Starting with the capital, José Carlos García, a chef who follows a Mediterranean avant-garde line in the restaurant that bears his name in the city port, stands out in Malaga. Refined dishes based on the local recipe book in a letter that is renewed frequently. In the same capital, the counterpoint is in El Refectorium, a classic where an excellent product is offered: thin shell, red shrimp, voracious … There are several in the city, although our favorite is the one next to the Cathedral.
In Torremolinos there is another classic, Frutos, which has been the reference of Malaga cuisine and the best product of the area, especially seafood and fish, for more than half a century. We arrived in Fuengirola. On the seafront, there is Los Marinos José, the best marine product restaurant in Andalusia, and one of the largest in Spain. The Sánchez family offers a spectacular variety of seafood. There is no fixed letter because they always work with the best of the day. Fish Baked, fried or grilled, always with perfect points and without further complications.
Something further from the sea, at the Hilton Double Tree hotel, Sollo opened a few months ago, the restaurant of the young chef Diego Gallegos, who has developed an interesting line of his own work with river fish, little valued in Spain. Especially with sturgeons, but also with eels, trout, salmon or tilapia. A good part of the offer is concentrated in Marbella. A local chef, Dani García, is the flag bearer of the Marbella cuisine in the restaurant that bears his name, located in the Puente Romano hotel. It has two Michelin stars that reward a great technical cuisine, full of flavor and full of winks to the diner. In the same hotel García also has BiBo, an informal bistro where you eat very well and that is always crowded with the public.
Also in Marbella, two great restaurants have Michelin stars: Skina and El Lago. The first in the helmet Old town, the second next to a golf course, with an ideal terrace for summer evenings. In both, very good modern kitchen, without excesses, respectful of the product. Along the same lines, very interesting Messina, where the Argentine Mauricio Giovanini has an original style, always surprising.
If you are looking for something more traditional, La Niña del Pisto, in the historic center of the town, is a Cordoba tavern that stands out for the quality of its dishes, especially salmorejo, oxtail or flamenquines. Tapas on the bar on the lower floor and a more formal meal in the dining room on the first floor. For fish, two directions in San Pedro de Alcántara, both attached to the sea. They are New Kingdom and The Anchor. The two very similar in their offer (spits, fried fish and salt) and both with a lot of quality in the product. As a counterpoint to so much fish, Vovem, in Nueva Andalucía, is an interesting meat grill. In your letter chops, steak or sirloin animals of ten different races, from the Galician blonde to the precious Japanese black wagyu, which are made on the grills in public view.
We finish this short tour in the municipality of Casares, in one of the most luxurious hotels on the Costa del Sol, Finca Cortesín. There is Kabuki Raw, a restaurant that belongs to the Kabuki group and is among the best in Spain when it comes to Japanese cuisine.