Restaurante Tipi Tapa

Absolutely amazing place. Very accommodating when we turned up on the wrong day. Food excellent and Flamenco show inspiring. Will be on the to do list again next visit. Well done to all staff!

Very disappointed. We ordered food and wine and it took an hour before we got our meat. We all ordered medium, but we either got rare (see picture) or well-done, which is not okay at all after a one-hour wait. We were also the only party there at the time, so there was literally no reason for it to take so long. The only good thing about our experience was our waiter; he was kind and professional. With more staff like him, a recommendation might be considered in the future, but for now, it's a big no.

Fantastic experience. We only wanted a small bike to eat in a few drinks. They were more than happy to entertain entertainers. The pork tapa was out of this world. So was the black pudding

Right. So. I had such high hopes for Restaurante Tipi Tapa — Carne a la Brasa. I’d seen the photos on Google. Glorious, flame-kissed cuts of meat, smoky char lines, fat glistening in the sun — it all promised a sort of primal, caveman-level magic. The kind of place where you’d expect to tear into a slab of beef so good it’d make you want to run into the sea and roar at the moon. But dear God, the reality. I tried to do the adventurous thing. I went for the veal sirloin to start, something I wouldn’t usually touch back home in Ireland. It arrived already chopped up into sad little pieces, looking like something you'd find in a dodgy airport lounge. No seasoning whatsoever. It tasted like it had been boiled rather than charred. You could’ve convinced me it was tofu in witness protection. Then came the main event: the ox burger. We both went for it, imagining something monstrous and juicy, dripping down the wrists, a burger so good you’d need a bib and possibly an ambulance on standby. What we got was so bland it could have been a rice cake wearing a meat costume. The burger was utterly devoid of soul, with all the flavour of damp cardboard. The chips? Frozen, skinny, stringy little things that tasted like they'd been cooked by someone holding a grudge against potatoes. The whole experience was so tragic it felt like attending a funeral for the concept of flavour itself. And the atmosphere matched — the place was dead. Just us and one other lonely table, with three or four staff standing around looking as if they were waiting for a bus that would never come. This was once meant to be *the* steakhouse in Fuengirola. A temple to meat. But now? It’s more like a sad retirement home for steaks that have given up on life. I left devastated, robbed of my dreams of smoky, sizzling joy. If you’re thinking of going, do yourself a favour — keep walking. Or better yet, find somewhere that still knows what a flame and a handful of salt can do. Utterly heartbreaking.

Spectacular steak house. By far the best in Fuengirola. The place does not look so fancy when you drive past it at first but if you go inside and look at the cuts in the display fridge you realize these guys know their meats. Great wines and service. Best dinner this year.

Superb restaurant.. incredible selection of neats and wines. We have eaten here twice now in our week off. Service second to none. If you like good food and an eventful memory this is the place. Even the Olive oil is the very best.