The high season may be drawing to a close, but that doesn’t mean the best of the season is over. In fact, it’s just started; head to SCHILO, the signature restaurant of the flawless and luxurious Finca Cortesin for their new fresh, seasonal tasting menu.
The family behind SingleHome has set the bar high for 5 star hotels on the coast with its Finca Cortesin. The hotel’s uncompromisingly high standards have made this probably one of the few world-class properties in Southern Spain.
The same can be said for its elegant, yet modern SCHILO restaurant.
To book one of the in-demand tables you best call (+34) 952 937 800 or simply send an email to email@example.com and let them take care of the details.
Created by and until recently executively managed by eminent Dutch chef Schilo Van Coevorden, the restaurant continues to push the boundaries of fine dining in Spain. There may be new talent in the kitchen, but the quality and creativity remains exceptional.
The elegant design of the room affords plenty of space for each table, as well as a view of the open plan kitchen. Some say it’s theatre, but for me there was no drama here. When we indulged in one the exceptional tasting menus, the kitchen scene was calm and professional; creating dishes that stole the show.
Our stunning menu in February started with delicate and tasty canapés & snacks.
The first plate was Steamed Egg Custard with tofu & caviar from Río Frío in Granada province. This was ingeniously served in an egg shell.
Then Tartar of Tuna Belly ‘El Jardín’ – Atlantic yellow-fin tuna, wasabi and yuzu caviar, black olive ‘sand’. As the name implies, it was like being immersed in a beautiful garden.
The Lobster Cappuccino was presented in a large fine bone china cup. This hot lobster cream, with cold tomato foam, had just a touch of tandoori spice.
The little Asian style parcels of Foie Gras Gyoza with Sesame were further enriched with shavings of black truffle from the Spanish Pyrenees.
Soft Shell Crab ‘Sweet & Sour’ were hot from the wok, tossed in rice flour, grapefruit, and crushed peanuts.
Our BBQ Wagyu Beef with Japanese mushrooms & green Curry was a sheer delight. This slow cooked dish, so precisely prepared, was exceptional!
To end the meal were Wild Strawberries from Malaga with ‘Violet Ice & Vanilla Cloud’ – a sort of snow that was truly magical, with raspberry sorbet, white chocolate.
The Chocolate Olive Tree from SCHILO has become a cult creation. A handmade chocolate bonsai version of an Andalusian olive tree, served on your plate with white chocolate foam and ice cream made with Piqual extra virgin olive oil, surrounded by chocolate-pistachio sand.
If this type of experience appeals, head to SCHILO at Finca Cortesin for their new seasonal tasting menu. 🙂
Hotel Finca Cortesin
Carretera Casares Km 2
952 937 800