Mesón Ibérico
Pepe Luis Zorrilla opened Mesón Ibérico in Soho in the late 1990s, and its acorn-fed salchichón is the slice to start with.
Why go
Zorrilla died in 2022 and Marcos Zorrilla cooks the room now.3 The card runs past a hundred items and the acorn-fed Iberian pork heads it: the jamón, the chorizo, the salchichón, the chicharrones, and a coppa from Joselito.4 You eat standing at the bar, at a high table, or in a small dining room at the back that is a degree more formal.3
The rest of the card stays inside Andalusian home cooking. The marisquito is a plate of prawns, quisquillas, langoustines and coquinas, and the fritura is prawns, boquerones and small red mullet.3 The raciones are broad beans with egg, carne a la moruna, and salt cod al pil pil.3 Thirty euros a head covers a meal without drinks.4
Order this / avoid
- Order: the salchichón first, then the jamón and the chorizo. All three are acorn-fed Iberian pork and they are what the house is built on.3
- Order: the marisquito if you want the shellfish, or the fritura if you want it fried.3
- Order: the habitas con huevo or the bacalao al pil pil when a tapa is not enough.4
- Order: a Ribera del Duero off the wine list, which leans hard that way.1
What locals & experts say
- Rachel McCormack, Great British Chefs (2025):
This is one of the best traditional tapas bars of Málaga and if you want a space at the bar it's best to get there early. Otherwise, you can sit in the back of the restaurant.
1 - Ignacio Luque, Academia Gastronómica de Málaga:
Soho has always had good restaurants, Mesón Ibérico or Noray for shellfish.
2
Good to know
- Booking: worth taking one, and the bar itself goes first to the people who turn up for it.1
- Price: about 30 euros a head without drinks, read in September 2026.4
- Where: Calle San Lorenzo 27, in Soho, a block back from the Alameda Principal.5
- I have not found a full review of this kitchen. What is written about it is a line in a city guide and a column in a local magazine.
Verdict
could-visit — Marcos Zorrilla cooks a card of more than a hundred plates in Soho, and the acorn-fed charcuterie is what to build the order around. After it comes a small plate of shellfish, a fritura, and the old Andalusian raciones of broad beans with egg and salt cod. Budget thirty euros a head for the food. Get to the bar early, because the regulars take those places and the back room is what is left.