Restaurants cuisine du monde Espagne - Costa Del Sol

A large majority of restaurants, held by Northern Europeans or Spanish, offer international dishes on maps translated into several languages… It is a more authentic chouïa… Beautiful proposals made by Antonio Pedraza and his students the hotel school. In a charming framework: lamb of milk with herbs, lubina grilled (wolffish) or supreme duck roasted duck…

Near Calle Larios, since 1967, an intimate house in the heart of many residents of Málaga and de turistos for its atmosphere and the variety of grand tapas served at the counter, on terrace or in the room with white tablecloths. Don't be shy, be sure to impose high and high standards on the old bar, for camarones tortillas, du al pilpil (tangy salsa cod) or callos. At the service, a team of old guard who knows the music well.

Opened in 1954, it is the oldest bar in Marbella. He has had time to make tourists known, but it has not gone away from the people who continue to be faithful to him. On the elbow to the barra, on all small tables, in a corner of the restaurant or on the street, we continue to honour its perfectly honest tapas: albondigas, croquetas, jamon, all that there is more Iberian. To enjoy without restraint.

In the pedestrian heart, you will be able to visit the international and also the premises, around a circular bar, place on the round tapas of the day (not always unforgettable!), accompanied by glass of wine. Even if the brave and cheerful servers sometimes push a little to consumption (it's good war!), this cheerful comic band takes care to keep the glasses destined for beer at the expense. Bravo for the atmosphere, gentlemen!

In a residential area above the railway station and near the Junta de Andalucía, this good house, dedicated and consistent since 1990, has an attractive rustic setting (traditional tile, azulejos and wood worked) and a small terrace for the fine days. A local colour with countless photographs of personalities posing in the place, perched on the walls, the Calvo brothers'table, one in the room and the other kitchen, originating in Archidona, enjoys loyal clientele and loyal service. Specialising in grilled meat and fresh fish, it is a great place to discover you among the best Andalusian specialities and malagueñas, thanks to a beautiful compilation of native recipes. First of all, the suggestions of the day are very tasty. Good food, good wine, good food and typical ambiance.

This award-winning table, located on a representative square of the rich monumental heritage of Antequera, serves in a traditional room or terrace the good dishes that make the renommée kitchen famous: Porilla frita of setas, asadura in chanfaina, not forgetting local pastry (bienmesabe and angelorum). Today, the tradition of El Angelote, attended by a few local personalities, is one of the safe values of the city.

A very high-end house, which has in the person of Javier Nuñez, a chef able to accommodate with great talent the excellent products (four red seabream, duck wild duck, banana pie and its cardamom ice ball). Please note that this restaurant has also been a very good wine cellar.

Above the Paseo de la Alameda, to taste the classics of Andalusian cuisine (salmorejo, honey lamb, pork solomillo, Toro tail, patatas stuffed and also some fish). A little expensive but is worth the penalty for its service and preparations.

Nestled in one of the corners of the small plaza Altamirano, the Zozoi is first a very nice setting to ask itself with dining room but also lovely terrace, to rally both day and night. And what we eat there goes well with the decor. A fresh and creative cuisine inspired by the Mediterranean, but mainly with the Pase Lenoir paste, the chief of Zozoi, who has a considerable experience as professor at the Cordon Bleu school in Madrid. The result is a fine selection of products: Galicia meat, fish and vegetables of the market and season, worked with precision and great respect of tradition in cooking or preparing sauces accompanying them. Savor the delicious lamb slice or pooled butterfly with spinach and with spinach… knowing that menu dishes change one to two times a week. In soft radius, the slightly caramelized tatin pie was appreciated and vanilla ice was accompanied by vanilla ice. Attentive and friendly service. In short, a very good address in Marbella.

Well known for fried fish and seafood enthusiasts. Choose between a rich menu or a variety of delicious salads.

The White Merle (also Hostal), an apostle of good Basque cuisine on Andalusian soil, continues at a good level. Quality of service and impeccable cuisine: estofado of lamb, duck to orange, spider of sea… And beautiful terrace on the square of the Constitución for those who wish.

