A spectacular rural villa with the comforts of a 5-star hotel and a gourmet gastronomy that combines tradition and modernity on the coast of Granada.
Finca Yantar is a luxury country house whose select gastronomic offer makes it an ideal destination for lovers of gourmet gastronomy and the most exclusive tourism. More than just an accommodation, it is an experience itself.
Since its opening last June, national and international tourists have visited the Finca and enjoyed this oasis of relaxation and gastronomic pleasure located in the municipality of Motril, Granada. A bet for a tourism of excellence, where sustainability and quality go hand in hand to attract visitors who are looking for uncrowded spaces.
The comforts and facilities exceed those of a luxury hotel, as it means enjoying a house exclusively reserved for each visit. With a capacity for 10-12 people, the property has 4 double rooms and a suite with views of the surrounding nature. It also has two spacious living rooms, a fully equipped kitchen and two large terraces with views of the Mediterranean, the tropical gardens and the infinity pool.
Finca Yantar aims to become a referent in Andalusian and Spanish gastronomic tourism. To continue offering a unique accommodation experience, with the hospitality and attention to detail that distinguishes them. In addition to making known its gastronomic proposal that bets on traditional flavours and quality products found in Andalusia.
Clara Fernández, the chef, was born and raised surrounded by the tropical foods of Motril, from which she began to create dishes full of flavor and color. She discovered her passion for cooking in this same house, which belonged to her grandparents, who baked bread in the clay oven every weekend. So Clara finally created the concept that gives shape to Finca Yantar: "a place where tradition and modernity come together to create an experience of relaxation and gastronomic enjoyment in the best company".
The gastronomic experience tells Clara's history and professional career.
She began her studies at the catering school in Estepona, with Javier Villanueva at the lead, where she learned to work with the traditional flavours of southern Spain. She continued her journey in the kitchen of La Deriva, in Malaga, with Carlos Caballero at the helm and finally, she worked in the Sollun restaurant led by Juan Quintanilla and in Mangoa catering, where she learned the importance of organization when developing events.
Her signature cuisine is a fusion of flavors and ingredients that transport us to the experiences that shape her dishes. The main focus of the cuisine is on exquisite tasting menus that combine traditional local flavors with exotic international ingredients, creating a unique culinary experience that puts Finca Yantar on the map.
Guests also experience this gastronomy at first hand through a series of culinary workshops and tastings: enjoy an exquisite tasting of wines and cheeses from the province or bring out your inner chef with the bread workshop, activities that connect with the traditional gastronomic influences of the area.
