Due to its geographical situation, Estepona cuisine is distinguished within the traditional offer of Andalusian dishes by its clear preference for fresh sea products. The other natural agent, the country, also influences its cuisine. So, we can confirm that some of the most typical dishes in Estepona are "country soup", representing the men work the land, and "barbecued sardines" offered traditionally at the popular "moragas"; held on the beach.

Another typical dish is the "tile-baked sardines", or "sardinas a la teja". Estepona's cuisine undoubtedly offers a rich variety of local fish, amongst which, apart from the already mentioned and much prized sardines, we shall emphasise species like the Norway haddock and the forkberard, with a most exquisite flavour. The area's prawns are also highly valued, as is the octopus, the most abundant species caught locally, not forgetting the highly esteemed red mullet.

All these " delicacies " may be flavoured whilst enjoying the healthy and popular custom of "tapaing" in the typical inns and taverns spread along the streets of the old town centre of Estepona and the Fishermen's Port.

Enjoying traditional Andalusian cuisine undoubtedly presents no difficulty. Any restaurant will offer you the familiar chilled tomato and garlic soup known as "gazpacho" and the renowned Malaguenian fish fry-ups, or "frituras", not to mention the salt-baked fish.

The restaurants in our district number more than a hundred, differing widely in their gastronomic offer, from the region's very own Andalusian cuisine to the French haute cuisine, Chinese, Italian, Indian and of course the oft named international cuisine.