Malva Beach sits on Playa de la Rada in Estepona, a short walk from Tyrian Residences. For anyone looking for a seaside restaurant with a clear sense of place, it is one of the most practical and recognisable choices on this stretch of the coast.
Quick details
- Address: Av de España 2, Playa de la Rada, Estepona.
- Opening hours: Monday to Sunday, 10:00 to 23:00.
- Kitchen service: Until 21:30.
- Reservations: malvabeach.es.
- Phone: +34 952 11 35 56.
- Instagram: @malva_beach.
On Playa de la Rada
Malva Beach sits on Playa de la Rada, a few minutes on foot from Tyrian Residences. Chef Txema Palacio leads the kitchen, built around a wood fired grill facing the sea.
The address has carried the Malva Beach name for several years. Grupo Besaya ran it first, as a beach club with sunbeds and a pool. Since spring 2026, Palacio has run the kitchen, and the restaurant has taken a different shape: a dining room built around fire and produce, with a small lounging area to one side.
The chef, Txema Palacio
Txema Palacio was born in Bilbao. He trained in restaurants across Spain and the south of France, building a career on product, craft and respect for time. His approach took shape at Mesón Luna de Zorrotza, where he learned the real work of a kitchen through stocks, stews and a plain respect for the ingredient. That grounding carried through home style restaurants, hotels and high volume projects. Today, as gastronomic director and brand chef, he oversees both the kitchen and the wider concept. The project stays close to one point of view. It does not read as a franchised name.
Between two territories
Palacio's cooking holds two references at once. From the Basque tradition, stock work, sauces, precise cooking points and a rule that the product comes first. From Andalusia, the produce, the light, the olive oil, the sherry style wines and a more open way of setting a table. Neither side dominates. The result is personal, balanced and consistent with itself. It fits a broader pattern along this coast. Kitchens increasingly build around a single point of view. Fewer of them still reach for a general Mediterranean menu built to please everyone.
Traceability runs underneath all of it. Palacio works from live product with a clear line back to its source, paired with a technique precise enough that little else needs to dress the plate.
Fire, the grill and the menu
Fire carries much of the menu. The grill and the coals hold a central place, adding character and an immediate kind of feeling to the food. It is a direct way of cooking, without excess technique standing between the ingredient and the plate.
The card favours dishes that are recognisable at first read. Fish, shellfish, meat and vegetables move between classic references and a more contemporary hand, always built on product treated with care.
A six course tasting menu
For anyone who wants the fuller picture, Palacio also offers a six course tasting menu. It moves through both sides of his cooking in a single sitting, Basque roots, Andalusian present, the discipline behind the stocks and sauces, the immediacy of the fire, and a menu built around one idea, flavour first. It reads less like a sampling and more like a short account of how the chef thinks.
Wine and cocktails
The wine list favours Spanish labels, with particular attention to Andalusian and sherry style wines, alongside a shorter selection of international bottles and champagne. The cocktail list pairs a few timeless references with signatures created for the restaurant, among them the Santorini Spritz, the Matcha Martini, the Spice Alexander, the Venus and La Marquesa. Between the food and the list, the pace of a meal here tends to run long, by design.
The setting
The dining room sits close to the sea, in warm tones and noble wood. To one side, a lounging area invites a slower pace, for anyone who wants to stay after the meal and take in the view a while longer. The design is built to let the landscape lead. Nothing about the room competes with the view of the water in front of it. Service follows the same register, attentive without being intrusive. The idea running through the space is the same one running through the kitchen, let the setting, the design and the food move together, without one competing with the other.
A short walk from Tyrian Residences
Playa de la Rada runs along Estepona's promenade, past a run of restaurants, bars and low rise buildings that keep the beachfront easy to walk end to end. Malva Beach sits within that stretch, closer to Tyrian Residences than most of it, which makes it an easy choice for a first dinner out or a regular one. It joins the wider list of things to do near Tyrian along this part of the coast.
Malva Beach operates as a partner of Tyrian Residences. For anyone staying nearby, dinner on the beach is a walk away, not a drive.
The name on the door has not changed. What sits behind it has. Malva Beach today is a restaurant built around a chef, not a club built around a view.
Common questions
Is Malva Beach still run by Grupo Besaya? No. Since spring 2026, Malva Beach operates under chef Txema Palacio. The name and the address on Playa de la Rada have not changed.
What kind of food does Malva Beach serve? A Mediterranean menu built around fire and the grill, with Basque technique and Andalusian produce, from chef Txema Palacio.
Is there a tasting menu? Yes, a six course tasting menu that moves through the full range of the kitchen in one sitting.
Do I need a reservation? Reservations can be made through malvabeach.es, by phone at +34 952 11 35 56, or by email at reservas@malvabeach.es.
Is Malva Beach part of Tyrian Residences? Malva Beach operates as an independent restaurant and a partner of Tyrian Residences. It is not managed by Tyrian.
How far is Malva Beach from Tyrian Residences? It sits on Playa de la Rada, within walking distance of the building.
Continue exploring Tyrian Residences’ blogs and discover more about its curated amenities and lifestyle. If you have any questions, please don’t hesitate to contact us—our team will be happy to assist you promptly.
