Pablo Sánchez

Sánchez honors his family legacy while elevating Málaga’s seafood cuisine to its highest expression.

Pablo grew up between the sea and the kitchen, learning from a young age alongside his mother, Ana López, and his four siblings. The restaurant was founded by his father; today, his brother José runs the front of house, while Pablo leads the kitchen.

He is self-taught and says he entered the kitchen “out of necessity,” as he was not a strong student. Over time, however, he discovered his true vocation at the stove. His training was largely shaped at the Fuengirola fish market, as well as in food markets and other Andalusian fish auctions, where he personally selects fish and seafood each day to ensure the finest quality.

He works with simple techniques—grilling, frying, baking—executed with mastery to respect the product. At the same time, his curiosity has led him to innovate, exploring “sea offal” with dishes such as monkfish liver, forkbeard roe, and anchovy roe omelette.