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Pablo González of Hotel La Bobadilla
Gabriel García Márquez 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
CAUGHT BETWEEN TWO WORLDS
“Through this new menu, our team aims to awaken all the senses with a melody of flavours that unites the best products of the land and the skill of talented artisans with emotion, magic, and surprise.” Diners can choose from two tasting menus: Cercanía and Entre dos Tierras. The first features two mains while the second includes three.
Starters include remojón granadino (a classic recipe from Granada featuring oranges and cod), espeto de sardinas, olla de San Antón (a stew from Granada), and berza Malagueña (a traditional 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.
AND LA FINCA AT LA BOBADILLA, A ROYAL HIDEAWAY HOTEL –PAYING HOMAGE TO SOUTHERN CULINARY TRADITIONS
Back in Murcia, the Chef gained greater responsibility at Gran Taberna, which is famed for its sophisticated atmosphere and quality food and service. It was at this establishment, González says, that his true personality began to shine. He also completed a stint at NH Hotels.
Armed with knowledge and greater confidence, González allowed his entrepreneurial spirit to shine, launching La Cabaña in 2004 (today, the establishment is known as Cabaña Buenavista). Here, his philosophy is given free rein. “Cooking combines our senses, memories, and experiences… it is an act of creativity,” he says. There is no greater pleasure for Pablo than sharing this gift with others and producing sheer delight.
His cuisine has been described as modern and elegant; one that reminds diners of cherished childhood memories with every bite. His kitchen is characterised by a high degree of experimentation. He is also known for the unique presentation of his dishes, which are often served in stunning vertical and geometric structures. González achieved Cabaña Buenavista’s first Michelin star less than five years after opening – a true feat that has taken more than one culinary stalwart over a decade to achieve. The second star came a decade later and to this date, the restaurant is the only one in Murcia to hold two stars. Odiseo and Magoga restaurants both have one star.
The Chef often says that “Cooking is dreaming,” and he cherishes the chance to invite others into worlds full of flavour, colour, and texture. To experience the wonder and artistry of his cuisine, book a table at La Finca or head to Murcia to feast your eyes on the amazing creations at Cabaña Buenavista.
i La Finca: www.barcelo.com Cabaña Buenavista: www.restaurantelacabana.com
