Avda. del Prado s/n, Nueva Andalucía. Tel: 952 811 285

Skandies Open Tuesday to Sunday from 7pm to 11pm.

Closed Mondays. Avda. Antonio Belón, 26 (behind the lighthouse), Marbella. Tel: 952 776 323

SEAFOOD

cervecería ostrería santiago

Osaka 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 daily for lunch and dinner. Avda. del Marzo, Marbella.

Tel: 952 770 078

Sakura

El Barlovento

Open every day for lunch and dinner. Avda.

Jardines del Puerto, L.5, Puerto Banús. Tel: 952 817 536

Open from 11am-4pm and 7.30-11pm every day except Mondays. Puerto Deportivo de Sotogrande, Cádiz. Tel: 956 790 370

Sapporo

Restaurante La Marina

Open daily for lunch and dinner. C.C. Costa del Sol, upper level. CN-340, km. 166 (Estepona). Tel: 952 888 710

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

Sukho Thai Open for dinner from Monday to Saturday. Centro Comercial Marbellamar.

Tel: 952 770 550

Sushi des artistes Open every day for lunch and dinner.

CN 340, km 178.5, Marbella. Easy parking.

Tel: 952 857 403

Sushi Katsura

La Torre Open daily for lunch and dinner. Muelle de Honor, Club de Mar, Puerto Banús. Tel: 952 811 561

Marisquería La Pesquera Open daily for lunch and dinner. Plaza de la Victoria, Old Town, Marbella. Tel: 952 765 170

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

Restaurante El bote

Tai Pan

palapa

Open seven days a week for dinner. H. Puente Romano, Ctra. de Cádiz, km. 177, Marbella. Tel: 952 777 893

Open daily for lunch and dinner. C.C. Laguna Village, CN 340, km 159, Estepona. Tel: 951 217 871

Tahini

Santiago

Open daily for lunch and dinner. Hotel Meliá don Pepe. C/ José Meliá s/n, Marbella. Tel: 952 902 936

Open daily for lunch and dinner. Paseo Marítimo, 5, Marbella. Tel: 952 770 078

Ta-kumi Open daily for lunch and dinner. C/ Gregorio Marañón 4, Marbella.

Tel: 952 770 839

Open every day for lunch and dinner. Paseo Marítimo Rey de España, Fuengirola. Tel: 952 660 084

SPANISH Bahía

Teppanyaki samurai

Open every evening for dinner. At Hotel Don Carlos. Avda. Zurita s/n, Marbella.

Tel: 952 768 800

Open daily for lunch and dinner. Avda.

Manolete 20, Puerto Banús. Tel: 952 816 549

beach club restaurante grill

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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

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

DGust Open Monday to Sunday for lunch and dinner. Avda. Duque de Ahumada, Marbella. Tel: 952 863 780

El Portalón Open Monday to Saturday for lunch 1-4pm and dinner from 8pmmidnight. Ctra de Cádiz, km 178, Marbella. Tel: 952 827 880

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 máquina Open daily for lunch and dinner except Sunday.

At El Corte Inglés Food Hall, Puerto Banús. Tel: 952 909 990

la moraga Open daily for lunch and dinner. C/ Ramón Areces s/n, Puerto Banús. Tel: 952 817 448

La red Open daily from 9.30am to 6pm. Playa La Fontanilla, Marbella.

Tel: 952 821 450

La Taberna del Alabardero 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

Mesón el adobe Open daily for lunch and dinner except Tuesdays. Avda. La Fontanilla, Edif. Balmoral, Bajo 3, Marbella. Tel. 600 003 144

mi taberna Open Monday to Saturday for lunch and dinner. CN340, km 178, Marbella. Tel: 952 827 880

Paellas y Más Open daily from 10:30am to 11pm. C/ Jacinto Benavente 33, Marbella. Tel: 952 822 511

Restaurante 1870 Open nightly for dinner. C/ La Concha, 11, San Pedro de Alcántara.

Tel: 952 783 836

Tragabuches 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

Vila do grove Open Monday to Saturday for lunch and dinner. C/ Las Malvas, Edif.

On Line, Local 2, Nueva Andalucía. Tel: 952 813 415

VEGETARIAN loving hut

Open daily from 10.30am to 11.30pm.

Avda. Miguel Cano 11, Marbella. Tel: 951 245 889

CINEMAS & THEATRES AUDITORIO MUNICIPAL MIJAS

Plaza de la Libertad 2. Mijas. Tel: 952 590 380

AUDITORIO MUNICIPAL TORREMOLINOS Plaza de España, Recinto Ferial. Tel: 952 379 521

AUDITORIO PARQUE DE LA CONSTITUCIÓN Marbella. Tel: 952 825 035

CENTRO CULTURAL EL INGENIO Garcia Morato, s/n. San Pedro. Tel: 952 786 968

CINESA LA CAÑADA La Cañada. Marbella. Tel: 902 333 231

cines gran marbella Puerto Banús. Tel: 952 810 077

cinesur C.C. Miramar, Fuengirola. Tel: 952 198 605

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THE GUIDE MULTICINES ALFIL

INTEGRAL

MULTI SPORT

Avda. Camilo José Cela, s/n. Fuengirola.

