Chef Javier Ponte

Artichokes with Zamora cheese, chickpeas and mushrooms.
The restaurant, at the beginning was going to be only a proposal of rice dishes, something like paellas and nothing more, but the concept evolved into a broader proposal, that is to say "Paellas and more", explains Javier Ponte. A name that perhaps alienates the native customer, but that places the restaurant at the top of Google when the word "paella" is typed in. "Some people even think it is a franchise," explains Javier. But nothing could be further from the truth, "Paellas y más" is one of the great restaurants in Marbella, with design by interior designer Pedro Peña and a very elaborated gastronomic proposal, based on the enormous knowledge of the chef's recipe book and Spanish products, which is completed with a top service and wine cellar. Javier has taken the concept of "Paellas y Mas" to the top, for its authenticity and good work. Ponte is the son of Spanish emigrants who spent their lives in Brussels, with a mother from Zamora and a father from Cordoba, who also bought a vacation home in Valencia. A child who spent every summer in Spain discovering and tasting the jewels of our cuisine, from Castilla León, Andalusia and Valencia. A fusion that can be appreciated in his restaurant. First Spanish restaurant in Brussels recommended by the Michelin Guide Javier Ponte was trained in hospitality, cooking and dining room, in the demanding Belgian educational system, the driving force behind today's haute cuisine wit