El Lago restaurant presents Midi, a casual proposal with popular recipes for lunch. The customer who comes for lunch can choose between snacks, tapas, bites to share and classic dishes. Chef Fernando Villasclaras remains faithful to the philosophy of El Lago and also bases his elaborations for Midi on seasonal and zero kilometer products.
El Lago is located in Greenlife Golf, in the Elviria Hills urbanization in Marbella, and both in the restaurant and on the terrace diners can enjoy the beautiful views of the lake that gives it its name and the surrounding golf course.
Midi’s menu is varied, with reasonable prices and suitable for all tastes and ages. It includes snacks such as the Club El Lago sandwich, beef burger, Caesar salad and La Axarquia salad.
For those who prefer tapas, flaky potatoes with salsa brava, natural oysters or oysters with tiger’s milk, steamed mollete of lomo de orza, chicken wings, spicy tuna tartar or shrimp and cuttlefish croquettes. Ideal for group meals are the snacks to share, such as avocado cannelloni stuffed with spicy roasted tuna, with apple and coriander; sea bass ceviche with liquefied tiger’s milk and herbs, the forgotten ratatouille with tuna tarantelo and egg, red tuna tataki, with fried eggs and yuzu; red tuna tartar with ajoblanco, codium seaweed and salmon roe or the potato omelet “a lo pobre” (poor man’s omelet).
For those looking for a more classic lunch, there are options such as sea bass with grilled vegetables, Iberian pork cheeks cooked in their juices, quail with cream of fried peppers and sweet black pudding, veal entrecote, white veal chop slowly cooked with fine herbs and finished on the grill, and black pepper picaña with potatoes paisana. A selection of desserts put the finishing touch with chocolate semicrudo, homemade flan, rum babá, Guadalhorce valley and homemade ice cream and sorbets.
To accompany the dishes of Midi’s menu, the wine cellar of El Lago has about 300 references, among which Andalusian wines appear with great prominence, although without losing sight of the various Spanish appellations of origin and also betting on international references.
Midi’s kitchen is open Tuesday through Sunday, from 12:30 p.m. to 5:30 p.m., for informal lunches, business meetings, celebrations with family and friends, or corporate events.
The entire Midi by El Lago team works hard to offer the best service to its clients, taking care of every detail and personalizing the requests received every day.
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IN THE KITCHEN OF EL LAGO, THE CHEF FERNANDO VILLASCLARAS
Fernando Villasclaras is from Nerja with Catalan roots and grew up among the aromas and flavors of his grandmothers’ stews. His passion for gastronomy led him to train at the Escuela de Hostelería de Benahavís and then he shaped his professional path in several restaurants where the raw material is the basis of all culinary foundation, such as Mugaritz, La Bulla, Puente Romano or Alcuzcuz.
“Imperfect cook and constant in my ideas. The cooking I do is more and more natural and less forced, the field and the ingredients themselves speak for themselves. I consider myself a restless person and eager to make others enjoy. I firmly believe in gastronomy as a fundamental basis of our culture and our identity”, this is how the chef defines himself.
His cuisine at El Lago is committed to the territory and to tradition, and adapts to the resources offered by Andalusia, but also evolves seasonally. It is elegant and simple in appearance, and very personal in its preparation, using techniques that do not detract from the final result. In the words of Fernando Villasclaras: “The product tastes like what it is, without distorting the essence but rather enhancing it, to achieve its maximum expression”.
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ANTONIO JIMÉNEZ AT THE HELM OF MANAGEMENT
Antonio Jiménez was born in Frigiliana, a beautiful white village on the coast of Malaga, where gastronomy, tourism and culture go hand in hand. He combined his studies with work in different restaurants where he learned his knowledge from excellent professionals in the sector.
In his own words: “From that old hotel business, in which only the best, the most qualified stood out, and that was my goal, to learn as much as possible”.
Jiménez defines himself: “A self-taught person and a strong defender of the products of the land, especially of my homeland, La Axarquía. I live and feel my profession, I am delighted to learn and I continue to train every day.”
He landed at El Lago 19 years ago and today, at the head of the management, he has a magnificent dining room team of which he is deeply proud.
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.RESPONSIBLE FOR EVENTS, ROBERTA PANELLI
Roberta Panelli has been working at El Lago Restaurant and Greenlife Golf for three years as head of digital marketing, public relations and event organization for all the facilities. She has a degree in Translation and Interpreting with a specialization in Marketing. She is currently pursuing a master’s degree in Event Organization, Protocol and Business Tourism.
“El Lago is a magical place that has always fascinated me, even as a child, when I used to walk around the restaurant’s terrace without knowing that one day I would be part of the team. I believe that the client who comes here will not only appreciate the restaurant’s gastronomy, but will also be amazed by its charm. El Lago is usually the place chosen to celebrate important, special and romantic occasions, as well as to have a good time with friends and enjoy haute cuisine. We work as a team every day to be able to offer the best service to our customers, taking care of even the smallest detail and request they make to us.”
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RESTAURANTE EL LAGO
Avenida Marco Polo, 8. 29604 Marbella – restauranteellago.com – Tel: +34 952 832 371
EVENTS
Roberta Panelli – eventos@restauranteellago.com – Tel: + 34 615 697 526
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