Pichi de Cái continues unstoppable in Málaga: will open its sixth location in Cerrado de Calderón

Since Er Pichi de Cái opened its first location in Huelin, it has been followed by openings in Soho and Teatinos. Later, there was an opening in El Palo and a relocation within the Huelin neighborhood to a larger space. It also expanded beyond Málaga to Alhaurín de la Torre as the brand's first franchise. Now, the latest step, another franchise, is also opening in the capital, in the neighborhood of Cerrado de Calderón, where preparations have already begun for another launch from the Tacita de Plata in the heart of Málaga.

In Málaga, there is a strong appreciation for Cadiz culture. Without making clumsy comparisons, the people of Málaga are drawn to Cadiz just as the people of Cadiz are to Málaga, much like what happens with Er Pichi de Cái, which since its first opening has been continuously growing, expanding the brand, and opening locations in the busiest, most vibrant neighborhoods. Huelin, Teatinos, El Palo, and the center of Málaga, with the opening in Soho, are proof of this.

The opening in Cerrado de Calderón is another step in the expansion path set by the brand, conceived by Israel Vieyte alongside a gastronomic reference like Ignacio Teijón, of Asador Iñaki. In the coming months, we anticipate further openings in strategic locations outside the capital before the end of the year, with the clear aim of occupying spaces in coastal towns.

The influence of Cadiz has left its mark on Málaga through gastronomy and art, and thanks to Er Pichi de Cái and its taverns, where they always provide "a little piece of the Tacita de Plata, fresh fish, seafood, good wine, and chirigotas" as they themselves claim, anyone can indulge in its charm and offerings at any of their locations. Entering any of their establishments is like opening a direct portal to Cadiz, both in its cuisine and traditions. The decor is meticulously cared for, and their products mostly come from Cadiz lands, an aspect that is always highlighted and valued.

Er Pichi de Cái has made a place for itself in the palate of Málaga, not only because of its extensive menu that is one hundred percent from Cadiz, but because in its taverns, Cadiz overflows from every corner, and there isn't a detail that doesn't evoke it, the Tacita de Plata, or every pinch of its land, whether it's through its cuisine, essence, or people. In the orders, shrimp omelette, tuna in its many styles, Cadiz salted fish, and "guisoteo" dishes are always a hit.