Chef Strandh

25/05/2026

Thai Inspired Red Curry w/ Chicken, Bamboo shoots and Vegetables
Served w/ Rice Noodles

09/05/2026

Did you know that Spain actually has its own legendary blue cheese tradition?

One of the most famous examples is Cabrales from Asturias in Northern Spain. A powerful blue cheese aged naturally in caves in the Picos de Europa mountains.

Made from raw cow, goat and sheep milk, Cabrales develops its characteristic blue-green veins thanks to natural Penicillium mold growing during the cave-aging process.

Strong aroma. Creamy texture. Serious character.

Spain is not only about Manchego and Jamón… it also produces some of Europe’s most intense blue cheeses.

I love enriching a creamy sauce with generous crumbles of Cabrales, creating a deep accompaniment for Iberian pork chops.

09/05/2026

02/05/2026

Tapas variadas.
100% bellota.
Tortilla española con cebolla, patatas, perejil, & pimiento verde.
Ensalada de tomate con alcaparras.
Surtido de quesos curadísimos. 💯🧀

Falta una foto del pan casero — foccacia. 🍞

27/04/2026

”La Manzanilla no es un producto que surge inmediatamente; el proceso de su constitución es lento; exige varios años de crianza, de cuidado, de ir pasando, en proporciones mínimas y frecuentes, de una solera a otra; requiere, en pocas palabras, del aire, de un leve e intermitente contacto con el exterior, y de eso que, en argot vinatero, se titula peinar, que es como una caricia pasajera sobre el vino, como cogerlo y soltarlo y volverlo, de nuevo, a suavizar con la jarra…”

Manuel Barbadillo, El vino de la alegría. 1951

English (translation):

“Manzanilla is not a product that appears overnight; the process of its formation is slow. It requires several years of aging, of care, of being transferred in small and frequent proportions from one solera to another. In short, it needs air, a light and intermittent contact with the outside, and what in winemaking jargon is called ‘brushing’—like a fleeting caress over the wine, as if lifting it, releasing it, and once again gently smoothing it with the jug…”

24/04/2026

Stir-fried Noodles with chicken and vegetables.

22/04/2026

Stir-fried pumpkin, aubergine and Swiss chard in a wok sauce with garlic, onion, ginger, chili, black pepper and a touch of honey.
🌶️

EAT REAL FOOD.

21/04/2026

Polish-style cabbage rolls (Gołąbki) made with fresh white cabbage from today’s market, filled with pork mince, dill, wholegrain rice, spices, and veal stock. Slow-baked in broth with cabbage leaves on top for extra juiciness. Traditionally served with tomato sauce and mashed potatoes, but tonight with a Swedish twist: cream sauce, boiled potatoes, and lingonberries.

Eat real food, cooked from scratch.

19/04/2026

Local Avocado (Vélez-Málaga)