Tel: 952 800 056

Ramón y Cajal 21. Marbella. Tel: 952 773 804

CENTRO PLAZA GYM

Avda. Picasso 27. San Pedro.

Tel: 952 782 801

MULTICINES MEDITERRÁNEO

Nueva Andalucía. Tel: 952 817 074

New Concept Training

Mijas. Tel: 952 663 738

Cerrado del águila

PALACIO DE LA PAZ

Mijas Costa, Málaga. Tel: 951 773 523

Monte Paraíso Country Club, Camino de Camoján s/n, Marbella. Tel: 952 866 843

Recinto Ferial. Fuengirola. Tel: 952 589 349

CLUB DEl SOL

02 CENTRO WELLNESS

TEATRO ALAMEDA

Plaza del Mar. Marbella. Tel: 952 900 420

Calle Córdoba 9, Málaga. Tel: 952 213 412

Tennis /paddle classes. Calahonda.

Tel: 952 939 595

TEATRO CERVANTES

Dynamic training centre

Ramos Marín, 199, Málaga. Tel: 952 224 109

C.C. Le Village, Marbella. Tel: 952 775 021

Urb. Parcelas del Golf, Aloha Gardens, N. Andalucía. Tel: 952 818 357

TEATRO CIUDAD DE MARBELLA

FITNESS CENTRE NEW STYLE

qi sport

Plaza Ramón Martínez, Marbella.

Tel: 952 903 159

Amapolas, s/n Nueva Andalucía.

Tel: 952 817 916

Urb. La Alzambra, Marbella. Tel: 952 907 090

TEATRO SALON VARIETES

Fuerte Gym

Emancipación 30. Fuengirola.

Tel: 952 474 542

Avda. El Fuerte, Marbella. Tel: 952 861 624

Marbella Tel: 952 761 475, Elviria.

Tel: 952 834 835

GIMNASIO ESTADIO

SEVEN STARS SCHOOL

VERACRUZ CINES Veracruz. Estepona. Tel: 952 800 056

Trav. Huerta de los Cristales, Marbella.

Tel: 952 828 217

Tai Chi & yoga. Pasaje Estrecho, Estepona.

Tel: 952 923 055

YELMO CINEPLEX

HAPPY DIVER’S CLUB

Plaza Mayor. Tel: 902 220 922

Atalaya Park Hotel, Marbella.

Tel: 609 571 920

Sport Club Reserva del Higuerón

GYMS & SPORTS CLUBS

P-E SPORTS CLUB

SATURNIA REGNA

HOTEL PUENTE ROMANO

Avda. del Higueron, Benalmádena.

Tel: 952 565 761

CN340, Km77,5. Marbella. Tel: 952 820 900

SPORTCLUB ROUTE 66

ALHAMAR GYM

KRAV MAGA SELF-DEFENCE CENTRE

C.C. Alhamar, CN-340 km 197.

Tel: 952 934 684

At Hotel Pyr, Puerto Banús.

Tel: 655 689 455

Ctra. Mijas, 1.5km. Fuengirola.

Tel: 952 461 648

ATENAS

MANOLO SANTANA RACQUETS CLUB

SPORTING CLUB ATALAYA PARK HOTEL

Barquilla 1. Marbella. Tel: 952 776 240

Ctra. de Istán, Km 2. Marbella.

Tel: 952 778 580

CN340, Km 168,5. Estepona.

Tel: 952 888 212

Urb. Riviera del Sol, Mijas-Costa.

Tel: 952 934 477

MARBELLA GUN & COUNTRY CLUB

TICKET-TO-RIDE

Monda. Tel: 952 112 161

Cristamar, Pto. Banús. Tel: 952 905 082

CENTRO DEPORTIVO EL FUERTE

MARBELLA SPORT

Vitality studio

Av. El Fuerte s/n. Marbella. Tel: 952 861 624

Km 171.5. San Pedro Alcántara.

Tel: 952 788 315

C.C. Le Village, Marbella.

Tel: 952 902 362

AZTEC COUNTRY CLUB

CENTRO DE YOGA Y SALUD

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pets THE GUIDE

WORDS Marisa CUTILLAS

Domestication may have

been Detrimental to Horses Scientists investigating the horse’s genome have found that humans may have affected horse’s DNA in a negative way when they domesticated them thousands of years ago. Scientists studied two samples from the Taymyr Peninsula in Siberia, dating back 16,000 and 40,000 years, respectively. The researchers found that human domestication negatively impacted horses by limiting the diversity of the gene pool via inbreeding, thereby making them vulnerable to various genetic defects. The earliest reference to the domestication of horses can be found in a piece of pottery which is traced back to 5,000 years ago.

