BACK

If you’re looking for a fine-dining experience which also comes with an element of fun, this pleasant and modern bistro-style eatery is able to meet both requirements in a perfectly balanced manner. The first thing to mention is that Úbeda-born chef David Olivas has always been a free spirit when it comes to creating dishes for his guests, a fact clearly evident in his creative-contemporary cooking that showcases his technical ability and personality through the use of the best locally sourced ingredients – the cornerstone of his cuisine is to bring time-honoured flavours into the present day. Options on the à la carte are divided into two sections: “Our Classics…” (featuring BACK’s classic dishes), and “What is changing...”. These are ably supported by an impressive tasting menu entitled Entorno. We particularly enjoyed the “roasted and rested” duck breast featuring two succulent escalopes that have been smoked over apple wood, and served with pickled beets, anchovies and pistachios.

Bodega y elementos de servicio inusuales

• Back destaca una Bodega alternativa y un servicio de sala que incluye un carro de licores y una selección de quesos en carro, creando una experiencia de vino centrada en Andalucía con toques divertidos y modernos.

Armonía entre cocina, sala y bodega

• La casa se presenta como una búsqueda de la armonía casi perfecta entre cocina, sala y bodega, con el chef David Olivas y el sumiller/jefe de sala Fabián Villar liderando una experiencia integrada donde el vino andaluz ocupa un papel protagonista.

Entorno: un menú de degustación de 10 platos

• Además de los platos a la carta, Back ofrece el menú de degustación Entorno, un recorrido de 10 cursos que propone una lectura contemporánea y global de la cocina andaluza tradicional.

Signature Ingredients

• Salt-cured scallops: A cornerstone of Back Marbella's menu, showcased in the classic dish salt-cured scallops with artichokes. The salt curing amplifies the scallops' natural sweetness and delicate texture, embodying the restaurant's finesse in seafood technique and its balance of sea and vegetal notes.
• Artichokes: A key pairing with the salt-cured scallops, artichokes contribute earthy, slightly bitter accents that provide structural contrast to the sweetness of the scallops. They highlight the kitchen's ability to fuse fresh market ingredients with refined technique.
• Prawns: Central to newer creations such as the prawn tartar with beer mustard, prawns represent Back's modern, global approach to Andalucian flavors. They offer clean, briny flavors and a versatile base for contemporary preparations.
• Beer mustard: A distinctive condiment in the prawn tartar, beer mustard adds bright acidity, mild spice, and a nuanced malt character. This component exemplifies the restaurant's playful, inventive pairing philosophy that elevates seafood with unexpected accompaniments.