Malaga Province, Spain (PRWEB) April 09, 2012
Cortijo El Carligto (http://www.carligto.com), a privately owned exclusive-use rental estate, and Michelin rated Chef Juan Quintanilla of Sollun restaurant in Nerja entered into collaboration this week. Chef Quintanilla now offers full seven course gourmet tasting menus as well as a daily catering option for clients holidaying at El Carligto, delivering the private chef service onsite at the exclusive rural retreat in the mountainous region of La Axarquia.
Chef Quintanilla has worked in numerous Michelin starred kitchens, and his previous restaurant, Skina in Marbella, which he co-founded, also has a Michelin star. His current restaurant, Sollun, made the Michelin guide for 2011 and 2012, scoring marks for the intimate setting and Mr Quintanilla’s personable approach as well as for fine food.
Cortijo El Carligto adds this chef service option to its already extensive list of culinary and other service offerings, Chef Quintanilla being the second chef enlisted to cook at the property. Carligto house chef, David Palacios, offers an even wider range of culinary services at the estate, including four to eight course meals, cooking courses and poolside paella master classes, and bespoke daily catering options. Chef Palacios even leads guided food market and wine bodega tours from El Carligto.
Additionally, El Carligto collaborates with a team of specialists to offer onsite spa, health and beauty treatments ranging from manicure and pedicure, to aromatherapy or relaxing massage and non-surgical facelifts; all also delivered onsite with a poolside spa-cabana specially designed for the purpose.
With such a range of first-rate services to match the rustic-luxurious interiors, Cortijo El Carligto demonstrates why the property has been nominated for the Conde Nast Traveler Gold List this year in competition with some of the biggest, wealthiest corporate luxury hotels in Spain. Carligto general manager A Hazel explains it simply, “We offer everything you’d expect from a five star hotel, plus something they cannot: total privacy and seclusion; and I know of no other private residence offering the services of a Michelin rated chef.”