D.O.MAR

The sea as a mark of identity. The Mediterranean, that is. But also the Atlantic and the Cantabrian.

At D.O.MAR we value diversity and are aware of how privileged we are given not only the high quality ingredients available to us, but also Óscar Velasco, the 2 Michelin star chef who always treats them with the utmost respect.

Along for the ride are Abel Valverde, one of the most renowned head waiters in Spain, and executive chef Francisco Varela, who has worked with such reputable chefs as Ramón Freixa and Masao Kikuchi, among others. Also on hand is sommelier David Robledo who has developed the restaurant’s wine list.

Even though we feel the sea is our most faithful ally, at D.O.MAR we never forget to look skyward whenever possible. Keeping our feet firmly planted, of course.

It is in the blue skies of this wholly unique city that we have found the inspiration which guides us in the selection of the finest fish, shellfish and meat for those who dine here.

For those who are looking for a more relaxed atmosphere, we’ve created D.O.BAR. More informal than D.O.MAR, the space offers a long, carefully selected list of cocktails with the Mediterranean Sea serving as backdrop.

THE TEAM

ÓSCAR VELASCO

D.O.MAR is proud to feature Óscar Velasco as its Culinary Director.

Respect for ingredients and the seasonal nature of these define the cuisine of Óscar Velasco, who has become a reference point in the Spanish culinary scene in recent years.

His talent, which has been recognized by gastronomic critics for more than a decade, has earned him 2 Michelin stars for his restaurant Santceloni. He has also been honored with the “National Prize for Best Head Chef” and the “Grand Prix Chef´s d´Avenir”, among many others.

After working at such fine establishments as Zalacaín (the highest ranking restaurant in Spain in its day, with 3 Michelin stars), Can Fabes (3 Michelin stars) and Martín Berasategui (3 Michelin stars), Óscar Velasco finally set out to discover the Mediterranean. In 2017, Óscar Velasco published “The Simple Evolution”, a book that describes the chef’s own culinary universe. By then one of the most widely recognized and renowned chefs in Spain, he used the book to define his culinary philosophy and share some of his most acclaimed recipes.

ABEL VALVERDE

D.O.MAR is also honored to have Abel Valverde onboard as Culinary Director.

Long known for his cordial character, perfectly delivered service and encyclopedic knowledge of fine cheese, he has become an indisputable member of a select group of Spanish head waiters.

In addition, Abel Valverde teaches at the Chamber of Commerce of Madrid and is Food and Beverage Advisor for NH/Corporate Operations. Among his professional achievements, he is the most recent recipient of the “Grand Prix De L’Art de La Salle”, one of the highest honors given by the International Academy of Gastronomy, and on various occasions he has been granted the “Best Maitre D’ of the Year” prize, awarded by a variety of media outlets.

In 2016, he published the book “Host: The Importance of Quality Service in Fine Dining”, a theoretical and practical guide to learning service management in a restaurant. In the book, Abel Valverde takes us through the fundamental elements and skills required of a good wait staff, and traces their evolution throughout history.

ABEL VALVERDE

D.O.MAR is also honored to have Abel Valverde onboard as Culinary Director.

Long known for his cordial character, perfectly delivered service and encyclopedic knowledge of fine cheese, he has become an indisputable member of a select group of Spanish head waiters.

In addition, Abel Valverde teaches at the Chamber of Commerce of Madrid and is Food and Beverage Advisor for NH/Corporate Operations. Among his professional achievements, he is the most recent recipient of the “Grand Prix De L’Art de La Salle”, one of the highest honors given by the International Academy of Gastronomy, and on various occasions he has been granted the “Best Maitre D’ of the Year” prize, awarded by a variety of media outlets.

In 2016, he published the book “Host: The Importance of Quality Service in Fine Dining”, a theoretical and practical guide to learning service management in a restaurant. In the book, Abel Valverde takes us through the fundamental elements and skills required of a good wait staff, and traces their evolution throughout history.

FRANCISCO VARELA

D.O.MAR is pleased to feature Francisco Varela as Executive Chef.

Born in Tarifa, most of his professional career unfolded at the prestigious Hotel Guadalpin in Marbella. There, he worked as part of a team of chefs of such stature as Ramón Freixa, a 2 Michelin star chef, and Masao Kikuchi, the great master of Japanese cuisine.

Other gold standard culinary spaces that have helped to forge his personality include Ramón Roteta (Fuenterrabía), Residenz Heinz Winkler (Aschau im Chiemgau) and Le Louis XV de Alain Ducasse (Paris).

Francisco Varela is incredibly familiar with local ingredients and feels a marked devotion to the fish and shellfish from the Strait. For many years, he has been working with these ingredients, treating them with the utmost respect in each of his dishes.

GALLERY

Have a look at the many unique spaces that make up D.O.MAR.
Get to know every corner of our restaurant before you experience D.O.MAR in person.

NEWS

Interview to Oscar Velasco at Onda Cero

It is Autumn and the mycological richness of our land allows us to elaborate a wide variety of dishes where the mushrooms fill with aroma and flavor the kitchen stoves. Concha Montes and Julio Rodriguez make an interesting interview to Oscar Velasco in which they reveal some of the ins and outs of his cuisine […]

Let´s welcome TIEMPO DE SETAS at D.O.MAR Marbella

Last October 23th we inaugurated “Tiempo de Setas” a gastronomic days full of flavor dedicated to one of the most precious fruits of autumn: the mushrooms. Para ello pudimos contar con la presencia del “Premio Nacional al Mejor Jefe de Cocina” Oscar Velasco  que presentó un completo menú en el que se pudieron degustar seis […]

1st GastroCheese Edition at D.O.Mar Marbella Restaurant

Last Thursday, October 11th, we had the opportunity to celebrate the 1st GastroCheese Edition at D.O.Mar Marbella Restaurant with Abel Valverde, the restaurant’s maitre with two Michelin stars,  Santceloni. 15 varieties of exclusive cheeses selected from the most select cheese factories were offered, which were accompanied by a great pairing consisting of Cava Albet i Noya Brut D.O. […]

RESERVATIONS AND CONTACT

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D.O.MAR
Urbanización Oasis Club, Carretera Nacional 340 Km. 183
29602 Marbella (Málaga)

Teléfono: 952 86 83 96
Email: info@domarmarbella.com

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MEDIA CONTACT

Mateo&co Agencia de comunicación
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