This was a covid time visit to Back! where David Olivas and Fabián Villar, chef and sommelier, respectively, are the creators of Back! A colourful and modern restaurant, with a focus on traditional and updated Andalucían cuisine.
Although it does state, that this is a tapas bar and restaurant, it is probably more of a restaurant.
The menu caters for tapas, sharing plates, set menus and new inventive culinary creations.
On this occasion, we had the Menu, Grand Back 2020 (9 steps for €55)
Artisan brown bread, fermented for 24 hours and white bread fermented for 12 hours.
Mundaka is a Basque Country town and municipality located in the province of Biscay.
On the coast, Mundaka, is a working port and is internationally renowned for its surfing scene.
The port is in the centre point of the town, from there, the old part of the town grew.
All the houses are medieval with fishermen's houses, always looking out to sea.
The port has many small boats.
Mundaka is well renowned world wide for its quality of surf. Huge swells roll in from the Bay of Biscay and slam into the rocky coastline of the Basque Countryside. The estuary at Mundaka has created a perfect sandbar which forms hollow...
To find a nice lunch in the sun, with a view to the sea, head east, along the coastal road from Málaga for about 6 km and you will arrive in Pedregalejo. It's a pleasent walk a or short taxi ride from Málaga centre.
Looking back towards Málaga City
Just before you get to Pedregalejo you will see Baños del Carmen, a summer seaside resort that was opened for the rich and famous in 1918. The still beautiful building and its ruined gardens are now a restaurant and bar looking out to sea and is a great spot for a drink to watch the sunset.
The still, very traditional village of Pedregalejo has kept its local characte...
We had a short hop over the border into Portugal for a round of golf at Monte Rei Golf & Country Club. The course is set on over 400 hectares in the East Algarve countryside, this refined country club with villa accommodations is 9 km from the Praia da Manta Rota beach and 13 km from Castle of Castro Marim.
We topped off our afternoon on one of Europe's best golf course with dinner at Restaurante Vistas, set with stunning views over the course. We were warmly welcomed and the professionalism of the waiting staff stood out all night.
The quality of the food is probably worthy of a Michelin star. The...
Zahara de Los Atúnes is a fishing village and also a summer tourist resort with a fantastic, Atlantic facing beach. The village is appropriately named after the fish because of the local and traditional seasonal La Almadraba (an age-old Phoenician technique for trapping and catching Atlantic bluefin tuna in elaborate nets. This technique was introduced by the Moors and takes place every May and June around which there are many fiestas).
In a land that so honours the pig, Zahara’s red tuna is granted the title "The Ibérico of the sea".
As ever in Spain, it can leave the dedicated vegetarian feeling hungry, even the pl...
This rather scruffy fishing village of Barbate along the southern coast of Spain near Cádiz, has been fishing bluefin tuna using the same methods for well over 3,000 years. This traditional tuna fishing method, known as almadraba, is famous throughout Spain for catching the country’s most popular tuna.
The almadraba season is in May and June. Small fishing boats attached to giant round nets float in an ever-widening circle in the narrow Gibraltar strait between Africa and Europe. As the circle widens, the nets become taught, drawing the tuna closer and closer to the surface. When silvery fins start flashi...
This place is a un-remarkable, easy to miss little restaurant, in little known Tolosa, 28 km inland from San Sebastián.
Once you find it and walk in you will think you are in the wrong place, You will see an area containing several fridges and a load of crates and are likely to turn around and walk out again until you are greeted warmly and seated in the old fashioned dining room that doesn't look like it's changed much in a century.
The steaks are cooked to order here, in front of every diner.
Topped with a extremely large dose of coarse salt, which is then scraped off before serving (the steaks are n...