Class Act

The innovative French cuisine at the renowned Albert y Simon restaurant in San Pedro is a unique, culinary experience which fuses flavourful, nutritious foods with beautiful presentation. Creating French food to this standard is an art form that takes a lifetime to master, yet requires that time stand still to appreciate its splendour.



Ideally situated on a bustling corner in San Pedro, everything about this restaurant clearly endorses the fact that it is family owned and managed. Award winning chef Albert Benisty works his magic in the kitchen while his brother, Simon, manages the front-ofhouse team.

Costa Cuisine - The essence of Japan


Costa Cuisine- On Susi (By Heather Sadtler)

NicoleISSUE FINAL_ISSUU-508Originally part of the gym Dynamic Marbella, Ôn Sushi has now opened as an independent restaurant and is more than capable of standing on its own two feet.

The owners of Dynamic were originally attracted to sushi because of its high protein low fat properties, and felt it was the perfect way to complement the healthy active lifestyle that the centre promotes.

Costa Cuisine - Get it On


Costa Cuisine- No Moors (by Padre Peter)

NicoleISSUE FINAL_ISSUU-518Dark Ages were lit up by Muslim Spain” – so avers Andrew Marr in his ‘History of the World’. Not that the indigenous inhabitants of the peninsula were always welcoming to the invaders. Indeed, to this day, to say “the coast is clear!” in Spanish, one says “¡no hay moros en la costa!” (“There are no Moors on the coast!”) Having arrived, there can be no doubt but that the Moors developed a civilisation which far out- stripped that of their northern neighbours.

Costa Cuisine- What Sauce (by Padre Peter)

Acountry’s cuisine is itslandscape in a cookingpot”. So said the Catalan writer Josep Pla (1897-1981). If one goes by the average menu in the average venta in Spain, the landscape is rather average. Flattened chicken breasts or pork fillets, meatballs, oxtail… I suspect that the reader will be able to complete the menu. This is particularly true when it comes to postre; ‘flan’, ‘arroz con leche’, ‘natillas’ - wonderful sounding names for crème caramel, rice pudding, or custard.

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