José Ramos, a winner of Spain's National Gastronomy Prize, opened this restaurant in El Paraíso complex, between Estepona and San Pedro de Alcántara. It gained an enthusiastic and loyal following as his two sons followed in his culinary footsteps. Try the carpaccio de solomillo de cerdo ibérico con morcilla (Iberian pork steak carpaccio with black pudding) followed by rodaballo con salsa de almejas (skate with clam sauce). Portions are very generous,
but if you can, leave room for the chocolate soufflé or the equally delicious Pavlova. Reservations are a good idea on weekends and in summer.