Uvedoble Taberna
Uvedoble's ensaladilla rusa with prawns took the Málaga championship for the dish, and Willie Orellana still opens a card of more than fifty tapas with it.
Why go
Willie Orellana trained at La Cónsula, the Costa del Sol's old hotel school. His first room, on Calle Císter, was so small that a seat at the bar meant arriving early. He moved to Alcazabilla when he outgrew it.2 The formula did not change: tapas, half-rations and full plates built to be shared, on a card that now runs past fifty dishes. Rachel McCormack puts the two halves of it plainly: chef patron Willie Orellana serves traditional tapas such as Russian salad alongside more modern, personal dishes such as swordfish ceviche with local avocado.
1
Guía Macarfi puts a meal at about 35 euros a head without drinks.6 The wine list is where the province shows up, long on Sierras de Málaga. Much of it is poured by the glass.1
Order this / avoid
- Order: the ensaladilla rusa with prawns. Orellana won the fourth edition of Málaga's ensaladilla rusa championship with it and sat on the jury for the 2025 one.3
- Order: the brioche de cochinillo. The suckling pig comes under an alioli built from its own cooking juices, which is the whole reason it works.2
- Order: the fideos tostados, toasted noodles with the small Málaga squid, which is what Dani Carnero's own order adds to the two above.5
- Order: the porra antequerana and the mi-cuit foie, the two Macarfi holds up beside the bluefin tuna dishes.6
- Avoid: arriving on spec at the start of a service.1
What locals & experts say
- Ignacio Luque, Academia Gastronómica de Málaga:
The best gastrobar-type restaurant in Málaga is Uvedoble, Willy Orellana's, on calle Alcazabilla, and it is not expensive at all.
4 - Rachel McCormack, Great British Chefs (2025):
A favourite with Malagueños, it's best to reserve or arrive early.
1 - Guía Macarfi:
Willie Orellana reinterprets the Andalusian tradition as tapas and half-rations, with quality produce and a creative touch that surprises. A benchmark of the new Málaga cooking.
6 - Arantxa López, Gastronosfera (2022):
You know what you are eating.
2
Good to know
- Booking: take one. The house fills and the terrace goes first.
- Price: about 35 euros a head without drinks, read in September 2026.
- Where: Alcazabilla 1, facing the Alcazaba, with the Roman theatre a few steps along the same street. The Spain Food Sherpas tapas tour out of the Atarazanas market ends at this bar. The order there is the pil pil prawn wraps.7
- The kitchen cooks over a slow fire.8
- Closing day: I have not found one published, so check before you build a day around it.
Verdict
should-visit — Willie Orellana won Málaga's ensaladilla rusa championship with the prawn version and it still opens the card here, along with a suckling-pig brioche under an alioli made from the pig's own juices. Ignacio Luque calls it the best gastrobar in the city and cheap with it, and Macarfi puts a meal at 35 euros without drinks. Dani Carnero eats his own dinner here. The terrace sits at the foot of the Roman theatre and the Alcazaba. The wine list runs deep on Sierras de Málaga by the glass. Book it or come early.