Unique creations designed just for you

Our curators

At Daia, we work with the best gastronomic experts to design, create and develop a unique, top-quality range of dishes and drinks that are only available at Daia Slow Beach Hotels restaurants.

Julio Fernández


Julio Fernández is the chef and owner of Abantal, a prestigious Michelin-starred restaurant in Seville. Renowned for his mastery of contemporary Andalusian cuisine, he combines innovative techniques with traditional ingredients, creating dishes that celebrate the gastronomic richness of the region.

His meticulous approach and passion for excellence have made Abantal one of Spain’s top restaurants.

Fratelli Figurato


Brothers Vittorio and Riccardo Figurato are the talented pizza chefs behind Fratelli Figurato, a pizzeria renowned for its authentic Neapolitan pizza.

Originally from Naples, the brothers brought their passion and knowledge of traditional Italian pizza to Spain, where they combine high-quality ingredients with artisanal techniques. Their dedication to authenticity and meticulous attention to detail have made Fratelli Figurato an essential destination for pizza lovers and a benchmark on the gastronomic scene.

Vicente Fortea & David Gil



David Gil, co-founder of +Desserts and Spain’s Best Chocolatier of 2015, has contributed with his expertise and advice to Daia’s recipes and gastronomic creations, in this case, as part and extension of the consultancy leading the project, PG-HUB.

Trained as a pastry chef among the best chefs, naturally creative and a researcher in gastronomy, David Gil soon rose to become Head of Pastry Creativity at the elBarri Group and has also helped develop the Natura line of products at Turrones Vicens. He also participated in developing the dessert menu at the restaurant Heart Ibiza, owned by the Adrià brothers and Cirque du Soleil, as well as Cakes and Bubbles in London and the Little Spain project by José Andrés in New York.

He is currently co-founder and innovation director at I+Desserts, a gastronomic research centre focused on creativity and desserts, and works closely with Vicente Fortea, co-founder of the world’s largest digital haute cuisine school:scoolinary.com, and Inés Calle, CEO of the gastronomic projects consultancy PG-HUB.

Adrián Fernández


Adrián Fernández is an expert bartender who has become a benchmark for coffee lovers.

His commitment to quality and innovation has led him to create a personalised menu for Daia Conil, working directly with a small organic producer. This specialty coffee is produced for Daia, sourced from the heart of Colombia, from the Chambaku farm, by the Restrepo family and hand-roasted in Malaga.

Diego Cabrera


Diego Cabrera is a renowned Argentine bartender and mixologist, known for his innovative approach to cocktails. His approach combines high-quality ingredients, sophisticated techniques and impeccable presentation, earning him a prominent position on the global mixology scene.

Diego has created the Daia Conil cocktail menu, a project that highlights craftsmanship in collaboration with María Monasterio from “María Monasterio Ceramic Studio”, who has created some special and unique pieces of tableware with her own hands for a 360º experience.

Meritxell Falgueras


Meritxell Falgueras is a renowned sommelier and Spanish writer, specialising in the dissemination of the wine world. The personalized wine list of Daia Conil menu include wines from Jerez and Cádiz, natural wines, wines made by women, biodynamic and organic wines. There are also selections of small winemakers, such as Ramón Iglesias from Bodegas Sancha Perez in Conil de la Frontera or Alejandro Muchada from Bodega Muchada-Léclapart, who produces organic Jerez wines in Sanlúcar de Barrameda using Palomino grapes grown in Albariza soil.