SO/ Sotogrande SPA & Golf Resort, the exclusive five-star hotel on the Costa del Sol, kicks off the season by bringing back one of the most celebrated culinary experiences at its Cortijo Santa María 1962 restaurant, in collaboration with Michelin-starred chef Nicolas Isnard.
The highlight? His renowned seasonal menus—a bespoke selection crafted exclusively for the restaurant, evolving throughout the year to capture the essence of each season in every dish.
As a guest chef, Isnard brings his talent to create a culinary journey designed to delight the most discerning palates and deliver an unforgettable experience in an exceptional setting. His concept draws inspiration from Andalusian gastronomy and its roots, infused with a contemporary twist and his personal touch—a blend of Mediterranean heritage from his father and French traditions from his mother. His connection with Sotogrande and local Andalusian products shapes menus that combine tradition and creativity with bold innovation.
This autumn, two menus—“Orange” and “Tierra” (Earth)—have been conceived as seasonal culinary journeys inspired by natural elements, each telling a story: “Earth” for strength and depth, “Orange” for vitality and freshness.
The “Orange” Menu, available until October 25, celebrates brightness, vitality, and freshness with ingredients like pumpkin, trout, prawns, pigeon, mango, quince, and verbena. It reflects balance, lightness, and vibrant colors inspired by autumn harvests and energy.
It comes in three options:
- Bistronomy Menu (3 courses): starting with delicate Prawn ceviche, carrot purée, bisque sorbet, dried apricots, almond milk infusion; followed by Roasted pigeon breast and confit leg, butternut squash, peanut sauce; and finishing with Quince textures, verbena cream, granola, apple broth infused with verbena.
- Experience Menu (5 courses): adds Chilled carrot soup with orange and ginger and Yellow radish rose with takuan, trout, and Rio Frio caviar.
- Gourmet Menu (7 courses): includes all previous dishes plus exclusive creations like Andalusian cheese selectionand a refreshing Mango and passion fruit salad with black sesame ice cream, mango-passion fruit foam.
The “Tierra” Menu, available from October 28 to November 29, stands out for its depth, roots, and intensity, featuring Iberian pork, wild mushrooms, foie gras, and chestnuts—flavors and textures that pay tribute to richness, umami, and the essence of the land.
- Bistronomy Menu (3 courses): Mushroom ravioli with fried foie gras, truffled mushroom emulsion, boletus praline; Iberian pork pluma with beetroot flower and red fruits; and Mont Blanc of chestnuts and passion fruit.
- Experience Menu (5 courses): adds Modern onion soup signed by Nicolas and Iberian pork nougat, Payoya sheep cheese, hazelnuts, root mille-feuille, and Jerez vinegar gel.
- Gourmet Menu (7 courses): completes the experience with Iberian pork kefta on the bone, kimchi and sriracha puff pastry and Andalusian cheese selection.
With these seasonal menus, SO/ Sotogrande SPA & Golf Resort elevates its gastronomic offering, blending creativity, premium products, and the mastery of guest chef Nicolas Isnard in every dish.
Seasonal Menus by Nicolas Isnard
- “Orange”: September 16 – October 25
- “Earth”: October 27 – November 29
Prices: €75 Bistronomy | €95 Experience | €115 Gourmet (wine pairing not included)