Govt Chef David Gallagher has taken over at Olivia’s in La Cala de Mijas, given a free hand to reinvent a venue he helped to invent initially.
Elliott Wright and David first met greater than 20 years in the past when Elliott took on the already seasoned chef at his first-ever restaurant. Since then, David has travelled the world, labored at a few of the most globally celebrated eateries, and picked up a few of the most modern and unique flavours and strategies on his travels.
This new ‘free-hand’ has allowed him to pay homage to an elevated idea of conventional Spanish flavours along with his inimitable worldwide aptitude, placing collectively flavour sensations by no means earlier than skilled in Spain. Out are the drained outdated conventional 3-course meal combos, and in are pick-what-takes-your-fancy sharing menus, mild bites or mighty feasts.
Chef Gallagher radically reinvents Olivia’s
David has fully revamped the entire idea. ‘Olivia’s will at all times be a celebration restaurant’, in line with proprietor Elliott Wright, however David has tweaked the idea into a spot the place one can chill, take time, savour, and benefit from the full flavoursome expertise. Olivia’s, beneath the brand new idea, was hammered out over months between David, Head Chef Ryan McCabe and his Nordic Michelin-starred experiences, Head Chef of sibling restaurant in Orihuela Michael Pétursson bringing his personal Icelandic twist, and the culinary experiences of the intense foodie, Elliott Wright. It’s all in regards to the meals, and it’s assured to not be discovered elsewhere. All the things at Olivia’s can have its personal signature, unmistakable and unforgettable expertise.
The open kitchen revealing the fiery secrets and techniques of the cooks and bringing out culinary creation into the eating expertise; the rooftop sushi bar; the specifically constructed parrilla and bread oven; and the chilled music the place the point of interest is the flavour and the corporate, Olivia’s is now all about distinctive flavour.
Underneath David’s idea, eating is all about sharing moments, flavours and experiences. Impressed by Basque custom, the brand new menus have a good time the high quality artwork of grilling over an open flame, enhancing the contemporary native bounty of components with the best inspiration gathered from Korea, Australia, Scandinavia and Iceland, and far more.
