Malaga Blog

The Malagean Chef Dani García, one of the most known chefs in Malaga and awarded with a Michelin Star, opens his second “Gastrobar” with a gastronomic offer abundant in Iberian Pork and an oriental touch to the ansalusian cuisine.  This new concept of “Gastrobar“ has been given the name "La Moraga Iberica" by its creator. The premises, of 200 square meters and with a selected decoration, follow the trail of the first La Moraga in the historic centre of Málaga city; only now, in Puerto Banús (Commercial Centre Marina Banús) with the difference of concentrating on Iberian Pork in an innovative way: mediterranean cuisine with an oriental touch. Delicious.

"It´s a unique Restaurant in Spain that you could find as well in New York or London," he points out. For the time being, the place is full and clients even wait in line for a table. The dishes are inspiring as for instance the Carpaccio of Iberian pork and Yuzu, dry Miso and Sesame or the Pringá Croquettes, without forgetting the Bull tail Hamburger.

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