Cats and Dogs See Things which are Invisible to the Human Eye

Dog- Human Cooperation Based on Social Skills of Wolves The relationship between man and dog is as ancient as it is profound and, up until now, it had always been thought that cooperation and attentiveness between man and dog was a product of evolution. A new study has shown, however, that the ancestors of the modern dog, wolves, are as attentive to members of their pack, and to humans, as dogs are. The social skill, then, did not arise as a result of domestication; it has always been present. In the study, both dogs and wolves were able to find food that had been hidden, by relying on information provided by a person. In another experiment, dogs and wolves were given the chance to watch while a person opened a box. When it was their turn to follow suit, the wolves actually proved to be better imitators, reaching their bounty more efficiently than dogs. This leads scientists to conclude that wolves have amazing social skills, which they often use to observe and imitate human beings.

A new study has proven that cats and dogs see things which human beings are incapable of, including colourful patterns on birds’ feathers and surreal stripes on flowers. The reason behind this amazing ability is ultraviolet light detection, which lets in a broader spectrum of colours. This skill is handy for animals living in the wild, since it enables them to spot urine trails that lead to prey. Cats and dogs aren’t the only visual superheroes on our planet, though; so, too, are fish, birds, bees, bats, hedgehogs, okapis and some reptiles and amphibians. The one bad thing to UV light detection is that it makes images appear more blurry; this leads scientists to believe that humans have developed a lens that filters UV light to enable things to be seen in greater detail.

Helicopter Parenting Works Well for Pets ‘Helicopter parenting’, a parenting style characterised by overprotectiveness and clinginess, is known to be disadvantageous for children, but the opposite is true, it seems, when it comes to rearing dogs and cats. New research from scientists at UC Berkeley has shown that

pet owners who expressed the greatest affection for their pets, tended to be conscientious and neurotic. The study authors noted that when it comes to owning pets, these are actually positive qualities, since pets need lifetime care and plenty of affection.

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THE GUIDE what’s on

Events in April and the first week of May Until April 12 ART – MÁLAGA

The CAC Málaga presents Kiss the Fire by María Cañas, an artistic video centred on the themes of love and death. The work is a portrait of human passion taken to the limits of destruction. www.cacmalaga.eu

Until April 17 ART – BENALMÁDENA

Group Ígneo presents a joint exhibition of contemporary paintings at the Castillo Bil-Bil. www.benalmadena.es

Until April 27 ART – FUENGIROLA

Two leading AIA group artists, Elizabeth Bishop and Meta Wolters, will be holding a joint exhibition of their latest works at Galería Lucía in Fuengirola (by the three-horse roundabout). For further information, www.aia-art-group.com

Until May 4 ART – FUENGIROLA

The Reserva del Higuerón Hotel presents an exhibition by contemporary artist, Uriel Calierno, entitled The Only Continuous Line, is Time. www.reservadelhigueron.com

Until May 17 ART – MÁLAGA

The Museo Picasso Málaga presents Movements and Sequences, a dialogue between the work of Picasso and contemporaries such as Braque, Gris, Matisse and Miró. www.mpicassom.org

Until June 14 CINEMA – BENALMÁDENA

The Centro de Exposiciones de Benalmádena presents Imperio Argentina, El Legado de una Estrella, an exhibition featuring film, photographs and music by famous Singer, Magdalena Nile del Río, better known as Imperio Argentina. www.benalmadena.es

NEW AND REGULAR EVENTS Monthly on different days AMERICAN CLUB – MARBELLA

The American Club Costa del Sol Chapter meets monthly for excursions, sports and social events. Tel: 952 772 789. www.americanclubcostadelsol.com

AMIGOS DE LA CULTURA – COSTA DEL SOL

The members of this cultural group meet at different times and places for lunches, lectures, concerts, ballet, theatre, opera, etc. Further information, Tel: 669 445 809. smartkidsmarbella@gmail.com

TOASTMASTERS – MARBELLA

Louise Bourgeois. Sainte Sébastienne, 1992

The Achievers Toastmasters Club Marbella meets every week at Aloha Gardens, Nueva Andalucía to practise public speaking skills. For further information, contact Maria on Tel: 603 133 805 or Percy on Tel: 646 533 112. www.toastmastersmarbella.com

Every Monday, Wednesday and Saturday LIVE YOUR BEST LIFE – MARBELLA

Until September 27

LOUISE BOURGEOIS MÁLAGA

Louise Bourgeois is one of the most influential modern artists in the world and, this month, audiences on the Coast will be fortunate enough to view over 100 of her works, including sculptures, drawings, paintings, installations, etc. www.museopicassomalaga.org

Integral Psychotherapist Gabriella Kortsch helps you with everything from relationship breakdowns to depression, poor communication with loved ones or financial stress, at her weekly group meetings, which start at 7:30pm.

For information on locations, info@advancedpersonaltherapy.com

Every Tuesday and Wednesday JIVE – MIRAFLORES, ESTEPONA AND LA DUQUESA

Learn to dance with Colin and the team from Jive Spain at Miraflores Restaurant on Tuesday, El Campanario on Wednesday and El Goleto at Duquesa on Friday. For precise times, colin@jivespain.com

Every Second Tuesday of the Month

JAZZ

ESTEPONA

The Coast’s Jazz Appreciation Society meets at Benavista Country Club at 8pm. Classic videos followed by a live jazz performance then dinner. To book, Tel: 952 888 106. Further information from Brian Parker, Tel: 669 504 942.

