El Chinitas is an andalusian restaurant in Centro Historico, Málaga.
Editorially verified July 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2.5 hours
Delve into Andalusian cuisine on a Málaga foodie tour. Uncover the tapas scene by visiting 3 of the oldest wineries and taverns in the old town with your guide, tastin...
Guided tour · 1.5 hours
We are going to be tasting and pairing from Andalucia. The tasting is including five wines and 5 cheeses. One of the cheeses was the number one of the world for 2 years.
Guided tour · 3h 30m
Take a culinary tour through Málaga and enjoy the exceptional flair of Spain. Sample some fine wines of the regions and a few original tapas creations.
Address: Calle Moreno Monroy 4, 29015 Málaga
Vino Mío pairs international and Andalusian plates with nightly flamenco in central Málaga near Teatro Cervantes, a lively sit-down dinner spot.
Batik crowns the Alcazaba Premium hotel in Málaga, a rooftop dining room serving Mediterranean plates with the Alcazaba and cathedral in view.
Asador Ovidio grills Galician dry-aged beef and market fish over coals on Plaza Uncibay in central Málaga, a carnivore's stop in the old town.
Vino Mío pairs international and Andalusian plates with nightly flamenco in central Málaga near Teatro Cervantes, a lively sit-down dinner spot.
Batik crowns the Alcazaba Premium hotel in Málaga, a rooftop dining room serving Mediterranean plates with the Alcazaba and cathedral in view.
Asador Ovidio grills Galician dry-aged beef and market fish over coals on Plaza Uncibay in central Málaga, a carnivore's stop in the old town.
El Merendero de Antonio Martín is a historic seafront restaurant on Málaga's Malagueta, a Grupo Gorki dining room for fried fish and sea views.
Miguelito el Cariñoso is a beloved Pedregalejo chiringuito in Málaga, packed with locals for its espetos, fried fish and generous seafood paella.
El Cabra has grilled espetos on boat-hull fires at Pedregalejo beach in Málaga since 1965, a seaside institution for pescaíto frito and rice.
