In July 1994, Florentino Morillo Doblas, Floren, began his journey by establishing the Bodega Restaurante Charolais.

An outstanding student of Miriam and Pedro Bolinaga, in his beginnings he offered some specialties, always with the imprint of his teachers, and with many foundations in Basque cuisine and some typical Andalusian recipes from the traditional cuisine of his family based in Humilladero.

His passion for wine led him to open the business with more than 100 references in the cellar of the small restaurant. Always restless, Floren is trying new wines, introducing some well-known brands, for which he has been a pioneer in Fuengirola.

Currently, and always supported by his right hand Salvador Pérez, he offers quality cuisine, with Jesús Bosque in the kitchen, always with touches of Basque cuisine, and with many others of traditional Andalusian cuisine. The quality of the raw material, and the careful elaboration, offer a cuisine without complications, with some innovations, but with an excellent result.

The wine continues to be the protagonist of this house, with more than half a thousand references, almost all of them in its menu, although there will always be news outside of it.

New projects are also present

Since October 2008 we started a new stage offering our customers a new and unique establishment next to the current restaurant, based on tapas and the glass of wine and cava but always with the same Floren personal touch... In addition to a new lounge private and an acclimatized cellar to collect the best wines in their optimum temperature conditions.

Charolais Winery Restaurant, always offers a good atmosphere in its room and good products, which always leads us, unavoidably, to good food.