Situated in the Los Piños hill just outside the centre of the ancient, charming Andalucían town Almuñecar (more than 3,800 years old), the Restaurante Los Laureles is a hidden pearl in an area not blessed with too many fine dining restaurants. Opened in September 2008, Los Laureles is the result of a vision of one young English top chef and a local senorita. The two had met in London, when he, Mark Parris, was the Head Chef, and she, Sandra Quiros Martin, was working as a waitress in a restaurant there.

They decided to join forces and moved down to the south of Spain, to her hometown Almuñecar. Here they bought a property which more than 40 years back used to be a stable and horse riding club, but more recently was the meeting point for hang gliding enthusiasts from all over the world, coming to this part of the Granada Coast to challenge the forces of the nature. Spain’s highest mountain on the main land, Mulhacen (3,478 meters above the sea level), is only one and a half hour’s drive away.

Today the Los Laureles property in La Ribera Baja is both a classy restaurant and a small guest house, with a swimming pool and four rooms to let for those seeking accommodation. It’s a hideaway gem, in a sort of Roman amphitheatre, with small palm trees in the garden and a terrace that must be one of the most romantic places you can imagine on a warm Andalucian night, watching the sunset and being served wonderful food and wine.

Chef Patron Mark Parris was born in Kent, England, and had his cooking education at Thanet College before moving to London where he worked at top notch restaurants like La Souffle, Le Gavroche, Oxo Tower, Harvey Nicholls, The Depot, The Baltic and 192 Restaurant. He also had a stay in New Zealand, where he worked at The Church Road Winery Restaurant in Hawke’s Bay.

The style of the food being served at Los Laureles is shaped by his different experiences picked up on his travels and stays from all over the world, but could also be summed up as “modern European style cooking with Mediterranean ingredients”. One of Mark Parris’ favorite products to work with is scallops, which you will be served in various versions – but most likely with either apple purée, onion, bacon and different sauces, perfectly balancing the sweetness and the sourness. A signature dish is the Macademia Nut Crusted Cod with caponata and salsa verde. A favorite among the regular customers is also the Pan fried Pig Cheek served with liver, bacon, chive mash and onion juice. Some parts of the menu are constantly changing, bringing in fresh and innovative ideas along with the best seasonal ingredients.

The wine list is not too comprehensive, but Head Sommerlier and Co-Owner Sandra Quiros Martin is always looking for new additions, as well as ensuring that the classics are represented, as well as all the best local wines from Andalucia. Among them of course the wines from Bodega Horacio Calvente, made in the small village called Jete, only seven kilometres away from Almuñecar. Calvente’s dry white wine made from very old Moscatel de Alejandría-vines was achieving world recognition when it was included in the wine list at El Bulli some years back.

In order to attract tourists and locals looking for top food at low prices, Mark and Sandra have introduced a special Friday Night tasting menu, consisting of six courses to the hair-raising low price of 19.50 Euro. No surprise you have to pre-order a table in advance to get a chair on these nights!

Written by Ulf