Charolais Restaurant

Charolais Restaurant has an outdoor terrace, a bar and a rustic style dining room, divided into different corner spaces. All sorts of traditional cuisine dishes, mainly Basque dishes.

Florentino Morillo Doblas, also known as "Floren", opened Bodega Restaurante Charolais in July 1994.

Lead learner of Miriam and Pedro Bolinaga, his first dishes specialised in different areas, but always with the touch of what he had learnt from these two chefs, with many of the foundations of Basque cuisine and some typical Andalusian dishes from the traditional cuisine of his family in Humilladero.

His passion for wine led him to open the restaurant with over 100 different wines in the small restaurant's cellar. Floren is always eager to learn new things, trying new wines and bringing well-known brands, for which he is a pioneer in Fuengirola.

Currently, and always with the help of his right hand, Salvador Pérez, he offers top-quality dishes, with Jesus Bosque as his head chef, always with touches of Basque cuisine, with many others off traditional Andalusian cuisine. Quality ingredients and a careful preparation create simple dishes, with some innovations, but with excellent results.