Er Pichi de Cái
This charming Cadiz-style restaurant chain has taken Malaga by storm, expanding from one humble taberna (traditional Spanish tavern) in Huelin to seven locations across the city in just three years.
The original Er Pichi de Cái opened in the coastal Huelin neighbourhood, where locals first fell in love with its authentic Andalusian atmosphere and exceptional seafood dishes.
Since then, the enthusiastic duo behind the brand – Israel Vieyte and Ignacio Teijón – have opened restaurants in Teatinos, Soho, El Palo and even ventured beyond Malaga to Alhaurín de la Torre.
Their newest location on Calle Casapalma in central Malaga represents their second city centre establishment, taking over the former Casa Antuan premises.
Cadiz specialities
The restaurant’s specialty is tortilla de camarones – a delicate, paper-thin fritter made with tiny shrimp that’s a signature dish from Cadiz province.
Everything on the menu celebrates Cadiz gastronomy, from premium tuna and cured fish (salazones) to hearty stews, with even their spirits sourced from the southern Andalusian province.
The restaurants maintain an authentic jarana atmosphere – the Spanish word for a lively, festive gathering where music and conversation flow freely.
The authentic Andalusian experience
Each location features the chain’s signature décor, including high stools around wine barrels, which creates that quintessential Andalusian tavern feel.
Guitars are always available for spontaneous music sessions, reflecting the region’s deep connection to flamenco and Carnival traditions.
Whether you’re seeking fresh seafood, traditional tapas or simply want to experience authentic Andalusian hospitality, Er Pichi de Cái delivers the genuine article that keeps both locals and tourists returning.
The Malaga Guru team comprises individuals of diverse ages and backgrounds who share a common bond – a deep affection for the city of Malaga, its rich culture, and its warm-hearted inhabitants!