Malaga's cuisine continues to win awards: Almijara restaurant receives the prestigious 'Gold Medal'

Malaga's cuisine has gained a new recognition on the national scene. The Almijara restaurant, located in the Perchel neighborhood, has been awarded the Gold Medal at the 2025 National Radio Tourism and Gastronomy Awards, a distinction that will be presented at the annual gala held this September 30 at the Hotel Alfonso XIII in Cartagena. This award consolidates the trajectory of a restaurant that, with more than three decades of history, has managed to combine tradition with innovation, projecting local cuisine beyond the capital.

The distinction granted by Radio Turismo, an institution that has been awarding the best restaurants in the country since 1985, represents a further step in the consolidation of Almijara as a benchmark in Malaga's gastronomy. In 2024, it had already received the Gold Plate, an honor that coincided with the celebration of its 35th anniversary. This double award places the establishment in a prominent position within not only the Malaga culinary scene but also the Spanish one, where the balance between the authenticity of the product and creativity in the kitchen becomes its most personal hallmark.

The origin of a neighborhood-spirited project

Almijara reflects the evolution of a family business that started as a modest breakfast spot in the heart of the Perchel neighborhood, one of the historical enclaves of Malaga. Its creator, José Andrés Jiménez, began helping in his parents' business at the age of thirteen. Today, along with his wife Vanesa Moreno in the dining area and with the collaboration of Lucas Molina, he has transformed that initial space into a contemporary casual bar that maintains the closeness and warmth of its origins.

Described as “an upscale neighborhood bar” by the Macarfi Guide, Almijara has successfully reinvented itself with a culinary proposal that combines the essence of popular cuisine with modern and daring techniques. It is worth noting that Almijara holds a Solete awarded by the Repsol Guide.

A menu that unites tradition and innovation

The cuisine of Almijara is based on local products, with special attention to fresh fish purchased daily at the Mercado del Carmen, just a few meters from the restaurant. Its menu changes several times a year to adapt to the season and combine traditional recipes with avant-garde proposals.

Among its specialties are dishes such as oxtail meatball, foie gras filipinos, slowly cooked Iberian pork cheek in Pedro Ximénez, bravas with kimchi mayonnaise, or tuna camperito with eel furikake mayonnaise and acorn-fed pork cheek. There are also spoon stews on rainy days, cheek croquettes with Pedro Ximénez reduction, and homemade desserts like its renowned cheesecake. The combination of innovative recipes with preparations that evoke Andalusian tradition has become one of the keys to its success.

The human value: close and professional service

If the kitchen is the heart of Almijara, the dining room service is its soul. The attention of Vanesa Moreno and the professionalism of Lucas Molina add a human touch that enhances the gastronomic experience proposed by José Andrés Jiménez. This close character, combined with a careful culinary offer, has made the restaurant a meeting point for those seeking quality cuisine in a cozy atmosphere.