The usual, but better: Clara and Jose, from 'malagadictos', open their own kebab shop with their own recipe, homemade bread, and products from Malaga.

They promise Otro Rollo, that traditional kebab we all know but enhanced, reformulated, with products from Málaga, committing to their homeland. You know them, you will surely recognize their faces. They are called Clara and José, although many will recognize them by the name they have become popular on social media: @malagadictos. After several years of recommending restaurants, bars and taverns, coffee shops and pastry shops, camperos, burgers, and kebabs, this Malaga couple decided to take a step forward and venture into something new, their own: a much more refined kebab, 'made in Málaga' products, artisan rolls, and quality ingredients. This is how Otro Rollo was born.

"We didn't have anything specific in mind. There's always that little bug, but we saw it as a very complicated world, until Fran from Nolitos, our partner, came along," José tells us a few hours before the opening of Otro Rollo, which has the support and experience of Nolito's Burger, one of the great successes of The Champions Burger, winner this past year of all the awards of the contest with its 'Blue Diamond'. From this alliance, Otro Rollo was born, which began to take shape just a year ago and officially opened its doors to the public last Friday, March 13, a real success among the neighbors of La Victoria and followers of malagadictos' recommendations. They are located at calle Gordón, 16.

"We were seeing a quite strong trend with artisan kebabs in Valencia, Madrid, Barcelona, and other parts of Spain, they were really hitting it off," they acknowledge about the bet on a kebab place like Otro Rollo, with which they offer a very different concept, more artisanal and with local products, mostly from Málaga: "We started to rely on local suppliers. We wanted to do something different, a product like the traditional kebab, but improved. We didn't want to reinvent or create anything new. That is: take good meat, good homemade bread, and fresh ingredients and that's it. We didn't want to make anything new. We contacted Paco, from Carnicería Freshkera, who is helping us with the chicken skewers, which we assemble homemade, skewered one by one. They are chicken thighs, with a special marinade that we have been testing for months until we found the flavor we wanted. We also have a very cool homemade bread, from a supplier in Marbella. We also work with other local suppliers; with fruits from Frutería Los Niños, desserts from Las Delicias de Mi Noe, and cheeses from the Montes de Málaga. We wanted to bet on our own."

Initially, Otro Rollo will offer three types of kebabs, all always equipped with their spiced chicken, 200 grams of inseparable thigh. There's 'El Clásico' (8€), a basic that includes lettuce, tomato, purple onion, homemade yogurt sauce, and pomegranate syrup, to which they recommend adding feta cheese (+0.50€). There's also 'Nolito's' (9.5€), more daring, which includes homemade bacon jam, Antequera fries, cheddar sauce, emmy sauce, and homemade pickled cucumbers. The last bet is named 'Malagadictos' (9.5€) and includes lettuce, tomato, purple onion, homemade yogurt sauce, semi-cured cheese from Montes de Málaga, and mango from Axarquía. All can be turned into a meal for an additional 3 euros.

Finding the key to the marinade was not easy, as well as finding the best combinations for their 'other rolls': "We've stuffed ourselves with kebabs everywhere. We made a trip to Madrid, we stuffed ourselves tasting kebabs, we were in Valencia, we stuffed ourselves tasting kebabs. We went to the references after touring kebabs in Málaga, where we have tried more than 90% of the artisan ones." They also promise to soon cater to their 'gluten-free' audience, as they are already working with Piquito Bakery for this and receiving advice from Manu, owner of a well-established burger joint like Lalo's in Teatinos.

The opening process was delayed a lot due to the premises, they say, since it was not in the best conditions. "It was an old kebab place that was in a dilapidated state," they explain about the process of refurbishment, fitting, and design of the premises, where they appreciate the work of VS Reformas by Dani and Jose Vertedor: "They've done a miracle with the place. They nailed it. They gave it a new vibe, all the design very cool".

"It has been a tough process because we didn't know much about this world, we have learned a lot on the go, reading and informing ourselves, listening to everyone," confess Clara and José, from @malagadictos, a few hours before receiving a flood of visitors on their first day: "Now we have three jobs, so we have malagadictos, we are trainers and now Otro Rollo. We've gotten ourselves into a mess you wouldn't believe".