Yanx: Marbella's American Star


It's time for a big celebration – in February next year Yanx will have been providing the best of American cuisine to the people of the Costa del Sol for 20 years. Considering that the Coast can be a fairly brutal place for restaurants (will today's hotspot become tomorrow's cold leftovers?), Yanx's continued success is nothing short of miraculous.

Or is it? Above all, what this fun, family-friendly place manages to achieve, seemingly without effort, is consistency. The menu offers traditional American food at a reasonable price and portion sizes are typically generous, meaning an army of repeat visitors. For those relaxed summer nights there is a generous terrace and, when the weather turns colder, the restaurant's interior, with its impeccably American décor and playlist creates a comfortably appropriate ambience.

The SOCIETY team is seriously addicted to Yanx, loving its extensive menu, authentic food and friendly staff, 75 per cent of whom have been part of the crew since the beginning. This spirit of continuity means that we are greeted like old friends on arrival, something that always starts the evening off on a positive note. It's also a great place to be on a night when there is a big match, since two large screens allow diners to keep up with the success – or failure – of their favourite teams.

We like to take our time when we visit Yanx, but if you are hungry or in a hurry then don't worry because the team of 10 chefs and in-house bakers will ensure that your food arrives promptly.

In truth, Yanx offers a fabulous dining experience, but beware; this is a place where the old adage about one's eyes being larger than one's stomach apply. It is all too easy to be tempted by the gorgeous starters (and, believe us, this is Tex-Mex heaven) and then be unable to do justice to your main course, never mind be unable to take advantage of the sumptuous desserts. However, there is a sensible answer to this problem – why not follow our examples and share a starter or two? Mixing it up a little, we loved the fabulously tasty Nachos Nachos and the Famous Hot Wings served with a mouthwatering Blue Cheese Dip, not to mention the Onion Blossom with a Barbecue Salsa Dip.

One of our party decided to move east for the main course, ordering the Singapore Crispy Beef Salad, which consisted of a gorgeously crunchy oriental salad, consisting of Noodles and Bean Sprouts in a Chilli Vinaigrette, topped with Asian Sticky Beef. We can also recommend the Way Out West Burger, a tasty homemade Beef Patty accompanied by a smoky Barbecue Sauce and topped with Grated Cheddar and a crispy Onion Ring, all served in a freshly baked bun. The Tex-Mex dishes were too good to ignore and the Fabulous Fajitas more than lived up to their name and we adored the authentic Guacamole. If you can take the heat you must also experience the fiery wonders of Gaucho's Chilli Pot, a large bowl of Yanx's finest Beef Chilli, served with Rice, Salad, Cheese and Coleslaw and, be warned, this one is best tackled on an empty stomach.

The dessert menu at Yanx really is a cornucopia of delights, so make sure that you enjoy a break before tackling it, or order a starter and dessert to ensure that you have room. That is certainly a trick that we will be trying on our next visit! In the meantime, if you have a sweet tooth (and who doesn't?) we can confirm that the Apple and Cinnamon American Pancakes with Sour Cream were the best we have ever tasted. You would also expect an American-themed restaurant to come up with the goods when it comes to a chocolate brownie and we were very happy with the Best Little Brownie in the West. Created using the finest Belgian Chocolate, served with luscious Vanilla Ice-Cream and topped with Chocolate and Caramel Hot Sauces, this was a chocoholic's dream. Being cheesecake fans we also had to sample the American Baked Double Chocolate Cheesecake, which tasted as sinful as it looked, while the Frozen Peanut Butter Chocolate Pie served with Warm Caramel Sauce was superb.    

If you haven't visited Yanx recently there are plenty of reasons to book a table in the next few weeks. A 20 per cent Halloween discount is being offered to diners who dress up in suitably creepy clothing and there will also be a Thanksgiving Celebration Dinner with live entertainment. Yanx's New Year's Eve celebration is already 90 per cent full, but a few places are still available.