Every Wednesday SALSA – MARBELLA

If you’re feeling the Latino vibe, brush up on your moves at Buddha Bar Marbella’s special salsa nights (featuring the Nicolás Valiente Dance Academy), which take place every Wednesday at 10:30pm.

Tel: 655 480 748.

ART – MÁLAGA

The Museo Picasso de Málaga offers free guided tours in English (included in the entry price), from 11:30am to 2pm.

Tickets cost €8 for adults. Children enter for free. www.museopicassomalaga.org

FLAMENCO – MIJAS

Every Wednesday at 12pm, a dazzling flamenco show takes place at the Plaza Virgen de la Peña in Mijas Pueblo. www.mijas.es

Every first Wednesday of the month CULTURE AND COCKTAIL – MARBELLA The Association of Art and Culture Marbella holds a monthly cocktail at Magna Café at Magna Marbella Golf, from 8pm-10pm. Tel: 627 833 262. www.artandculturemarbella.com

Every Wednesday and Friday MARTIAL ARTS – SAN PEDRO

Taekwondo expert Justin Menchen, who studied and received First Dan in Los Angeles (from Master Keith Jones) teaches Taekwondo to adults and children at TKD Studio. From 5:30pm to 6pm for Wassabi Warriors, 6pm to 7pm for kids and 7pm to 8pm for adults.

Poomsae and Sparring WTF (light to medium contact) available. To sign up or for a free introductory class, Tel: 666 756 692.

Every Thursday NETWORKING – MARBELLA

The Marbella Business Group holds its weekly breakfast meeting, which features presentations, discussions and introductions of new members.

At 8am at the Hotel Senator in Marbella. To become a member, www.marbellabusinessgroup.com

Every last Friday of the Month COFFEE MORNING – ESTEPONA

ADANA animal rescue charity coffee morning at Plaza Manilva (outside Longman’s Bookshop) 11am – 2pm.

Kennels open 10am – 5pm Monday – Friday and 10am – 2pm Saturday, Sunday and holidays. Further information, Tel: 952 800 975. www.adana.es

BUSINESS LUNCH – MARBELLA

Marbella Business Institute holds an invitation-only lunch club for local and visiting business people, active and retired. To apply, visit www.marbellabusinessinternational.org

Every Saturday MARKETS – PUERTO BANÚS

Head for the Puerto Banús bullring every Saturday for a fun street market featuring everything from clothing to music, accessories and home ware. Starts at 9am and ends at 2pm. www.marbella.es

Every First Sunday of the month OPEN DAY – MIJAS

PAD animal shelter, Cerros del Águila, welcomes visitors from 12pm-3pm.

Further information, Tel: 952 486 084. www.padcatsanddogs.org

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Saturday April 11

Saturday April 25

GEMELIERS

EL BARRIO

Dynamic fraternal singing duo, Gemeliers, will be singing their latest hits at the Palacio de la Paz de Fuengirola at 8pm.

Tickets available on www.ticketmaster.es

Popular Spanish singer, El Barrio, plays the Campo de Fútbol Juan Manuel Azuaga – Torre del Mar at 10pm. Tickets available on www.elcorteingles.es

FUENGIROLA

Thursday April 2 JOYS LIVE ANNIVERSARY EVENING – PUERTO BANÚS

Joys Live nightclub will be celebrating its first anniversary with Paul Maxwell, The Piano Man, and the club’s top artists.

Featuring special appearances and surprises. Reservations: Tel: 952 814 283.

Thursday April 2 to Friday April 3 BANK HOLIDAYS

The streets will be filled with people attending religious processions, though all shops will be closed owing to Holy Thursday and Good Friday.

Saturday April 4 Luciano – Marbella

Luciano and friends will be performing live at the Puente Romano Beach Resort.

Tickets: Tel: 952 820 900.

Tuesday April 7, Thursday April 16, Tuesday April 21 and Tuesday April 28 MUSIC WORKSHOP – PUERTO BANÚS

Música con Encanto presents a workshop on different musical styles and composers. This is the second part of the course, so it is recommended that you already have prior knowledge of music. From 6:30pm to 8pm at the Centro Negocios Melior Vasari in Puerto Banús. www.musicaconencanto.org

Friday April 10 CINEMA – MARBELLA

Música con Encanto presents the documentary Philip Glass: A Portrait in 12 Parts, which centres on the iconic American artist and creator of musical minimalism. At 7pm at the Iglesia de la Virginia. www.musicaconencanto.org

MARIO DÍAZ – FUENGIROLA

Mario Díaz performs songs from his new album, Rock My Reggae, at Sala Paris 15 at 10pm. www.paris15.es

MÁLAGA

Friday April 10 to Saturday April 11 MUSIC – MÁLAGA

169). Tickets cost €12 and are available from: Homecare in the Centro Comercial Costasol, Cath’s Cards in Benavista, New Longman’s Bookshop in Estepona and Viva Gifts in San Pedro. Tel: 952 880 630 at daytime, Tel: 952 896 739 on weekends and evenings.

