The Port, what is eaten in the best restaurant in Malaga in 2025: kings of frying and the Malaga recipe book

Last week, the winners were announced by the Málaga Gastronomic Academy, which annually identifies the best restaurants and professionals in the province of Málaga. This year, the José Luis Barrionuevo Award for Best Restaurant in Málaga was given to El Puerto, a restaurant located in the town of Casabermeja that has established itself as one of the major references in traditional Malaga cuisine for many reasons, a place with a great trajectory that receives this recognition in the year they celebrate 35 years since Juan Fernández started this gastronomic temple.

According to the Málaga Gastronomic Academy, the gastronomic proposal of El Puerto is based on classic dishes from the Malaga coastal tradition, made in a simple and precise way, with a special focus on fried foods, fresh fish prepared with salt or grilled, and a careful selection of seafood. Indeed, this restaurant has earned a solid reputation over the years, now with Juan Jesús and José Francisco, sons of the founder and current managers, at the helm of its offerings.

The 15-minute drive separating Casabermeja from the capital has not prevented fresh produce from the market from reaching the refrigerators and displays of El Puerto, a restaurant that shines for its sea offerings, where the quality and freshness are key to understanding its success. Since its opening, they have demonstrated that maritime cuisine is not exclusive to the coastal areas, becoming a regular destination for those seeking top-tier fish and seafood in a calm environment away from urban hustle, like the town of Casabermeja.

A renovated space with its own identity

El Puerto has a spacious, elegant, and well-maintained room, especially after the recent remodeling carried out by the current managers. The interior space is complemented by a pleasant terrace, designed to enhance the gastronomic experience. Furthermore, El Puerto has rooms prepared for group meals, events, and meetings, always maintaining a sober and functional atmosphere, in line with the style of the house.

A menu based on product and tradition

The menu at El Puerto faithfully reflects traditional Mediterranean and maritime cuisine. Seafood products take center stage, regularly featuring anchovies, red mullets, white and red prawns, bolos, oysters, fine shells, carabineros, squid, tuna, scallops, clams, and octopus. The selection varies depending on market availability, reinforcing the concept of market cuisine.

The Malaga fry is one of the great emblems of the restaurant. It is characterized by a clean, light, and precise preparation, where the fish retains a juicy interior and a thin batter, without excess oil. This is complemented by baked fish, both in traditional preparations and salted, and grilled dishes, a technique they especially master in products like prawns.

Beyond the sea: meats and spoon dishes

Although fish and seafood take center stage, the menu also incorporates a selection of quality meats, among which the Malaga kid goat, suckling pig, and various cuts of beef such as T-bone steak, sirloin, or ribeye, prepared on the grill or in a wood-fired oven.

The recipe book is completed with spoon dishes, such as gazpachuelo, and classic starters of local cuisine, including Russian salad topped with tuna, ajoblanco, or homemade marinated salmon. Desserts are homemade, with options like chirimoya flan when in season or lemon curd.

Cellar and service as part of the experience

The wine cellar is another pillar of El Puerto. It gathers well-known references along with less common wines, offering a selection designed to complement both fish and seafood as well as meats. The service is characterized by professional and attentive treatment, in line with the positioning of the establishment.

El Puerto, in Casabermeja, represents a way of understanding Malaga gastronomy based on product, technique, and generational continuity. A restaurant that has managed to maintain its identity since 1990 and that in 2025 has been recognized as the best in the province by the Málaga Gastronomic Academy, consolidating its role within the gastronomic map of Málaga.