The best fish restaurants in Malaga – 9 eateries to discover!

One of the first questions our customers make us when arriving to Malaga is where they can go eat delicious, fresh, fish in the city. Therefore, we’ve prepared for you a list of the best fish restaurants in Malaga.

You can read also our post on the “Best fish in Malaga” to know what’s produced locally and their traditional preparation in malagueño cuisine.

So read on, mark the spots in your maps, and prepare your appetite to eat delicious fish!



This restaurant is located in the neighborhood of Huelin, on Calle Tomas de Echeverria 13. Mostly frequented by locals, this restaurant in located close to the beach in a residential area.

Their shrimp is always cooked to perfection, their prices are affordable and the staff very efficient. If you go on a weekend we recommend making a reservation as it is always full.

Los Delfines:

This is whitout a doubt one of the best fish restaurants in Malaga, an absolute find! You’ll find it on Calle Reding 12, at La Malagueta. The servers do not speak much English, so the fresh fish display is perfect to point at what you want to eat. The restaurant is usually busy and loud, but the food it completely worth it.

Puro Pescaito:

Best fish Malaga 1

Calle Mendez Nuñez 12. This restaurant is simple and casual, the main stage is taken by their very fresh fish, deep-fried or grilled. Make sure you understand (or ask) how something is prepared or served as to avoid surprises. Language is not a problem as most servers speak English, and the central location make it a great stop during your landmarks tour.

El Tintero:

This is one of the many great fish restaurant you will find at Pedregalejo. Located on Av. Salvador Allende 340. This restaurant is very particular, the waiters bring out food from the kitchen and shout out what they have, and if you want that, let them know. It’s sort of like going to an auction. The good thing is you order what looks good, and you don’t have to wait for your plate to be prepared. Visit this place for a different, fun type of restaurant.

El Balneario:

baños del carmen

This restaurant is located at the end of La Malagueta beach. Great location and atmosphere, perfect for watching the sunset and enjoying a meal with the family or for a romantic dinner. The food has ups and downs, sometimes it’s fantastic and some just ok, but service is always quick and attentive and the setting is magical.

El Caleño:

Best fish in Malaga 3

Another great and simple restaurant at Pedregalejo. Fresh fish served right in front of the beach. Nothing fancy, so you can roll up your sleeves and enjoy the shrimp, shellfish and paella. It’s a good idea to call in advance and make your reservation, especially for dinner service. Make sure to try the sardines Espetos. Delicious!

Pez Tomillo:

This is one of the more modern, fancy restaurants on the Pedregalejo boardwalk. Fresh fish with a contemporary/asian twist. Higher prices than other restaurants in the area, but totally worth it. Makes our list of the best fish restaurants in Malaga because they only use the freshest ingredients and because their menu is completely different from anything you’ll fiend elsewhere. It’s a great place for a romantic dinner. Location: Paseo Maritimo el Pedregal, 1.

Los Mellizos:

Best fish in Malaga 4

Located in the city center, on Calle Sanchez de Lara 7. Excellent fish and very fresh. They are mostly cooked in simple ways and do not hide flavour under thick sauces. Try the pulpo a la gallega or the sea bass and you will not be disappointed. Yum!

Catedral del Pescaíto:

fish restaurant malaga

This centrally located restaurant is movie-themed. Simple, casual, and with no tables outside, can be easy to miss. Once inside, you’ll be at one of the best fish restaurants of Malaga. Their fried fish is fantastic andthe razor clams are garlicky and delicious. Prices are also very reasonable. Located on Calle duque de la Victoria 3.

There are more great eateries in Malaga, but these are our favourite. The best fish restaurants in Malaga and their very different price ranges. One general recommendation for any restaurant is to always make sure you know the price of the “specials of the day” before ordering, as to avoid surprises.

Aside that, we recommend to always call ahead and make a reservation, these restaurants are well known among locals and you could wait a while until you are seated.

We hope you enjoy great seafood while in Malaga and if you find a great place that should be included in this list, let us know. We love good fish!

Experience Spanish Craft Beer

When we think of the Costa del Sol in Spain, the first images that come to mind is the sun and beach, tapas, a glass of red wine (tinto), tapas and olives. However, no matter where you wander in Malaga when the temperatures begin to rise you will undoubtedly see countless people on every sidewalk or beachwalk bar enjoying a caña (small beer) and tapa. Who can deny the enjoyment an ice cold beer with a salty snack gives you when taking in the sights and sun?

