Steakhouse restaurant in Fuengirola since 1972 · Charcoal-grilled meats
The Beefeater Fuengirola
Restaurant specialising in Spanish cuts grilled over natural charcoal, at Calle de la Cruz, 14, in the heart of Fuengirola's old town. Five decades serving charcoal-grilled beef on the "hunger street", one of the most celebrated dining spots on the Costa del Sol.
Old-Cow Cuts
Old-cow cuts grilled to order over natural charcoal live fire. Ribeye, T-Bone, Entrecôte and Chateaubriand with the firm crust and juicy interior that only charcoal delivers. No shortcuts.
Certified-Origin Product
We work with suppliers who have spent decades selecting pieces for their maturation and marbling. Every Ribeye goes through our own check before the grill: colour, fat infiltration, maturation point. If it does not meet the standard, it is not served.
Wine Selection
A carefully curated cellar of Spanish appellations of origin — Rioja, Ribera del Duero, Rías Baixas — chosen to pair with every cut. Champagnes, cavas and an extensive list of spirits complete the offering.
House Desserts
Made in our kitchen with our own recipes. Cheesecake, chocolate fondant, lemon mousse — and the cheesecake many guests keep coming back for.
Our specialities
Charcoal-Grilled Meats
Selected cuts over natural charcoal · Fuengirola, Málaga
Old Cow T-Bone
Old Cow Ribeye
Old Cow Entrecôte
Chateaubriand
At The Beefeater we work with two great references: old cow and premium veal. Old cow is not a euphemism — it is the result of years of the animal's life, of extensive feeding and natural maturation that concentrate a deep, fatty-in-just-measure flavour in the meat, impossible to imitate with young animals. Veal brings a more delicate texture and a softness that also has its devotees. Two different profiles, the same demand at origin.
Our suppliers have spent decades selecting pieces for their maturation, their marbling and fat distribution. Every Ribeye, every T-Bone, every Entrecôte goes through our own check before reaching the grill: we verify colour, infiltrated fat and maturation point. We do not serve a piece that does not meet the standard sustained for more than fifty years.
The natural charcoal we use delivers a steady, uniform temperature that gas cannot replicate, and transfers a clean aroma to the meat that enhances flavour without masking it. The result — a firm outer crust, a juicy and rosy interior — is the signature of The Beefeater.
Certified quality
Our offering
Meat Menu, Wines & Desserts
Meat menu, wine selection and house desserts
Meat Menu
Selected old-cow cuts grilled over natural charcoal: ribeye, entrecôte, T-Bone and Chateaubriand. Certified-origin beef cooked to order.
View meat menuWine Selection
Nothing like a good wine to accompany charcoal-grilled beef. A curated list of Spanish appellations of origin, paired with judgement.
View wine selectionHouse Desserts
Homemade pastries prepared with our own recipes: baked cheesecake, chocolate fondant, lemon mousse and other specialities to round off dinner.
View desserts menuSince 1972
Over 50 Years in Fuengirola
More than fifty years in the gastronomic heart of Fuengirola
The restaurant opened in 1972 under the name "El Comedor de Carnes", in a Fuengirola that was beginning its transformation as an international tourist destination. The idea, from the very first service, was simple: meat and nothing else, selected with care.
The seventies saw the takeoff of tourism on the Costa del Sol. Fuengirola shifted from a fishing enclave into one of the most sought-after destinations on the Mediterranean: visitors from northern Europe arrived looking for sun, sea and a cuisine that was earning recognition beyond Spain. The Beefeater grew with the city, season after season, welcoming guests who came back every year.
In 1976 we adopted the name The Beefeater, at the height of the tourist boom on the Costa del Sol. The kitchen never changed: the same cuts, the same fire, the same standards.
The name comes from "The Beefeaters", officially called Yeomen or "wardens". The term has gastronomic roots: beefeater — literally, one who eats beef — emerged in 17th-century England as a popular name for those who consumed large quantities of ox. In a continent where cereal dominated the diet, the English made beef a symbol of strength and identity. Adopting this name in 1976 was a declaration of intent: in this house, meat is the protagonist.
Over five decades in the old town of Fuengirola with the same idea: the best cuts of aged beef and veal, grilled to order over natural charcoal. The city has changed; the essence, never.
The restaurant is led by Ángel Carnero, trained at the Les Roches School of Hotel Management and a Tourism Management graduate from the University of Birmingham. With years in hospitality behind him, Ángel keeps the house tradition alive and introduces initiatives such as the Wine-Pairing Tastings. His hallmark is his personal touch: in the dining room, almost every guest leaves having exchanged a few words with him.
Another key figure behind the restaurant's success is Marta Vázquez, Head Chef and expert grill cook with years leading the kitchen team. Her mastery of fire and the quality of our beef are among the hallmarks that set The Beefeater apart on the Costa del Sol.
The Beefeater is also backed by a dedicated team with a genuine passion for hospitality that, season after season, keeps the spirit of the restaurant alive in Fuengirola.
“Meat is our jewel”
Frequently Asked Questions
We answer your questions before you visit
Where is The Beefeater in Fuengirola?
The restaurant is at Calle de la Cruz, 14, on the corner of Calle Moncallo — popularly known as the hunger street — in the heart of Fuengirola's pedestrian old town (postcode 29640, Málaga), only a few minutes from the seafront promenade.
What are the opening hours?
The Beefeater Fuengirola is open Wednesday to Monday for dinner, from 18:30 to 23:00. Closed on Tuesdays. For any query, call +34 952 47 15 47 or contact us via WhatsApp at +34 659 53 60 65.
What kind of meats do you serve?
The restaurant specialises in Spanish beef cooked over natural charcoal. Specialities are the Old Cow Ribeye, Chateaubriand, T-Bone and Old Cow Entrecôte, premium veal, pork shoulder, presa and pork ribs, all made with certified-origin product and cooked to order.
How do I book a table?
You can book via WhatsApp at +34 659 53 60 65 or by phone at +34 952 47 15 47. We recommend booking in advance, especially in high season and on weekends.
What defines The Beefeater's identity?
The Beefeater opened in 1972 on Calle de la Cruz, in the heart of Fuengirola's old town — locally known as the hunger street. Over five decades of working with old cow and premium cuts grilled over natural charcoal, with a Spanish wine selection of certified appellations of origin. That continuity, alongside guests who return season after season, has made it one of the benchmark steakhouses on the Costa del Sol. "Meat is our jewel".
How long has The Beefeater been open?
The Beefeater has over five decades of history in Fuengirola. The restaurant opened in 1972 under the name El Comedor de Carnes and adopted the name The Beefeater in 1976, being one of the longest-running steakhouses on the Costa del Sol.
What our guests say
Over 50 years leaving our mark on those who visit us
Our restaurant in Fuengirola
