There is a refined charm to Estepona that imbues it with a unique personality unlike any of its more well-known, and perhaps more flamboyant, neighbours of Marbella in the east and Sotogrande in the west. Its location between the dramatic, rugged scenery of the stunning Sierra Bermeja mountains and the Mediterranean Sea provides the backdrop for a town that has carefully cultivated an air of authenticity and elegance to offer a slower rhythm for its residents and visitors.
With origins and influences stretching back to the Phoenicians, through Roman occupation and centuries under Moorish control, there is a tapestry of identities and styles evident around the town to be explored. The Casa Antigou (Old Town) is an enticing maze of cobbled avenues and alleyways full of whitewashed edifices adorned with colour-coded plantings that give each street its individual marker. It is clear that the beating heart of the town is the Plaza del Flores, with the captivating Calle Villa where poetry marks the walls as you walk by.
Along the seafront, you will find the Estepona Marina, which acts as a harbour for both working fishing vessels and yachts that moor here to ferry visitors towards its undeniable attractions. With neighbourhoods such as the hillside villas in Seghers to cater for, a culinary scene has evolved here that seeks to blend some exciting new styles with the established methods and establishments that have made Estepona alluring for such a long time.
Baltazar Bar & Grill
The Baltazar Bar & Grill is a jewel in the crown of the five-star Kempinski Hotel Bahia, with its spectacular views of the Mediterranean and framed by the silhouette of Gibraltar. The décor is underpinned by an open and inviting elegance of wooden floors and clean lines looking down on the Hotel’s pools and tropical gardens, but there are unmistakable Andalusian accents here too, such as the hand-painted tiles and iron lanterns that contribute to an evening ambiance of calm serenity. As one would expect, there is a lean towards market-fresh seafood and Mediterranean grilling staples such as glazed Iberian pork ribs. However, it is the signature dish of Angus Ossobuco with gold flakes that takes centre stage on most tables here. The remarkable velvety aioli created with extra virgin olive oil from the region is definitely worthy of our recommendation too.
El Rincón Toscano
Just a little stroll from the iconic clock tower, along Calle Real, in the Old Town, is El Rincón Toscano, an impeccable slice of Italy on the Andalusian coast. The Tuscan-born owner, Maurizio Baldini has worked hard on making this a local favourite and has entrusted head chef, Federica Rossi, also a Tuscany native, to blend Italian influence with a certain Spanish flair. The menu relies on some fine imports of prosciutto di Parma and finocchiona for the Antipasti Misto with pasta dishes such as the Taglioni al Tartufo – an exquisite ensemble of truffle shavings and butter sauce presenting a particular highlight. As you would expect, the wine list is suitably well curated too, with vintages from Tuscany and Piedmont to accompany some robust main dishes like the show-stopping Bistecca alla Fiorentina, a huge T-bone steak sliced tableside for a little touch of theatre. The exposed brick walls, warm lighting and collection of vintage Italian poster art make for a neat Trattoria style that puts this place amongst Estepona’s elite.
Restaurante La Escollera
At the western edge of Puerto Pequero (Estepona’s picturesque fishing port) is a gastronomic tribute to this town’s seafaring heritage and fishing prowess. Restaurante La Escollera is one of those rare treats for the visitor that looks entirely unassuming from the exterior yet provides an unbelievable experience inside. This is where Chef Antonio Navarro oversees a rotating chalkboard menu that is entirely based on the freshest catches of the day. Depending on the bounty beneath the waves, you can expect to see starters such as Dorada, Calamares de Potera (line-caught squid) and even Urta (a prized parrotfish found in the Strait of Gibraltar) all ready to be grilled and prepared with utmost skill. Your meal will often be presented before cooking by way of inspection, and you may be asked how you would like it. Our suggestion here is to opt for La Plancha, a simple grilling tradition with olive oil, garlic and sea salt. This is impeccable and informal dining done extremely well.
El Palangre
The Paseo Maritimo is a fabulous promenade along the Estepona seaside that has been delivering a front row view of the Mediterranean for diners for generations. El Palangre here has established itself in the fabric of this fine tradition through its ownership by a collection of local fishermen. Their commitment to the responsibly sourced longline fishing techniques of the area means that the ingredients are as fresh and sustainable as possible. Chef Jose Antonio Delgado certainly makes the most of them too, collaborating with the daily fish markets to provide simple signature starters such as Boquerones en Vinagre, fresh anchovies marinated in white wine and vinegar paired with sliced garlic and parsley.
The terrace at El Palangre may be a little too breezy for some diners, but the indoor seating is a great example of a warm, coastal lodge with crisp white linens and blue accents, all bathed in natural light. The emerging local viticulture hotspot of nearby Ronda is also celebrated on the wine list as a natural accompaniment to this seafood haven.
Taberna Miguel
Taberna Miguel has been a fixture of Estepona’s culinary scene since the founding family first opened its doors in 1967 to deliver traditional Andalusian fare. In 2025, the second and third generations have evolved the place into an incredible upscale establishment that retains the personal connection of a tavern while exploring the virtues of modern fine dining. Rustic charm and contemporary polish combine here with original tiles lining the floor and lower walls and sleek overhead lighting above acting as the most striking example of this cohesion. Through a semi-open kitchen, you can catch a glimpse of Head Chef Juan Miguel Sánchez, the grandson of the founder, busily putting together specialities such as Arroz Caldoso con Bogavante (lobster rice stew) and servings of Jamón Ibérico sourced from select producers in Jabugo, renowned for their acorn-fed Iberian pigs to produce a smooth nutty flavour. Andalusian white wines and sherries make up a unique wine list that is similarly dedicated to local knowledge and expertise to make a meal at Taberna Miguel unlike anything else the area has to offer.
Estepona as a town is authentic without being stuck in the rigid forms of the past and its restaurant scene follows suit in a very impressive way. Cultured without pretension and cosmopolitan without being too crowded, these places represent a great way to enjoy what the area has to offer, deepening your knowledge and appreciation of the dishes and methods that have delighted visitors here for centuries.
