ANDALUCÍA - MÁLAGA - MARBELLA - RESTAURANT KAVA

KAVA Michelin Plate IIO

In early March, we revisited one of our favourite places in Marbella, restaurant KAVA.

Chef Fernando Alcalá, who is a former lawyer, produces a menu, that consists of ten dishes that change, depending on the seasonal produce and its availability at the market. There are two menús

Menú Corto (six dishes) €55

Menú Largo (ten dishes) €85

Wine pairing is available.

Each dish is comprised of three basic ingredients, with no fear of combining citrus, acids, and heat. Some of the ingredients, like the Jamón, come from the farm of the chef's father near Sevilla. We chose the menú Corto and started with the aperitivos.

Rollo de bogavante con mayonesa de cabeza de bogavante. Lobster roll with mayonnaise made from the lobster head.

Vieira con pepino fermentado. Scallop with fermented cucumber.

Sopa de zanahorias encominás y tartar de viera.

Carrot soup with scallop tartar and cumin

and a bowl of cumin which the chef brought out, to show me, what was in the dish.

Cocochas de merluza con gazpachuelo tibio de almendra y tomates secos.

Hake cheeks with warm almond gazpachuelo and dried tomatoes.

Chawamushi con erizo gallego, berberechos y boloñesa fermentades.

Chawamushi (an egg custard dish found in Japan, normally made with egg and tuna. In Spain, it is made from egg and Jamón), with Galician sea urchin, cockles and fermented bolognese sauce.

Calabaza asada en miso, curry ligero y verduras fermentadas.

Roasted pumpkin (marinated with miso for 24 hours), then grilled over charcoal a light curry and fermented vegetables. The sauce is made from the charred pumpkin skin and seeds.

Cerdo Ibérico de bellota de nuestra finca con glaseado de negro y 5 especias chinas.

Acorn-fed Iberian pork from their own farm, with black glaze, five Chinese spices grilled over charcoal, grilled courgette purée and a sauce made from the pork stock, with soya and infused black tea.