Thursday April 30 DANCE – MARBELLA

Friday April 10 to Wednesday April 15 ‘ALLO ‘ALLO – FUENGIROLA

MUSIC – FUENGIROLA

Saturday May 2 and Tuesday May 5 FOOD & COLOR WORKSHOP – SAN PEDRO

The Philharmonic Orchestra of Málaga plays P11 by Finnish Composer, Jean Sibelius at 8:30pm on Friday and 8pm on Saturday, at the Teatro Cervantes de Málaga. www.teatrocervantes.com

SALVA presents ‘Allo ‘Allo, an hilarious comedy spoof set in a small-town café in occupied france during World War II, at the Salón Varietés Theatre in Fuengirola.

Nightly at 8pm, Sundays at 7pm. www.salonvarietestheatre.com

Saturday April 11 ASWAD – PUERTO BANÚS

British reggae group, Aswad, will be playing at Joys Live. Entrance is free.

Reservations: Tel: 952 814 283.

PINK TONES – MÁLAGA

Sala Paris 15 will be hosting a tribute concert by Pink Tones, one of the best tribute acts to Pink Floyd. At 9:30pm. www.paris15.es

Monday April 13 and Tuesday April 14 CULTURAL LECTURES – FUENGIROLA AND MIJAS

The Costa del Sol DFAS will be holding two lectures in April. The first, focussed on famous Painter, Sorolla, will take place at 4:30pm at the Salón Varietés Theatre and the second, on the Cities of Castile, will take place at 10:30am at The Danish Club at Urb. Haza del Algarrobo on the Mijas Carretera. www.costadelsoldfas.com

Friday April 17 to Sunday April 19 THEATRE – ESTEPONA

The International Theatre Studio’s next production is a comedy show featuring Eric Chappell, directed by Diana King and presented over three nights at the Atalaya Park Hotel Theatre (CN 340, Km

Ricky Lavazza and Johnny G. present One Night in Las Vegas: a tribute to Tom Jones and Elvis Presley, respectively. At 8pm Friday and Saturday and 7pm on Sunday. www.salonvarietestheatre.com

Friday April 24 CHARITY GALA – LA LÍNEA-CADIZ

The Association for Mito Patients in Spain presents a charity gala to help raise funds for a life-threatening disease called mitochondrial disease (mito).

The event will take place at Alcaidesa Golf at 8pm and will include pre-dinner drinks, a three-course dinner and live entertainment. For further information, onyommail@gmail.com

Teresa Nieto en Compañía presents El Ajuar, a dance show about the rich canvass of life. At 9pm at the Teatro Ciudad de Marbella. Tickets available on www.elcorteingles.es

Raquel Álvarez Marrero will be commencing her FOOD & COLOR course, entitled How to Feed Body and Mind for Greater Health and Beauty. The course lasts eight weeks. For precise times, contact Raquel on Tel: 667 673 557. www.foodandcolor.es

Saturday April 25 GOLF AND GALA DINNER FOR AIDS – MARBELLA

The Concordia Anti-AIDS Association will be holding a golf tournament and gala dinner at Aloha Golf. Tel: 952 908 075. www.clubdegolfaloha.com

Sunday April 26 DANCE – MARBELLA

Da.Te Danza presents ¿Cuál es mi nombre?

– a children’s dance show which won the FETEN Awards 2015 for Best Children’s Show. At the Teatro Ciudad de Marbella at 6pm. Tickets available on www. elcorteingles.es

Wednesday April 29 to Sunday May 3 SWAN LAKE ON ICE – MÁLAGA The Imperial Ice Stars present Swan Lake on Ice at the Teatro Cervantes de Málaga.

For precise times and tickets, www.teatrocervantes.com

Friday April 24

BALLET MARBELLA

The National Ballet of Spain will be performing at the Teatro Ciudad de Marbella at 9pm. Tickets available on www.elcorteingles.es

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www.russellgrant.com

THE GUIDE stars

Russell Grant’s Monthly Horoscope April 2015

ARIES March 21st - April 20th Attention and acclaim will come your way in early April. This is a great time to go on auditions, first dates and job interviews.

Easter will be a time of true rebirth for you. A Lunar Eclipse on the 4th marks the end of a difficult relationship phase. It will be much easier to collaborate with a business or romantic partner as a result.

A short trip for pleasure will lift your spirits during the middle of the month. Be ready to accept an unusual offer near the 18th, when the New Moon invites you to take a bold, but calculated risk. You might have to spend a little more money than you would like, but this is a worthwhile expense. Money from a scholarship or grant will become available as April turns to May. Take this opportunity to expand your horizons. This is a great time to learn a craft, like landscaping, making furniture, or designing clothes.

