b GOURMET restaurateurs
“Things have a life of their own. It’s simply a matter of waking their souls” Gabriel García Márquez
back to CONTENTS La Finca restaurant at La Bobadilla, a Royal Hideaway Hotel, has captured the opulent essence of Andalusian cuisine, thanks to the vision of Chef Pablo González, the Murciaborn founder of Cabaña Buenavista – a two-Michelinstarred restaurant in El Palmar, Murcia. At La Finca (which is situated in the Sierra de Loja in Granada), diners can savour a brand-new menu designed by González and take a gastronomic journey that traverses the provinces of Málaga and Granada. The Chef presents refined versions of traditional dishes, with ingredients such as extra-virgin olive oil from La Bobadilla and Riofrío caviar (a delicacy from the Sierra de Loja region). WORDS MARISA CUTILLAS PHOTOGRAPHY COURTESY OF ROYAL HIDEAWAY LUXURY HOTELS & RESORTS
PABLO
GONZÁLEZ AND LA FINCA AT LA BOBADILLA, A ROYAL HIDEAWAY HOTEL – PAYING HOMAGE TO SOUTHERN CULINARY TRADITIONS
CAUGHT BETWEEN TWO WORLDS
and Entre dos Tierras. The first features two “Through this new menu, mains while the second our team aims to awaken includes three. all the senses with a Starters include melody of flavours that remojón granadino (a unites the best products classic recipe from of the land and the skill Granada featuring of talented artisans oranges and cod), espeto with emotion, magic, de sardinas, olla de San and surprise.” Diners Antón (a stew from can choose from two Granada), and berza tasting menus: Cercanía Malagueña (a traditional 218 / AUGUST 2022 ESSENTIAL MAGAZINE
stew from Málaga). Mains include Segureño lamb with rice, Iberian suckling pig, and lightly roasted red mullet.
A LIFETIME DEDICATED TO GOOD FOOD Pablo González has dedicated his entire working life to the culinary arts. He commenced his gastronomic career at Flanigan restaurant in Palma de Mallorca, picking up treasured
techniques from his mentor, Javier Morales. The latter taught Pablo how to design dishes, follow through from an initial concept, and develop and organise all the elements of a successful kitchen. González also honed his craft at renowned establishments in Madrid and again in Palma before working at three-Michelin-starred restaurant, Arzak, in San Sebastian.
