Our story
Since 1995, the same family, the same beach and a story that has grown from one generation to the next.
It all began long before the Tony’s you see today.
In 1995, Tony’s was a small beach kiosk. A Marbella flag, a van where the paellas were prepared and a family beginning, almost without realising it, to write a story that continues to this day.
Paula, our mother, was at the heart of that kitchen. She cooked, welcomed guests, knew the customers by name and turned that little spot by the sea into a place many began returning to every summer.
There were no grand pretensions. There was hard work, good produce, family and our own way of making people feel welcome. That is where Tony’s began.
A story that grew over time
Over the years came new chapters, new spaces and new generations of guests. Tony’s changed with them, while remaining a family-run restaurant.
What began simply gradually took shape, becoming the Tony’s of today: more considered, more complete and with an identity of its own.
The place has changed. The family is still behind it.
The photographs that tell how it all began
They do not need to be perfect. They are real images of Tony’s from another time, and that is precisely why they have a value no present-day photograph could replace.
“Since 1995, every chapter of Tony’s has had one thing in common: family.”A story that continues by the Mediterranean
The story continues
Today, Paula — daughter of the Paula who spent years at the heart of the kitchen — is carrying Tony’s into this new chapter.
The restaurant has changed its look, broadened its offering and grown in ambition, but the same family remains behind it.
One generation takes over from the last without erasing what came before.
A family-run beach restaurant that has evolved with time
Tony’s has evolved in its space, its service and the way every detail is cared for. Not to become something else, but to do better what we have always been.
We are still a warm, family-run restaurant by the beach, now with a more mature offering and our own way of understanding the experience of dining by the sea.
Produce, technique and respect
The kitchen is one of the areas that has evolved the most. Together with our chef Ivo Wakar, Tony’s has taken a step forward in technique, training and the selection of ingredients.
We prioritise wild fish and carefully selected ingredients, intervening only as much as necessary so the produce always remains the protagonist.
A more precise and thoughtful cuisine, built on the same idea as always: respecting what arrives at our table.
A story shaped by those who have worked here too
Over the years, many people have been part of Tony’s. Some stayed for a season; others have shared a huge part of the journey with us.
Chefs, waiters, colleagues and friends have left memories, stories and a part of themselves in this place.
Because a family story is not written by one family alone. It is also written by those who share the journey.
A family story that keeps growing.
From that little kiosk to the Tony’s of today, many things have changed. What matters remains: a family, a kitchen that keeps evolving and a place we still call home.