A short trip for pleasure will lift your spirits during the middle of the month

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TAURUS [21 APR - 21 MAY]

You’ll see impressive results from a health regime on the 4th, when a Lunar Eclipse showcases your hard work. Resist the urge to get drawn into an argument about religion or politics around the Easter holiday. Old grudges have no place during a season of rebirth. Money for luxuries will be more readily available during the first half of the month.

Take this opportunity to splurge on a new computer, collectable book, or fun trip. The New Moon on the 18th will inspire a vivid dream. Keep pencil and paper near your bed at this time, as you need to remember this powerful message. A friend will ask you for a loan during the second half of April. Be ready to refuse. You can’t afford to throw your resources away on someone who doesn’t understand the meaning of hard work. It’s time to put an end to this dysfunctional relationship.

GEMINI [22 MAY - 21 JUN]

You’ll acquire some valuable information or skills at the start of April. Use this knowledge to further your career. A Lunar Eclipse on the 4th marks the successful culmination of a creative or romantic endeavour. This will be a time of profound emotional fulfilment. Go ahead and throw a party on Easter weekend. Friends will be eager to celebrate your good news. Don’t buy into any conspiracy theories near the 8th; they’ll just stop you taking advantage of a golden opportunity. Keep your activities under wraps towards mid-month. The last thing you need is to get unsolicited advice about an important project. The New Moon on the 18th puts you in contact with some dynamic pioneers. Being in their presence will make you more innovative. A fantastic idea for conserving resources will occur as April comes to a close. This concept can be spun off into a profitable business or product.

CANCER [22 JUN - 23 JULY]

The beginning of April is perfect for selling the fruits of your labour.

Creative ventures will be particularly lucrative. A Lunar Eclipse on the 4th marks the successful end of a property deal. This is a great time to sell a piece of land or break a lease. Easter could get stressful, thanks to tension between you and your partner. Try to share the spotlight with your amour or resentment will set in. You will feel rather reclusive in mid-April. Give yourself a little extra time to rest and relax before work really picks up. The New Moon on the 18th will attract an exciting career opportunity.

If you’ve ever wanted to launch your own business, this is the best time of the entire year to do so. An executive will entrust you with a secret at the end of the month. Mum’s the word.

LEO [24 JULY - 23 AUG]

Your star power opens doors for you, both personally and professionally, at the beginning of April. The Lunar Eclipse on the 4th marks the successful end of an intellectual endeavour. You could finish a course or get a letter of recommendation around this fateful day. Easter could take a stressful turn due to a nagging health problem. The sooner you get treated for this condition, the happier you will be. It will be much easier to pursue your dreams around the middle of the month, when obstacles that once blocked your path vanish into thin air. The New Moon on the 18th will inspire you to go on a glamorous holiday. Take

advantage of last minute discounts on hotel rooms and plane fares. Your career gets a big boost as April turns to May. Be ready to apply for a promotion or high powered position. The fringe benefits of this job will be significant.

VIRGO [24 AUG - 23 SEPT]

Someone will seek your professional opinion in early April. Be sure to charge for these services. This could be the beginning of a lucrative side business for you. A Lunar Eclipse on the 4th marks the successful end of a moneymaking venture. You’ll be able to put your earnings towards a holiday home or addition to a cherished collection. Easter could become rather tense, thanks to a family argument over money. You’ll have to demand your fair share of an inheritance or family business. An interest in law, publishing, or education will prompt you to take a class mid-month. The New Moon on the 18th brings a windfall in the form of a royalty check or insurance settlement. Don’t be surprised if you’re asked to collaborate on a book as April turns to May. This project will bring you plenty of intellectual stimulation. It will also allow you to make a name in your desired field.

LIBRA [24 SEPT - 23 OCT]

The opening days of April prompt someone special to make a declaration of love. This is an opportune time to get engaged or married. Alternatively, you might decide to move in with your amour, or launch a business with an entrepreneur. A Lunar Eclipse on the 4th brings a satisfying conclusion to a contract.

This agreement has enriched you, both personally and professionally. Easter could be tense, thanks to an argument between your relatives and best friend.

It may be best to keep the two parties separate. The chance to write a book or study abroad will arrive in mid-April. Prepare to expand your horizons. The New Moon on the 18th is perfect for entering into a business agreement or signing legal papers. Resist the urge to rush a physical relationship in the closing days of April. Patience and understanding will help your partner overcome some childhood taboos.

SCORPIO [24 OCT - 22 NOV]

The Lunar Eclipse on the 4th brings a satisfying end to a bureaucratic matter. Now you have official papers, you will be able to move forward with career plans. Easter could be stressful, due to a loud argument between relatives.

Try to keep out of this ridiculous battle. You may have to bring an impractical colleague down to Earth on the 8th; there simply isn’t enough money to carry out their ideas. A writing project will have to be revised in mid-April. Don’t be discouraged. The corrections you make will be a tremendous improvement.

The New Moon on the 18th is ideal for launching a health regime. Taking an unusual fitness class will be a lot more fun than you expected. Let your best friend or partner talk you into making a personal transformation as April turns to May.