The well known local Malaga breweries fought it out for years amongst themselves. Even malagueños all can name their own favorite Spanish ‘macro’ brewery such as Victoria, San Miguel, Cruzcampo, Alhambra, etc. They endorse sports arenas and bars just as all breweries have done worldwide for decades. But there is something growing just under the surface here in Malaga that has already taken root and is opening the door to another world of beer that has previously been virtually unknown in Spain until now: craft breweries. As a matter of full disclosure, I am also a craft brewer and a member of the ACCE (Asociacion de Cerveceros Caseros Españolas) which roughly translates to the Spanish Home Brewers Association.

Craft beer (cerveza artesanal) may be new to Spain but it has been growing rapidly worldwide for the past 25+ years. It has been a tough sell since life in Spain has always been synonymous with a 1€ glass of beer which includes a small tapa. Many are still skeptical to buy artesanal beer that can easily double or triple the price or a “regular” one. Without a doubt that once you try craft beer, there is always an excitement to learn that there is more in the world of beer than fizzy golden lager.

Malaga has seen a rapid increase in start up breweries and it seems the big brewers are taking notice. In other places in the world, they were caught off guard by the skyrocketing popularity of craft beer and as a result they had lost a substantial market share. Now that the new beer scene is just budding, macro breweries are trying to get ahead of the curve by declaring some specialty releases to be ‘artesanal’ because a special beer is a departure from their standard lager recipe and also doing media interviews declaring their brewers as craft brewers.

This has not dissuaded local craftsmen from following their dream and brewing on a micro scale to sell their delicious offerings. Look for breweries such as Malaqa, Bonivant, Tres Monos, Trinidad, Carma just to name a few. You can find many Spanish and Europe wide craft beers at several artesanal bars throughout the city. If you want to do a walking tour to try some of the Spanish craft beers, we have created a map to begin your beer tour by leading you to the top 7 places to grab that pint! (Click the map below to see a larger image or here for a printable PDF)

Craft beer Map

Walking tour to the Top 7 craft beer bars in the Malaga City Centre!


The best paella recipe ever!

If you like paella, you don’t have to wait coming to Spain in order to have some. Below you will find the recipe for the best paella in the world: the one you will make at home. Surely, some field work will come in handy to adjust a few personal touches, and perhaps even buy some saffron to highlight your dish even more.

First thing is first: depending on the region of Spain, you will find paella comes with seafood, veggies, rabbit, pork, etc. Rice can have more broth (like risotto) or dry and loose. This is all a matter of personal preference and depends on your taste, but people say the “original” Valencia paella has rabbit and the rice is loose.

Paella should be done in a low rim sauce pan, or a paella pan.

saffron in strings

True paella ingredients (makes 4 servings)

2 cups rice (round grain, bomba or senia type)

4 cups water

200 gr of chicken

180 gr of rabbit

100 gr duck

100 gr of romano beans (flat green beans) cut into 2-inch pieces

100 gr of butter beans

50 gr of tomato (blended or grated)

2 artichokes previously cooked, cut in wedges

Saffron (in strings, NOT powder)

Turmeric (for coloring)

Extra virgin olive oil




On high heat, pour a generous amount of the olive oil into the pan. Once it is hot, place the chicken, rabbit and duck and turn when golden. Add the beans and the tomato and wait until liquids start to boil. Add salt and pepper to taste. This will be when all the flavors start to come together. Time to add the water and afterwards the artichokes. Add saffron and turmeric for flavor and to add that nice yellow color distinctive of this dish.

Ingredients paella

Add the two cups of rice and mix everything together and to spread the rice all over the pan. Still on high heat, wait for water to start boiling. After 7-8 minutes, turn heat to medium.

The paella will be done in exactly 18 minutes. Do not mix rice while it is being cooked! This will only break the grains, make your paella too starchy and give it an unpleasant texture.

When the 18 minutes have passed, you can turn the heat to high again to get the rice at the bottom of the pan crispy. Leave it on for approximately 1 minute, then turn off. Let it sit for 5-6 minutes on the cook top before serving.

