Fish tapas at El Barco Torrox

 ### Fish tapas at El Barco It's one of those places where you won't find tourists, mostly locals enjoying the peace and the fresh fish. The bus connection makes it easy to get there, even if you don't have a car. Here, in a simple-looking place with a terrace by the sea, they serve excellent fish and seafood. It's the ideal spot to enjoy slowly, without rushing. Forget the menu and just see what the catch of the day is; that's usually your best bet.  I'm particularly fond of the fried anchovies, perfectly crispy. The grilled squid is always a good choice too. Do ask for the sardines on a skewer, grilled over a wood fire. This is pure, uncomplicated [Axarquía](/en/blog/7-hidden-gems-around-nerja-and-the-axarquia-tourists-often-miss) cuisine at its best. It's the simplicity of the dishes that really makes the difference here.  The atmosphere's always cozy, with the sound of the waves in the background. After our meal, we often walk along [the beach](/en/blog/lunch-by-beach-nerja), enjoying the quiet. It's a small detour from Nerja, but definitely worth it if you want to taste the authentic vibe of the region. ### Comparing 'village restaurant' vs 'chiringuito' in Maro for espetos  Espetos, that freshly grilled swordfish on a skewer, are an icon of the coastal cuisine here. But where do you taste the best ones? I live in Nerja, on a little street behind the center, and for the authentic experience, I like to head to Maro. It's a bit quieter than Nerja itself, and the choice between a village restaurant and a chiringuito on the beach gives you two very different takes on the same dish. She's taught me that a 'village restaurant' often has deeper roots in tradition. The fish comes straight from the fisherman, and the focus is purely on the quality of the product and the skill of the grilling. A chiringuito, on the other hand, offers the unrivaled atmosphere of the beach. With your feet almost in the sand and the sea in the background, everything tastes just a bit different, doesn't it? Here, the espetos are often prepared over a wood fire too, which adds a subtle smoky flavor that some people prefer. It's an experience that transcends the meal. If I had to choose between the two for espetos, my preference is for the chiringuito. It combines honest fishing with the relaxedness of beach life. The smell of the wood fire and the salty sea air add a dimension you'd miss in a village restaurant. Plus, because it's right by the sea, you're guaranteed the freshest fish. My morning almost always starts with a coffee with milk in Nerja, after which I often decide to take the bus to Maro for the day. It's lovely then, after a walk along the coast, to settle down at one of those beach bars. The combination of the lively atmosphere, the sound of the waves, and the perfectly grilled espetos makes the experience complete. ### Parking tips for a visit to Frigiliana  Frigiliana's one of those whitewashed villages in the mountains, not far from Nerja. It's popular, especially during the summer months. A visit's well worth it, but it can get quite busy then, mind you. For the real 'lesser-known spot' experience, it's handy to be well prepared. A car's useful to get there, but parking in Frigiliana's narrow streets can be a pain. Most visitors park along the main road on the edge of the village or in one of the designated car parks. There are a few car parks that usually have enough space, though they can fill up quickly in July and August. If you're visiting Frigiliana in July, I'd recommend going early in the morning. This helps you avoid the biggest crowds and beat the heat. The streets are quieter then, which makes walking through the historic center much more pleasant. The light is often at its best for photos too. Sometimes we take the bus to one of the nearby villages. That's a good alternative if you don't have a car or want to avoid parking stress. The bus usually stops on the edge of the village. From your parking spot, or the bus stop, it's often a short walk to get to Frigiliana's center. Just follow the signs to the historic center or ask locals for directions; everyone here speaks a bit of Spanish. Once you're in the village, you can leave the car and explore everything on foot. That way, you've got the flexibility to easily walk from one spot to another all day long. ### The best ice cream on Plaza Almijara in Competa  Competa, a beautiful white village in the mountains itself, has a charming Plaza Almijara. This square's the ideal place to settle down after exploring Competa's narrow streets. In the middle of the square, right by the church, there's an ice cream parlor where the flavors surprise every summer. She's eaten so much ice cream here since she was a kid that she still recognizes the taste from back then. The locals gather here, which is always a good sign for quality and authenticity. The display cases are full of homemade ice cream, from classic flavors to more exotic variants with local fruit. They have special seasonal flavors too, with ingredients from the region. Just ask what the specials of the day are. What truly makes this place special, besides the ice cream, is the lively atmosphere in the square. You can sit peacefully and enjoy the village life unfolding around you. Kids play, villagers chat on a bench, and tourists stroll by. After my coffee with milk in Nerja, which is how I start my day, I often seek out the peace and quiet in Axarquía. You'll find this type of ice cream parlor in almost every village in the region, but the one on Plaza Almijara in Competa really stands out for its flavors. It's the perfect end to a summer day trip. ### Suckling pig in a 'venta' along the N-340 near Algarrobo  For an experience deeply rooted in Andalusian tradition, you've got to look for a roadside restaurant along the old coastal road. The N-340, which runs along the coast, is full of these authentic spots. Here, you'll often find dishes that have been prepared the same way for generations. One of the most impressive dishes is undoubtedly suckling pig. It's a specialty you don't come across everywhere, and certainly not prepared in this traditional way. Don't expect luxury; it's all about the pure taste and the way it's prepared. She told me her family used to stop there after a day at the beach. It's quite an experience to see how such a suckling pig, often slow-cooked for hours, arrives at your table. It's the kind of place where tables are packed with families and the smell of roasted meat fills the whole room. You really taste the history of the region here, honestly. These roadside restaurants are places where time seems to slow down, and where the meal is a central part of the day. These roadside restaurants aren't modern or touristy. They cater to the locals who know good food. It's one of those lesser-known spots of Axarquía that you only find if you specifically look for it, or if you've got Maria by your side. Worth it. Just do it.