We are always looking at Yanx's Facebook page, which is the best place to learn about all the latest news and offers before everyone else and, in the next couple of weeks, the details of this year's winter promotions and February's 20th Anniversary Party will be announced, so if you haven't 'liked' Yanx on Facebook now is the time to do so.

This is also a wonderful place to go to enjoy a working breakfast or lunch with colleagues or to meet friends for coffee. An additional attraction is the increasingly popular Market Kitchen, which serves gorgeous (we know – we've eaten many of them!) Sausage Rolls and tasty Curries.

Located in Nueva Andalucía's constantly buzzing Centro Plaza, Yanx is the perfect place for anyone who wants to get away from it all while remaining where the action is.


A Taste of Barbecue Wine from Ronda


The mountains of Ronda are in the spotlight, not only because of their natural trails and the views of the Mediterranean  they afford from their summit, but also because there is a wine revolution-taking place in the region. Petit Verdot is one of the most successful varietals planted in the region, the original terroir of the grape is Bordeaux where actually it is hardly used in blends, to add tannin structure, colour and herbaceous notes of violet and sage. PV is a very late-ripening grape, a warm climate variety that has found its second homeland in the distinctive mountains of Ronda.

 A pure Petit Verdot from Ronda is a big wine with a very dark colour and high tannin structure. PV offers up aromas of mostly black fruit flavours, ranging from plum, blackberry and blueberry to slightly lighter black cherry. The unique and intriguing flavours of Petit Verdot from Ronda are characterised by herbal and floral notes such as violet, lilac, lavender, violets, sage, and dried herbs. Long barrel aged carries aromas of vanilla, smoke, spice, cedar, molasses and even tar to the wines. The wines can be a bit smoky and rustic, like smoked meats.

Due to the rigid tannin structure and concentrated nature of this wine, foods with plenty of weight and flavour are the best bets: consider rich cuts of red meat particularly if they are served rare.

Top Four Rich Cuts you can taste at D-Wine

  • Wagyu Fillet from Chile
  • House Matured European Sirloin Steak
  • Spanish Cote de Beouf / Chuletón
  • Black Angus Entrecote from Nebraska USA

The bold-yet-floral expression of Petit Verdot is something that all red wine enthusiasts should have the opportunity to try. Come and Taste the Best Red Wines from Málaga and delight your Palate with the most Selected Cuts at D-Wine.

Top Five Petit Verdot from Ronda you Can sip at D-Wine

  • Los Aguilares Tadeo PV
  • Vetas Petit Verdot
  • Samsara Petit Verdot
  • Delcalzos Viejos Aires PV
  • F. Schatz Petit Verdot
The Heat is On!

Porterhouse Grill is raising the bar for a great steak!


A good steak is very often at the top of many people’s list of favourite foods. There is nothing quite like the scent of steak cooked on the grill wafting through the air to make the olfactory sense perk up and the stomach start to rumble. The thought of a juicy piece of meat cooked to perfection and melting in the mouth is a meat lover’s dream and when excellent service, a warm and friendly ambience plus some heavenly cocktails accompany it, then that steak is even better. And, you will find all this and more at the Porterhouse Grill in Nueva Andalucia.

Located adjacent to Marbella’s casino, Porterhouse is already garnering five-star ratings from its guests on TripAdvisor. So, the Society team was thrilled to receive an invitation to review this new restaurant and get our teeth into one of its famed Porterhouse steaks. Even the ‘reformed vegetarian’ in the party had a carnivorous gleam in her eye as she sat down at the table.

Maythel, Porterhouse’s manager, whose smiles and friendly manner enchanted all of us, greeted us and showed us to a table outside. The evening was hot and humid out of the shade, but the leafy and secluded patio area at Porterhouse ensured that we were all able to cool down to a gentler temperature conducive to eating. Once we had a welcoming drink each, Maythel brought us warm bread rolls with an outstanding chimichurri salsa to dip it in. The rolls were light and fluffy with a delicate crust and one of our party was so enthusiastic about dipping the bread in the beautifully flavoured salsa that before we could blink all the rolls had disappeared.

