Villasclaras’

commitment to sustainable gastronomy at El Lago Restaurant

A Michelin Star restaurant since 2005, Fernando Villasclaras is currently at the head of its kitchen, where he creates a pure gastronomic proposal based on seasonal and zero-km products.

l Lago Restaurant is located in Greenlife Golf, in the heart of Elviria Hills, Marbella. A beautiful setting, where you can enjoy the lovely views of the surrounding golf course and of the lake that gave the restaurant its name. A Michelin Star restaurant since 2005, Fernando Villasclaras is currently at the head of its kitchen, where he creates a pure gastronomic proposal based on seasonal and zero-km products.

Since it opened in 2000, one of the pillars of El Lago has been to establish a close link with local farmers and producers. The chef, who was born in Nerja, Malaga and trained at the Escuela de Hostelería de Benahavís, has adapted perfectly to this philosophy, even creating a 100% vegetarian menu, made with the best local products. In the Terrá Menu, you will find delicate morsels, such as: Mini pickled eggplant in sherry with pine nut baba ganoush; Estepona radish in caper salmorreta; Green bean tartar, puff pastry potato and cured yolk in “viña AB”; and Beet and strawberry “porra” tartare with green mustard.

To complement to El Lago’s vegetarian proposal, Villasclaras has created the Sazón Menu, which, in addition to vegetables, includes fish and meat dishes with very different textures and flavours, managing to transmit the best of their roots: Marbella red mullet with liver hollandaise and mango; Grilled veal sweetbreads in bigarade sauce, green beans and harissa; and Suckling goat with mustard, capers and grilled endive.

Both menus have the Sustainable vegetable consommé as a starter; a dish made from the restaurant’s own vegetables and served with a touch of Palo Cortado sherry.

They also have dessert dishes in common: La Axarquía sweet potatoes with sugar cane honey and muscatel grape granita; and Roasted parsnip with bay leaf sorbet, pear and pecan nuts.

As part of its commitment to sustainability, El Lago has taken different measures to reduce its impact on the environment and look after the surrounding environment. Some examples are tableware made from recycled materials, recycling of surplus kitchen waste, and the collaboration with the golf course to make compost from the restaurant’s waste.