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Chupytira
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About us

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Our history and essence

Chupytira first opened its doors in 2010, the result of the vision of Álex Pérez and Layo Álvarez, with a very clear objective: to offer good food, friendly service, and accessible prices, without losing the essence of traditional Malaga cuisine. The first location, located in the heart of the Huelin neighborhood, marked the beginning of a simple but powerful proposal: fried fish and fresh seafood, with the customer always at the center.

Over time, the Chupytira family has grown. Today we have several restaurants distributed throughout the province: Malaga capital (Huelin and Teatinos), Rincón de la Victoria, Torremolinos, and Fuengirola. In each one, we maintain the same philosophy that saw us born: honest cuisine, a good atmosphere, and the flavor of the south.

Chupytira’s menu includes the best of Andalusian seafood recipes: anchovies, whitebait, squid, cuttlefish, rose fish, not forgetting classics such as fine shells, spicy clams, wedge shells, aubergines with honey, or boiled prawns, as we are the temple of prawns. All made with fresh product and served in an informal setting, designed to be enjoyed without haste.

At Chupytira, we work every day to offer an authentic experience: good food, friendly service, and that atmosphere that is only experienced in the bars of the south.

Chupytira
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