Five Dishes That Explain Why Málaga Has Become One of Spain's Culinary Capitals

Málaga and its dishes, Málaga and its cuisine, Málaga and its most classic recipes. There are some dishes and recipes that never go out of style, tapas and portions that are always successful in orders, which are reasons to visit this restaurant or that bar. Let's review some that represent the province of Málaga, either because of the nature of these dishes or recipes, or because of the leading role Málaga has played as their exponent in recent years.

Russian salad, a classic reinterpreted from Málaga

The Russian salad is one of those dishes that are part of the Spanish gastronomic imagination, but in Málaga, it has achieved unique recognition. The city can boast of having three restaurants that have been winners of the National Russian Salad Championship San Miguel, in the editions of 2019, 2020, and 2021, three consecutive first prizes.

Candado Golf, located on Golf del Candado street; in the port of Caleta de Vélez, Chinchín Puerto; and Tragatá, in the heart of Ronda –and now also in Málaga capital–, are the three restaurants that were victorious with their proposals.

This year, the best Russian salad in Málaga went to Eme de Mariano, by Mariano Rodríguez. Fran Rascado, from Alaparte, and Pachu Barrera, from La Caverna, were second and third, respectively.

Espetos, the ritual that defines coastal cuisine

Talking about Málaga means talking about espetos. Sardines skewered on canes and roasted over fire by the sea, representing much more than a culinary technique. The espeto is identity, landscape, and tradition, and its importance is reflected in the annual celebration of the Concurso de Espetos, which seeks to recognize the best espeteros in the province.

In the eleventh edition of the contest, Joaquín Gavín Muñoz, from Chiringuito Larry, in the La Carihuela neighborhood in Torremolinos, was proclaimed the best espetero in Málaga in 2025. The second prize was awarded to Alfonso Marín, champion in 2023 and 2024, from the chiringuito Los Leones in Torremolinos. Meanwhile, the third place went to Restaurante Las Acacias, in Pedregalejo, with Catalin Agape at the helm. Three names that symbolize the continuity of an ancient technique adapted to the present.

Anchovies with lemon, simplicity awarded

The anchovies with lemon represent the essence of Malaga's cuisine: fresh product, direct preparation, and recognizable flavor. This dish, common in bars and restaurants in the province, was featured in the II Malaga Frying Contest organized by the Gastronomic Academy of Málaga.

La Plata Casa Matilde, in Benajarafe, and the marisquería El Yerno, in Málaga capital, won the jury's awards for the best frying in Málaga and the best frying of anchovies, respectively. Meanwhile, La Escollera, in Estepona, and El Choco, in Fuengirola, were recognized by the public in those same categories. Four chiringuitos and restaurants that demonstrate the relevance of a seemingly simple dish, but with demanding execution.

Gazpachuelo

Gazpachuelo is a hallmark of Málaga. Another ode to the province's recipe book, which as of this year has gained national respect. The Gourmet Gazpachuelos Championship by Sabor a Málaga held at the last edition of Salón Gourmets in Madrid proclaimed the aforementioned gazpachuelo by Mariano Rodríguez at Eme de Mariano.

Ajoblanco, Malaga tradition with a modern twist

Ajoblanco is one of the oldest recipes in the province of Málaga. Made from almonds, garlic, bread, and olive oil, this dish sums up centuries of popular cuisine linked to the territory. At Taró, located on Tomás Echeverría street in Málaga, this cold soup takes on a new dimension.

The version created by Pachu Barrera and Julio Galacho incorporates pistachio ice cream and anchovies as accompaniments, maintaining the traditional base but introducing contemporary elements. The result is a reinterpretation that dialogues with the history of the dish without breaking from its essence.

Patatas bravas, an icon reinterpreted the Malaga way

Patatas bravas are a classic of the Spanish recipe book, but in Málaga, they have their own version that has managed to stand out nationally. At Maricarmen Casa Playa, on Escritor Alarcón Bonel street, the well-known maribravas were selected in the Spanish Championship.

This dish is characterized by a homemade cut and an intense dressing, which enhances the character of the ensemble without losing balance. Another example of how Malaga cuisine is capable of reinterpreting popular recipes from a unique identity.