The Hall
The main room. High ceilings, exposed stone, tables without cloths. Where you eat without hurry and speak without raising your voice.
Up to 40 guests
Transmission
Long before the internet, the telegraph made it possible to send messages over distance with precision and brevity. Casa Telégrafo takes that logic and brings it to the table: a place where people still transmit culture, ideas and emotions to one another.
The Table
Where to eat in Estepona.
In the same building since 1847.
Casa Telégrafo is a gastrotaberna in Estepona housed in a historic 1847 building, at Avenida de España 88. Contemporary Mediterranean cuisine with Italian and Andalusian roots: fresh pasta made daily, fish from Estepona's fish market, vegetables from the Serranía de Ronda, Andalusian olive oil.
We're not a promenade restaurant. We're a house that cooks. Come for a three-course dinner, a drink at the bar with an antipasto, or a Sunday lunch in the patio.
Menu
In this palace, time doesn't run.
It stops at the table.
Il Rito del PaneThe beginning of every story
Bread is always the first message.
Petit blanc with French flour or wholegrain with seeds. Casa Telégrafo EVO oil and artisan butter.
AntipastiOpening messages
Trio di Fritti
Rome and its flavours in three bites. No further explanation.
(salado · umami · picante)
Il Fiore Proibito di Napoli
Some flavours work better in silence. This is one of them.
Courgette flowers stuffed with mozzarella and Cetara anchovies.
(salado · dulce lácteo · umami)
Il Lingotto Atlantico
A gesture looking towards the Atlantic. The cod crosses the border.
Roman-style cod with Andalusian sauce.
(salado · umami · ácido)
InsalateSignals from the field
Il Segnale Rosso
Green light. Everything the fields send.
Lollo rosso, avocado, mango, coriander, lime and carasau.
(ácido · dulce natural · salado)
Il Segnale Verde
Red reaches the eye first. The rest follows.
Lettuce, mozzarella, confit tomato, peperoni, almonds and Taggia olives.
(salado · ácido · dulce natural)
PrimiIn fusion
Il Segreto del 1847
Slow time, patient cooking. The oxtail learns Italian.
Oxtail raviolo, fondo bruno, celery and bitter cocoa.
(umami · amargo · salado)
Tagliolini Nero, Oro e Corallo
This dish is born at the harbour. Between the depths of the sea and the light.
Nero di seppia, bisque and white prawn from Estepona.
(umami · amargo · salado)
Fettuccine Oro Verde & Rubino
Sicily below, Cádiz above. They meet in the middle.
Pure pistachio, red tuna tartare and lime.
(dulce natural · ácido · umami)
L'Illusione di Gaia (Caprese 1847)
The caprese you remember. Only it wasn't like this.
Buffalo mozzarella, basil and three tomatoes in different textures.
(ácido · salado · dulce)
Fuoco e BraceFire and embers
Il Polpo sulla Roccia
Octopus demands respect and time. Here that's how it's cooked.
Grilled tentacle, potato and peperone crusco. Octopus mayo and a shot of its pepe nero broth.
(salado · umami · ácido)
La Fiorentina di Mare
Treated like a noble cut. Strong fire and red heart.
300g of red tuna on the grill, salmoriglio and Tropea.
(umami · salado · ácido fresco)
Calamaro a Scacchiera
A simple technique to capture more flavour. Nothing more.
Grilled squid, pea cream and bottarga.
(umami · salado)
Solomillo Mediterráneo y Fuego
Meat, freshness, aroma. No extra baggage.
Grilled tenderloin, tomato confit, almond, lemon and rosemary baby potatoes.
(salado · dulce · ácido)
Ribeye · Dei Due Mondi
A bridge between two fire cuisines. The sauce sets the accent.
Ribeye, romesco, Padrón peppers.
(salado · umami · amargo leve)
Chuletón · L'Eredità Toscana
A dish that needs no introduction. Only respect.
Galician Rubia on the grill, Casa Telégrafo oils and salts. Rosemary potatoes and seasonal vegetables.
(salado · umami)
DolciThe last act
Eclissi nel Palazzo · 1847
Three ancient ingredients. One single idea.
72% chocolate, EVOO, salt and carasau.
(amargo · dulce · salado)
Nuvola Bianca Rubino
It ends as it began. In white.
Panna cotta, red berries and pistachio.
(ácido · dulce · salado)
Sospetto di Sicilia a Málaga
Syracuse looks to Málaga. The lemon makes the journey.
Sicilian lemon sorbet, PX reduction, Tuscan cantucci crumb, salt.
(ácido · dulce · salado)
Tiramisù Caliente
A classic that keeps moving. Three versions, one essence.
Mascarpone, coffee, chocolate, chilli and PX.
(dulce · amargo · umami)
NOT ALL MESSAGES ARE READ. SOME ARE TASTED.
The Building
Before it was a restaurant,
this space was a point
of transmission.
A place where messages arrived, departed and connected people. The telegraph stood for something particular: the ability to communicate the essential with precision. A system where every signal carried meaning.
Casa Telégrafo takes that logic as conceptual inspiration. The walls are still there. The high ceilings. The morning light still draws the same rectangles on the floor.
What has changed is what happens inside: now the messages are transmitted with a dish, a glass, a conversation that stretches.
Spaces
Three ways to sit down.
The Patio
Open-air interior. Bougainvillea, shade and sky. For days when fresh air is part of the menu.
Up to 24 guests
La Sala Morse
Reserved for groups. Where the telegraph operators' room once was. Brick, silence, intimacy.
6–12 people · Private booking
Frequently asked questions
What people ask before coming.
Where is Casa Telégrafo in Estepona?
At Avenida de España 88, Estepona. Two minutes on foot from the old town and the seafront promenade. Public parking less than five minutes away.
What kind of cuisine do you serve?
Contemporary Mediterranean cuisine with Italian and Andalusian roots. Fresh pasta made daily, fish from Estepona's fish market, grilled meats. The menu changes with the seasons.
What are your opening hours?
Monday, Thursday and Friday we open from 7:00 to 11:00 PM. Saturday and Sunday we open for lunch from 12:00 to 4:00 PM and for dinner from 7:00 to 11:00 PM. Tuesday and Wednesday closed.
Do I need to book?
We recommend booking, especially Friday, Saturday and holidays. Reserve by phone, WhatsApp or email.
Do you have vegetarian and gluten-free options?
Yes. Vegetarian options are marked in each section of the menu. Gluten-free pasta is available on request when booking.
Do you accept groups and private events?
Yes. The Sala Morse is a private dining room for 6 to 12 people, ideal for groups and celebrations. Enquiries: mesa@casatelegrafo.com.
Contact
Find us.
Address
Avenida de España 8829680 Estepona · Málaga
Opening Hours
Monday · Thursday · Friday · 7:00–11:00 PM
Saturday · Sunday · 12:00–4:00 PM and 7:00–11:00 PM
Tuesday and Wednesday closed