Two-Michelin-starred chef Benito Gómez has launched Dalmar, a new restaurant at the Fairmont La Hacienda Costa del Sol.

Renowned for his restaurants Bardal in Ronda and Tragatá in Málaga, this new venture celebrates Andalusian culinary traditions, with a focus on high-quality ingredients from land and sea. The daily changing menu is a constant reflection of the seasons, but signature dishes include grilled avocado served with a cold and spicy corn soup, coriander and vanilla; slice of red tuna belly from the Strait of Gibraltar seasoned with Origanum and Montseny wasabi; and pickled cucumbers with a pilpel emulsion and parsley oil.

Gómez was recently honoured as Best Chef at the 11th edition of the Andalucía Gastronomy Awards. This accolade, presented by the Andalusian Academy of Gastronomy and Tourism, recognizes his contribution to the evolution of Andalusian cuisine, his mastery of ingredients, and his ability to reinterpret tradition with a distinctive personal touch.

The restaurant’s design was conceptualised by Studio Gronda. Inspired by the local surroundings and the authenticity of the ingredients, Dalmar’s aesthetic merges noble materials, warm orientalist style fringed lighting, and an elegant yet inviting ambience with exotic green and red prints combined with local rattan and linen touches, reinforcing the restaurant’s connection to the essence of Fairmont La Hacienda Costa del Sol.

Benito Gomez Dalmar Fairmont Hotels and Resorts