Antonio
Old salts and old folks alike recall Antonio from its inception in the early 1970s. It’s a testament to the quality of the food and the old-fashioned service by waiters in maroon waistcoats that the place is still thriving. The key to the restaurant’s success is that it always gets great fish and the kitchen treats those fish with respect. For the local catch, ask for the mixed fried fish, which will include some tiny squid, red mullet, whitebait, and sprats. Roughly every second table orders paella, which is made here with more shellfish than rice. It would make a Valenciano shudder, but Antonio knows what customers like. It’s a grand place to watch the action in Puerto Banús—a little like leafing through a gossip magazine without captions to tell you who’s who.
Old salts and old folks alike recall Antonio from its inception in the early 1970s. It’s a testament to the quality of the food and the old-fashioned service by waiters in maroon waistcoats that the place is still thriving. The key to the restaurant’s success is that it always gets great fish and the kitchen treats those fish with respect. For the local catch, ask for the mixed fried fish, which will include some tiny squid, red mullet, whitebait, and sprats. Roughly every second table orders paella, which is made here with more shellfish than rice. It would make a Valenciano shudder, but Antonio knows what customers like. It’s a grand place to watch the action in Puerto Banús—a little like leafing through a gossip magazine without captions to tell you who’s who.
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