Bar El Rincón del Chef on Calle General O'Donnell occupies a creative middle ground between a traditional tapas bar and a modern gastrobar, offering a market-driven menu that changes with the season and the kitchen's sourcing opportunities. The chef applies technical precision to formats that remain accessible and affordable. Carrillera de cerdo ibérico, slow-braised pork cheek in red wine and spices, is the most talked-about main course, arriving tender enough to eat with a spoon and richly sauced. Tataki de atún, lightly seared tuna sliced thin against the grain with a soy and citrus dressing, represents the lighter and more contemporary end of the menu. Croquetas de boletus — porcini mushroom croquettes — display a more refined technique than the average tapas bar preparation, with a creamy, intensely flavoured filling. Local wines, including selections from Andalusian and Extremaduran regions, are chosen with care. Reservations are recommended for dinner, particularly on Fridays and Saturdays when this is among Melilla's most in-demand venues.
Signature dishes
- Carrillera de cerdo ibérico
- Tataki de atún
- Croquetas de boletus
Good to know
- Known for
- Creative tapas, market-driven menu, local wines
- Hours
- Tue–Sun 12:30–16:00 and 20:00–23:30
- Reservations
- Recommended
Location
Calle General O'Donnell 15, 52001 Melilla
35.2934, -2.9407 View on map
Highlights
- Carrillera de cerdo ibérico — slow-braised Iberian pork cheek, the kitchen's signature main course
- Tataki de atún prepared with a Japanese-influenced technique, a creative departure for Melilla
- Croquetas de boletus with a refined porcini filling that sets them apart from standard tapas-bar versions
- Market-driven menu that changes seasonally, rewarding repeat visits
- Thoughtful wine list focused on Andalusian and Extremaduran Spanish labels
Tips for visiting
- Book Friday and Saturday dinner tables in advance — this is Melilla's most in-demand gastrobar
- The carrillera takes long braising time; order it as the main course and build the meal around it
- At lunch, the tapas format is the more economical approach — à la carte dinner raises the spend
- Ask staff about the weekly specials — the kitchen updates the rotating list frequently
- Counter seats offer a direct view of the small open kitchen and are prized by food enthusiasts
Accessibility
The bar is on street level with direct access from the pavement. The interior is compact with tables close together; wheelchair navigation is easier during off-peak hours. The bar counter is at standard height.
Frequently asked questions
Is Bar El Rincón del Chef appropriate for a first-time visitor to Melilla looking for local food?
The menu blends classic Spanish technique with creative updates; it is an excellent introduction to modern Melilla dining without being inaccessible or intimidating.
What is the price difference between lunch and dinner?
Lunch tapas are significantly more affordable than the full à la carte dinner; a lunchtime visit comfortably falls within €15 per person.
Does the bar have a natural wine list?
The selection includes some natural and biodynamic producers alongside conventional Spanish labels; serving staff can advise on specific bottles.