Pablo Castillo is a name that has been gaining attention. Pablo Castillo first came to our attention after he was awarded two highly sought-after awards: the awards for the Best Tapa during the Malaga en la Mesa contest (2017) as well as for Best Five-Star Tapa in the Ruta of Tapa (Marbella as well as San Pedro 2017 and 2019). Both are highly commendable in light of the fact that tapas play a crucial role in both traditional and southern food. Furthermore, Ruta de la Tapa is a must-see event. Ruta De la Tapa event is an 11-year-old tradition that is one of the main events of the year-long gourmet calendar.

Pablo’s talent for mixing different flavors is evident from his delicious recipes. These were the nigiri croqueta in liquid with the tartare of tuna belly and kimchi and the pan of tunaka (tuna loin sashimi served on a crispy crystal bread, topped with tomato pulp, Extra-virgin Olive Oil, Semi-dried tomatoes, Shichimi Togarashi, dehydrated tomatoes) as well as the smoked ajoblanco paired with barbecued the sardine and fig sorbet.

The food traditions from Japan, Korea, and Spain were prominently present, but Pablo (born in Malaga and brought up in Marbella) is equally likely to adorn his food using Cuban or Morrocan accents. He’s definitely knowledgeable about the world of food. After completing his studies at the Escuela de Hosteleria de Bellamar and perfecting his skills under the legendary Ramon Freixa of Mesana, the Chef set his sights on Varadero (Cuba). He picked vast knowledge about the diverse and delicious cuisine of this city.

In Marbella In Marbella, he has shined in a variety of top restaurants – such as Ocean Club, where he was appointed Executive Chef. The years of experience led to a number of productive discussions with chefs and restaurateurs from other establishments like Top of Top Thai, as well as chefs who specialize in Japanese food. Even Arabian influences make their way into the exquisitely presented dishes of Pablo: “My father lived in Tangiers for a time so I also feel connected in some way to its gastronomic heritage.”

Pablo is currently a founding partner as well as the Executive Chef of Savor, which is a stylish restaurant that is located in San Pedro de Alcantara. Pablo and his team founded the restaurant wanted to add sophistication to a town that is known for its love of tradition. Savor offers an a la carte menu that is ideal for those who want an easy bite. You will discover tapas and media raciones of Savor’s well-known dishes, including patatas bravas (fried in tempura, served with ali-oli and sriracha mousse) as well as creamy croquetas that are filled with bellota mayonnaise, ham, and tomatoes.

If you are looking for a longer-lasting experience For a more extended experience, we recommend choosing one from the tasting menus we the menu. They vary in price and the variety of food that is offered. “The tasting begins by sampling a variety of types of extravirgin olive oil that we serve with fresh bread made of organic flour which has been fermented to 20 hrs. This creates crisp exterior, and an incredibly soft interior,” states the Chef. Desserts to follow include award-winning fish, cold soups, and the taste of the ocean or the flavor of the land, each one of which is as impressive in their presentation as they are tasty.

If you are a fan of new twists on old favorites, Savor is a great experience that should be enjoyed. The year that Savor was launched, Pablo was inspired by the concept of ‘beach picnics.’ If you’ve been to Malaga for long periods, then you are aware that families usually pack tortillas gazpacho, breaded chicken, and gazpacho to eat on the beach for lunch. Pablo offers these snacks a new twist by serving his version on a transparent plate set on top of sand that he sourced from Tarifa. “I love to delight my diners and often do so with ingredients that form the base of renowned recipes from countries of Latin America – including papaya and tubers such as yams, yucas, as well as other key ingredients. The concept of global food is endless and I am a fan of creating totally new recipes that are inspired by recipes from the past.”

Although he enjoys experimentation, Pablo admits, “I always keep my feet on the ground and my starting point is invariably traditional cuisine.” He is able to infuse the latter by adding layers upon layers of creativity and imagination, altering ingredients and cooking techniques based on seasonal changes and inspiration that he discovers. This drive for innovation is what makes every meal at Savor distinctive each time and is sought-after and remembered.


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