Pablo’s love of combining world flavors is evident in his winning recipe. The liquid nigiri croqueta, with kimchi, tuna belly, and tomato pulp, was the winner.
Pablo, born in Malaga and raised in Marbella, is equally likely to add Cuban or Moroccan touches to his food. He has a good knowledge of world cuisine. He studied at the Escuela de Hosteleria de Bellamar and, under Ramon Freixa Mesana, honed his craft. Then, he moved to Varadero in Cuba and gained a vast knowledge of the rich and diverse gastronomy of the island.
He has worked at many of the top restaurants in Marbella, including Ocean Club, where he was Executive Chef. He was able to meet other chefs, restaurateurs, and chefs who specialize in Japanese cuisine, for example, Top of Top Thai. Pablo’s creations are infused with Arabian flavors: “My father was born in Tangiers and I feel a connection to the gastronomic heritage of this city.”
Pablo is the founder and Executive Chef at Savor, a chic restaurant located in San Pedro de Alcantara. Pablo and his partners wanted to add sophistication to this town that is known for its love of tradition. There is an a la carte menu available for those who want a quick snack. You will find a variety of media raciones and tapas of Savor’s best-loved selections, including the tempura-fried patatas bravas served with ali oli and sriracha mousse and creamy croquetas with ballot and tomato mayonnaise.
We suggest that you choose one of three tasting menus. The price and number of dishes vary a little. The tasting begins with different types of extra virgin oils, which are served with freshly baked bread that is made from ecological flour and pre-fermented over 20 hours. The Chef explains that this gives the bread a crisp exterior with a soft interior. The menu includes award-winning tuna and cold soups, as well as a taste of sea or land.
Savor is a great experience for those who love to discover new ways of doing classics. Pablo was inspired this year by the concept of “beach picnics.” You will know if you’ve lived in Malaga long enough that families pack gazpacho, tortilla, and breaded fried chicken to eat on the beach. Pablo serves his version on a transparent plate perched atop Tarifa sand. “I love to surprise my diners, and sometimes I achieve this by using primary ingredients such as papaya and tubers such as yams or yucas that are used in Latin American recipes. World cuisine is an infinite concept, and I love creating new dishes while still referencing old favorites.
Pablo, despite his love of experimentation, says that he “always keeps my feet on the earth and my starting point invariably is traditional cuisine.” He then adds layers of creativity and imagination to this, changing the ingredients and techniques based on the season and what he discovers. Savor’s passion for innovation makes every meal unique and memorable.
