Situated on the Costa del Sol, Nintai, part of Marcos Granda's culinary venture, has solidified its reputation as a benchmark for high-end Japanese gastronomy. Just months after its inauguration in 2021, the restaurant earned its first Michelin Star, an accolade it has maintained consistently.

The new menu, named 'Ayumi', meaning “the path traveled,” is a testament to continuous learning, refined technique, and an absolute respect for product quality. The dining experience centers around sushi, with each piece meticulously crafted from shari, the rice, which is considered the fundamental base of their culinary narrative.

Adhering to the omakase philosophy, Nintai's gastronomic proposal is not static; it adapts to the season, the availability of fish, and the mood of the moment, ensuring each service is a unique experience. The kitchen is led by Manuel Bedoya and Alberto Igeño, who have been integral to the project since its inception.

The front-of-house, managed by Christopher Manchado, complements the dining experience with meticulous execution, orchestrating the pace of service and strengthening the connection between the kitchen and the diner. Hospitality, inspired by the Japanese concept of omotenashi, is another core pillar of Nintai, aiming to anticipate customer needs and provide intuitive service.

The restaurant's cellar boasts an extensive selection of wines, including nearly a hundred champagnes, over 150 national and international wines, and a curated collection of high-quality sakes. To accompany the 'Ayumi' menu, two pairing options are offered: 'Armonía', with a more concise selection, and the 'Complete Pairing', which includes wines, sakes, and non-alcoholic alternatives such as Japanese teas and kombuchas.