GIVEN the demands for quality in Sotogrande, it is perhaps not surprising that to survive, its restaurants have had to follow suit.
And there is no doubt, that the quality – and range – of food on offer has improved dramatically over the last few years.
As well as great tapas restaurants and some exciting new eateries, including a sushi bar, the more established joints, such as the Hairy Lemon, go from strength to strength.
But to really appreciate what this exclusive enclave has to offer you also need to venture a few miles outside towards San Roque and Manilva.
Thai fusion in style, you don’t just discover it by accident, but when you find it you will keep coming back.
In summer you sit around a leafy courtyard, a riot of colours and candles, while in winter you dine inside the authentic farmhouse with stone floors and fireplaces.
The place is run by New Yorker Chris Cousins and former partner Syrie Blanco Walsh, whose family has owned the estate since the 1800s.
Much of its success is down to the chef Benny, an amiable Thai/American, whose Thai fusion menu is adventurous with plenty of specials to add to the mix.
The Thai soups, summer rolls and ‘sticky rice’ are legendary, while the duck salad starter and the Massaman curry are surefire winners.
Heading the other direction you will find firstly hotel Milla de Plata