Now, research is very important, therefore we recommend an internship in southern Spain eating a lot of paella in the city, on the coast and anywhere you can think of. A good idea would be to stay at one of our apartments in Nerja and go to the famous Ayo restaurant to have paella ‘till you drop right at the beach.

Paella types

Or you can come to Malaga, buy the best saffron in the world and do a “paella tapa tour” and taste all the different variations of this delicious dish. Make sure to stop by Arrozeando, Puro Pescaito and Meson Cantarrana, they’re famous for their rices. In the city, Solaga has over 40 apartments to choose from in the center or nearby. Whenever you come, chances are the weather will be great and the paella delicious!

Tapas in Malaga: order like a pro!

When you go out for tapas in Malaga, how do you know what everything is? How can you order when you don’t know what the names are? We want you to order like a pro by knowing the most traditional tapas in Malaga.  More →

The best fish in Malaga

If you want to taste the best fish in Malaga, you don’t have to spend much in fancy restaurants. We’ll show you how the locals do it to get the best fish and enjoy nice views in the process.

More →

Learn some history and work your appetite at Atarazanas (Market Hall)

The Malaga Atarazanas (Market Hall) is located in an old shipyard dating back to the 14th Century. It was built in Moorish Nasrid times, and construction began in 1354. The building itself is a great visit because of its history and architecture. The stalls inside, will make your mouth water… guaranteed! More →

How to make (the perfect) Sangria

How to make (the perfect) Sangria

Many of you may not know this, but sangria is not a very popular drink in Spain. It is a staple drink that has been relegated to the past, and in current times not too many people have it. It’s one of those drinks that was present in all family gatherings when we were kids, but now is only ordered by tourists visiting Spain and wanting to get the “authentic” experience.

Now, many young chefs and cocktail gurus are trying to bring back sangria and are re-inventing the drink in order to make it appealing for younger generations.

We present you here with 2 sangria recipes to make at home and earn bragging rights. First, the recipe for a perfect traditional sangria, and a more modern one with a twist. So make them both and decide for yourself which one’s better. You can even change it up a bit, to make it more to your taste. The important thing is to keep the tradition alive and have fun in the process. 😉

(The perfect) Sangria

Red wine

Use only a good quality young wine like tempranillo or crianza

When making sangria – as with recipes for almost everything else – try  to use the best possible ingredients. Don’t use cheap red wine or canned fruit, or you’ll end up with a terrible, ready-made-flavoured sangria. The wine should be a young wine, like tempranillo or crianza, to avoid the astringence that older wines have.

It’s also very important to leave your wine resting with the fruit for plenty of time, so flavors develop properly. If you don’t wait long enough, you’ll end up with fruit that tastes like wine and not the other way around, which is the ultimate goal when sangria making.

Oranges for sangria

Oranges will make your sangria delicious and are a great garnish

Original Sangria Recipe


1 litre good quality red wine (rioja works well)

330 ml of gaseosa sweet sparkling water (may substitute with Sprite)

100 ml of Cointreau or Triple Sec

1 peach

1 apricot

1 nectarine

2 lemons (the juice)

1 orange (for garnish)

2 tbsp of sugar

Lots of ice



First start by peeling all the fruit except for the nectarines and dice it. Mix in a pitcher with the wine, sugar, lemon juice and liqueur. Let it rest for a couple of hours in a cool place, but not in the refrigerator. Add the gaseosa or sprite, the ice and a few slices of orange and serve.

Plenty ice is needed for sangria

Plenty of ice is needed for a great sangria

Sangria with a twist


1 ½ litres red wine

1 lemon (cut in half and sliced)

180 grs frozen strawberries

4 oranges

2 cinnamon sticks

70 gr sugar

2 branches of fresh rosemary




Frist, place in a plastic container the frozen strawberries and sprinkle the sugar on top. Then, pour in the juice of 3 oranges, it should almost completely cover the strawberries. If it doesn’t, add water to complete. The sweet strawberry-infused water is going to add that extra flavour to our sangria. Cut the remaining orange in slices and put on top of the strawberries, add 2 crushed cinnamon sticks, the rosemary and cover. Let sit for 3 to 4 hours, until the strawberries have completely thawed and flavors marinated well.
Then, strain the liquid in a pitcher, add the slices of pitted lemon, the wine and lots of crushed ice. Serve and enjoy!

