uring the last years, Mijas Golf experienced the gratification of seeing many of our dreams and projects fulfilled; new changing rooms, lockers room\u2019s enlargement, refurbishment of the practice area and, of Course, our most important challenge: The complete reconstruction of Los Lagos.<\/p>\n
It\u2019s time to look after the restaurant, so important as \u2013 since time immemorial \u2013 it is well known that you can captivate a heart through the stomach\u2026and because, after a good day of golf, for sure you will deserve a great meal to get your strength back while you review the best moments with your friends.<\/p>\n
This fresh (and aromatic) breeze arrives along with our new Chef: Jes\u00fas Porras Negre.<\/p>\n
His professional career began at \u201cLa C\u00f3nsula\u201d School in M\u00e1laga. Despite his youth, from that early moment he demonstrated a great dedication to combine his schooling with a job at \u201cEl Lago\u201d Restaurant (Green Life), which has one Michelin Star.<\/p>\n
He increased his knowledge with one year of work at \u201cArzak\u201d Restaurant (San Sebasti\u00e1n), which is the 8th best restaurant in the world with its 3 Michelin Stars; and the owner \u2013 Helena Arzak \u2013 was rewarded as \u201cBest Chef of the Year\u201d.<\/p>\n
He was fortunate to spend six months at the recently rewarded as \u201cBest Restaurant in the World\u201d (last 29th of April): The \u201cCeller de can Roca\u201d (Gerona). This award is granted by the Magazine \u201cRestaurant\u201d in London.<\/p>\n
When Jes\u00fas has to talk about this new stage at Mijas Golf, he becomes so excited and enthusiastic. His family keeps a long friendship with the Club, which he has been visiting since he was a little child. He couldn\u2019t think of a better place to promote as a professional than here, where he feels like home. He has been a witness of these Mijas Golf improvements from the beginning, so he can\u2019t wait to be part of the change by doing what he does best: to delight us in the pleasure of a good meal.<\/p>\n
His proposal is to introduce the typical Mediterranean cuisine and the traditional gastronomy from M\u00e1laga. To hear his suggestions make my mouth water: Mushrooms Creamy Rice, Goat Cheese Salad, \u201cBroken Eggs\u201d, Chocolate Coulant\u2026<\/p>\n
Bon App\u00e8tit!<\/p>\n","protected":false},"excerpt":{"rendered":"
uring the last years, Mijas Golf experienced the gratification of seeing many of our dreams and projects fulfilled; new changing rooms, lockers room\u2019s enlargement, refurbishment of the practice area and, of Course, our most important challenge: The complete reconstruction of Los Lagos. It\u2019s time to look after the restaurant, so important as \u2013 since time […]<\/p>\n","protected":false},"author":1,"featured_media":4091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[44],"tags":[],"class_list":["post-4092","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t