Royal seal of approval
Society Marbella were invited to sample the new menu at the prestigious Real Club de Golf Las Brisas restaurant. Featuring both classic and contemporary dishes with a strong allegiance to local produce, we enjoyed a complete dining experience on the delightful terrace setting, a space that encourages diners to relax and unwind, spending hours with family and friends whilst enjoying outstanding food.
Real Club de Golf aspires to be the club of choice for those who appreciate an exceptional golfing experience in a relaxing social environment. Their aim is provide excellent service, well maintained facilities, valet parking, superb all day dining and a variety of social events and recreational activities for the benefit of their members and their guests.
Perfectly complementing the design of the golf course is the harmonious landscaping created by Englishman Gerald Huggan. Much like a botanical garden, plants and trees from all the continents of the world fill the course with imagination and colour.
Though it may run contrary to the historical norm of food-and-beverage offerings being more amenity than necessity, Las Brisas have bucked the trend. They have the best golf product in the area and now under new management, they have the restaurant to match.
The refined and creative cuisine is inspired by the seasons, the Andalucian land and local products, and is matched with the most beautiful local and vintage wines, which is all enhanced on the terrace by the sweeping views over the impressive eighteenth hole.
Guests will keep coming back for renditions of intriguingly seasoned crispy calamari, creamy burrata, fragrant tuna tartar and a pill pill bursting with sweet smoky garlic.
Meanwhile, The Scandinavian Corner includes a range of traditional fish and meat dishes – the fried herring with mashed potatoes, parsley sauce and lingonberry compote, is a real saucy, silky number.
For mains, the selection of dishes are a triumph of careful composition and texture. Generously dressed braised lamb shank and fresh asparagus tower over a base of cherry tomatoes, dauphinoise potatoes and seasonal vegetables. The miso and sake marinated oven baked cod, slowly cooked in its own juices, is silky on the inside, charred on the outside.
Weekly creative cuisine menus that are both fresh and ever-evolving are also available, skilfully prepared by their culinary team using only top-quality ingredients
The desserts showed inventiveness, imagination and attention to detail. A chocolate coulant was nicely paired with a scoop of pistachio ice cream and liquorice custard. Also pray that they’re serving their drool-inducing Soufflé ‘Grand Marnier.’ It was perfection. Sigh.
From long family dinners to romantic date nights and large gatherings with friends, you will find yourself returning to this exceptional restaurant again and again!
