The 'six hands' event that sold out in Malaga: three leading chefs, one single menu, and 60 lucky attendees

The first 'six hands' event at Taró restaurant and its Taró Gastronomic Club has been a complete success. It makes sense considering the chefs who joined Pachu Barrera, host and chef at Taró. Alongside him and the numerous guests were chef Kisko García, from Choco restaurant —the first restaurant in Córdoba to receive a Michelin Star— and a pastry leader like Antonio Martín, master pastry chef at Pastelería Daza.

Talent, creativity, and a deep passion for cooking were what this trio offered last Thursday, June 4 at the first 'six hands' event of the Taró Gastronomic Club, which thus consolidates itself as a benchmark of haute cuisine in Málaga, regularly gathering prominent figures from Spanish gastronomy.

Three chefs, three cooks, three minds dedicated to a single idea, a menu designed to seduce and, above all, to delight the guests at this six hands event, which quickly sold out.

The experience began with a table of gourmet cheeses from Comercial Galera, followed by a journey through marine dishes, traditional mountain and sea stews reinterpreted, and signature desserts. The menu of this 'six hands' event consisted of a pairing of sardines, tomato, and sherry vinegar, followed by a scallop with chive whey —both creations of Kisko García—.

This was followed by a pork shoulder in red lard with amontillado, a confit artichoke on a liquid croquette with slaughterhouse chorizo, and a stuffed squid with mountain and sea flavors in pepitoria sauce —these under the signature of Pachu Barrera—. The savory finale was a bull tail stew –taken on by Kisko García–.

Lastly, the savory courses by Antonio Martín included a cheese mousse with yogurt and apricot sauce alongside an Earl Grey tea cake. The offering was accompanied by a selection of wines and products from Galera, Narbona Solís, El Águila Beer, and Sabor a Málaga, enhancing the local character and identity of the event.

The gathering brought together members of the Taró Gastronomic Club and a small group of regular customers, filling the available 60 seats. The attendees enjoyed a high-level culinary experience, marked by the closeness of the chefs, interaction with the team, and the opportunity to discover flavors created exclusively for this edition.