Casa Eladio
Restaurant
A RESTAURANT IN THE HEART OF MARBELLA'S OLD TOWN
Casa Eladio, Recommended by the Michelin Guide in 2023
Want to book a table?
+34 952 77 00 83
Casa Eladio is a journey through Andalusia, told through its produce and its traditions.
We create cuisine deeply rooted in our land.
We start from the Andalusian recipe book and our local produce to craft a renewed, updated take on traditional cuisine.
Working closely with our producers, and understanding the produce, its varieties and its season, is the foundation of our philosophy.
Menú Esencia
Snacks de Aperitivo |
Sopa de cebolla asada con px y espuma de queso de cabra curado |
Montadito crujiente de pringá del puchero y hierbabuena |
Croqueta de jamón ibérico 100% bellota del valle de los pedroches |
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Pan artesano de larga fermentación y Aceites de oliva virgen extra |
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Menú |
Tartar de atún rojo, ajo blanco malagueño de almendras, brotes tiernos y mango |
Flor asada de apio nabo con salsa bbq casera de dátiles y ajo negro |
Chorizo picante, robuchón, yema de huevo, migas de pimentón y trufa |
Pescado del día, espinacas en salsa de almendras, apio y garbanzos crujientes |
Mousse de caramelo, avellana garrapiñada, helado de leche de cabra y regaliz |
Mignardises |
Menú Caminos del Sur
Snacks de aperitivo |
Almendra de Foie y Turrón con membrillo y pan de higo |
Tartaleta de Mejillones en escabeche, manzanilla y pipirrana |
Sopa de cebolla asada con px y espuma de queso de cabra curado |
Montadito crujiente de pringá del puchero y hierbabuena |
Pani puri de gamba blanca de marbella, ají amarillo y cilantro |
Buñuelo de pisto alboronía y presa curada 40 días |
Croqueta de jamón ibérico 100% bellota del valle de los pedroches
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Gofre ibérico con harissa |
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Pan artesano de larga fermentación y Aceites de oliva virgen extra |
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Menú |
Tartar de atún rojo, ajo blanco |
Producto de temporada |
Flor asada de apio nabo con salsa barbacoa casera de dátiles y ajo negro |
Chorizo picante, robuchón, yema de huevo, migas de pimentón y trufa |
Pescado del día, espinacas en salsa de almendras, apio y garbanzos crujientes |
Carrilleras de cerdo ibérico confitadas en manteca colorá, chirivía y pera al vino tinto |
Quesos artesanos Andaluces con mermelada casera y frutos secos |
Mousse de caramelo, avellana garrapiñada, helado de leche de cabra y regaliz |
Mignardises |
OUR TESTIMONIALS
What Our Guests Say
"With an ever-changing menu of original dishes, impeccable wine, and unmatched service, every dinner at the restaurant is a truly unique experience. Whether it's a romantic dinner for two or a meal with friends, let us make your evening memorable."
Fausto Barranquero
"Take your partner on a romantic evening at the restaurant with delicious food and the perfect atmosphere. Enjoy some of the most flavorful dishes in an exclusive setting and make tonight memorable. Live this once-in-a-lifetime experience and see how marriage truly is heaven on earth."
Javier Ortega
Essence Menu 2026
Snacks de Aperitivo
- Our cappuccino: Pedro Ximénez onion soup with cheese foam
- Foie mi-cuit panipuri with pineapple chutney and almond nougat
- Quince in red wine cake with raw milk citrus cream
- Croquette made with acorn-fed Iberian ham from the Pedroches Valley
- Retinta beef steak tartare on puff pastry, pickles, mustard, and truffle
- Paired with Manzanilla Pasada en rama de Bodegas del Río (Sanlúcar)
- Artisan bread with long fermentation and extra virgin olive oils
Menú
- Red tuna tartare, almond cream sauce and mango from Axarquía
- Oxtail meatball glazed with its own spiced sauce, spring onions with miso, and anise-flavored peaches
- Spicy chorizo, robuchon purée, paprika crumbs, and truffle
- Corvina from the Strait, parsnip and a creamy stew of cuttlefish and rockfish
- Orange, grapefruit, honey, and ginger
- Millefeuille of Malaga almond tiles, hazelnut praline and Pedro Ximénez solera 1982
- Mignardises
Short Menu 80
Wine pairing on request, drinks not included. The tasting menu is only served to a full table. If you have any allergy or intolerance please inform us.
Southern Roads Menu 2026
Snacks de Aperitivo
- Our cappuccino: Pedro Ximénez onion soup with cheese foam
- Foie mi-cuit panipuri with pineapple chutney and almond nougat
- Quince in red wine cake with raw milk citrus cream
- Andalusian Gilda with melon, vermouth, anchovies in vinegar, and semi-dried cherry tomatoes
- Retinta beef steak tartare on puff pastry, pickles, mustard, and truffle
- Iberian waffle of pork trotters with harissa
- Croquette made with acorn-fed Iberian ham from the Valle de los Pedroches
- Light and airy fritter of octopus stewed in its own ink with lime citrus cream
- Paired with Manzanilla Pasada en rama de Bodegas del Río (Sanlúcar)
- Artisan bread with long fermentation and extra virgin olive oils
Menú
- Sun-dried heirloom tomato, creamy cheese with wild herbs, and green gazpacho
- Grilled red tuna belly tataki, roasted ratatouille, mustard and pickles
- Blue duck cannelloni au gratin, foie mi-cuit and truffle
- Spicy chorizo, robuchon purée, paprika crumbs, and truffle
- Monkfish, gazpachuelo, confit potatoes, and Viña AB wine
- Grilled veal sweetbreads, spiced veal jus, pumpkin and orange
- Orange, grapefruit, honey, and ginger
- Spiced carob cake, dried figs, citrus cream, and salted caramel ice cream
- Millefeuille of Malaga almond tiles, hazelnut praline and Pedro Ximénez solera 1982
- Mignardises
Large Menu 105
Wine pairing on request, drinks not included. The tasting menu is only served to a full table. If you have any allergy or intolerance please inform us.
"An exquisite dinner in an exquisite setting, perfect for a romantic evening"
Guillermo Santaolalla