Our story
Real Belgian cooking, brought from the North Sea to the Mediterranean, right on Sotogrande marina.
From Belgium to Sotogrande
Behind Mytilus is Yves, who swapped the North Sea for the Mediterranean without giving up his mussels. He brought the recipe he grew up with — the one from home — and a simple idea: a pot of moules and a cone of properly made fries need nothing else to make a table happy.
At Mytilus we steam mussels the way Brussels does, with an abbey beer alongside and no fuss. It's coastal cooking — informal and generous, meant to be shared slowly and to keep you at the table.
The house
A warm dining room of wooden tables and linen, with the beer bar in view. The place for a quiet dinner as evening falls over the marina.
The team
In the dining room, Rosa and the rest of the team make sure every table feels welcome. We like it personal — recommending the beer that suits your dish, telling you where each recipe comes from, and letting you enjoy without rushing.
The terrace
Our best dining room is the terrace, over Sotogrande marina. At sunset, with golden light on the water and the masts behind, a cold tripel and a pot of mussels are hard to beat.