Vegetarian restaurants in Malaga

In these vegetarian restaurants from Malaga you will find from fruit smoothies, to Arabic desserts, to adaptations of typical Spanish dishes. All in convenient locations close to the city center and with a great atmosphere.

More →

How to buy cured ham: Get your money’s worth

So you’ve come to Malaga for holidays and you want to buy cured ham to take back home as gifts or just to treat yourself. But when you get to the supermarket or the butcher, you realize there are so many options and price ranges, that you find yourself lost and overwhelmed.

Cured ham cut in thin slices

Cured ham is better cut in thin slices by hand

I won’t tell you which one is better, since everyone’s taste is different. But since producers and marketers are so creative at making a product sound (or look) like something it is not, I can tell you what to look for when buying Jamón so you know exactly what you are paying for.

Jamón Ibérico de Bellota (Acorn-fed Iberian Ham)

This is the best and most expensive of the cured hams produced in Spain, with prices going well over 80€ per kilo. Now every package of cured ham claims that their product is Iberian, or mention Bellota (acorn) in color, but how exactly do you know these claims are true?

Let’s start by saying that Iberian ham is a breed of pigs from the iberian peninsula that is most recognizable by having black paws. So, just by being Iberian, a ham isn’t necessarily good. The same happens with acorn: the best hams come from pigs that are free-range, acorn-fed (bellota), others are fed a mix of grains in free-range (cebo extensivo), and others grains in a reduced, intensive weight-gaining matter (cebo intensivo).

Free range pigs fed with acorn

Free-range pigs exercise, so fat distributes better

Now when looking at Jamón Ibérico de Bellota, you have to read the package to see how much (or how little) that pig has been fed acorn, because undoubtedly, this will determine quality… and price.

How can we distinguish good Jamón from bad Jamón

First of all, good jamón ibérico comes from the areas of Salamanca, Extremadura, Huelva, Cordoba and the north of Seville. If someone is trying to sell you good expensive jamón, and the label doesn’t say it comes from one of those areas, walk away.

Good cured ham has thin strings of intra muscular fat

Acorn-fed jamón has lots of very fine intramuscular fat

Second, all whole hams have a color-coded label indicating, purity of race and what they were fed. I recommend you buy these as you can see this label. If you’re getting your ham from a well-respected butcher, they will cut/slice as much ham as you want and then vacuum-seal it for better transportation and storing.

A piece of Jamón with black label means that it comes from 100% Iberian pig and acorn fed. The red label means that the pig has at least 50%-75% purity of race and is free-range acorn-fed. Green label means that the pig has been fed grains, but in fields, therefore, it has had some exercise and intramuscular fat. Lastly, you will find white label, which means the pig has been fed grains in an intensive manner, without ever seeing a field or an acorn. Evidently this is the most common and cheapest ham, and it doesn’t mean that it is bad, but you better know your facts before heading to the store and spending a big chunk of money on a ham that might not be to your expectations.

Difference between Jamón and Paletilla or Paleta

Paleta or paletilla is the front leg of the pig. This piece has a different distribution of the fat. It also needs less time to cure as it is smaller, therefore flavors don’t develop as much as in ham. The jamón you buy has to have deep colors in the flesh, and small threads of fat. It should also have small white spots, this is crystalized salt which indicates a longer curation period.

Difference between good and bad cured ham

Grain fed jamón has little intramuscular fat

Since fat is what gives flavor to jamón, you want to see lots of it in small quantities in the flesh as opposed to big lines of fat between muscle. This is what jamón from grain-raised pigs would look like. Also, if you are given a slice to try jamón, test to see if the fat melts between your fingers, like chocolate would. That is what happens with fat from acorn-fed pigs. The fat from lesser quality jamón, will leave your fingers greasy, but will stay more intact.


Once you get back home and want to eat your jamón ibérico and indulge, remember to eat it at room temperature. If you bought it vacuum-sealed, you don’t even have to store it in your fridge, a dark, dry pantry will do just fine.

Malaga’s gastronomy: evolution or revolution?

Up until recently the city of Malaga was somewhere you had to look up on the map to get an idea of where it even was. It was merely a pit-stop on the way to the lazy Costa del Sol beaches. And to be perfectly fair, it was not exactly known as a Michelin-star destination. More →