Attention to detail is second to none! Welcomed on arrival with attentive yet not intrusive service. The restaurant is beautifully decorated and kept warm by an amazing log burner. The food was beautifully presented and great value, with a good selection of wines displayed in…More
Loved it start to finish. Warm welcome, log fire, cosy setting and high-end fittings throughout. Impeccable service very well balanced. A wider variety of main courses is a must even acknowledging it’s low season. Our food was prepared to the highest standard and was flipping…More
Situated in the middle of Benahavis village, in the street opposite the church, this very welcoming family run restaurant has been open since 1976 and is still offering quality products for a very reasonable price. You might remember Eugenio and Lili from their restaurant on the square. They have a very extensive menu so you will always find something you like.
Specialties are :
Iberian products, like ham, pork loin, and Manchego cheese
Oven baked leg of suckling lamb
Fresh fish every day.
The wine list is simply impressive with absolute classics such as the Vega Sicilia Unico, Pesquera and Malleolus Valderamiro as eye-catchers. They also have 5 different Champagnes on the list.
C/Marbella Open for lunch and dinner : 12.30-16.00 and 18.30-23.30 Closed on Mondays Tel : +34-744 61 81 85
+34-608 77 69 33
Situated at the end of the Avda. Andalucia, next to David Marshalls gallery, this is a cozy yet spacious place for lunch or dinner. The interior has a fireplace for colder nights and on the first floor is a large terrace with spectacular views when evenings are getting warmer.
Run by Jorge, a Brazilian entrepreneur with a passion for food and wine, the staff always makes you feel very welcome.
I can definitely recommend the burger, which is minced at the moment, but you can’t really go wrong with your order.
Jorge is also a huge fan of Spanish wines and sells some of the best value for money wines on the Coast. You might not recognize the brands, as they come from small vineyards, but I can assure that they will all please your palate.
29679 Benahavís, Málaga
Tel : +34 951 77 81 53
E-mail : firstname.lastname@example.org
More info on : http://www.bodegongallery.com
Closed on Sundays
Cozy little restaurant on the main square of Benahavis village, with a large and very comfortable terrace on the square itself.
The restaurant serves traditional Indian food at reasonable prices. The accent lies on modern and clean environment, delivering award winning & healthy food with added emphasis to clients’ health and choices, using 0% trans fats and even offering an organic & gluten free menu.
Open every day from 17.00 until 23.45.
Sunday : 13.00-16.00 and 17.00-23.45.
Plaza del Castillo, 1
Tel : +34 952 605 513
E-mail : email@example.com
More info and bookings : https://indianspicebenahavis.com/
The word tapa comes from the verb tapar, which means to cover. Centuries ago, it used to be a slice of bread which was put on top of a drink to keep out flies and probably dust as well. Then some medieval and entrepreneurial bar owner had the brilliant idea to put some meat or cheese on the bread and the tapa as we know it was born.
Tapas recipes are according to the taste and gastronomic traditions of each region. But the tapas most often served are usually those including the many variety of olives, dry nuts, as well as many kinds of cold cuts. Nowadays, the tapa includes many other recipes for appetizers. In the Middle Ages and during periods of economic hardship, those courses were supplemented with bread. However, today, those courses are included in the tapas world. Tapas recipes use a wide variety of animal-derived products, such as meat, fish and eggs and agricultural products such as vegetables.
The many varieties of olives – green, Manzanilla, machacadas (crushed), gordales (big), rellenas (stuffed), aliñadas (flavoured) or deshuesadas (stoneless) – are in themselves the subject of a book. Together with the olives, slices of garlic or smoked-ham sausages, slices of cheese or jamón curado, became famous worldwide. After all, this is the real origin of the cover of the Middle Ages’ jar.
Among others, there are fried tapas and tapas prepared with sauces. Sometime in the past, the fried tapas had more success and are more in demand than the ones prepared with sauces, apart from some small exceptions. “Boquerones”(whitebait), calamari, sausages, fritters, croquettes, potato and “torreznos”, belong to the world of fried tapas. Casserole stews as well as the Madrilenian “callos”, the Almagro’s aubergines or flavoured string beans belong to the tapas prepared with sauces. Finally, animal and agricultural-based recipes such as potato tortilla, cod fritters, croquettes and escabeches, remain obligatory at this time of the day so that, if accompanied by a salad, they could perfectly replace a complete lunch.
Today, alongside with these traditional snacks, many new ones appeared, some of which were only meant to be served on an elegantly laid table. Such newcomers include the “paella” or the stewed potatoes with meat; and others taken from foreign recipes that finally ended up in our tapas world such as smoked salmon, pate or caviar, vegetable spring rolls, smoked fish from the Northern countries, German sausages, Swiss or French melted cheese and cakes or pate from Central Europe.
All you need to know about the municipality of Benahavis