Twice we went to El Pimpi and loved the ensalada de pimientos asados con ventresca (peppers with tuna), cogollos de luchita con añito frito (lettuce with fried garlic), langostinos al pimpi (garlic shrimp), and the potaje de garbanzos, pulpo, y langostinos (chickpea, octopus, and shrimp stew).

Flaky, light brown fillet of tuna laid over a bed of roasted red and green bell peppers, finely chopped chives sprinkled on top, all served on a ceramic plate with blue decorative patterns.Wedges of fresh romaine lettuce lightly dressed with olive oil and topped with golden, crispy slices of garlic, arranged on a hand-painted ceramic plate with blue floral accents.Plump shrimp sizzling in hot olive oil with visible pieces of garlic and dried red chili peppers, served in a small black cazuela that captures the bubbling oil and rich golden tones of the dish.Hearty stew of chickpeas, shrimp, and pieces of octopus in a rich tomato-based broth, served in a deep blue-rimmed bowl with a rustic, home-cooked appearance.Tender meatballs in a thick golden sauce, garnished with blanched whole almonds and finely chopped chives, presented on a plain white plate that highlights the warm tones of the dish.Small round dish of Ensalada Malagueña, made of mashed potatoes topped with bright green olives, a slice of orange, a sliver of roasted red pepper, and a drizzle of vibrant yellow sauce, garnished with chopped chives.