Mediterranean Magnificence
Nestled neatly on the picturesque Estepona seafront, Malva Beach offers a dining experience that is as visually stunning as it is delicious. Our New Year visit left us enchanted by the vast array of innovative dishes on offer and the impeccable execution of head chef Txema Palacio who seamlessly blends modern techniques with the rich flavours of Mediterranean cuisine.
Our collective first experience of beetroot carpaccio proved an inspired recommendation by our knowledgeable and amiable waiter. Despite listing beetroot as one of the few things I never eat (childhood trauma of nighty servings from father’s vegetable garden) this vibrant starter paired with creamy stracciatella and the subtle citrus tang of orange oil offered a delicate balance of freshness and elegance...
I was converted back to beetroot!
The Ivory prawn and vegetable tempura followed, coated in a light and crispy batter, drizzled with a honey and habanero sauce. The contrast between the delicate tempura crunch, the prawns’ sweetness, and the gentle heat of the sauce was genuinely sensational.
Next came another recommendation, this time in the form of tuna tataki, perfectly seared and paired with
a silky salmorejo of yellow tomato.
This pairing was an unexpected celebration of bold flavours and textures. I was beginning to think we should just leave this to the waiter!
Time for mains and the milk-fed lamb chops were a standout, served with golden potato cubes and lightly charred Padrón peppers adding a delightful pop of smokiness. Equally memorable was the Rossini sirloin, tender and richly flavoured, complemented by earthy portobello duxelles for a luxurious twist.
The blackened octopus ‘al espeto’ was the third successful recommendation, capturing the essence of the sea with its smoky char and tenderness.
Desserts at Malva Beach are definitely not to be missed. The caramelised puff pastry millefeuille was a triumph, with layers of flaky pastry, velvety vanilla cream, and a healthy portion of fresh raspberries. The brioche with white chocolate soup, paired with ice cream and playful popcorn, offered a whimsical and indulgent finish. Finally, the rice pudding with toffee crunch crumbs was a comforting, aromatic delight with hints of orange and cinnamon.
I am often asked what would be my one meal if it were my last. If home cooked,
I would choose Beef Wellington. If it was at a Marbella restaurant it would have to be the king crab salad at Besaya Beach.
I can now confidently add the aforementioned brioche as my favourite dessert.
Congratulations to the Besaya team on a sparkling addition to an already impressive coastal culinary offering.