KavaKava

Image Credit: - 124; https: / / guide.michelin.com / en / Andalucia / marbella / restaurant / kava In this renovated restaurant, now with an urban aesthetic that is not lacking in design and origin (with only five tables), there is a clear commitment to modern cuisine and local produce; all, as they themselves say, following a 'global technique'. Through their tasting menus, Amatxo and Lord Fer (both of which evolve with the season), seek the traditional flavours of Andalusian cuisine based on local raw ingredients (they tend to focus on three each month), although they also incorporate nodes to other cultures, such as Thai or Indian, which are much more exotic. Acting facts: They make their own fermented products, they have their own acorn-fed Iberian pipes (raised in Coripe, Seville) and in 2019... they won the award for the best cheesecake in Spain!