Estepona continues to establish itself as one of the most compelling dining destinations on the Costa del Sol, with a quieter energy than its neighbour, Marbella. Open for the 2026 season is Malva Beach by Txema Palacio, a beach restaurant on the sand at Playa de la Rada, with serious culinary ambitions.
Txema Palacio is Bilbao-born, trained in kitchens across northern Spain and the south of France, and his cooking reflects those influences. The technique, the sauces, the stocks and the respect for product come from the Basque Country. The olive oil, the generous wines, and the charcoal grill come from Andalucía.
Malva beach is beautifully designed, distinguishing it from a typical chiringuito restaurant on the coast. Elegant wood furniture, warm, sophisticated interiors and day beds and loungers set out on the sand, shaded by palms and parasols. The restaurant sits right on the Rada beach, with the Mediterranean as the backdrop to everything.
The menu opens with sharing plates. Txema Palacio’s own gildas, the Basque anchovy, olive and pepper pintxo. Pil pil prawns from Huelva. Galician mussels with piparras peppers and oloroso sherry vinaigrette. Carabinero croquettes with prawn tartare. Then a raw section with Gillardeau oysters served natural or with ponzu, Bloody Mary or ají amarillo, bluefin tuna sashimi with yellow chilli and ponzu, and a steak tartare prepared fresh with egg yolk, hollandaise and crystal bread.
The grill is central to the kitchen’s identity. Sardines al espeto, red prawns from Garrucha, langoustinos from Sanlúcar, sea bass, red snapper, turbot, and a matured cowboy steak all cooked over hot coals. Fire gives character and depth, and it is one of the defining elements of Palacio’s cooking. Among the chef’s recommendations, the roasted Málaga goat shoulder with celeriac, artichokes and a Palo Cortado emulsion, and the bacalao al pil pil on a bed of fried vegetables both signal the depth of what this kitchen can do.
The wine list is impressive for a beachfront restaurant, with strong representation from across Spain and a particularly good selection of Andalusian fortified wines, including Barbadillo Reliquia sherries aged over 100 years. There are champagnes from Dom Pérignon to Cristal, and serious reds from Vega Sicilia Único to Château Margaux. The cocktail list includes classics as well as house creations like the Santorini Spritz and Matcha Martini.
A six-course tasting menu is also available for those who want to experience the range of Palacio’s cooking.
Contact Details
Website: malvabeach.es
Address: Malva Beach by Txema Palacio, Avenida de España 2, Playa de la Rada, Estepona
