The story
Trasteo opened its doors in 2012 in the heart of Zahara de los Atunes, bringing a fresh take on the classic Spanish taberna. Chef José Fuentes runs the kitchen with an inquisitive spirit, crafting a menu that draws from Andalusian, Basque, and Madrid traditions, with occasional Moroccan touches. The space itself—filled with recycled wood and personal details—reflects this mix of influences. It's a place where the food feels rooted in place but never predictable.
The kitchen works with local ingredients: almadraba tuna, daily catches, and vegetables from Conil. The menu changes often, but certain dishes have earned their permanent spot. Look for crispy octopus tacos, tuna with tomato and fried egg, almadraba tuna salad, and sherry-braised sweetbreads. Travel-inspired plates like octopus and prawn salpicón, baby squid fideuà, and grilled tuna satay also appear. For dessert, the Payoyo cheesecake and violet lemon pie are worth saving room for.
Trasteo’s Michelin recommendation highlights the quality of this cooking—a recognition earned by combining solid technique with the freedom to play.
The restaurant is deliberately small, with outdoor seating available, and fills up quickly. The vibe is warm and unpretentious: good food, good light, no fuss. The kitchen runs continuously from lunch through dinner, Tuesday excepted. Whether you come for a long meal or a quick bite, the welcome is the same.
Recognition
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