Restaurante Casa Corro
Casa Corro has been feeding Torre-Pacheco families for generations and is the place locals send visitors when they want to eat the definitive dish of this corner of Murcia: caldero, a saffron-and-ñora-pepper fish broth cooked with rice and served in two courses — first the rice, then the fish with alioli. It is deeply, specifically delicious.
What to Order
The caldero here uses fresh fish from the Mar Menor and Cartagena markets — typically dorada, lubina and mújol — and the broth is built slowly with ñora peppers, garlic and a touch of pimentón. The rice absorbs the broth until each grain is stained deep amber and tastes of the sea.
Start with a plate of michirones — dried broad beans stewed with chorizo, bay and chilli — a Murcian bar snack that is almost impossible to find outside the region. Follow with the caldero and you won't need dinner.
The Setting and the Crowd
The dining room is cheerful and unfussy: tiled walls, paper tablecloths, a blackboard menu that changes with what arrived at market that morning. Sunday lunch here is a full-on family affair with three generations at every table.
Book ahead for Sunday, when the restaurant fills by 2 pm. Weekday lunches are more relaxed and the menú del día (three courses with wine) represents extraordinary value for the quality on the plate.
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