Gastronomy in Malaga

In Malaga you can discover a wide range of gastronomic options. The littoral is renowned for its healthy mediterranean cuisine based on fresh fish and sea food, locally produced vegetables and excellent olive oil, alongside with superb wines and pastry. In Malaga’s traditional cuisine is outstanding the popular "Pescaito Frito" (little fried fish) offered in many restaurants and bars and not less tempting is the "Espeto de Sardinas" (sardines grilled on a stick), which you usually can find in the numerous beach bars along the sea promenades.

In recent years Malaga has taken a remarkable qualitative step forward regarding the variety and wealth of cooking styles. Visitors can thus enjoy several newly opened restaurants that have positioned the city as a main spot for Creative Cuisine.

The Malagans enjoy good food in company and so you can find as well a good amount of restaurants, beach bars (Chiringuitos) and of course Tapas bars, where both locals and visitors enjoy a great variety of tasty warm and cold snacks together with a drink. With typical Spanish-Mediterranean dishes, Malaga’s cuisine is light and nutritious and being a coastal town, the main speciality is freshly caught fish and seafood in all varieties, such as red mullet, whiting, sole, fresh anchovies, lobster and baby squid. Meats are more common in the surrounding mountains, especially in the Ronda Mountain ranges, where are available excellent game meat, oxtail and sausages.

Very popular dishes in summer are the Gazpacho (a cold vegetable soup made of bread, tomatoes, cucumber, garlic, vinegar and virgin olive oil) and the Ajoblanco (a drink made out of bread, crushed almonds, garlic, water, virgin olive oil and salt), which is usually served with slices of melon.

It might interest you that the town of Almáchar holds every year on the 2nd of September a festival celebrating the Ajoblanco.