Meson Salvador has been in our neighbourhood, Los Boliches, since 1969. The owner Jose (his father was Salvador) is a welcoming, kind, generous, and gifted host.
We happened to have lunch at the restaurant when we were here looking for a place to live (more than three years ago) having no idea we had stumbled upon one of the best places in Los Boliches.
Each and every member of the staff is exceptional at what they do, charming, kind, and funny. And the minute you walk through the door, you’re called familia.
The welcome we receive every time we visit (which is often) makes any day better. Exceptional food. Huge portions. Excellent prices. Jubilant atmosphere. Professional, and sincerely kind, service.
If I only had one opportunity for a meal in Fuengirola, this is where I would go.
And I’ll shut up now. You’ve got a lot of food to get through.
(Click for larger servings.)
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| SOME NIGHTS I START WITH VINO MÁLAGA (LOCAL SWEET SHERRY), AND ALWAYS SPANISH OLIVES. |
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| PARRILLADA (MIXED GRILL) FOR TWO. (I’M SURE IT COULD FEED FOUR — IF WE WEREN’T THERE.) |
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| SPANISH TORTILLA TAPA (LIKE A POTATO PIE). (OBVIOUSLY, NOTHING LIKE A MEXICAN TORTILLA.) |
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| ABANÍCO IBÉRICO. (PORK. ABANÍCO MEANS FAN.) |
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| SURTIDO DE CROQUETAS Y VERDURAS A LA PLANCHA. (CROQUETTE ASSORTMENT AND GRILLED VEGETABLES.) |
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| CORDERO (LEG OF LAMB). |
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| ALBÓNDIGAS (SPANISH MEATBALLS) IN A TRADITIONAL ALMOND SAUCE. |
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| COFFEE WITH LOVE. |
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| NORMALLY, THE NIGHT ENDS WITH A COMPLEMENTARY PIONONO, (CLICK HERE TO LEARN ABOUT PIONONO.) ABOVE WITH THE ADDITION OF WHISKEY AND WHIPPED CREAM. |