And then the starters appeared. Some eyes were totally captivated by the Mac & Cheese with Crispy Bacon and Truffle Oil that bubbled and oozed deliciousness. It is hard to come by a good Mac & Cheese and while to some it may seem the most unsophisticated of dishes, for others it is manna from heaven and the Porterhouse recipe didn’t disappoint on that score. The Baked Camembert studded with Rosemary, Garlic and Honey had a crunchy crust with a liquid gold centre that we scooped up with the accompanying rustic toast and savoured every last cheesey bit of it. And if these don’t whet your appetite, then the Homemade Chicken Liver Patê with Piccalilli is divine. This patê has the lightest and smoothest texture and we all agreed that this was one of the most refined we’d ever tasted. Piccalilli took some explaining to those who don’t know about the British love of pickles and the salty-sour flavour of this British classic that is based on an Indian recipe brought back from the days of The Raj complemented the patê to perfection.

Once we had made short work of the starters Maythel appeared with cocktails. Oh my, these were good. The Mai Tai, served in a highly unusual ceramic container that resembled a stone statue from the Easter Islands was a delightful concoction of Dark Rum, Orgeat Syrup, Fresh Lime Juice, Orange Curacao and Pineapple juice. The Jamaican Mule was sublime and a refreshing drink for the summer heat. It is made with Spiced Rum, Lime Juice and Ginger Beer that combined heat of ginger with the cool lime. And fans of watermelon will adore the Watermelon Cooler that blends Vodka, Fresh Watermelon and Sugar Syrup. If you like fruity cocktails then the Bootylicious is also one to try. There is also an extensive wine list featuring wines from around Europe and the staff are happy to advise on pairing them with dishes.

Shortly after, Maythel put a stand covered in a cloth on the table. “I’m going to work some magic,” she laughed. We peered under the cloth when she disappeared into the kitchen, but there was nothing there. She suddenly reappeared with a tray holding what looked at first like a King Cobra rearing from a basket to a snake charmer’s tune. Our jaws dropped! The Porterhouse for two was a majestic piece of meat that we tucked into eagerly. Perfectly grilled and seasoned it was accompanied by grilled tomatoes and mushrooms that proved the simplest dishes are often the tastiest. And chips! The triple cooked chips at Porterhouse have a final fry in beef dripping. We all agreed that good, old-fashioned dripping beats every kind of oil hands down.  Chef David, who is the maestro in the kitchen, popped out to ask if we were enjoying the dinner. We assured him that we loved every morsel so far and it was the truth!

A mixed grill of belly pork ribs, rotisserie cooked chicken, chistorra and chorizo sausage gave us a taste of some of the other dishes available on the menu that you can have as single orders, or as mixed grill to share with a friend. Plus, if you’re a burger fan, you are well catered for here. And, there are dishes for those who prefer not to eat meat, such as salmon, calamari and a vegetarian dish of the day. It really is a most appetising menu and it struck us that when you want a restaurant that will keep kids happy as well as older family members, then Porterhouse has designed a menu with widely recognisable dishes suited to all, and we all know that familiarity is a comfort.

We were bursting at the seams when Maythel brought dessert and a cheese platter with chutney. But who can refuse Chocolate Tart and a Forest Fruit Cheesecake? Not us! And they were absolutely worth making room for.

It is worth noting that Porterhouse offers an “Early Dinner Menu” from 5.30pm-7.30pm with two set menu prices. As Maythel explained to us, these set menus give you exactly the same quality and quantity of food as if you were dining at any other time.

The meat at Porterhouse is of the highest quality, the menu is one to work your way through and the service is impeccable – this Grill serves steaks and much more in style. 

Turmeric the new Super food.


How we do we use ingredients to their best ability and how do we make them work for us in the best possible way? Turmeric is one of those ingredients that unless it is used the right way our bodies will not absorb it fully. Consume turmeric with black pepper. “Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine. Without fat, the active component in turmeric, cur cumin also has a difficult time making it past the stomach, into the small intestine, and into the blood where it can offer the greatest benefits. So the best way to use Turemric is by combining it with a pinch of black pepper and gently heating it with a fat - my personal choice coconut oil.

