Fuerte Hoteles is revamping its cuisine

Marbella (Malaga), 9th July 2009

The Andalusian chain has hired Malagan chef Manuel López-Quiñones for the Fuerte Marbella and Fuerte Miramar hotels
Fuerte Hoteles are revamping the menus that are on offer in their hotels in Marbella, the Fuerte Marbella and Fuerte Miramar, with a clear commitment to developing a healthy cuisine created with local and ecological products.

Fuerte Hoteles is revamping its cuisine

Alonso Aguilar, Fuerte Hoteles' operations manager, stated that "the aim of the project is to offer local, healthy and organic products on our menus, as well as developing menus for groups with special dietary requirements, like coeliacs or diabetics. All this will be accompanied by an impeccable presentation that is in line with the most recent trends in gastronomy".

In the words of Alonso Aguilar, on the one hand Fuerte Hoteles "wishes to respect native products - local and seasonal products and raise awareness about them", and on the other, "respect the traditional elaboration processes".

Manuel López-Quiñones, the new executive chef at the Marbella hotels, will play his part by continuing with the chain's policy of buying from local suppliers, encouraging a healthy type of cuisine and contributing to the promotion of Andalusian products, in line with the company's commitment to give a boost to responsible tourism.

After studying under Sergi Arola and working in the restaurant Tragabuches in Ronda and in the Ritz-Carlton hotel in Barcelona, among others, Manuel López-Quiñones describes his cuisine as "Mediterranean, with plenty of cutting edge touches, always with a respect for native produce, clean flavours and no harshness". He is a staunch defender of high-quality produce and is committed to providing a fine culinary service with a lot of care and attention to detail.

Manuel defends Mediterranean gastronomy as his favourite type of cuisine, because of its produce and high culinary level as well as its characteristic innovation, techniques and variety. His aim is to bring the culinary offerings at the Marbella hotels up to the level that is merited and he aspires to make his mark on Andalusian gastronomy. He will attempt to lay a solid foundation for a type of cuisine that can be later transferred to all of the chain's establishments.