Güey Restaurant & SkyBar is a stunningly special venue in Nueva Andalucía, surrounded by natural vegetation with indoor and al fresco dining. Its centrepieces include a cutting-edge bar, both inside and out, and a newly-reformed “SkyBar” terrace that gives you a bird’s eye view over this exceptional location.
Edmunds Cicans, Güey’s Latvian head chef, is a young driven professional who has created nearly all of the dishes himself. Edmunds uses seasonal produce to get the very best out of his ingredients and balances his Mediterranean menu well – with plenty to choose from, suiting a variety of tastes.
On our visit, all of the dishes we tried were elegantly put together with explosions of colour, texture and flavour. From salads, soups, sushi, risottos and pastas to fish and meat, there is a broad spectrum of delights to choose from and good-portion sizes.
When you dine at Güey you feel instantly relaxed. The staff are warm and friendly and give the impression they really care about their work. The al fresco dining area gives a sense of calmness and serenity as you sit on the elevated decking surrounded by tropical plants illuminated by subtle LED lighting.
Due to the clever design of Güey, this restaurant is perfect for a romantic meal or for a party of guests in a sophisticated natural environment. As Güey has a large bar area, the venue allows you to spend your whole evening in one place – saving you the inconvenience of having to venture to another establishment for a nightcap after your meal.
Open Tuesday to Sunday (closed Mondays) from 7pm until late.
Plaza de la Orquídeas, Nueva Andalucía
Reservations Tel. (+34) 952 929 250
We were treated to…
• Monkfish ceviche with avocado, tomato and onion salad served with baby chicory and nacho chips.
• Scallops and sautéed tiger prawns with olive oil, garlic, lemon juice and a touch of chilli served with roasted peppers, mango and sea foam.
• “Iberian Pluma” part of pork neck served with caramelised apples, soured onions, pan-fried vegetables, black truffle and beurre rouge sauce.
• Milk chocolate mousse, black chocolate truffle and white chocolate ice cream.
