{"id":175586,"date":"2023-02-20T09:33:52","date_gmt":"2023-02-20T08:33:52","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=175586"},"modified":"2023-02-20T09:34:10","modified_gmt":"2023-02-20T08:34:10","slug":"a-gastronomic-treasure-trove-im-malaga-where-you-can-eat-world-cuisine","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/a-gastronomic-treasure-trove-im-malaga-where-you-can-eat-world-cuisine\/","title":{"rendered":"A gastronomic treasure trove in Malaga where you can eat world cuisine"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

A winding road that turns its back to the sea – not to be feared because it does so in order to then face it head on – leads to Finca Cortesin (Casares, Malaga). On arrival you enter a large Andalusian courtyard with its fountain, cobblestones and creepers. Inside, the four-metre high ceilings and the furniture recovered from old palaces or convents are impressive, giving the space an instant feeling of cosiness. One could talk at length about the 67 suites, the four long swimming pools, the 2,200 m\u00b2 spa, which even has a snow cabin, the 18-hole golf course and the beach club. But no, because there are few things as pleasurable as satisfying that gourmand appetite that permeates the DNA, and in this fortress of luxury and good taste they know how to make all those who determine the quality of a hotel by the quality of its restaurants very happy. For this reason, it is a must to dive into its high-level gastronomic offer that starts from the local and closest to the hotel, to mix with the best of Central Europe, Italy and Japan.<\/p>\n\n\n\n

Iron and tiles<\/strong><\/h2>\n\n\n\n

Jasmine, wisteria and roses, which are in bloom at this time of year, mark the way to El Jard\u00edn de Lutz, where Lutz B\u00f6sing officiates. And who is he? He is a talented chef from Aachen, a German city very close to Belgium and the Netherlands, who arrived in Spain more than 30 years ago and never left. He first stopped at emblematic places such as the La Gavina hostel (S’Agar\u00f3, Girona) or the La Bobadilla hotel (Loja, Granada) to finally end up in this corner sheltered by the Casares mountains. Far from the limelight and the lists, he has become a cult chef that those who know him fall in love with and follow him wherever he is.<\/p>\n\n\n\n

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Its style cannot be found anywhere else, with that Central European touch and all its classicism, those sweet and sour nuances and the use of bitter vegetables that are so much in vogue up there. A touch that, in this case, is mixed with local products and flavours. A clear example of this is the garlic lobster with fried egg and potatoes, to which the frozen oyster is grated to give it an umami touch, or the sour fish and seafood soup with lime leaves. The carnivorous world is his own, and he proves it with guinea fowl breast with morel sauce, bimi and mashed potatoes, beef sirloin chateaubriand with B\u00e9arnaise sauce, or K\u00f6nigsberger Klopse, white veal meatballs with caper sauce.<\/p>\n\n\n\n

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A post shared by Lutz B\u00f6sing (@lutzbosing)<\/a><\/p><\/div><\/blockquote>