SAGITTARIUS [23 NOV- 21 DEC]

Early April will prove a fulfilling time for you, when you will gain all sorts of favourable attention for a creative endeavour. The Lunar Eclipse on the 4th brings the successful culmination of a group project. Your work on this job will lead to bigger

and better assignments. Easter takes a tense turn thanks to an argument over money. Someone has been spending far too much cash on luxuries. The opportunity to study with a talented teacher arrives on the 6th. Sign up for this class before all the spaces are taken. It becomes much easier to get the funding you need for academics in mid-April. The New Moon on the 18th is ideal for launching an art project. If you’re in the market for love, you’ll meet someone who makes your pulse pound. The attraction will be instantaneous. Avoid going to extremes as April turns to May. Practice moderation in all things.

CAPRICORN [22 DEC - 20 JAN]

You’ll find a receptive audience for your ideas at the beginning of April.

This is a great time to work on behalf of a charitable organisation. Donating your energy to a worthy cause will put personal problems in their proper perspective. A Lunar Eclipse on the 4th marks the satisfying conclusion of a career matter. It looks as if you’ll be awarded a cash prize, dividend, or expensive holiday as thanks for your hard work. Easter could be stressful, due to a stubborn relative who challenges everything you say.

Stay as far away from this trouble maker as possible.

The New Moon on the 18th is perfect for adding a member to your household. Make room for a quirky relative or roommate. Don’t be surprised if you’re asked to write a book or teach a class in the closing days of April. There is a considerable market for your expertise.

AQUARIUS [21 JAN - 19 FEB]

Relationships take on a cosy, comfortable aspect at the beginning of April. It’s good to know you are loved and appreciated. A Lunar Eclipse on the 4th finds you graduating, publishing some written work, or finishing up a legal matter. The result will be much better than expected. Easter could be stressful, due to a friend’s unreasonable demands on your time. The New Moon on the 18th affords a great opportunity for networking. Be sure to attend a professional conference or party near this date. Your family will be a wonderful source of support during the second half of April, offering to run errands and to give financial assistance if you are in need of help.

A generous relative may even offer to guarantee a small loan for you. You’ll be very flirtatious in the final days of April, thanks to an attractive newcomer to your social circle. The two of you have similar tastes and dislikes, which makes for hilarious conversation.

PISCES 20 FEB - 20 MAR]

The first days of April are ideal for salary negotiations. A Lunar Eclipse on the 4th allows you to pay off a big bill, which comes as a relief. Easter may be tense, due to an unpaid loan between you and a friend. If you’ve been looking for work, you’ll get promising responses on or around the 8th. Mid-April is ideal for taking a class. It will take some time to master new material, but with a little patience and persistence, you will acquire expert knowledge. The New Moon on the 18th brings an unexpected source of income. It will be much easier to afford luxuries after accepting this job. Family members may not understand your growing interest in a particular subject. Don’t take the bait when they try to tease you. You will feel on top of the world when someone you respect singles you out for praise and attention at the end of April.

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THE GUIDE family

Life of the Party!

Vertbaudet unveils its Spring/Summer 2015 collection, full of colourful surprises for the little ones in the family. WORDS Marisa CUTILLAS In Spain, the arrival of the warm weather brings many good reasons to celebrate: First Holy Communion ceremonies, weddings, baptisms and open air birthday parties. Vertbaudet presents its newest collection, filled with beautiful, elegant wear for trendy boys and girls, as well as babies. Girls will delight in items such as satin and cotton dresses, open backed dresses and feminine jackets, while boys will be looking chic in Bermuda shorts, vests and cotton tops. These are some of the cutest items from the collection. i www.vertbaudet.es

FAMILY FUN ANCRAA Giant Donkeys Cuddle

a donkey or become a volunteer to help save this humble but threatened animal. CN 340, km 164, Finca los Pajaritos, Estepona.

Tel: 952 790 511 Aventura Amazonia Kids and adults alike will have fun in this outdoor adventure park, featuring exciting ziplines.

C/ Valeriano Rodríguez 2, Marbella. Tel: 952 835 505. www.aventuraamazonia.com Bioparc Fuengirola Award winning zoo covering Madagascar, Africa and the Far East. C/ Camilo José Cela, 6. Tel: 952 666 301. www.bioparcfuengirola.es Black Box Teatro Dramatic Arts School for all ages. C/ Notario Luis Oliver 6, Marbella. Tel: 952 779 172. www.blackboxteatro.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 Camelot Fun play centre in La Cañada with a wealth of games and activities and qualified child minders. Special events include baby and toddler mornings and a baby grow clinic, for mums to be and newborns. Ctra. de Ojén s/n, Marbella. Tel: 952 764 766 Crocodile Park Educational park with more then 300 monsters.

Pose with baby crocodiles.

Open 10am-6pm. C/ Cuba, 14, Torremolinos. Tel: 952 051 782 Dariela’s Cake Sugarcraft store and workshops for kids and

adults. Avda. Mayorazgo 6, Local 25, Marbella. Tel: 952 824 238

El Refugio del Burrito

Donkey sanctuary just 40 minutes north of Málaga. Open 11am-7pm.

Fuente de Piedra, Málaga.

