Author: Tipi Tapa

When enjoying good barbecue meat, one of the biggest questions often arises among food lovers: what is the difference between ribeye/sirloin steak (entrecôte) and tenderloin (solomillo)? Although both pieces belong to the noble cuts of beef and stand out for their supreme quality, their flavor, texture, and juiciness characteristics are completely different. At Restaurante Tipi … Continued

At Restaurante Tipi Tapa, in Fuengirola, we maintain a firm commitment to exceptional meats, always selecting top-quality cuts based on their origin and preparation process. This October, we are delighted to present a truly unique selection: our Selected Galician Ox (Buey Gallego Selección), a culinary gem crafted for true lovers of premium meat. Origin and … Continued

In fine dining, finding the exact harmony between an exceptional cut of meat and a wine with personality is a true art form. We present the latest addition to the Chef’s Suggestions at Restaurante Tipi Tapa, in Fuengirola: our grilled beef Chateaubriand, designed to be enjoyed in good company and paired with the elegance of … Continued

Knowing the doneness levels of meat is the ultimate secret to fully enjoying the juiciness, tenderness, and flavor of premium cuts. The main levels are divided into four categories based on the internal temperature at the center of the piece: rare/blue (46 to 52°C), rare (52 to 55°C), medium (55 to 60°C), and well done … Continued

Summer on the Costa del Sol is not only synonymous with sun, beach, and relaxation, but also with the peak season of Malaga’s rich countryside. During the summer weeks, one product becomes the undisputed star of the kitchen: the Huevo de Toro Tomato (Bull’s Testicle Tomato) from the Guadalhorce Valley. At Tipi Tapa Restaurant, located … Continued

If you’re wondering what the traditional food of Málaga is, the answer lies in its Mediterranean and coastal cuisine, famous for crispy fried fish (the classic pescaíto frito), charcoal-grilled sardine skewers (espetos), refreshing salads such as the Málaga salad with cod and orange, and a strong tapas culture that combines traditional recipes with locally produced … Continued