La nostra storia
Two restaurants,
one Italian
kitchen.
We cook the food we grew up with, with ingredients we're happy to put our name to. That is the whole of it.
01 — Estepona
It began at
Las Salinas.
The first Margherì opened on Calle Sefardí, in the Urbanización Las Salinas neighbourhood of Estepona — a pizzeria and trattoria with a simple promise: the real flavours of Italy, right on your plate.
Light pizza dough. First-quality ingredients. A room with a red, white and green checkerboard ceiling, rattan lamps and a daisy set into the floor, that fills up with regulars lunch and dinner, six days a week.
See the Estepona restaurant
02 — Sotogrande
Then a second
dining room,
on the marina.
In the restaurant's own words: “we're thrilled to announce the opening of our second restaurant, where we continue to pursue our passion for quality cuisine.”
The same commitment to a unique culinary experience, the same attention to detail, the same constant search for the finest ingredients — this time on Avenida de la Marina, open late, with a cellar that wraps around the room.
See the Sotogrande restaurant
A tavola
“Every dish is prepared with fresh, high-quality ingredients.”
— Margherì
In cucina
What
we cook.
Pizza first — Margherì, bufala, burrata, marinara — then the gourmet side of the oven: mortadella and pistachio, culatello, tartare, nerano, truffle.
Beside it, the trattoria. Casoncelli from the chef's grandmother's recipe, ravioli of truffle, oxtail and lobster, tagliatelle bolognese, lasagne. Spaghetti carbonara and alle vongole. Risotto with porcini and gorgonzola.
Then octopus alla luciana, turbot in champagne sauce, sea bass with venere rice, slow-cooked lamb, Black Angus beef cheek, cotoletta milanese. Tapas italiane to start, salads through the summer, and desserts made in house — tiramisù, panna cotta, a white chocolate cake with a warm pistachio heart.
Come and
eat with us.
Both restaurants take bookings by phone. Walk-ins are welcome too — earlier in the week, more so.