Turmeric is the new wonder super duper food on the market. Despite its use in cooking for several thousand years, turmeric continues to surprise researchers in terms of its wide-ranging health benefits. While once focused on anti-inflammatory benefits, decreased cancer risk, and support of detoxification, studies on turmeric intake now include its potential for improving cognitive function, blood sugar balance, and kidney function, as well as lessening the degree of severity associated with certain forms of arthritis and certain digestive disorders.
Use of turmeric in recipes can help retain the beta-carotene in certain foods. For example, one study has shown that the beta-carotene in carrots and pumpkins is better retained when those vegetables are cooked using recipes that include turmeric. Here are 5 surprising uses that I bet you didn't know about!

1 May aid in fat metabolism and help in weight management.
2 Has long been used in Chinese medicine as a treatment for depression.
3 Because of its anti-inflammatory properties, turmeric is a natural treatment for arthritis and rheumatoid arthritis.
4 It speeds up wound healing and assists in remodeling of damaged skin.
5 Turmeric may help in the treatment of psoriasis and other inflammatory skin conditions.

Here's how to use it.

1. Spice up your food.

Add Turmeric to anything! besides sweets, for a new flavor and a ton of health benefits. You can use turmeric to add some zest to cooked vegetables, eggs, and even smoothies, breakfasts etc. You can also add it to boiling water you're using to make pasta, rice, soups, and more.

2. Drink it as a tea.

Bring four cups of water to a boil. Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes. Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste. Or make the famous GOLDEN MILK - google and there be hundreds of recipes on this topic.

3. Use a turmeric supplement.

Take it as a supplement but b¡make sure it is from a reliable source.

4. Mix it with castor oil for a skin detox.

Castor oil with tumeric powder is a powerful toxin releaser for your skin. For women, it is great to apply to the breast and under arm because it will pull out harmful toxins from the lymph nodes and fat cells of the breast.

Eating the Old Fashioned Way!


We are inundated with diet ideas and lifestyle advice on a daily basis through the mainstream media, social media, celebrities and TV programmes.

Vegan, paleo, high carb, low carb, proteins, no grains – it's a jungle to say the least. Of course, the main question should be, what suits you best? And to whom would you prefer to listen? With all the information out there, how do you proceed?

Lets start by defining what all of these weird and wonderful diets, or shall we say 'lifestyles' are all about.

Paleo Diet

The Paleo diet claims to be the original human diet. It encourages followers to eat foods that we used to eat in paleolithic times, such as nuts, seeds, meats, fish, fruits, veggies and good fats, such as olive oil, avocados etc. Foods to avoid are legumes, dairy, grains, processed foods and starches. Several books have been written on this subject and many modern day gurus claim it to be the only solution to a long and healthy life. It doesn't take a great deal of research to realise that fruits, veggies, nuts, seeds and meats were not the only sources of food our ancestors survived on. Add offal, half-digested foods from animal bellies and soured milk from calves and it's not quite as pretty a picture anymore. So all in all, the so called 'caveman diet' is actually rather modern.


This is an extreme form of vegetarianism that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. There is some debate as to whether certain foods, such as honey, fit into a vegan diet, if you are cooking for vegans, avoid these foods. Most vegans extend the definition of veganism beyond food and will also avoid the use of all personal and household products tested on animals and all animal derived non-food products, such as leather, fur and wool. There is some debate as to whether second hand animal products, such as a leather jacket from a thrift store, can be included in a cruelty free vegan lifestyle or not. In any case, veganism is very restrictive and, if followed to the letter, involves adherence to many rules and regulations.

