El chef

Pablo Rebollo is the heart and soul of Candeal.

Originally from Valladolid, he came to cooking late in life—and almost by chance—at the age of 26. What began as a fortuitous experience became an unwavering passion.

He trained in the Basque Country and Castile-La Mancha, working in renowned restaurants such as Mugaritz (Errenteria), Kokotxa (San Sebastián) and Valdepalacios / Tierra (Toledo).

In 2020, he settled in Marbella where, three years later, he decided to launch his own project: Candeal. An intimate and sincere space in the heart of the old town.

Seven months after opening, Candeal was recommended by the Michelin Guide, a recognition that reaffirmed his path but did not distract him.

Because, as Pablo says, ‘no one can be sensible on an empty stomach’.