VERUM Malaga: Dry-Aged Steak, Wood-Fired Roasts and Tapas

Dry-aged steak, traditional roasts and a different way to enjoy tapas in eastern Malaga.

Sponsored feature · In partnership with VERUM.

VERUM wins Best Callos in Andalusia 2026

VERUM’s traditional callos, a slow-cooked Spanish tripe stew, have been named Best Callos in Andalusia 2026. The restaurant also reached the national final in Oviedo, Asturias, as one of the six finalists in Spain.

Monday to Thursday: Jornadas de Cuchara

Comforting Spanish stews return to VERUM from Monday to Thursday. Alongside the award-winning callos, the Jornadas de Cuchara celebrate Asturian fabes with their traditional accompaniments, olla ferroviaria made with pinto beans in the tradition of the La Robla railway workers, and cocido de Castilla La Vieja served in three courses. The cocido must be ordered in advance; confirm the day’s dishes when booking.

Explore VERUM’s dishes and photo gallery.

Best for: meat lovers, sharing a special meal and exploring Spanish roast cooking.
Menu highlights: dry-aged beef, chivo malagueño and tapas.
Prices: tapas tasting menu €15.90 per person; see à la carte examples below.
Where: Calle Flamencos 3, Cerrado de Calderón, Málaga.
Booking: reserve your table and mention any roast you would like to order.

A steak dinner can be a reason to venture beyond the old town. At VERUM in Malaga, the experience revolves around carefully selected meat, the heat of the grill and the pleasures of sharing a table. The restaurant calls itself El Templo de la Carne, the Temple of Meat, and its approach begins well before a cut reaches your plate.

VERUM selects its breeds and individual cuts, then matures meat in its own chambers. Alongside the grill, a traditional Castilian oven brings another Spanish cooking tradition to the table: roast suckling pig, suckling lamb and Málaga’s own chivo malagueño, or suckling goat. For visitors who enjoy discovering a place through its food, this is a chance to look beyond the familiar city-centre tapas circuit.

What’s on the menu at VERUM?

Selected meat, from the ageing chamber to the grill

Meat is the natural starting point here. Rather than choosing only by the name of a cut, ask the team to help you find the style you enjoy: a milder flavour or something more intense, a leaner piece or more marbling, an individual dish or a cut to share. That conversation is part of the appeal of a restaurant that takes selection and maturation seriously.

For a traditional roast, consider cochinillo from Segovia, suckling lamb or local suckling goat. The current menu asks for oven roasts to be ordered 24 hours ahead. Mention your choice when booking, so the kitchen can confirm availability.

Tapas for a more informal visit

You do not have to plan your visit around a large steak. VERUM also has a separate tapas menu, with small dishes, sharing plates and tasting menus for two or four people. It offers a lighter way to explore the restaurant’s cooking, whether you are coming as a couple or with friends.

Choose the right dining area: the tapas menu is served only in the designated tapas zones, including the bar, tapas room and barrels; tapas dishes are not served in the main restaurant. Specify which experience you want when reserving.

Fish and vegetables

Although meat gives VERUM its identity, the kitchen also offers fish and other dishes. That makes it worth exploring the full menu before deciding what to order, particularly if your group has different tastes.

Vegetable choices include tomato carpaccio, burrata salad and grilled bimi with asparagus. Ask about ingredients and adaptations when booking for vegetarian or vegan diners.

What about the wine?

Wine is another reason to take your time over the meal. The restaurant’s wine list offers more than 500 references. Ask the team for a pairing to suit your food and budget, or browse the wine-list link on the menu page before your visit.

Prices at VERUM Malaga

Dish or menu	Listed price
Tapas tasting menu, for two or four diners	€15.90 per person
Ensaladilla Rusa Verum, restaurant portion	€13.50
Steak tartare	€25
Galician beef fillet	€32
Simmental entrecôte, approx. 400 g	€42
Holstein-Friesian chuletón	€8 per 100 g
Segovia suckling pig, portion	€35

Examples from the restaurant’s online menus, checked on 30 September 2026. Prices and availability may change. The restaurant menu lists a €2.20 cover charge per person; the tapas menu lists bread separately. For meat sold by weight, confirm the piece’s weight and total price before ordering. Drinks and extras are additional.

Desserts

Leave room for something sweet: the current menu includes apple tart and chocolate fondant. Ask which homemade desserts are available on the day, especially if you are planning to share.

Location, ambience and getting there

VERUM is at Calle Flamencos 3 in Cerrado de Calderón, east of Malaga’s historic centre. Treat it as a destination for your meal rather than a stop on an old-town walking route. A taxi is a straightforward option if you are staying in the centre; drivers can use the address on their navigation app.

Inside, neatly set tables and illuminated wine displays set the scene for a meal built around good ingredients and conversation. Customer parking is listed at Calle Unidad 3; ask the restaurant about access when you reserve.

Find VERUM on the map

Open VERUM in Google My Maps — click the restaurant marker for its address, website and booking details.

Booking and practical information

Use the official reservation page to check current availability. State whether you want the main restaurant or the tapas area, mention any roast in advance and tell the team about allergies or dietary requirements. For wheelchair access or a particular seating need, contact the restaurant directly before booking.

Address: Calle Flamencos 3, 29018 Málaga.
Telephone: +34 952 021 371.
Opening times: check the live reservation calendar for current services.
Website: verumrestaurante.com.

For more dining ideas, explore our guide to where to eat in Malaga and plan the rest of your visit with the Malaga city guide.

This sponsored feature is based on the restaurant’s supplied material and published menus. Photography supplied by VERUM.