WIKIPEDIA : Vegetarianism /ˈvɛdʒətɛəriənɪzəm/ is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects and the flesh of any other animal), and may also include abstention from by-products of animal slaughter. There are varieties of the diet as well: an ovo-vegetarian diet includes eggs but not dairy products, a lacto-vegetarian diet includes dairy products but not eggs, and an ovo-lacto vegetarian diet includes both eggs and dairy products. A vegan diet excludes all animal products, including eggs, dairy, and honey. Some vegans also avoid other animal products such as beeswax, leather or silk clothing, and goose-fat shoe polish.

Meet The Flexitarian Diet

The term flexitarian, defined as “a person whose normally meatless diet occasionally includes meat or fish" entered Merriam Webster's Collegiate Dictionary in 2012, but it has quickly become one of the biggest health buzzwords today.

The flexitarian label means actively moving away from consuming huge amounts of meat. It’s a healthier way of eating that includes more whole grains, pulses, fruit, vegetables, nuts and seeds and a growing consciousness of where our food comes from. The main gist of the flexitarian diet is exactly what it sounds like: it's flexible.

Michael Roizen, MD, a wellness officer, says another way of thinking about meat, especially red meat, is to consider it an "occasional side dish." He recommends cutting down red meat to about four ounces per week for optimal health.

All flexitarian advocates point out it’s not just about eating fewer animal products, but also making smart food choices in general. This means minimally-processed, nutrient-dense vegetables, fruits, grains, and dairy.

Whatever diet or lifestyle you choose, I think it is important that we stop and think for a minute. We are so busy following other people's expertise and suggestions that somewhere along the line we have forgotten to listen to our own bodies.

Start simply, go back to basics and figure out what works for you without taking too much notice of what is trending at the moment. Not everyone should be a vegan and not everyone is equipped  to eat meat - but the only person that can establish that is you! 

Paella's y Mas: The Terrific Twos!


When, in June, the talented team at Paella's y Mas celebrated the second birthday of this extraordinarily successful and popular restaurant, they could be forgiven a few self-congratulatory moments. In only two years, Head Chef Javier Ponte and his dedicated staff have built a business which already has gained the reputation as being one of the best restaurants in Marbella – in fact, when it comes to Spanish cuisine – it is unquestionably the best.

Even in a city which has far more than its fair share of great eating places, ranging from cheap and cheerful family run establishments to posh and pricey joints that tend to pull in celebrities and the seriously well-heeled, Paella's y Mas stands out. One of the main reasons is its menu, which contains everything that you could possibly want from an authentic Spanish restaurant.

Chef Javier learned his craft from his mother and grandmother, both of whom taught him that the key to great cuisine was using the finest available ingredients. He uses these recipes and added creative touches which elevate the simplest dish to new heights, a technique which has customers returning again and again to revisit old favourites and sample new ones.

Paella's y Mas is busy throughout the year, but is especially busy during the summer thanks to its gloriously expansive terrace, which is ideal for dining out under the stars. When the sun goes down and the candles are lit, this is one of the most romantic places in town. However, you definitely don't need to be a couple to make the most of the dishes on offer. This is a place that the SOCIETY Magazine team loves to visit because it delivers the perfect excuse to order a variety of dishes which can then be shared. Diners on a budget are also in luck, because the team can draw up set menus for 30€ which include some tasty and imaginative tapas and paella to share. Your menu can also be personalised depending on what dishes you especially like and adjusted to suit how much you want to spend.

The most popular items on the menu are the 40 plus tapas varieties and the traditional Paellas and Fideuas but, while these are the arguably the dishes for which Paella's y Mas has gained its reputation as Marbella's culinary capital, they are by no means the only strings to Chef Javier's bow. Vegetarians will enjoy the range of meat-free options and there is also a section offering grilled meat, fish and seafood, which always proves popular.

Since its opening Paella's y Mas has been a hotspot for gourmands and casual diners alike so, whether you are an aficionado of Spanish cuisine or a beginner who wants to start with the best, we can't recommend this establishment highly enough.

Be smart and book your table now!

Visit Paella's y Mas for lunch from Monday to Friday and enjoy free beer and house wine.





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