MALVA BEACH BY TXEMA PALACIO: A CUISINE THAT BREATHES THE SEA

Estepona. April 29th, 2026. – The Costa del Sol adds a new gastronomic reference with Malva Beach by Txema Palacio, a restaurant located on the beach of La Rada, in Estepona, where the Mediterranean sets the pace of an elegant, balanced and product-focused cuisine.

Malva Beach is more than a beach bar, it is a restaurant on the beach with a clear gastronomic vocation and a special attention to detail. Facing the sea, the space is designed so that everything flows naturally, integrating landscape, design and cuisine, and conveys a sense of harmony that is reflected in every element: from its interior, warm and sophisticated, with hardwood furniture, to an attractive hammock area designed to enjoy the environment calmly.

Txema Palacio’s proposal breathes sea. It is a cuisine built from the living product, with impeccable traceability, precise technique and without unnecessary artifice. His trajectory translates into a cuisine with Basque roots – marked by absolute respect for the product, the importance of the ingredients and sauces, and the constant search for flavor – and an Andalusian present, visible in the light, the freshness, the vegetable garden and a more open and vital way of understanding the table.

A menu designed to seduce

Malva Beach’s menu is designed to whet the appetite from the first glance. Recognizable, attractive dishes with their own personality that combine tradition and modernity without forcing the result. First class products treated with respect, where noble fish, seafood, meats, vegetables and recipes that find the balance between classic and contemporary.

Flavor, technique and fire

In Txema Palacio’s cuisine, flavor is the starting point. From there, everything revolves around juices, sauces, cooking points and the balance of each dish. His proposal is based on a solid classical base that evolves towards a contemporary cuisine with meaning.

The grill and the ember play an essential role. Fire brings character, depth and immediate emotion, becoming one of the great languages of the chef. A direct, honest and nuanced way of cooking.

Between north and south

The identity of this cuisine is built between two territories. From the north, rigor, technique and respect for the product. From the south, light, olive oil, generous wines, the vegetable garden and the sea. A duality that defines a personal, balanced and coherent proposal.

A kitchen to enjoy

Malva Beach was born with a clear philosophy: to generate pleasure. To invite to share, to dip bread, to remember flavors and to want to come back. A cuisine with level, but close; elegant, but lively; technical, but without artifice.

In addition, the project takes a complete view of the restaurant business: a menu that excites, but also designed to be profitable, dynamic and consistent.

A tour in six passes

To discover its essence, the chef proposes a tasting menu of six courses, a measured and intense journey that summarizes its history: Basque roots, Andalusian present, respect for the product, prominence of fire and obsession with flavor.

The chef, Txema Palacio

Txema Palacio was born in Bilbao and builds his career from a cuisine of product, craft and respect for time. He is trained in different restaurants in Spain and the south of France, developing a vision based on learning from the ground up.

His philosophy was born at Mesón Luna in Zorrotza, where he discovered real cuisine from the hand of funds, stews and respect for the product, an essence that he has maintained throughout his career in restaurants, hotels and high-volume projects. Today, as gastronomic director and brand chef, he develops concepts where the cuisine must be honest, coherent and profitable without losing identity or emotion.