ANDALUCÍA - MÁLAGA - MARBELLA - VERMÚ MARBELLA

Apr 10, 2021
2 min read

Updated: Jan 25

VERMÚ MARBELLA

In the Kitchen, you have Tatiana Bautista, with guidance from Michelin-starred chef Jaume Puigdengolas Rey, who worked at Abac and Hoffman in Barcelona, as well as at Atlantis The Palm in Dubai and Skina in Marbella.

On this lunchtime visit, we had

Anchoas Cantabria (Cantabrian anchovies).

Berberechos de la casa. (house style cockles).

Cebolletas a la brasa y en tempura con romesco.

Mini calçots (a type of giant spring onion/leek) grilled and fried in tempura with romesco sauce. (a tomato-based sauce that originated from Valls, Tarragona, in Catalonia. It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, olive or sunflower oil, and nyora peppers.

Bocadillo de calamares (fried squid sandwich).

Sahksuka (tomatoes, onions, garlic and spices, with gently poached eggs).

Calamares a la brasa en salsa de tahini y aderezo de harissa.

Charcoal-grilled squid in tahini sauce with harissa dressing.

Alcachofa brasaterrinada de foie y vinagretta de pipas.

Grilled artichoke, foie gras terrine, with sunflower seeds.

Pan tostado, chocolate y EVOO (aceite de oliva virgen extra)

Toasted bread with chocolate and extra virgin olive oil.

This was once a traditional Spanish children’s breakfast.

For wines, we had,

Primitivo Collantes Fino Arroyuelo (D.O. Chiclana de la Frontera).

Barón Micaela Palo Cortado (D.O. Jerez-Xérès-Sherry).

Plus, a bottle of Azumbre Verdejo, Cuatro Rayas 2019 (D.O. Rueda).

The cooking is an interesting global cuisine, with precise techniques and excellent produce. There is a lovely, relaxed atmosphere, a pleasant terrace, an interesting wine list and attentive service.

VERMÚ MARBELLA

Avenida de Fontanilla 7, 29602 Marbella, Málaga +34 722 88 83 58 Instagram: vermu.marbella www.trivify.es/cartas/vermu (This page is only available for mobiles; if you are using a mobile, hold it vertically.)