Restaurant José Carlos Garcia, Malaga: Easily deserving of a second star

As part of a weekend in Malaga with friends, I made a reservation at the José Carlos Garcia restaurant, located on the city’s bay. A look back at this excellent lunch.

As a reminder, here is the itinerary followed:

#TypeReview
1LoungeEurostar Business Premier Lounge, Londres St. Pancras
2TrainEurostar Standard Premier, Londres St. Pancras – Bruxelles Midi
3RestaurantRestaurant Bocconi, Bruxelles
4HotelMoxy Brussels Center
5LoungeDiamond Lounge, Bruxelles Zaventem, Portes A
6FlightIberia Business, Bruxelles Zaventem – Madrid Barajas, Airbus A320 NEO
7FlightIberia Business, Madrid Barajas – Malaga, Airbus A319
8HotelAC Hotel Malaga
9RestaurantRestaurant Jose Carlos Garcia, Malaga
10LoungeAena Malaga Airport Lounge
11FlightIberia Business, Malaga – Madrid Barajas, Airbus A320
12FlightIberia Business, Madrid Barajas – Paris Orly, Airbus A321
This journey’s itinerary

The concept

The restaurant is not part of any particular concept, it is just a modern gourmet restaurant with locally sourced products.

The setting

Spaniards have a particularly fine taste when it comes to decoration and design. This restaurant will not be an exception, and the modernity of the place is very pleasant.

The menu

The advantage of this type of restaurant is that you don’t often choose what you want to eat. Here, two options are available, a lighter option and a more substantial one. We opt for the lighter version, choosing the wine pairingthat will allow us to taste local beverages.

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The meal and the dishes

The whole thing was absolutely divine, from start to finish. Here are the dishes we tasted.

Appetizers

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  • Foie gras: very balanced and not disgusting
  • Polvorone: Spanish specialty for Christmas, revisited in a sweet and salty version – A delight
  • Liquid Olive:an iconic dish of Spanish molecular cuisine, this time lacking a little salt
  • Zurrpa Blanca: a delicious jamón iberico rillettes
  • Eggplant hummus: delicious in small quantities

First service of cold starters

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  • Sea urchins: very marine but interesting texture
  • Oyster: I am not a fan of seasoned oysters but I must say that this one was perfect
  • Raw shrimp: exceptional in a salty marinade

Second service of hot starters.

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  • Marinated Sardines: A little too creamy and iodized for my taste
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  • Scallops:A little too salty
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Hot dishes

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  • Cod with white butter: exceptional cooking
  • Sole and liquid gnocchi: Lacks a little texture but tastes perfect
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  • Pigeon, red wine sauce, portobello mushroom : Limited portion but very fine
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Desserts

  • Torta Alangamba: very balanced
  • Beet – Yoghurt: excellent ice cream
  • Light bites not nauseating

The service

The service was ultra-attentive, just perfect. English was spoken at a good level.

The atmosphere

We have, I think, “made the atmosphere” of the restaurant and had a good laugh during this meal. The atmosphere is otherwise rather subdued.

Bottom line

An excellent experience. But not cheap. In any case largely with the height of a 2 stars Michelin, hoping that this distinction is granted soon.

Olivier Delestre-Levai
Olivier Delestre-Levai
Olivier has been into airline blogging since 2010. First a major contributor to the FlyerTalk forum, he created the FlyerPlan website in July 2012, and writes articles with a major echo among airline specialists. He now co-runs the TravelGuys blog with Bertrand, focusing on travel experience and loyalty programs.
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