Lola Marin, the Damasqueros’ owner and chef, is the recipient of a Sol Repsol award for “feeling cuisine” this year.
Lola was a pioneer in eliminating the restaurant’s menu and providing a single tasting menu for diners. She changes it each time, depending on nature and seasonal products.
His food is innovative, fresh, creative, unique, and very personal. The kitchen is where the product is the star. It is a kitchen that uses the extraordinary technique of a chef who has been in continuous training and combines the best of both tradition and the avant-garde.
Damasqueros is a landmark kitchen located in the heart Granada’s Realejo. Lola allows herself to be swept away by her imagination, her passion and to cook for her customers. If she’s having a good time and feels at ease, she transmits her joy to the plate, and the enjoyment of the client.
Lola Marin, a late-born vocation, made a calm and thoughtful decision to change her life after she graduated in technical architecture. She enrolled at Hurtado School of Hospitality, Mendoza, to study cooking.
He received his training at the Luis Irizar school, San Sebastian. She Lola worked with many of the country’s top chefs, including Juan Maria Arzak, Pedro Subijana and Toni Vicente. When she left Granada, she didn’t shake her pulse to explore new gastronomic horizons.
Lola Marin, back in Damasqueros and already installed there, loves to use local products. Because Granada runs in her veins, she cooks from Granada. A fertile, creative Granada with great quality and wide horizons.
Lola cooks honest food, which is very Andalusian and very local. She has been influenced by many of the regional culinary traditions, including the Arab one. However, she also incorporates subtle touches from Basque cuisine. It was a well-thought out and successfully resolved merger.
He loves nuts, honey and sweet potatoes. He loves fish and likes to cook with marinades and fried food. Excellence is what you must always strive for.
Lola Marin is a strong believer in sustainability and works with local suppliers and producers to ensure that our food has the best possible quality. She also uses products from overseas to ensure they are of the highest quality. To this she adds her own, non-transferable, personal touch.
Lola loves going to the markets and Granada shops where she can buy spices and herbs. She is also very active in her kitchen. They all know her, and she knows them all.
Lola Marin is also a strong supporter of teamwork. Lola Marin enjoys quiet in the kitchen, concentration and conscientious application. This helps facilitate the often necessary family reconciliation. She has worked in some of the most prestigious kitchens in Spain and knows what it takes to create a productive work environment.
Lola Marin’s Damasqueros have become a benchmark in Granada cuisine with these wickers.
