Old Spanish Tapas recipes with a Modern Execution in Marbella.

By Chef H. Delgado

August 27, 2020

One of the great discoveries for me, in recent years has been the” Back Spanish Tapas restaurant” in Marbella, a mixture of fusion and creativity of the Spanish cuisine.

They  do an interpretation of the old fashion Andalusian recipes using the local product with a fun and modern vision .

Back Tapas Bar

Led by the chef David Olivo, former head chef in “Calima “ restaurant of Dani Garcia, starred with two Michelin stars, and the sommelier Fabían Villar, best young sommelier of Andalucía 2011. They have created a cutting-edge place in the heart of Marbella.

Three years ago my wife and I decided to try this new restaurant. The reception was great, all the kitchen and floor team were very professional and friendly with us. In their menu you can find a selection of Spanish tapas to share and a section of main dishes. This option is perfect to share tapas to start and choose an individual dish per person to finish.  

Collage of Spanish Tapas

On the other hand you can also have the option to try one of the two Spanish tapas tasting menus.  A short menu of 5 tapas, or the long option with 7 individual tapas, which will fascinate you from the beginning to the end.  All these dishes are accompanied by an excellent wine list, with a large selection of the best D.O in the country like Ribera del Duero, Godello, Bierzo… can also find some international wines.

The experience we choose was one of the 7 dishes tasting menus, letting us advise by the polite maitre. He Asked if we had any allergic or intolerance, to go to the kitchen and confection the menus with the chef. Then, he went  back to us to explain some dishes and the choices to set up  the tasting menu. He gave us the chance to add to our menus, few new tapas dishes which Chef was developing still not in menu.

At the end we got very attractive and personal tapas tasting menu.

After that We choose a nice bottle of wine of  Rias Baixas, Albarinho,  white wine from the north of Spain, that it's pairing very well with the dishes we chosen.

The great experience  was about to start!

After pouring the wine elegantly, they brought us homemade warm bread, and gave us to taste a very good virgin olive oil from the Andalusian region. Then we got surprised  with two appetizers, of mussels Ceviche and Gazpacho foam with a crystallized Xeres vinegar.

Mussel Ceviche and Gazpacho

Then the tapas were coming

  1. Chewing Gum of Foie Gras and Quail in Escabeche.
  2. Cristal Prawn Tartare.
  3. Croissant of Marbella’s Spider crab, crab Consommé and Capers.
  4. Empanadilla filled with a foam of Tomato Gazpacho topped with tuna Japanese style.
  5. Red Prawns (Carabinero) liquid Croquettes and their heads. One of my favourites. The way to eat this manjar, you have to start with the croquet in one bite, and then finish blowing the toast red prawn head. It's an orgasmic experience, the sea in a bite.
  6. Traditional Andalusian fish soup, smoked eel and egg yolk beignet.
  7. We finished the salty part with the Hake served with Squid ink sauce and crispy skin.
Collage Tasting Menu Back Tapas

And the two desserts

  1. Cured egg yolk with berries and lemon sorbet.
  2. Lemon Contesa .

After trying all of this beautifully crafted and tasty tapas dishes, we got a nice selection of homemade Mignardises presented on a coral shaped dish, a lovely way to finish our meal and our dinning experience. We very much enjoy this Tapas restaurant in Marbella, it was interesting and full of different flavours and textures changes, a mix of old recipes and modern cooking methods, we quickly become regular customers and visit the restaurant often to discover the new seasonal menu and creations of this very talented Chef.

In my opinion, If you go to Marbella for  holidays or break, Back tapas Restaurant is a must.

Photos Marjorie Gastellier @buddha83 (instagram).

I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

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