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Incomparable Luxury

Oct 04, 2011 No Comments by

Nestled between Puerto Banus and Centro Plaza, La Sala has rapidly gained a reputation for being one of the busiest venues along the coast, an accolade they have retained all year round, not only during the archetypal summer season. From hearing so many positive reports, we decided it was time to sample the infamous Smoked Haddock and decedent Sticky Toffee Pudding that the coast’s epicureans have been raving about.

Driven by the same success story that is the internationally acclaimed Buddha Beach Club, La Sala has become the ultimate all day dining experience, with its menu offering a vast array of International and Spanish specialties such as Steak Tartare and Deep Fried Cajun Boquerones, all created using the highest quality ingredients. Each day sees a new set lunch menu priced at €15 without compromise to either quality or service. La Sala now offers eight areas in which to drink or dine, ranging from the Spanish “Rincon,” the al-fresco cocktail bar and a soon to be re-launched rear terrace.

We arrived at this hustling hotspot just as the sun was drawing in on a late September evening and were welcomed by an enthusiastic valet who kindly insisted on parking my car before pointing us in the direction of the reception. Once settled at our table on the decked terrace, we ordered a bottle of the Pinot Grigio “Blush” allowing us to quench our thirst as we poured over the extensive menu.  Famished and spoilt for choice, we opted for three starters to share amongst us. I insisted on the Deep Fried Walnut Crusted Goats Cheese dressed with a Raspberry Salad, the classic walnut element allied to the invigorating raspberry contrast proved to be a rich yet refreshing accompaniment to the creamy, distinctive goats cheese. Iberian ham resting on a bed of Sauté potatoes topped with a perfectly runny fried egg was our subsequent appetizer, along with the Deep Fried Butterfly King Shrimps complemented by a Mild Curry Mayonnaise. The Panko used to coat the shrimps provided a flawless outer shell, where once bitten a soft crunch revealed ambrosial juicy flavours. The mild curry mayonnaise was a surprisingly perfect companion to the main dish.

On completion of our appetizers and having polished off the last of the rose, we contemplated on moving onto a red to accompany our main meal. In the end we decided to continue with the voracious theme and opted for both. The waiter kindly recommended the Marques de Riscal “Reserva,” a much appreciated suggestion and a faultless companion to the Chateaubriand, our next arrival. Surrounded by a border of roasted new potatoes, mushrooms and grilled tomato, the succulent meat took centre stage, in terms of place and taste. Predictably perfect and sensationally simple, it was impossible to fault and set the highest of standards for its successors. Our second meat choice was the Deep Fried 5 Spice Duck Leg, Hoi Sin Sauce and Chinese Pancakes, reminiscent of a dish most suited to the tables of Nobu or Hakkasan in London, the moist duck breast fell off the bone effortlessly and provided a superlative alternate to the traditional Chateaubriand.

For our fish dishes we selected the Smoked Haddock on Crushed Potatoes, Soft Poached Egg and Mild Grain Mustard Sauce and the Teriyaki Salmon with Yaki Tori Noodles. Firm and distinctive, the salmon flavours married flawlessly with the nectarous teriyaki.  Prior to our visit, I had heard copious amounts of praise for the haddock and therefore was intrigued to see if it would live up to its high expectations, I can confirm to the coast, it is as delectable as had been described. From the soft and smooth crushed potatoes, to the perfectly poached egg sat aloft, every bite was simply divine.

Barely able to move and wondering how I could ever consume anything else, I fought to look away as the dessert menu appeared, a certain Sticky Toffee Pudding, Caramel Sauce and Vanilla Ice Cream jumped out at me and unable to resist I found myself devouring yet another course. Light and airy, with just the right amount of sweetness, it was mouthwatering and extremely easy to finish despite my bursting stomach. The Warm White and Dark Chocolate Fudge Brownie with Mars Bar Sauce and Vanilla Ice Cream, La Sala Sherry Trifle and Trio of Crème Brule all made appearances at our table, albeit brief due to their indulgent textures and flavours. The Crème Brule deserves a special mention, served in a trio of shot glasses, each one more pleasurable than the next; it was the perfect combination of sweet and light, an ideal ending to a heavenly, appetizing feast.

Recently described by thetraveleditor.com as, “the happening place in Marbella right now,” La Sala looks set to maintain this hard earned reputation and frankly having enjoyed an evening consuming one too many glasses of wine on the bustling terrace, I couldn’t have put it better myself.

La Sala


Calle Belmonte, Nueva Andalucia
ES-29601 Marbella,

0034 952 814 145 | www.lasalabanus.com

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