Opened in 2005 by owner and innovative head chef Dani García, a leading star on the Spanish culinary circuit, Calima is a luxury two-Michelin-starred restaurant, renown for its traditional Andalusian cuisine.
Describing his kitchen as “a factory where magic and culinary pleasures are produced”, Dani García accommodates the cosmopolitan customer with local delicacies and experimental signature dishes, such as “frozen raff tomato popcorn with raw Motril baby shrimp”, and “cold olive oil semolina with ham and croutons”.
Born in Marbella, Dani García began his culinary career at the La Cónsula Hospitality School in Malaga, where he became a commis chef under the coveted Martín Berastegui.
Honing his passion for Andalusian cuisine, alongside his love for imaginative, scientific techniques, Dani García has received much media attention for amalgamating traditional flavours with contemporary techniques to create new dishes.
Located at the Hotel Gran Melía Don Pepe, Calima boasts an impressive lounge area where customers can enjoy the fruits of García’s labour in spacious seated luxury. In addition, the restaurant also has an outside terrace where diners can experience culinary delights under the setting Mediterranean sun.
The open kitchen and wine-filled cellar add a further dimension to the overall awe of the restaurant, and customers can expect a high level of service throughout their dining experience, with a troupe of hardworking waiters attending to the needs of each individual.