About Candeal
We are located in Marbella, a bright and cosmopolitan city where the sea and the mountains face each other. In the heart of the old town, among streets steeped in history, Candeal was born, the personal project of chef Pablo Rebollo.
Originally from Valladolid and a chef by trade, Pablo brought Candeal to life in June 2023 with a simple and honest idea: to rescue tradition and look at it with fresh eyes.
Here, the cuisine is built on the product, time and memory.
A reinterpretation of Castilian recipes, made with respect and creativity, where fire, fermentation and stocks underpin each dish.
Candeal does not seek to impress, it seeks to excite through simplicity. A place where roots and essence coexist with a contemporary outlook, without ever losing sight of the truth of its origins.
Where tradition meets technique.
His dishes pay homage to traditional stews, marinades and game flavours that left a lasting impression on him, reinterpreted with a contemporary twist and absolute respect for the raw ingredients.
Each dish strives for balance: flavour as the starting point and also the destination.
Bread: Tradition and Craftsmanship
In our kitchen, bread is more than just a food: it is a tribute to the baking tradition and the artisan crafts that have been passed down from generation to generation.
In the past, it travelled almost 800 kilometres from Peñafiel (Valladolid) to our table, but today we have taken another step forward in our commitment to quality. We learned first-hand from the master baker who supplied us, and now we make our own bread with the same dedication and respect for tradition.
We offer two special varieties:
Candeal de cuadros, with its dense crumb and unmistakable flavour.
Torta de aceite de Peñafiel, also called torta de coscoja de semillas, crispy and full of nuances.
Every loaf that comes out of our oven is a tribute to artisan baking and the value of good workmanship.
Pickles, preserves, fermented foods...
At Candeal, we make the most of every ingredient, adding value to our dishes with elements that would normally be discarded because they are not considered to have sufficient gastronomic value.
