Almadraba
Mediterranean restaurant · on the rock · Málaga
The tablefaces the sea.
Almadraba tuna butchered tableside, rockfish and forty-two Andalusian fortified wines. Twenty feet from the water, on the cliff.
We don't invent anything.We choose better.
The tuna comes from the Barbate almadraba, using the net technique in place since the Phoenicians. The rockfish is brought in by a boat from Caleta. The olive oil comes down from Daimalos. Our job is not to spoil any of it.
The ronqueo · twenty-four cuts, each with its own name
Cut I
The whole fish comes in
A bluefin tuna from the Barbate almadraba, caught the way it has always been caught. It arrives Tuesday morning, whole, and is butchered in full view of the dining room.
Cut II
The ronqueo
Twenty-four cuts, each with its own name. The master ronqueador separates the loin, the ventresca (belly), the morrillo (neck) and the tarantelo. It lasts forty minutes and is never the same twice.
Cut III
Each cut to its dish
The ventresca over the coals, the morrillo with flaky salt, the tarantelo raw with Daimalos olive oil. Nothing is wasted: the skin becomes the week's broth.
Cut IV
Until it runs out
When the fish is gone, so is the tuna menu. It could be Thursday or Sunday. We always ask before seating you whether that's what you came for.
When the fish runs out, so does the tuna menu. Ask when you book whether there's any left — we'll tell you honestly.
Six tables
The cliff oneyou only askonce.
They sit twenty feet below the dining room, on the rock, with nothing in front of you. In summer the sun sets right ahead and the staff lower their voices without anyone asking.
- 6
- tables on the rock
- 21:15
- sunset in July
- 7 days
- average lead time
The menu
What the boatbrought today.
From the almadraba tuna
May to September- Raw tarantelo (tuna cheek) · Daimalos olive oil24,00
- Ventresca (tuna belly) grilled over holm oak embers28,00
- Morrillo (tuna neck) with flaky salt26,00
- Loin tataki · house soy sauce22,00
From the rock
- Cádiz oyster · seawater4,50 / ea
- Sea urchin with farm egg16,00Winter only
- Steamed Motril shrimp26,00
- Razor clams a la plancha18,00
From the garden and the grill
holm oak and vine cuttings- Bull's-heart tomato · ventresca14,00
- Confit artichokes finished on the coals16,00
- Rockfish rice26,00 / personMinimum two · 35 min
- Catch of the day baked in saltmarket priceDepends on the morning's fish auction
Dessert and cellar
- Figs in Sedella muscat9,00
- Caramelized torrija (Spanish French toast) · PX sherry ice cream9,50
- Fortified wine · glass4,5042 Andalusian labels
- Four-glass pairing32,00
The menu is set each morning after the fish auction. If a dish isn't there, it's because the sea didn't give it — not because it ran out in the cold room.
Book a tableWhat they say
Eight hundred and sixtyopinions. Unfiltered.
4,9
860 Google reviews
“We came for the tuna ronqueo and stayed for the view. They seated us at the cliff table at sunset and the staff explained every cut. Top-notch without any pretension.”
“The tuna cutting ceremony is worth the trip alone. Every cut explained, every wine paired properly. One of the best meals we have had in Spain.”
“Top-quality product and zero pretension. The rockfish rice is among the best in the province. Book the outside table well ahead.”
The cellar
Forty-twoAndalusian fortified wines.
All by the glass. Because a fino en rama with an oyster isn't ordered by the bottle, and because this coast's pairings were written four hundred years ago.
Jerez
Fino en rama · spring bottling
Montilla-Moriles
12-year-old amontillado
Sanlúcar
Aged manzanilla
Málaga
Sedella muscat
Axarquía
Own-rooted white
Ronda
High-altitude red · petit verdot
The house
Rock, saltand long afternoons at the table.
@almadraba.malaga
The ronqueofilms itself.
On Tuesdays the dining room pulls out their phones without anyone asking. These are the videos that have booked us the most tables.
Swipe to see more →
Find us
On the rock,east of Málaga.
Address
Paseo Marítimo El Pedregal, 12
El Palo · 29017 Málaga
- Car · 12 min from downtown · free private parking
- Bus · Line 11 · El Pedregal stop, 3 min away
- On foot · Seafront promenade from Pedregalejo, 15 min
Service clock
- Tue — ThuLunchDinner13:30 — 16:00 · 20:00 — 23:00
- Fri — SatLunchDinner13:30 — 16:30 · 20:00 — 23:30
- SundayLunchDinner13:30 — 17:00
- Mondayday offLunchDinnerClosed
The kitchen closes half an hour earlier. The after-dinner lingering ends whenever you say.
Before you book
What's worthknowing.
When is the tuna ronqueo?+
From May to September, usually Tuesday mornings. The tuna menu lasts until the fish is gone — sometimes Thursday, sometimes Sunday. If that's what you're coming for, tell us when you book and we'll confirm whether there's any left.
Can I reserve the cliff table?+
There are six tables, assigned in order of booking. Note it on the form: if it's free it's yours; if not, we'll tell you before confirming so you can decide.
Do you have a tasting menu?+
Not a fixed one. We cook by the day's product: if you leave it to us, we'll put together a six-course run with the best of what came in that morning. From €68 per person, €32 more with pairing.
Is it accessible?+
The dining room and restrooms are, with access from the upper promenade. The cliff tables are down six steps with no ramp — let us know and we'll reserve the upper terrace, with the same view.
Children?+
Welcome. There are half portions of everything and a tortilla that isn't on the menu but always gets made. Lingering over the table goes on here, so bring something to keep them busy.
Direct booking
Your tableover the water.
Booking here, you can request the cliff table, we'll confirm whether there's still tuna from this week's fish, and the welcome aperitif is on the house.
- ✓ WhatsApp confirmation in under 2 hours
- ✓ Cliff table subject to availability
- ✓ Heads-up on the day's fish-auction catch
- ✓ Welcome aperitif on us
Table request
Almadraba
El Palo · 4.9 ★ on Google