CabaƱa Buenavista
El Palmar, Spain
ā2 Stars
The Experience
From Michelin Guide
A culinary experience in every sense! From the moment you enter, you are guided through a surprising sequence of flavours and sensations, starting with appetisers (served in the delightful garden and on the glass-fronted terrace overlooking the lake) and then at the bar in the dining room, where the chef adds the finishing touches to starters in front of you. You then continue to the spectacular modern dining room with its surprising setting in a large thatched hut. Here, you savour main dishes that are in perfect harmony with Murciaās culinary traditions such as the Chato Murciano pork with the traditional āolla frescaā (accompanied by a pork jowl sandwich). Chef Pablo GonzĆ”lezās creative cuisine is showcased on a concise Ć la carte and two tasting menus (Olivo and Experience) that constantly reference regional recipes and stand out for their presentation, with several dishes completed at your table. All the music youāll hear in the background here, both classical and modern, is by artists from the province of Murcia.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant CabaƱa Buenavista in El Palmar:
1. Multi-Stage Dining Experience Across Different Settings
Guests begin their meal with appetizers served in a charming garden and on a glass-fronted terrace overlooking a lake, then move to the bar area where the chef personally finishes the starters in front of them. The experience culminates in a spectacular modern dining room housed in a large thatched hut, creating a dynamic and immersive culinary journey through varied atmospheres.
2. Creative Cuisine Deeply Rooted in Regional Traditions
Chef Pablo GonzĆ”lez crafts a creative menu that constantly references Murciaās culinary heritage. Signature dishes include Chato Murciano pork with traditional āolla frescaā and a pork jowl sandwich, blending innovation with local flavors. Several dishes are also completed tableside, enhancing the interactive and sensory nature of the meal.
3. Artistic and Seasonal Ambiance with Local Cultural Elements
The restaurant is described as a versatile and light-filled space full of art and experimentation, designed as an oasis of peace. The background music exclusively features artists from the Murcia province, integrating local culture into the dining atmosphere. The service follows a precise, almost ritualistic progression aligned with the seasons, emphasizing a harmonious connection between cuisine, environment, and culture.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant CabaƱa Buenavista in El Palmar are:
Chato Murciano pork: This local pork breed is a highlight of the menu, featured in traditional dishes such as "olla fresca" and served with a pork jowl sandwich. It reflects the restaurantās dedication to Murciaās culinary heritage and is used creatively to showcase regional flavors.
Traditional āolla frescaā: A classic Murcian stew that accompanies the pork, emphasizing the restaurantās focus on local, traditional recipes reinterpreted with modern techniques.
Pork jowl: Used in a signature sandwich that complements the main pork dishes, adding texture and richness.
Bluefin tuna belly (inspired reinterpretations): While not explicitly listed on the current menu, the restaurant has been noted for creative dishes involving tuna belly, nodding to regional seafood traditions and innovative uses of anchovy and tuna flavors.
These ingredients are significant as they root the restaurantās creative cuisine deeply in Murciaās regional culinary traditions, while allowing Chef Pablo GonzĆ”lez to present them with modern flair and exceptional presentation.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Creativo (6 courses): ā¬120
- Creativo Plus (8 courses): ā¬180
Signature Dishes
- Blue Lobster: ā¬95
- Foie Gras: ā¬45
- Wagyu Beef: ā¬55