Skina

The story

Skina: Two Michelin Star Modern Cuisine in Marbella, Spain

The Story of Skina

Skina is the realization of founder Marcos Granda’s vision. After training at the Hospitality School of Gijón and refining his sommelier skills in Madrid, Granda worked at the legendary El Bulli and in England, where he managed a wine list of over 3,500 labels. In 2004, at the age of 27, he and his wife María Isabel Salamanca opened Skina in Marbella’s historic center with just four tables and ten chairs. The restaurant has since evolved into a bastion of Andalusian haute cuisine, earning its first Michelin star in 2009 and a second in 2020—a testament to the team’s meticulous craftsmanship.

The Kitchen and Its Philosophy

The kitchen is led by chef Mario Cachinero, named Best Young Chef by the Michelin Guide in 2021. The team’s approach is guided by the seasons: the fertile local huerta, the temperament of the Mediterranean, and the wisdom of a close network of suppliers. The cuisine is a contemporary interpretation of Andalusian tradition, where innovation coexists with reverence for the ingredient. The result is a modern cuisine that feels both rooted and forward-looking.

The Dining Experience

Skina offers several tasting menus. The Evolution Menu is built on seasonal produce, changing over time while maintaining the restaurant’s essence. The Grand Crú menu pairs a selection of representative dishes with international wines, creating a dialogue between cuisine and vintage. The restaurant’s wine cellar holds over 6,000 labels, curated with the same precision as the food. The space itself is warm and intimate, and the service team is dedicated to creating a seamless, memorable experience.