Huelva langoustines take centre stage at a special food event next to Málaga Cathedral

Málaga city centre has added a new seasonal option for seafood lovers this October. La Máquina, located on Calle Molina Lario just a few metres from the Cathedral, is holding a special event dedicated to selected medium-sized langoustines from Huelva.

The initiative began on 1 October and does not have a fixed end date, as the product will remain available while stocks last.

The concept focuses on one ingredient and two traditional preparations: grilled or boiled and lightly salted.

A proposal focused entirely on the product

The event follows a very simple idea: allowing the langoustine itself to take centre stage, without accompaniments or complex preparations that could overpower its flavour.

When grilled, the direct heat adds a light toasted finish and intensifies the natural taste of the shellfish.

The second option is to serve it boiled and seasoned with salt, a classic preparation designed to preserve its juicy and delicate texture.

La Máquina presents both techniques as two different ways to enjoy the same ingredient.

Selected medium-sized langoustines from Huelva

The product chosen for the event is selected medium-sized langoustine from Huelva.

The description refers to the size and grade selected by the restaurant for this particular campaign.

According to the group, the aim is to achieve a balance between the size of the shellfish, the texture of the meat and its naturally delicate flavour.

Availability also depends on the daily supply of fresh product, meaning it may vary according to the catch and deliveries received by the restaurant.

Priced per 100 grams

At the Málaga restaurant, the announced price for the event is €11.90 per 100 grams.

As the shellfish is sold by weight, the final price will depend on the number and size of the pieces selected.

The restaurant does not specify an exact weight per langoustine in its public information, so the price per 100 grams serves as the clearest reference for diners.

Caught using traditional pots

One of the aspects highlighted by La Máquina is the fishing method used.

The langoustines selected for the event are caught using pots, a traditional passive fishing technique commonly used for shellfish.

The group links this method to better preservation of the product during capture and handling.

By reducing impacts and rough movement, the aim is for the shellfish to reach the kitchen with its appearance and texture in better condition.

From the sea to the table with minimal preparation

The philosophy behind the event fits with a style of seafood cooking based on minimal intervention when the quality of the ingredient is strong enough to stand on its own.

Rather than incorporating the langoustines into rice dishes, sauces or more elaborate recipes, the restaurant chooses to serve them almost entirely on their own.

Grilling and boiling also allow diners to compare two different textures and flavour profiles from the same product.

La Máquina Málaga, next to the Cathedral

The event is available at La Máquina Málaga, located in the historic city centre on Calle Molina Lario, very close to Málaga Cathedral.

The restaurant’s menu is based mainly on traditional Spanish cuisine, with a strong focus on fish, shellfish and rice dishes.

Its seafood counter is also one of the establishment’s distinctive features.

The location makes the event easy to combine with a walk through the city centre or lunch after visiting some of Málaga’s main landmarks.

A restaurant group founded in 1982

La Máquina began in Madrid in 1982, as a project launched by Carlos Tejedor.

Since then, the group has developed a culinary identity strongly linked to Spanish produce, particularly fish and seafood.

Today, it operates restaurants in Madrid and Málaga.

The Málaga venue represented one of the group’s most important moves outside its original market and continues to follow the same approach based on produce, recognisable recipes and traditional cooking.

Available while stocks last

Unlike other gastronomic events with a fixed closing date, these langoustine days do not have a set final day.

La Máquina states that the product will be available from 1 October and while stocks last.

This means availability may depend on catches and the fresh product received at any given time.

Anyone planning to visit specifically for the langoustines may therefore want to check availability in advance.

Practical information

Event: Selected Huelva Langoustine Days.

Start date: 1 October 2026.

End date: While stocks last.

Restaurant: La Máquina Málaga.

Location: Calle Molina Lario, next to Málaga Cathedral.

Product: Selected medium-sized Huelva langoustines.

Preparations: Grilled or boiled and lightly salted.

Price announced in Málaga: €11.90 per 100 grams.

A seafood option for October in Málaga

The event provides a different option for anyone looking for a seafood-focused dining experience in Málaga this October.

It is not based on a fixed tasting menu or a long sequence of dishes, but rather on giving full prominence to one of Spain’s most highly regarded shellfish products.

With two simple preparations, a clearly identified origin and a location beside the Cathedral, Huelva langoustines become one of the main seasonal attractions at La Máquina Málaga this month.