Known as the “Gastronomic Capital of the Costa del Sol”, and the “Dining Room of Andalucía”, Benahavís is home to some of the finest restaurants in southern Spain, boasting the highest concentration of top-quality restaurants in the whole region.
Interview by Cheryl Gatward. Article by Sophie Gatward-Wicks
These days, one can’t talk about the renowned culinary scene in Benahavís without a mention of Coto Restaurante. Sitting along the Ronda road, nestled between the entrances of La Zagaleta and El Madroñal, it offers not only fine dining with a majestic atmosphere, but brilliant vistas of the Andalusian landscape extending to the Mediterranean Sea. The views are particularly special to us here at BRIGHT, as you can see our latest project, Vista Lago Residences, from the restaurant’s terrace.
Coto was rebuilt on the grounds of a previous restaurant called ‘Meson El Coto’, which first opened in 1978. Now named simply ‘Coto’, and under new owners, Clive Rogers (head chef) and his wife Natalie as of 2020, it underwent a two year renovation before opening in August 2022. Set amidst stunning old cork trees and rich greenery, the restaurant’s design harmoniously incorporates wood and other elements, creating a warm and comfortable interior dashed with vibrancy. The structure, along with its impressive façade, floor to ceiling windows and terrace bordered by a gorgeous water feature and gardens, impart a sense of prestige and grandeur.
Chef Patron Clive Rogers, takes time out of his busy day to sit and chat with us on said terrace, where we admire the view, talk about his journey and even get a ‘behind-the-scenes’ tour of where the magic happens.
View this post on Instagram
What inspired you to start Coto Restaurante, and how does your vision reflect the menu?
At first the vision was more of a dream that was bigger than I anticipated. I used to work privately for a family in La Zagaleta, and at that time this place was left derelict. When it went up for sale, and was still on the market a year later, we had to make a decision. On the one hand it’s such a great location with incredible views, but on the other hand – way too big of a project! Initially, I didn’t really want much to do with it. It was actually on my wife’s birthday when the decision came to a head. We were having a glass of wine and shook hands over it and said… “Right, let’s go for it!’’
The vision came with the landscape. I’ve always been drawn to nature and wildlife since I was a boy, and to be able to see this incredible view you have here, and wildlife walking around the premises at the same time, is just great, and reminiscent of my South African heritage. As it happens some of the wildlife is actually what we use on the menu. I like picking gamey foods, so I think that kind of all intertwined. I trained in England and France as a chef, and now I’ve let loose to do my own food show.
This area of Benahavís is particularly beautiful, being completely surrounded by nature and offering incredible views as you mention. Had you planned to come to this area specifically, or did you just choose it because of the property for sale?
I’ve always liked Benahavís. I tend to gravitate towards open spaces, and never been much of a fan of the bigger cities and built up areas. The location and the views you get here are impressive to me. A lot of people compare the landscape to Franschhoek, a place in South Africa which is up in the mountains, with magnificent views over the valley. This area is very reminiscent of that, so I think the vision was in my blood already, before even viewing this place for the first time.
What’s one dish that embodies the essence of Coto, and why is it so special to you?
That’s a very tricky question… One dish! I’ve changed the menu so many times since we’ve opened, but the main dish that has remained on the menu is the Beef Fillet, which is what I call my signature dish here, because it’s one dish I’ve never changed. The quality of meat we can get here is lovely. Being able to cut a piece of meat with a spoon is always a pleasure, and hopefully the customers enjoy it just as much as I do myself.
I’ve eaten here, and I can say I have definitely enjoyed it too! So how do you stay creative with your menu?
Truthfully, a lot of the innovation stems from the pricing of the meats going up, so I’m always looking at something different. I go to a lot of restaurants when I can, and see what other people are doing, and see how I can evolve it or better it, or change a main ingredient. The nature around me is also very inspiring–we even have our own vegetable garden round the back. We get seeds, grow them and see what we can create. Then there’s the joy of my team behind me in the kitchen. They are very inspiring and hardworking, and they’ve all been here since opening, so when you have reliable staff for over two years, it becomes very inspirational for myself and thereby my dishes.
Do you use all of the vegetables that you grow here?
Absolutely, I’m a big fan of fresh is best, and making everything from scratch. We do use our garden for the speciality dishes and garnishings, spices, and especially tomatoes which you can grow quickly. But in order to cater for the quantity of vegetables required to keep this place running we’d need a massive allotment compared to what we have now, practically a farm.
What’s your favourite part about the crossover with being the owner and the chef of Coto?
The stress! – only joking. 😉
Oh, there’s many things. The way people look up to you is quite admirable. It’s an honour, and means a lot that people are looking to you for direction. There’s so much good stuff, just a simple “That was amazing!” from a client, saying “What an experience we had tonight!” is really uplifting and encouraging, and refuels your energy tank to get up and do another 18 hour day.
Is that what you’re clocking in? 18 hour days?
Close to, probably averaging about 16. But now my team has a lot more confidence and trust, and they know my style and the way I work, so I can kinda leave them to it. I’ll spend evenings talking to the clients and seeing what their feedback is, and show a bit more of my personal side.
So you’ve turned out to be a natural leader.
I hope so! I have my days where I don’t want to talk to anyone, but it’s very few. I’m very bubbly and I can blame my mother for that, she’s quite a bubbly person. But it’s a lot to do with the team I’ve got, and their loyalty since the beginning.
The success of Coto Restaurante is no surprise, from the charismatic personality and creativity of the Chef Patron, to the exceptional architectural design and inviting atmosphere of the venue, and of course, the food. Coto offers exquisite Mediterranean cuisine, Andalusian classics, meat masterpieces, international fusions, vegetarian and vegan options and even all-time UK favoured Sunday roasts! The menu always reflects a varied palette, with innovative presentation and a fresh twist on popular dishes, firmly placing it on the fine-dining map of not just Benahavís, but the entire Costa del Sol.
We are fortunate to have this establishment so close to home, where every meal is made to perfection, the location is immersive (and the cocktails are also exceptionally good). We’ve enjoyed various plates, intimate dates and celebrations, and attended memorable events, where somehow the star of the show is always the food, no matter how good the entertainment is.
To find out more about Coto Restaurante or make a booking, visit cotorestaurante.com
Ctra. de Ronda, A-397, Km. 44, 29679 Benahavís, Málaga
Tel.: 951 74 47 77
Opening Hours:
Monday – Saturday – 13:00 – 23:00
Sunday – 13:00 – 18:00
Wednesday – Closed
