Skina is a small restaurant, as a matter of fact, it is a tiny restaurant. A maximum of 15 covers in just a small room not bigger than many exclusive fine dining restaurants’ rest rooms. You will definitely hear the conversations at the neighbouring tables and you can forget about any private dining rooms. Skina is tiny, but in this case less is definitely more. Few restaurants in the world offer a warmer, lovelier and more personal experience than Skina does.

Fine dining many times tends to be too strict and stiff. Fine dining should also be about fun dining and a great restaurant should not be too elitistic – it should be about sharing a memorable experience together even if it is just a business dinner. The best restaurants in the world manage to convey an inviting atmosphere where hospitality is number one combined with the best food available.

Skina belongs to those restaurants which always strive to offer its guests the best possible service without any “no”, “sorry” or “cannot do that”. At Skina the guests are always number one and the team will say “yes” to you and your requests. That is the kind of restaurant you always return to and not just visit once simply because it is hyped or the month’s “must visit restaurant”.

Skina was opened in December 2004 by Marcos Granda and his wife Maria Isabel Salamanca. They are both huge food lovers and Marco previously worked as sommelier at top rated restaurants in both Spain and the United Kingdom. Marcos’ passion for wine can not be mistaken when you have a look at Skina’s wine list which will not disappoint anyone. Maria Isabel takes care of the administration and Marco is the Restaurant Manager and Head Sommelier. They are both very ambitious and are constantly improving their dream restaurant which they have created together with some true talents such as the Head Chef Hideaki Yoshioka and Sous Chef Jaume Puigdengolas.

The young ambitious team at Skina is constantly improving its work and just gets better. The limited work space does not limit the creativeness and the inventive ability of Head Chef Hideaki Yoshioka and his team. The richness of the flavours and the perfect texture will return to you dish after dish. The menu is of course faithful to several traditional recipes of Andalucía, but the team is not afraid of going its own way with presentations and flavours which will surprise you and make your taste buds very happy. The sole from the cold Atlantic Sea with tomato and artichokes tastes delicious and the local baby lamb shoulder served with sweet potato is just perfect. The most amazing dish we have tried so far is the grilled baby squid with crumbs and field egg. So simple, so fantastic and cooked to perfection.

Marcos Granda and his team are not perfect, yet, but the willingness for constant improvements and the amazing ability of creating something fantastic out of a miniscule tavern nestled between two narrow alleys is impressive. Skina is one of the smallest restaurants at wbpstars.com, but one of our biggest favourites.

Image of Sous Chef Jaume Puigdengolas: Courtesy Skina

Written by Andy