Closed on Mondays
12.30pm - 4pm / 8pm - midnight
Recommended by Andalujo
GPS: 36.30135,-5.26703

Pdf document -> Menu

Type of food: Fish & Seafood

Starters: 4.50€ - 17€
Main course: 13.20€ - 19.50€
Desserts: as of  5€ / home made
House wine: 11.50€
Menu of the day: not available
Children's menu: possible to make
VAT: included

Parking: in the street
Outside seating: with sea view
Wifi: Yes, in bar
Credit cards: Amex, MasterCard, Visa, 4B
Dogs allowed on the terrace in front

Driving past El Trasmallo on the road through Torreguadiaro you would never suspect what a gem can be found behind the unimposing facade with it's small terrace and typical assortment of small chairs and tables. Lovers of fresh fish, seafood and meat will find Spanish food at it's freshest and best and in portion sizes which would command much higher prices any where further up the coast. To quote Antonio, one of the owners and maître "you come to eat, you get food, and we serve FOOD. No one goes away hungry. Here they certainly don't believe in Nouvelle Cuisine portions.
The front part of the restaurant is a bar with a long refrigerated display of fresh fish, fresh meat and tapas. These can be eaten directly here in the simple bodega or bought to your table at one of the areas in the back of the establishment. The restaurant consists of a large, tastefully decorated room with subtle lighting and the covered balcony looking directly onto the bay and sea. All tables have a glass lantern, which adds a cosy touch to the table decoration. House martins swoop in front of the windows and at night small flying moths are lit up like glow-worms as they flit around the outside lights.
Antonio and his team are friendly, professional and always open for a little chat or explanation, never harried and always smiling. The evening began with several starters, the first being battered Courgettes filled with Salmon and Cheese. This was deliciously creamy and light. We then had Salmorejo (from the tapas menu) which is a traditional Andalusian Soup made from tomatoes & bread and served with chopped Serrano ham and diced hard boiled egg. This is something we try in most restaurants and feel that this can measure the standard of the kitchen. It was savoury, garlicky and not quite puréed, which made it very yummy, and it certainly passed the test.  The Monkfish Terrine is like a pâté but made solely from fish. Served with mini toast this dish will certainly be one of my favourites. Antonio presented us with a platter of grilled fish and seafood as one of our main dishes. Tenderly fried squid cut like an accordion with garlic herb sauce, white prawns, razor clams tasting of the sea, swordfish and "gallo" (a local fish not a cockerel). All grilled to perfection. Ask for one of their excellent homemade sauces such as the Aioli to accompany the fish. Our meat dish was succulent Ibérico Pork Filet in a creamy sauce with truffles and ceps. Magnificent. Although we didn't try it, we realized that Fish baked in Sea salt served with diced fried potatoes and a mixture of fresh shredded vegetables was one of the most ordered dishes. The salt is cut off and the fish filleted in front of the customer and we saw how fresh and moist the fish was. Next time !!!
All desserts (apart from the ice creams) are home made and we were given a sampling plate with a variety of desserts enabling us to get a good oversight.
The Flan was made with cream cheese and very light and creamy, the Apple Tart on Flaky Pastry was served with Toffee Sauce and Vanilla Ice Cream and tasted delicious. The Banana and Toffee Tart was a lip-smacking Spanish version of Bannoffee and the Hot Chocolate Singe deserves the title of "Death by Chocolate". A soft sponge opens out to reveal a river of warm, creamy liquid chocolate. Just sumptuous. A good choice of wines, dessert wines, cavas and champagnes are available as well as many brands of aperitifs and digestifs.
El Trasmallo de Agustino is a restaurant you shouldn't drive past. Plan it in on your next trip to Gibraltar or Sotogrande you won't regret it.

Andalujo 2010