8 Aug, 2016 @ 09:11
1 min read

Grand cru Andaluz

Milla de plata

Milla-de-plataPERCHED on a rocky outcrop, looking down on an idyllic beach, few places feel as privileged as Hotel Milla de Plata.

The domain of Cristobal Rodriguez, the hotel cascades down various levels to the rocky cove below, with billowing-curtain day beds placed at strategic spots.

This is classic Grand Cru Andaluz and even better, the hotel counts on a fabulous restaurant Mar Sana with views to die for and food that easily matches.

The charming terrace is one of THE places to dine on hot summer evenings.

With its varied menu and decent wine list, it attracts the key movers and shakers from Sotogrande and further afield.

Milla-de-plata-2They are drawn to its fresh fish and special tuna menu, that has half a dozen ways of eating the celebrated blue fin tuna, well known in the province of Cadiz.

The tuna tartare was in particular delicious, and a very generous portion, coming in with three portions on a bed of lettuce.

The pulpo a la gallega was also a sure fire hit

Jon Clarke (Publisher & Editor)

Jon Clarke is a Londoner who worked at the Daily Mail and Mail on Sunday as an investigative journalist before moving permanently to Spain in 2003 where he helped set up the Olive Press. He is the author of three books; Costa Killer, Dining Secrets of Andalucia and My Search for Madeleine.

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