Marcos Granda to open his first restaurant in Málaga city at Muelle Uno

Marcos Granda is preparing his first restaurant in Málaga city with a concept that will be very different from the fine-dining establishments that have defined much of his career so far. The restaurateur and sommelier will open Paula de Marcos at Muelle Uno, with a more informal, flexible style and a strong focus on Málaga products.

The opening is scheduled for 15 February 2027 and will bring the group to one of the city’s busiest waterfront, gastronomic and tourist areas.

The restaurant will occupy the space previously home to chef José Carlos García’s restaurant, beside the Port of Málaga.

Paula de Marcos, a project with a family story behind it

The name has a particularly personal meaning.

Paula is Marcos Granda’s 18-year-old daughter, and her youth has also helped inspire the style and personality of the new concept.

The aim is to create a more spontaneous and accessible venue than the Michelin-starred restaurants associated with much of Granda’s work.

Guests will not need to come specifically for a tasting menu or commit to a multi-hour fine-dining experience.

The idea is that someone can stop by for a tapa, stay for lunch or dinner, or attend an event within the same space.

A more relaxed approach than traditional fine dining

Paula de Marcos is not intended to become another haute cuisine restaurant.

The concept will focus on informal, dynamic cooking, with dishes designed for sharing, tapas and a strong presence of Andalusian and Málaga ingredients.

Granda wants to maintain the group’s emphasis on service and hospitality while applying it to a much more flexible format.

The kitchen is expected to operate continuously from 12:00 pm to 10:00 pm, seven days a week.

This will allow the restaurant to change throughout the day, serving everything from a quick drink and tapa to a full lunch or dinner.

Málaga products and local wines at the heart of the menu

Local identity will be one of the main pillars of Paula de Marcos.

The menu will feature products and references associated with Málaga, including cured meats from Ronda, tapas and sharing dishes.

Wine will also play an important role.

One of Granda’s stated goals is to include between 80% and 90% of Málaga’s wineries on the wine list, with many of the labels available by the glass.

The intention is for wines from the province to become a central part of the experience rather than a small secondary section.

The restaurateur has also expressed an interest in featuring brands strongly associated with Málaga within the overall offer.

An average spend of €40 to €45 per person

The restaurant is being designed to work across different spending levels.

The idea is that a customer should be able to sit at the bar for a beer and a tapa without facing the cost typically associated with a fine-dining restaurant.

For a more complete lunch or dinner, Granda expects the average spend to be around €40 to €45 per person.

The strategy is intended to broaden the group’s audience and attract both visitors and Málaga residents.

The former José Carlos García restaurant gets a new concept

Location is one of the most significant aspects of the project.

Paula de Marcos will occupy the Muelle Uno premises that housed José Carlos García’s restaurant for years.

It is a large space in a prominent position beside the port, with a substantial outdoor area.

Renovation work is already under way.

The aim is to adapt the premises to a very different concept, designed to remain active for much of the day rather than operating only around traditional lunch and dinner services.

A terrace set to play a central role

The terrace will be one of the key elements of the new restaurant.

Granda wants to take advantage of its position overlooking the port to create activities that go beyond conventional restaurant service.

The outdoor area could also host gatherings, celebrations and cultural events.

Its location is particularly strategic because of the large number of people who move through Muelle Uno every day, including tourists, residents and cruise passengers.

The inspiration: becoming Málaga’s “lobby”

One of the ideas behind the concept comes from the hotel industry.

Granda has explained that he is particularly attracted to the atmosphere found in the lobbies of major hotels: places where guests, visitors, meetings, food and social life all come together.

He wants to bring part of that philosophy to Paula de Marcos.

The restaurant is intended to work as a meeting place where people can arrive at different times of day and for different reasons.

The goal is to appeal both to visitors arriving in Málaga and to people who live in the city.

Events, live music and corporate gatherings

The venue will also include an area specifically designed for events.

The concept includes corporate celebrations, business meetings and family gatherings, along with cultural activities.

One of the ideas being considered is a programme featuring emerging musical talent from Málaga.

In this way, the restaurant aims to combine food with its own calendar of events and experiences.

A team of around 20 people

Paula de Marcos is expected to employ approximately 20 people when it opens.

Granda has repeatedly emphasised that one of the foundations of his group is the ability to maintain stable teams and develop talent across different restaurants.

Front-of-house service will be particularly important in this new project.

Granda often refers to his own professional background as a waiter and sommelier, and sees hospitality as being just as important to the dining experience as the food itself.

Paco Lago to design the interior

The project will also involve Málaga-based professionals.

Interior design will be handled by Paco Lago’s studio, which will be responsible for transforming the former restaurant into the new concept.

Brand identity and visual communication will be developed by Narita Comunicación, another Málaga-based company.

The choice of local businesses fits with the broader intention of integrating the restaurant into the city’s gastronomic and business community.

From Marbella to Málaga city

The move into Málaga city is a particularly significant step for Marcos Granda.

The restaurateur is based in Marbella, where he runs two of his best-known projects: Skina and Nintai.

Skina has two Michelin stars, while Nintai holds one and specialises in Japanese cuisine.

Outside the province, his group is also present in Madrid and Asturias with other restaurants recognised by the Michelin Guide.

Grupo Marcos Granda currently presents itself as a gastronomic group with a total of six Michelin stars across its different projects in Spain.

A different concept within the group

The main difference with Paula de Marcos will be its format.

While many of Granda’s existing restaurants are associated with tasting menus, small dining rooms and premium gastronomic experiences, the Málaga venue is designed to be more open and flexible.

Continuous kitchen service, tapas, sharing plates, a bar, terrace and events area all point towards a restaurant with more varied uses throughout the day.

The common element will be the group’s emphasis on hospitality and product selection.

Opening planned for February 2027

If the current schedule is maintained, Paula de Marcos will open on 15 February 2027.

Several months of renovation, interior design, product selection and menu development remain ahead.

The project will also bring one of Muelle Uno’s most prominent restaurant spaces back into use following the closure of José Carlos García’s venue.

For Marcos Granda, it will be the first opportunity to bring his hospitality philosophy directly into Málaga city, but through a format that is deliberately different from the fine-dining restaurants that built his reputation.