Restaurants Skina Nintai Clos Toki Marcos Restaurants Skina Nintai Clos Toki Marcos

Marcos Granda Group

Discover a universe of sensations in haute cuisine with six Michelin stars and five unique restaurants in Spain.

Our restaurants

Our History

Marcos Granda, the heart and soul of the group, is a hospitality enthusiast who has dedicated his life to creating unique gastronomic experiences. His training at the Gijón School of Hospitality and his specialization in sommelier services in Madrid led him to work in iconic places such as El Bulli and in prestigious restaurants in England, where he managed a wine list with more than 3,500 wines.

Today, his vision materializes in a culinary group with six Michelin stars, where hospitality, attention to detail, and a passion for excellence are the pillars of every experience.

Our chefs

Mario Cachinero

Skina restaurant

Toledo-born chef Mario Cachinero reinvents Andalusian cuisine with creativity and technical precision at Skina. His approach respects tradition without renouncing innovation, achieving refined dishes that exalt local ingredients.

Singharaj

Toki restaurant

At Toki’s exclusive bar, Singharaj, the 2024 French Sushi Champion, masters the art of sushi with impeccable precision. His selection of premium ingredients and their harmonization with sakes and champagnes elevate the experience to a sublime level. With one Michelin star, his omakase redefines Japanese gastronomy in Spain.

Marcos Mistry

Marcos restaurant

At Marcos, chef Marcos Mistry transforms the essence of Asturias into a unique sensory experience. His live cooking highlights the purity of flavors and the quality of local produce, fusing tradition and creativity. With one Michelin star, his approach brings simplicity back into the spotlight with an innovative touch.

Dani Villoria

Clos restaurant

Dani Villoria takes the reins of the renovated Clos. He studied Business Administration in Oviedo and, at the same time, cooking at the same hospitality school in Gijón. The structure of Clos revolves around two pillars: hospitality as a hallmark and the customer always at the center of everything that happens in the restaurant, which is why the kitchen is integrated into the dining room. “We want the diner to choose, to be at the center, and I want to thank them for coming to see what I do.”

Manuel de Bedoya and Alberto Igeño

Restaurante Nintai

Pillars of Nintai since its inception, they came together from Skina. Both studied hotel management and coincided at Skina after separate internships. At Nintai, Manuel heads the sushi bar, where his passion for Japanese culture blossomed after experiences in Ibiza and the Canary Islands. Alberto is in charge of the hot kitchen and pastries. Knowing each other from hotel school, this perfect tandem brings a valuable synergy to Nintai.

"Hospitality and a passion for haute cuisine are the soul of our work."

– Marcos Granda

Reservations

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