Costamarga

Costamarga is a beachfront restaurant and bar located right on the small beach of Agua Amarga, offering a straightforward and authentic dining experience typical of coastal Almeria. This spot specializes in seafood-centered Andalusian cuisine, where you can settle in for a relaxed lunch or early dinner with the sound of waves nearby and sea breezes keeping the sun comfortable on the shaded verandah.

The atmosphere is casual and welcoming, with attentive staff who balance friendliness without rushing you. It’s the kind of place locals and visitors alike appreciate for its uncomplicated charm and authentic flavors rather than fancy décor or elaborate plating. The restaurant’s layout offers both indoor seating and a shaded outdoor space, ideal for when the sun is high and you want to enjoy the view without direct exposure.

Costamarga’s menu highlights include seafood classics: from the richness of Paella de Mariscos and the distinctive black rice Arroz Negro, to fried anchovies (Boquerones Fritos) and fresh clams and mussels, all prepared with a focus on fresh, local ingredients. Lunch here often comes with tapas served while you wait, which sets the tone for a convivial seaside meal. For those who arrive off-peak or late in the service, simpler options like a fresh salad or fried fish remain available, making it flexible for different appetites and schedules.

This is a place for those who enjoy simple, honest seafood with a view and a relaxed pace. Families, couples, and groups of friends looking to experience traditional Andalusian coastal cooking will find it satisfying. The best time to visit is midday or early afternoon, catching both the lively beach ambiance and attentive service before evening hours.

One practical note: during warmer months, some flies can be noticeable due to the outdoor setting, so the experience might feel more rustic than polished. Still, the straightforward culinary focus and the setting — right on the sand — keep Costamarga rooted as a genuine local spot where the fresh sea air and well-prepared plates do most of the work.