Tel: 952 735 513 Flamenco Classes Children aged 5 to 8 can learn to dance flamenco with Isabel Gil, a professional dancer. Classes on Monday and Wednesday at the Nueva Alcántara Tennis Club. Tel: 952 788 315 Fuerte de Nagüeles Camps, adventures, farm school and sports for kids. Pinar de Nagüeles s/n, Marbella.Tel: 952 821 400. www.albergue-nagueles.com Funny Beach Kids paradise with go-karts, trampolines, minimotorbikes, mechanical bull. Open daily. East side of Marbella.

Tel: 952 823 359 Galaxia Versatile and fun play centre for children of all ages, with separate areas indoor and outdoor. Mega slide, mini planetarium, birthday parties, summer camp. Life size characters. C.C. Guadalmina, San Pedro de Alcántara. Tel: 952 885 530

Ice Skating Rink and Indoor Swimming Pool New sports

centre with public ice skating, indoor pool, children’s pool. Avda.

García Lorca, Arroyo de la Miel, Benalmádena. Tel: 952 577 050

Inter Marbella Football Academy Football Academy

for boys and girls of all ages, at Estadio Santa Maria in Las Chapas, Marbella. Training is on Tuesdays and Thursdays at 5pm.

Tel: 646 427 589. info@intermarbellacf.com

Karting Club Málaga Go-kart

circuit for kids and adults who feel a need for speed. Open 10ammidnight. Ctra. De Coin, Mijas Costa. Tel: 952 581 704

Kid’s Club at the Marbella Club Hotel Help with

homework and fun artistic and sporty events for kids daily.

Tel: 660 998 800. laurap@marbellaclub.com Kids Multi-Sports Club A plethora of sports for children of all ages and abilities, from tennis through to football, cycling and skateboarding. Parties with games, activities and bouncy castles. Urb. Parcelas del Golf, Avda. del Prado, Nueva Andalucía.

Tel: 656 618 712 Kidz Kingdom Fun play centre and birthday party area for kids, with a mini disco. Urb. Bel-Air, CN 340, km 166.2, Estepona.

Tel: 952 925 936

Le Petit Milk & Roses

Pampering sessions for little girls, including manicures and dressups. C/ Estebañez Calderon 6, Marbella. Tel: 952 859 223 Little Fishes Swimming classes for newborns to 3-year-olds in Marbella, Estepona and Riviera.

Tel: 686 498 561/ 607 875 949. www.littlefishes-spain.com

Little Gem Swimmers

Swimming courses for babies and toddlers along the Coast. Contact Blaise on Tel: 628 882 655 or info@littlegemswimmers.com

Marbella Stage School

Kids can take accredited courses in dance, drama, musical theatre and singing after school on weekdays and all day on Saturdays. Tel: 952 906 865. www.marbellastageschool.com

Musical Babes Babies and

toddlers aged 6 months to 3 years enjoy singing, playing simple instruments and playing games.

Tel: 952 853 027. Los Jazmines 11, Bajo B, Nueva Alcántara, San Pedro de Alcántara. www.brainwaves-spain.com

NMA The Nelson Music Academy Kids aged 4 to 12 are

introduced to music in its funnest aspects. Classes on Tuesdays and Thursdays from 5pm to 7pm, Saturdays from 11am to 1pm.

Edif. Jupiter 44, Local 3, C/ Jesús Cautivo, Los Boliches, Fuengirola. Tel: 952 478 416. www.nelsonmusicacademy.com

Original Dolphin Safari

The original dolphin safari, established in 1969! Daily sailings from Marina Bay, Gibraltar.

Tel: +350 200 71914. www. dolphinsafari.gi Parque La Batería Kids will have fun in this park, built in the civil war era and featuring four replica cannons, underground bunkers and passageways. Urb. Montemar Alto (near the train station), Torremolinos.

Plaza Mayor Family entertainment with multi-screen cinema, bars, restaurants, bowling alley and kids play area. Málaga.

Tel: 952 247 580 Scouting Kids will have fun being a boy or girl scout. The programme followed is the same as that in the UK. Tel: 680 870 270 Sealife Centre See 2 metre long sharks. Touch pools and walkthough 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 10am9pm. 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 Stagecoach Renowned performing arts school for singing, dancing and acting skills.

The academy is open to four to 16-year-olds. Tel: 952 900 453/666 838 213. www.stagecoach.es Steam Train Ride Enjoy a steam train ride crossing the Andalusian mountains with a scenic trip from 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

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 10am1pm. Club del Sol, Calahonda.

Tel: 952 939 595 The Music House Kids learn, grow and have fun making music. Open to children from 2 years on. Edif. San Pedro del Mar, Blq 7, local 12, San Pedro de Alcántara. Tel: 952 785 515. www.themusichouse.es Tivoli World Biggest amusement park on the Costa del Sol. Open daily from 1pm. Avda. de Tivoli, Benalmádena.

Tel: 952 577 016

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· Global Cuisine ·

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FIN E W ATC H ES & EXQ U ISITE JEW ELLERY

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