Candeal

Candeal is a personal project by chef Pablo Rebollo that took place in June 2023. Located in the heart of Marbella's old town, the neighbourhood charm merges with our gastronomy that renews the traditional recipe book, but always starting from the basics.

Our kitchen

Where traditional cuisine meets new culinary techniques.

Pablo uses the traditional cuisine of his hometown as his main base, prepared with time and care, with nods to hunting and pickles; where the raw material is the main protagonist, always trying to complement it as far as possible with producers of national origin.

The bread

A claim to quality bread and a recognition of the artisan trades that are passed down from generation to generation.

Ours in particular travels almost 800 kilometres to reach our diners' tables. It comes from a bakery located in the town of Peñafiel (Valladolid). It is made with the Candeal wheat variety and currently there are only two bakeries in all of Spain that make two of the three varieties that we offer in the restaurant.

Marinades, pickles, ferments...

At Candeal we have a kitchen that makes use of the entirety of our ingredients, giving added value to dishes with elements that would normally be thrown away because we think they do not have enough gastronomic value. We make different preparations with these less noble parts, trying to be as sustainable as possible, since with water, salt and sugar you can make preserves, transform the product and create preparations with incredible flavours and textures.