Casa Eladio

The story

Casa Eladio Marbella: Three-Generation Andalusian Restaurant, Michelin Recommended

Casa Eladio: A Marbella Family Story Since 1965

In the heart of Marbella’s old town, on Calle Virgen de los Dolores, Casa Eladio has been a fixture since 1965. What began as a bustling house of meals serving over 300 people daily is now, under the stewardship of the third generation, a refined restaurant that honours its past while looking firmly forward.

The story is a family one. Founder Eladio Cabello Serrano started the business. In 1979, his son, Jose Eladio Cabello Santaella, took over and gradually steered it toward a more focused, traditional restaurant. Then, in 2017, the current chef and owner accepted the challenge of leading Casa Eladio into its next chapter. After training at Málaga’s prestigious Escuela de Hostelería La Cónsula and working in the kitchens of top Spanish chefs—most notably Daniel López of Kokotxa in San Sebastián—he reopened a renovated Casa Eladio in April 2017. The philosophy is clear: start with the Andalusian recipe book and local, seasonal products, then cook a cuisine that is both traditional and renewed.

The Kitchen: Andalusian Roots, Contemporary Expression

Casa Eladio describes itself as a journey through Andalusia via its products and traditions. That means working closely with local producers, knowing the varieties and seasons of their ingredients. The result is contemporary Mediterranean cooking that feels grounded rather than fussy.

The menus change with the season, but the approach is consistent. Starters might include a tartar of red tuna with ajo blanco from Málaga and mango from the Axarquía, or a grilled tataki of tuna ventresca with roasted pisto, mustard, and pickles. A canelón of blue duck gratinated with foie mi-cuit and truffle speaks to the kitchen’s ambition. Main courses range from local fish like corvina or monkfish in a traditional Málaga gazpachuelo, to Ibérico pork cheek confit in manteca colorá with roasted beetroot and spiced red wine. The commitment to the region extends to the Josper-grilled retinta beef tartare and the Ibérico presa.

Recognition and Atmosphere

Casa Eladio’s dedication has earned it a Michelin Recommended status, a recognition the restaurant wears naturally. It is a mark of consistency and quality in a city with no shortage of dining options.

The setting is the old town—narrow streets, whitewashed walls, a sense of history. The restaurant offers both air-conditioned indoor seating and an outdoor terrace. It is open for lunch and dinner, closed on Thursdays. Gluten-free and vegetarian options are available. The tone, from the handwritten-style menus to the warm service, is one of unpretentious professionalism. Customers describe it as ideal for a romantic dinner, praising the original, ever-changing dishes and impeccable wine service. As the family motto puts it: “We must always remember where we come from to know where we want to go.”