A long-running, family-run restaurant in the old pueblo, La Rueda does proper Andalusian home cooking: grilled meats over charcoal, rabo de toro (oxtail), stewed chickpeas, and a generous spread of tapas. The dining room is small, cluttered with photographs and football memorabilia, and full of locals at lunchtime.
Prices are pueblo prices, not coast prices — substantially less than what you pay around the marina, for considerably better food. Reservations are a good idea on weekends.