Located in the heart of Nerja, this property created in 2010 offers a modern, minimalist interior as well as a small terrace in the back of the restaurant. At the helm, a couple, Kim, Dutch, attentive and him, Spanish, meticulous in the kitchen. You will enjoy mainly Mediterranean, decorated cuisine few exotic touches like millefeuille of sole accompanied by mayonnaise with ginger or cod served with trumpets of death. A typical, their treatment of salad will malaguera, classically prepared with smoked cod and prepared here with smoked eel. You can also try the cheese coulant, torta de casar, one of the best Spanish cheeses, served with a sorbet with thyme and gelatine as grapes. On the whole, a beautiful range of flavours.

Close to the Place du Théâtre Cervantès, this cosy, welcoming restaurant is the image of its manager, Hélène. Since 2003, it has been attracting bon vivants, who appreciate the dishes simmered by chef Simon. These include tuna tataki, veal carpaccios with parmesan and pine nuts, stuffed prawns with tomato jam, marinated chicken brochettes and vegetarian risotto. The flamenco show each evening is often lively, with guests and waiters so enthusiastic they start dancing between the tables.

In a narrow street parallel to Calle Larios and leading to the Alameda Main, to eat outdoors, sitting on plastic chairs, among mostly local clientele, delicious seafood and gambas à. Among the stars of the four establishments of the same name (all small street, or almost, belongs home): chocos in su (small cuttlefish in their ink, slightly bitter), coquinas (tellines) to garlic and parsley, gambas (shrimp) has plancha with for sound punctuation, waste tanks placed on the table and the bell bell, ring at every tip for the team of funny. Rather economical, living and very popular!

Close to the episcopal palace, in the heart of the city, a family-run hotel with terrace with a very beautiful ceiling ceiling in the room. Málaga's typical cuisine offers fresh seafood and specialities including asparagus and fried fish. It's more economical and better to come and pick tapas with cool pressure than dinner for the big game with a bottle of wine. Irregular service.

From the vantage point of the Cervantes theatre, it has a relaxed atmosphere and its first-class tapas to choose from. The nights of shows, the Mesonera is full!

As an asset, you will find a flowered patio in the heart of the city, a good value-for-money ratio with its map and a very pleasant setting in a small palace of the th century, for the oldest part. We will also appreciate the creation of new spaces, including an inner patio with ceiling opening from the summer. Fajitas and seafood are part of the good creations of the subtle author keys developed by Pedro, the boss of the place. We can now sample a mix of five tapas made according to the market. Let yourself be guided by suggestions of choice and tasting methods to move from the best to the strongest. There will be spinach, for example, surrounded by a nachos crepe, goat cheese served with a pochée apple, all caramel, rolls of serrano ham, small caramel duck empanadas - a delight - and terres potatoes. Menu or variation on tapas will be a good entry to appreciate this restaurant created in 1980.

Not far from the Plaza de la, it is one of the tapas bars most cherished by the inhabitants of the city, it is not always easy to approach the counter at hours of stay, but with a little luck… One will not forget to ask to taste the many homemade preparations: barbolitos, ligeritos or rice Fu Manchu. The staff were very friendly and helpful! Inimitable!

Between main shopping rue Larios and cathedral, innovation well-located for good malagueños dye; they, moreover, already adopted this establishment and its branches, here in Málaga, or in Torremolinos. Chic, one nothing chewed, this space and comfort, with enormous bar, very high tables and stools, lounges and small terrace, in the dish views. For aperitif: langostinos ajillos (small langoustines enhanced by garlic), fried alcachofas (artichoke heart) to swoon, atun con porra (tuna), not bad... If you decide to stay, with the pianos, a cuisine of traditional Andalusian dishes without telling it: good choice of fish (fish, monkfish sabres...) and seafood (clams, prawns...) and then some classic solomillo meats (pork, beef or veal and rooms of lamb). Small delights between people of good taste, rather around fifty, also come for the extensive menu from the wines, under the auspices of a team of apprentices in white suits.

While in the surrounding area, with much larger Mata Hambre, Costello or the Taberna Volapié have quite deserved success, in a more intimate space Uvedoble chose a more human size format. This small, quiet space, with cream and wood, with a counter and mini terrace presents a map renovated of tapas, media and relevant racial ones. Willie Orellana, his young leader to follow absolutely became known to the Palo Cortado, who has since disappeared, or to El Portalón (Marbella). Taste the negros fat in ink and calamar babies or albóndigas of toro rabo (bull balls), and you will tell us news! Mini-list of wines in good agreement and service a little under tension… It is recommended to reserve otherwise the waiting time may be a little long.