All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
PuertoFino occupies a waterfront position overlooking the port of Cabo de Palos on Murcia’s Mediterranean coast. Seafood, local produce and an extensive selection of rice dishes anchor the menu, with contemporary influences appearing throughout.
The harbour setting and coastal focus make PuertoFino particularly suited to a leisurely lunch or dinner, with many of its strongest dishes drawing directly on the region’s cooking traditions and produce.
Dining Beside the Harbour
Set on Subida del Faro, PuertoFino looks across the harbour and its fishing boats. The setting feels polished yet relaxed, in keeping with the character of Cabo de Palos.
That coastal connection carries into the kitchen. Fresh produce, fish, seafood and rice feature prominently, with regional recipes sitting alongside more contemporary combinations.
A Mediterranean Menu with a Modern Edge
PuertoFino’s menu is broad, though seafood remains its clearest strength. Spanish and Murcian influences run throughout, sometimes joined by Asian and Latin American flavours.
Tapas and Smaller Plates
The Tapeo Fino selection includes Iberian ham croquettes with truffle mayonnaise and caldero croquettes with black garlic alioli. Aubergine and prawn croquettes come with kimchi mayonnaise, while the shrimp fritter is paired with guacamole and baby crystal prawns.
The Murcian marinera appears in its traditional form and in variations topped with teriyaki tuna tartare and lime or pickled mussel, wakame and mackerel roe. Other choices include pani-puri filled with steak tartare and tougarashi, and tempura cod with green tomato preserve and gratinated alioli.
Among the starters, broken eggs are served with carabinero and truffle, while artichokes come with gratinated Parmesan, Iberian ham and roasted pepper sauce. Brioche topped with Cantabrian anchovy and smoked butter provides another seafood-led option.
Raw Seafood and the Day’s Catch
The Crudo selection brings some of the menu’s more adventurous combinations. Cabo de Palos white prawn carpaccio comes with shichimi, a dressing made from the prawn heads, salmon pearls and toasted pine nuts. Sea bass tiradito is paired with coconut and lime tiger’s milk, while red tuna tartare comes with fried egg, shoestring potatoes and ponzu. Corvina ceviche with passion fruit Nikkei tiger’s milk and octopus carpaccio with smoked oil, lime and Iberian sobrasada are further options.
Oysters can be ordered natural or with preparations inspired by America, Asia and Europe. The fresh seafood selection is more traditionally Spanish, including homemade marinated dogfish, Andalusian-style baby squid, clams, garlic prawns and chipirones a la cartagenera. Roasted octopus leg comes with sweet potato cream and green mojo picón.
Rice Dishes and Larger Plates
Rice is one of PuertoFino’s most extensive specialities, with 11 preparations served for a minimum of two people. The signature Arroz Puerto Fino combines monkfish, squid, red prawn and clams, while other seafood options include octopus and Cabo de Palos white prawn rice, black rice with squid, baby squid and cuttlefish, fresh lobster rice and Mediterranean seafood paella.
The Caldero de Cabo de Palos with fish provides a particularly strong link to local cooking. Arroz de Almadraba combines red tuna loin and belly with corvina, while meat-based alternatives include country chicken with roasted peppers and foie gras, and Iberian pork rib with roasted aubergine and grilled artichoke.
Fish mains include grilled Almadraba tuna belly with toasted onion cream and vegetables, confit cod with cauliflower and black garlic purée, and corvina with seared scallop and truffled huancaína sauce. Lobster is served with fried eggs, spring garlic, ikura and baby crystal prawns.
For meat, there is Angus ribeye with homemade chimichurri, beef fillet with sweet potato purée and Padrón peppers, slow-cooked pork cheeks, Iberian presa and grilled Calblanque lamb chops.
Desserts
Desserts include baked pistachio cheesecake with dark chocolate ice cream and a pistachio and white chocolate cremino. Lighter choices include orange, cream and meringue mille-feuille with mandarin sorbet and apple textures with green apple ice cream. A caramelised torrija de asiático with Lotus ice cream brings a more local reference to the final course.
Wines and Drinks
The wine list is broad, with Spanish whites particularly well suited to the seafood and rice dishes. Albariño labels include Fefiñanes, Pazo Señorans and Mar de Frades, joined by Godello from Valdeorras and Bierzo, Verdejo from Rueda and wines from Rioja and Bullas. Chablis and German Riesling add a small international presence.
Reds span Ribera del Duero, Rioja and Murcia, with regional labels including Juan Gil Crianza, Chaveo, La Tendida, El Sentido de la Vida and Barahonda Organic Barrica. Rosé, cava and Champagne complete the selection.
A Coastal Table in Cabo de Palos
PuertoFino’s strongest appeal lies in the connection between its harbour setting and its food. Cabo de Palos white prawns, fresh seafood, caldero and the restaurant’s varied rice dishes give the menu a clear sense of place.
For dining by the water in Cabo de Palos, PuertoFino offers a polished setting and a menu that handles regional traditions with a contemporary touch.
Location: Puerto de, 30370 Cabo de Palos, Murcia, Spain
