La Deriva Returns: the restaurant rises from its ashes six months after its fire in downtown Málaga

It was on March 6th when La Deriva restaurant, one of the most prominent in the Soho neighborhood of downtown Málaga, was forced to close its doors due to a severe fire. The swift action of the firefighters significantly reduced the damage, and this week, nearly six months after that dark day, La Deriva has reopened its doors at Alameda de Colón, 7, led by its tireless owner, Antonio Jesús García.

This last half year has been one of pure transformation for La Deriva. Structurally, the venue has undergone a necessary remodel that has refreshed its image and some of the spaces within its dining area. The restaurant's design is much more modern, especially in terms of brightness. The entrance is still dominated by high tables while its dining room offers low tables. The most notable addition is in its central corridor, where there are also various high tables where "special off-menu proposals" are expected to be offered. The restaurant’s kitchen, where the fire originated, has also been modified, expanding its space and allowing diners to see the cooking process from outside.

But while La Deriva has changed in terms of design and style, its culinary offering remains intact, albeit with some very interesting nuances. It is worth noting that the soul of the restaurant moved during the last months to Cobalto 15, at Muelle Uno, where they continued working and exploring gastronomically. As a result, led by José Rojo, La Deriva will maintain much of its menu, especially its classics—like the Russian salad and the croquettes—but we will also find some interesting new additions in the coming weeks under the premise that defines the restaurant: "Respect for the product and seasonality."

In addition to its menu, La Deriva is also enhancing its wine cellar. Visually, we will continue to see its iconic suspended cellars inside, on the ceiling, but its wine list will grow to reach 500 references. Indeed, the star signing of David Orellana, sommelier at Cávala, recently named Young Talent of Sommellerie in Spain and who will advise the restaurant, clearly shows the restaurant's commitment in its reopening.

"It's been tough months, but today we can look to the future with excitement. We return stronger than ever and with the unwavering commitment to offering a unique gastronomic experience," says Antonio Jesús García, owner of La Deriva, architect of the rapid reopening of the venue. However, the restaurant will not have its online reservations available until next week, through the usual channels.