Three-stared Michelin Chief and Owner at Manzanilla Spanish Brasserie
Chef García is one of Spain’s most accomplished Chefs. He is the Executive Chef of “Calima” in Marbella, which recently received its second Michelin star and is considered one of the best and most innovative restaurants in Spain, and a frequent headliner at gastronomic conferences such as Madrid Fusion.
Chef García has partnered with Mr. de Rochefort to open Manzanillla in New York City, his first restaurant outside of Spain. At Manzanilla, Chef García serves a more traditional take on the cuisine of his homeland.
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Cachopo is a main dish reflecting Asturian cuisine’s beauty. A crunchy deep-fried veal fillet outside, hiding layers of ham and melting cheese, it is undoubted that this dish will take you on a trip to Northern Spanish, enjoying the whole essence of this region.
Chipirones En Su Tinta is a tapas using baby squids as the central ingredient. With the special sauce made from vegetable and ink mixed with rubbery pieces of squid, this dish promises to bring a unique oceanic vibe from Spanish coastal area to your meal.
Papas Arrugadas Con Mojo is an interesting Tapas made from boiled potatoes with a wrinkled pattern. Served with two types of green and red mojo sauce, this dish promises to bring you a specific taste of the beautiful sandy beaches of Canary Island.
Fideua de marisco is a Valencia Pasta version of paella, a popular Spanish dish. The Angel Hair Pasta absorbs the tasty fish broth together with fresh shrimp and prawns, all served in a paella pan will not only bring a fresh flavor of the ocean but coziness as well.
Sopa de Galets – A hearty Catalan pasta soup traditionally served at Christmas, with a rich, flavorful broth and aromatic hints of parsley and garlic.
Guiso de frijoles blancos features creamy white beans stewed with vegetables like onions, carrots, peppers, tomatoes, seasoned with traditional paprika, creating a flavorful, aromatic white bean stew.