Saltao, the new brand from Azotea Grupo, arrives at El Lago Club in Real de La Quinta
Located in a spectacular setting in Marbella-Benahavis, with stunning views of the water at El Lago Club, Saltao is designed to be an experience in its own right, combining fine dining, music, cocktails, lounge areas and the option to enjoy a full day of water sports or simply relax across the entire complex.
The gastronomic concept is led by Víctor and Paula Gutiérrez, father and daughter and leading figures of Peruvian cuisine in Spain, thanks to Tayta, their family restaurant awarded one Michelin Star and two Repsol Suns. Together, they present a contemporary Peruvian cuisine with Mediterranean influences — fresh, flavourful, and designed for sharing — featuring ceviches, raw dishes, hot appetisers and charcoal-grilled fish.
Saltao, the new brand from Azotea Grupo, is launching at El Lago Club in Real de La Quinta with an innovative concept designed to become one of the epicentres of the Costa del Sol’s gastronomic and social life. The hospitality group, which specialises in managing unique venues and creating projects with soul, is thus making its debut in Marbella with a concept that combines cuisine rooted in Peruvian traditions with Mediterranean influences; signature cocktails where pisco takes centre stage; music; and a sophisticated yet relaxed atmosphere overlooking the lake. The El Lago Club project thus becomes a new venue for Azotea Grupo, staying true to its philosophy of establishing itself in unique spaces with a character of their own.
Designed to form part of the lifestyle experience at El Lago Club in Real de La Quinta, Saltao has been created as a space where guests can relax and enjoy leisurely meals by the water, cocktail afternoons, atmospheric dinners and evenings where cuisine, music and the surroundings blend naturally in one of the Costa del Sol’s new must-visit hotspots. This concept thus brings together two cultures that share various commonalities, interpreting Peruvian cuisine through a Mediterranean lens in a menu that combines the best of both culinary traditions.
At the helm of the gastronomic offering is the Gutiérrez family, a leading name in Peruvian haute cuisine in Spain. Paula Gutiérrez, one of the most promising young chefs on the national culinary scene and recently named Best Female Chef of the Year 2026, is the creative force behind the restaurant alongside her father, Chef Víctor Gutiérrez – the man behind Tayta’s Michelin star – creates a contemporary, colourful and light-hearted cuisine inspired by the Peruvian and Mediterranean culinary worlds: two cultures that look out to sea and complement each other perfectly.
Peruvian roots with a touch of the Mediterranean
Saltao’s menu offers a vibrant, fresh and flavourful cuisine, where Peruvian tradition blends naturally with the ingredients and a Mediterranean sensibility. Fresh ceviches, perfectly prepared raw dishes, hot sharing plates and charcoal-grilled fish come together in a vibrant, elegant and contemporary dining experience.
Among the most iconic dishes are the sea bass tiradito with avocado ‘leche de tigre’ and jalapeños, the ají de gallina croquette with turmeric mayonnaise, and the anticuchero chicken and purple potato skewers, reinterpreted through the highly personal vision of chef Paula Gutiérrez. Other standout dishes include scallop shells with a coconut, fennel and mint emulsion, smoked and caramelised eel nigiri, and the ‘Saltao’ sirloin – the restaurant’s signature dish – amongst other options.
Beyond the cuisine, the Saltao experience also revolves around pisco culture, which has become one of the key elements of the concept. From the ‘Pisco Moment’ that accompanies the welcome to a cocktail menu designed specifically around this Peruvian spirit, the drinks offering explores contemporary and sophisticated interpretations of the world of pisco through fresh, aromatic combinations, crafted to complement the atmosphere of the venue from aperitif time through to the evening at one of Marbella’s new must-visit venues.