FLAMMA BURNING BRIGHT
If you’ve heard of the illustrious Dwine and Diblú, you’ll be expecting big things from the group’s latest Marbella addition, FLAMMA - and you won’t be disappointed.
Known to many as the heart of the Golden Mile, the Mediterranean restaurant is situated in the Puente Romano Hotel, spread across two floors, a courtyard and even a lounge.
The experience starts the moment you enter the grand building, with colourful artwork and modern low hanging lights capturing your attention as you make your way through the restaurant. This is - of course - all thanks to the fabulous interior designer, Rina Rankova, who has brought her impeccable taste, knowledge and extensive experience to the Costa del Sol, after working for high-end clients in London and Dubai.
The Poési Home founder has combined traditional and contemporary architecture to create a bespoke look and feel that continues to delight the further you explore.
The main colour theme is deep green and copper, with hints of white. Earthy but vibrant, classic but chic. Walls echo the same palette with washes of bronze that perfectly match the striking lights.
The marble floors sparkle with a glossy finish and the bespoke furniture creates a symmetry in the restaurant that is soothing yet alluring.
The bar on the first floor is lined with plants, nestled on top of a superior spirit collection (the wine has its own special area downstairs).
Doors open wide either side of the restaurant, with the front towering over the bustling Puente Romano street while the back opens onto a lemon-tree-filled courtyard, lit up by fairy lights, with a water feature taking centre stage.
Downstairs there’s an open kitchen where dining guests can watch head chef Juan Pedro Valera and his team hard at work.
Though Spanish at heart, Valera has trained in many Michelin star restaurants around the world, including Restaurante Skina, AbaC, Ametsa and Rincon de Diego.
Valera’s specially curated menu features only the most seasonal ingredients, showcased by an array of cooking techniques like the robata grill, which adds a deep level of smokiness to many of his signature dishes.
On the evening my friend and I dined, we were lucky enough to meet restaurant manager Leonardo Herrera, who helped us choose a selection of plates to try from the exquisite menu - as is common in the Mediterranean, the food is designed to be shared.
We started with the carabinero carpaccio, delicately sliced and when coupled with the acidity of kimchi mayo and crunch of pistachios, provided a dish that had me wanting more.
Next we tried a selection of skewers from the robata grill: chicken, beef and lamb. The tender chicken was accompanied by the restaurant’s delicious signature FLAMMA BBQ sauce, while the beef and lamb were left to sing for themselves - when the quality is that good it needs no support; in this case it was a simple light jus and some finely chopped chives.
The skirt steak may have just been the best I’ve had on the south coast. Slightly charred from the grill, perfectly cooked and enjoyed with a traditional pipirrana, which made a nice change from the usual chimichurri.
As a big fan of lamb I was very much looking forward to the slow cooked shank and it ticked all the boxes; tender, succulent, flavours perfectly balanced, and served with a mixture of seasonal vegetables.
Our final dish was grilled octopus with a smokey red pepper romesco sauce, tender sprout salad and confit potatoes; each bite an explosion of salt, sweet and nuttiness.
We were highly tempted to try the famous wagyu steak tartare as well, which comes with a truffled egg yolk, making it even more luxurious, or the wagyu sando, the king of all sandwiches, but that would have just been greedy - next time.
There’s only one place to head after dinner and that’s to the lounge. Boasting a huge temperature-controlled wine cellar down one side of the room, this may just be my favourite area of the restaurant.
The executive sommelier of the D-Wine group, Julio García, has chosen only the best wines, with 50% from Spain and 50% from different regions across the world. Garcia describes the selection as ‘thoughtful but playful, accessible but with something for serious wine lovers’. And with 500 wines on the menu (or maybe bible is more appropriate), there certainly are some truly remarkable bottles.
Garcia is only too happy to share his knowledge with guests, choosing them the perfect bottle of wine to accompany their meal or indeed, enjoy unashamedly in the lounge with the wonderful ambiance as company.
For those who prefer something more refreshing there’s also an extensive cocktail list, each one made to the highest of standards, as is with everything in the FLAMMA restaurant.
Whether you’re joining for drinks, dinner or both, FLAMMA is a must-visit for anyone who appreciates impeccable gastronomy, fine wines and beautiful interior design. And if you’re anything like me, you’ll return again and again - if only to relax in the courtyard on a starry night, slowly making my way through the abundant wine list... and maybe a robata skewer or two.
@flamma_marbella
flammarestaurant.es
