Essential Magazine – May Edition
RESTAURANT GASTRO BAR & GARDEN
Our visit to Breathe began by parking in their dedicated car park – there are two levels under the building open to the general public and customers of the restaurant receive a discount. Having safely installed our vehicle, we took the elevator up to the principal entry where we were received at the reception and shown to our table. The main dining room sets the tone with its great expanse, grand open kitchen and spacious bar. The solid tables are nicely spread beneath the verdant canopy of hanging plants and lights in wicker shades. Large floor-to-ceiling windows run the full length of the front side, affording panoramic views of Marbella, Puerto Banús, and La Concha. On the opposite side, there is an extensive covered terrace that can be enclosed and a sumptuous garden with chill-out areas and impressive water features. Foliage is everywhere, as is noble wood, stone and marble. You immediately feel in harmony with nature, before you even get round to ordering.
TRENDY, CHIC AND ENVIRONMENTALLY RESPONSIBLE
The ambiance here is chic with a live DJ every night maintaining the vibe and the many diners are of all ages: trendsetters, groups of young friends and older couples. In keeping with the organic sustainable theme the brand is built around, the menus are printed on recyclable disposable paper, and the restaurant has a stated mission of eliminating single-use plastic.
We really enjoyed this dining experience, starting with Spicy Tuna Tartare, Grilled Calamari, Goat’s Cheese Salad and a Wagyu Kebab. Amazingly, they arrived on our table in under 10 minutes, showing the prowess of the well-run kitchen, which is headed up by Executive Chef, Tim van Buchem, who has an impressive CV, having worked at Finca Cortesin, Puente Romano, Mugaritz and Taiko in Amsterdam. Tim says, “Wherever you go, wherever you are, you learn something new. All the flavours and ideas I picked up all over the world, I try to use for my dishes.” We followed up with Seafood Tagliatelle, Grilled Turbot, Roasted Marinated Corvina and a Grilled Wagyu Fillet. The portions were ample and all four of us were happily praising our individual choices…
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