Like José Carlos García, Godoy was a pioneer on Muelle Uno. This glittering glass jewel box of a restaurant offers a menu primarily of shellfish—augmented by some fin fish, a couple of steaks, and a few ham-based appetizers. The house specialty is a Málagan version of zarzuela consisting primarily of large pieces of monkfish with clams and cockles in a tomato-fish broth. For more casual munching, order a good white wine and an assortment of fried anchovies, red mullet, tiny squid, and pieces of flounder.