Ventorrillo de la Perra
When this 1785 inn turned smugglers’ warehouse was rescued from ruin in 1972 to become a restaurant, the owners took great care to restore the original architecture and decorate in an 18th-century style. Some of the crockery and silver dates from the reign of Isabel II, about 50 years later. The menu is equally old-fashioned and, for the most part, Castilian. It features oven-roasted wild game, large portions of meat, and whole fish. But one of the house specialties is also gazpachuelo malagueño, a traditional coastal fish stew thickened with new potatoes and spiked with a little sherry and vinegar. It’s worth the 15-minute walk from the beach to see one of the rare remnants of coastal life before the concrete high-rises went up.
When this 1785 inn turned smugglers’ warehouse was rescued from ruin in 1972 to become a restaurant, the owners took great care to restore the original architecture and decorate in an 18th-century style. Some of the crockery and silver dates from the reign of Isabel II, about 50 years later. The menu is equally old-fashioned and, for the most part, Castilian. It features oven-roasted wild game, large portions of meat, and whole fish. But one of the house specialties is also gazpachuelo malagueño, a traditional coastal fish stew thickened with new potatoes and spiked with a little sherry and vinegar. It’s worth the 15-minute walk from the beach to see one of the rare remnants of coastal life before the concrete high-rises went up.
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