Introduction

Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?

My name is Lola Marín, I have been a chef and owner of Damasqueros restaurant in Granada for more than 14 years.

Early inspiration

Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?

Although I’ve always been passionate about cooking, I didn’t initially consider it as a career. I studied to become a surveyor because I was a good student and followed a more technical path, but I never really felt connected to that profession. From a young age, cooking was always present in my life. My home was filled with great food, I grew up around the stove, and I truly enjoyed that environment. One day, by chance, I passed by the hospitality school and decided to give it a try. From that moment, I knew it was my true calling. I trained at the hospitality school in Granada and worked at Les Bitaños, a Michelin-starred restaurant. Later, I studied at Luirisa, a very prestigious school, where I truly learned to respect the profession and perfect my technique. Afterward, I worked in San Sebastián and Galicia, blending the discipline of Basque cuisine with my Andalusian roots.

Today, with my own restaurant, I continue to enjoy my passion: cooking and sharing my love for gastronomy.

Philosophy in the kitchen

What is your philosophy when it comes to cooking and creating new dishes?

Although my Andalusian roots and my family’s cooking are very present, I don’t limit myself to one style. I enjoy creating freely, allowing creativity and instinct to lead the way.

A Signature Dish

Could you share the story behind one of your signature dishes?

One of my dishes was Iberian presa in marinade, which we served with couscous and yogurt. Although it's no longer on the tasting menu, it remains a dish that represents my cooking and could be featured in any fine dining restaurant. The presa was marinated with garlic and pepper, giving it a powerful flavor, a very Andalusian approach. The couscous added a pleasant texture and balanced the dish with its smoothness. To give it a refreshing touch, something I always love in my dishes, we added yogurt with lemon and lime, making it even more delicious.

Culinary Staples

What is your favorite ingredient to work with, and why?

I have several favorite ingredients, but if I had to choose, I’d say I love honey, spices, sweet potato, pumpkin, and vinegar. These ingredients provide a perfect balance between sweetness and acidity, which is essential in my cooking.

The Essence of Damasqueros

Can you describe the concept of your restaurant and what makes it unique?

What makes Damasqueros unique is Lola. It is a gastronomic restaurant with a tasting menu that doesn’t follow trends or fashions, but rather focuses on doing what truly inspires us. It’s a very personal concept, with authentic cuisine and a special atmosphere.

Each dish reflects our essence and seeks a perfect balance between flavor and aesthetics. The ambiance is also a key part of the experience: the décor, lighting, and tranquility of the space create a unique environment. Perhaps that’s why our clients return often, which is rare in fine dining.

Must-See Attractions

What’s one thing in the area that guests must see or do?

We are located in one of the most iconic areas of Granada, full of history and charming corners. I recommend walking through the Jewish quarter, visiting the Campo del Príncipe, and, of course, heading up to the Alhambra to enjoy its spectacular views.

Each corner of this area has its own magic and tells a part of the city’s history.

Advice for Aspiring Chefs

What advice would you give to aspiring chefs who want to follow in your footsteps?

I would tell them to work hard and, above all, never lose their passion.