ristorazione — Malaga · Andalusia
On the Costa del Sol, in the historic heart of Malaga, a married couple from Naples has opened the doors of a trattoria that makes no concessions to distance. Paola and Carlo Cirillo bring the cooking of their homeland to calle Cuarteles, one dough at a time, one recipe at a time, with ingredients shipped directly from Italy.
On calle Cuarteles, a short walk from Malaga's Cathedral, the Cirillo sign is the first sign of Naples on Andalusian soil. Paola and Carlo Cirillo chose this seaside city to set up a family-run trattoria, where every detail — from the welcome to the table itself — answers to a precise, deeply rooted idea of southern Italian hospitality.
Guests who step into Cirillo's dining room often say they found something deeply familiar there: the contagious warmth of the owners, the guidance on what to order, the feeling of being welcomed into a Neapolitan home. More than one review mentions coming back every evening during a stay in Malaga — the warmth of the room is inseparable from the quality of what arrives at the table.
Two pillars of the menu come out of the kitchen: Neapolitan pizza, its dough soft and crisp in the traditional way, and fresh pasta made daily — ravioli, spaghetti with homemade pesto, first courses more than one guest has compared to the best tables in Naples. The menu is deliberately compact, built on selected ingredients imported from Italy.
Ingredients imported from Italy, desserts like tiramisù and Sicilian cannoli, a value for money many reviewers point to: the page tells the whole story of what Cirillo brings to the table.
