Marbella becomes the setting for Saltao, the new brand from Azotea Grupo, making its debut on the Costa del Sol with an innovative concept. Located at El Lago Club Marbella, the venue aims to be a gastronomic and social hub, combining Peruvian root cuisine with Mediterranean touches and a prominent pisco-focused cocktail menu.
The project aligns with Azotea Grupo's philosophy of managing unique spaces. Saltao's offering is designed for enjoying long lunches by the water, cocktail afternoons, and atmospheric dinners, merging gastronomy, music, and environment in a new meeting point.
The Gutiérrez family, renowned for their high-end Peruvian cuisine in Spain with the Michelin-starred restaurant Tayta in Salamanca, leads the gastronomic side. Chef Paula Gutiérrez, alongside her father chef Víctor Gutiérrez, presents a contemporary, colorful, and relaxed menu inspired by Peruvian and Mediterranean cuisines.
The venue, spanning 500 m² with a 1,200 m² outdoor area by a lake, features contemporary, elegant, and minimalist interior design. A combination of natural textiles, ambient lighting, and neutral tones creates a relaxed and refined atmosphere, with waterside tables and lounge areas.
Saltao's menu offers vibrant and fresh dishes, where Peruvian tradition naturally dialogues with Mediterranean produce. Highlights include the Corvina Tiradito with avocado tiger's milk, Ají de Gallina Croquettes, and Lomo Saltao, reinterpreted by chef Paula Gutiérrez.
Pisco culture is another cornerstone of the concept, with a beverage program exploring contemporary and sophisticated versions of the Peruvian spirit, complementing the experience from aperitifs to late-night enjoyment.
