Malaga, Spain, is the capital of the Province of Malaga that is a part of Andalusia. It's is one of the oldest cities all over the world, the port was established by Phoenicians around 770 BC. The colony was called Malaka which means "a factory" or ''salt''. It was a waypoint on trade routes between the Strait of Gibraltar and Phoenicia. Nowadays, this city is one of the busiest Mediterranean ports.
Being a gateway to the Costa del Sol, Malaga is worldwide famous for its sandy beaches, leisure activities, and historical monuments related to Phoenician, Roman, Arabic, and Christian eras. It's the hometown of Pablo Picasso and it is regarded as the city of museums. There are 320 days of sunlight a year. It's a must to visit Malaga, enjoy its beautiful coastline and degust traditional Mediterranean cuisine. Check out this guide and find out the best restaurants where you can try authentic Spanish dishes in Malaga.
Ajoblanco is a cold soup that contains four main ingredients: water, oil, garlic and bread, and sometimes vinegar or almonds. It is usually served with grapes or slices of melon. The annual Akhoblanko Festival is held on September, 2 in the city of Almachar, Malaga.
This light cold soup is very popular in Southern Spain. Ajoblanco is also known as white gazpacho, to be more precise, it is considered the precursor of gazpacho and it originated during the Moorish middle ages. It is a great starter on a hot summer day. There's even a special festival held on the second of September to honor this dish. Ajoblanco is made with garlic, blanched almonds, and stale bread moistened with water and vinegar. Visit the Eboka restaurant to enjoy its flavourful ajoblanco.
It's delicious and satisfying meat cutlets, where the main secret of their preparation is well-ground minced meat. The shape, size, products used and the method of heat treatment can be different. For example, they are prepared from different types of meat, all sorts of vegetables, cereals, with herbs, spices, etc. Some housewives cook them deep-fried, others fry in a pan, some stew, and some bake in the oven, on the grill or in coals.
These small meatballs have the size of hazelnuts. It's an iconic Spanish dish, one-bite nibble in a tomato sauce that you can find in all tapas bars. Albóndigas are usually made with grounded pork and beef, parsley, garlic, paprika, fresh white bread crumbs, and a number of spices. It's worth visiting the La Cosmopolita restaurant and trying this juicy appetizer.
This cold soup originated in Andalusia, Southern Spain. It's cooked with dried bread, tomatoes, garlic, and olive oil. Porra Antequerana is traditionally eaten with ham and hard-boiled eggs. It's very thick and tasty.
It's a very delicious hearty soup, Malaga's specialty that can also be served as tapas. The main ingredients are tomatoes and bread, there's no water, that's why it is much thicker than classic gazpacho. The name of the dish consists of a porra (a mortar - this tool was used to puree all the ingredients) and the Antequera city where this soup was originally introduced. Porra Antequerana is usually served with tuna, ham, and hard-boiled eggs. Have a nice portion of this soup at the Mesón Mariano restaurant.
Fried fish gets a tender golden crust and has juicy flesh inside. To prepare this dish, one can use sea bass, flounder, cod, haddock, pollock, tautog, and other types of fish.
This dish consists of different species of fish that the fishermen caught today. Fritura malagueña usually includes fried anchovies, sardines, squid, cuttlefish, red mullet, monkfish, mackerel, and small hake. Fresh flour and extra virgin olive oil are used to cook this dish. It's so tasty and light! Los Mellizos provides one of the best fritura malagueña ever.
It's a very curious dish of Malaga that originally was a meal of poor fishermen. It is a hot soup made with white fish, shrimps, clams, potatoes, and egg yolks. It is thickened with bread and eggs. So simple and very delicious. Gazpachuelo Malagueño is commonly consumed in winter.
It's very tricky to fry thinly sliced eggplants. To make them crunchy and juicy, take starch and flour in equal proportions, and crumble the slices very tightly. Fried eggplants are usually served with tomatoes, basil, mozzarella and olive oil as an appetizer.
It's a very common Andalusian tapas made with fried eggplants that are thinly sliced, seasoned, coated in flour, and fried until golden. Aubergines are arranged in one layer on a big plate and topped with miel de caña (also known as molasses or sugar cane honey). It is an outstanding vegetarian option! You can try Berenjenas con Miel at the Venta El Tunel restaurant.
This dish is an explosion of flavor as it is a perfect mix of surprising ingredients. Ensalada Malagueña is cooked with cod (it's put into cold water for about 24 hours to lose its high content of salt), boiled potatoes, oranges, olives, eggs, onions, and extra virgin olive oil. This salad is delicious and contains a number of nutrients, such as proteins, vitamin C, calcium, carbohydrates, etc.
Prawns are delicious, whether stir fried, tossed through pasta, cooked in spicy curry, or placed in salads. Prawns can be served on their own, as a side dish, an appetizer or a snack.
It's a famous dish of Malaga, this tapas is traditionally cooked in clay pots. The name of the meal is derived from the subtle sound that olive oil makes when it's hot. The recipe of gambas al Pil-Pil was created 200 years ago. The dish is made with peeled prawns, garlic, and dried chili peppers. It's always served in the pot with piping extra virgin olive oil. Restaurante Hermanos Alba offers its guests exceptional prawns and other seafood dishes.
Espetos are six freshly-caught sardines (calamari and shellfish can also be used) that are speared on long flat sticks and barbecued over a hot fire. The name is derived from the Spanish verb "espetar" which means "to skewer". Sardines become so smoky, tender, and golden. Espetos are so common in Malaga that there's even a statue depicting a man who uses the espeto. Visit Miguelito El Cariñoso for the greatest espetos.
Seafood paella is a variation of the classic Spanish rice dish where chicken is replaced with fish, shrimp, squid, mussels and clams. It is most popular on the beaches of Valencia and Barcelona.
Paella is the most authentic Spanish rice dish, it was originally introduced in Valencia, however, it's also very popular in other parts of Spain. Malaga isn't an exception and the local paella differs from the classic paella as it is cooked with squid, mussels, shrimps, and other seafood. Enjoy gorgeous seafood paella at the Proa de Teatinos restaurant.
Have a great time in Malaga and enjoy its iconic dishes!