About Cortes
A family kitchen by the Fuengirola seafront.
Cooking the coast we grew up on
Cortes started as a small kitchen with six tables and a very stubborn idea: buy well, cook simply, and never rush anyone out of their seat.
Two decades later the tables have multiplied, but the sourcing hasn't changed. We still buy fish at the lonja, still get vegetables from the same growers inland, and still cook the recipes our family has always cooked.
Replace this copy with your own history — the layout holds roughly 120–160 words comfortably.
Three things we don't compromise
The market first
The menu follows the catch and the season, not the other way round. If it isn't good today, it isn't on tonight.
Time at the table
Your table is yours for the evening. We'd rather turn fewer covers than hurry a single one.
People, then plates
The team has been with us for years. It shows in the room, and it shows in the food.
The people who make the evening work
Add short introductions to your head chef, sommelier and floor manager here — a name, a line about where they came from, and what they're best at. Guests book restaurants because of people.
Come and meet us