Summer Menu challenge 2025

About the Restaurant Blossom

Creative Culinary Storytelling in the Heart of Málaga

Tucked into the pedestrian heart of Málaga’s historic centre, just steps from the Cathedral, Blossom is a small yet extraordinary culinary destination where contemporary fusion cuisine meets quiet refinement. With only a few tables—many set directly on the charming street—this intimate space is the creative playground of Chef Emi Schobert, whose Buenos Aires roots and international accolades shape every dish with intent and precision.

Awarded a Michelin Star in the 2025 guide, Blossom redefines fine dining through a signature tasting menu experience that blends Andalusian ingredients with Latin American soul—echoing Peru, Mexico, and Argentina in subtle, expressive layers. Diners can choose between two immersive menus: Blossom and Grand Blossom, both structured as personal journeys through taste, memory, and place.

The culinary philosophy here is rooted in respect for product and terroir, drawing inspiration “from the sea, the mountains, and local produce.” Each course is visually delicate and technically precise, like the standout ceviche in ají amarillo tiger’s milk—a dish that exemplifies Schobert’s ability to surprise while staying sincere.

Blossom isn’t simply a restaurant; it’s a quiet celebration of craftsmanship and cultural storytelling, where ingredients whisper their origins and every plate invites reflection. Reservations are essential—this is one of Málaga’s most sought-after seats, for good reason.

About the Chef – Emi Schobert

With roots in Latin America and a career shaped by Europe’s culinary rigor, Chef Emi Schobert is a creative force in constant reinvention. His cooking is marked by precision, elegance, and a sincere reverence for each ingredient’s natural voice.

Emi’s approach to cuisine is deeply personal—combining French techniques, Andalusian produce, and emotional intuition. Every menu he creates is a reflection of his own creative evolution: complex, sincere, and gracefully restrained.

His current tasting menu, Grand Menu Blossom, represents a maturation of his culinary language. “A cuisine of author,” he describes it—always evolving, but always anchored in honesty, beauty, and balance.

Each dish conveys the technical, aesthetic and conceptual balance of my cuisine as a whole, proposing a play of sensations that produce complex and profound notes to take gastronomic pleasure to another level.”

The Summer Menu Inspiration

– A Floral Symphony of Seasonality

For the All4Chefs Summer Menu Challenge 2025, Chef Emi Schobert presents the Grand Menu Blossom — a seasonal tasting menu that bridges land, sea, and emotion through 16 expressive courses.

The menu’s rhythm reflects nature’s cycles and the chef’s emotional landscape. From the opening venison tartare croustade to the final tonka-scented pear dessert, every bite is layered with narrative intention. Techniques range from fermentation to fire-roasting, while garnishes like almond slivers, chickpeas, and tepache syrup add cultural depth.

The dishes are at once delicate and daring:
– A kimchi and fermented lemon “Sea Jábega” awakens the palate
– A sweetbread alfajor with shallots and chickpeas balances nostalgia with umami
– The scallop with foie and sweet potato is a rich, sensual highlight
– Venison with mole and topinambur grounds the experience in soulful intensity

Even the desserts are orchestrated with care: pineapple, tepache, coconut, and white chocolate lead into a finale of pear with English custard and tonka bean, leaving the guest satisfied yet curious for more. Chef Emi describes this menu as a living expression—one that respects its ingredients while inviting guests into his creative universe. It is a cuisine built not to impress, but to connect.

Summer Menu 2025 – BLOSSOM,Málaga

By Chef Emi Schobert | All4Chefs Summer Menu Challenge

Title: Grand Menu Blossom

A 16-course botanical and seasonal exploration of emotion, balance, and cultural memory.