The best croquette in Malaga in 2025 tastes like 'Plato de los Montes' and is prepared by 'Los Pablos' at the Ménade restaurant.

Those who have tried the cuisine of 'Los Pablos', Pablo Vega and Pablo Domínguez, at Ménade restaurant or in its more casual version with Esto es Jauja, know that creativity is one of their strong points. Their concept and idea of condensing a dish as hearty and emblematic of the interior of the province of Málaga as the 'Plato de los Montes' into a croquette might seem outrageous, but it turned out to be a work of art. Their croquette received unanimous approval from the jury at the II Málaga Croquette Championship, which awarded them first prize for their capacity to surprise. The competition, organized by Fernando Sánchez of Media&Chef, was held at La Sala de Galera in Torremolinos.

"This is to win," said Pablo Vega to Pablo Domínguez of Ménade restaurant, when they tasted the dough with which they would compete that Monday at the II Málaga Croquette Championship, a light and creamy dough, everything that allows an execution that transports a 'Plato de los Montes' into a croquette, crispy and coated in panko with a reduction of fried pepper that leaves one speechless. The bold and conceptual bet was received as a breath of fresh air among the jury, who did not hesitate to elevate it to the temple of croquettes in Málaga, taking over from Base9.

Pablo Vega, left, and Pablo Domínguez, right, winners of the contest. / Javi Martínez Casasola

"Very happy. We came to compete with little expectation and receiving this award is fantastic," say Los Pablos after receiving the award, thrilled by the success: "We try to ensure that all the parameters you look for in a croquette are there, to have it inside, like eating a 'Plato de los Montes'."

After numerous tests and different ways of approaching the recipe, the duo of chefs came up with one "that for us is acceptable." And indeed it is. "We deconstructed a bit what the 'Plato de los Montes' is, the one we all know, starting to integrate those elements of the dish into the croquette," they explain and recall that "at first you see things that were inside the croquette dough, but then we took them out, and then we played a lot with that, trial and error, trial and error constantly." "And eating a lot of croquettes...", they remember with laughter.

A rice pudding croquette, second place

The croquette from La Huerta, winner of the second place and the 'Sabor a Málaga' award. / Javi Martínez Casasola

The contest, which gathered 12 of the best croquettes from the entire province of Málaga, left two other awards, second and third place. Pepi Flores from La Huerta restaurant in Casabermeja received both the second prize in the II Málaga Croquette Championship and the award for the best croquette 'Sabor a Málaga' with a creation that also captivated the jury: a sweet rice pudding croquette. Yes, you read that right. Hers was also the last to pass through the palates of the jury, arousing both surprise and enjoyment for its sweet execution.

The third place was the traditional recipe of Eme de Mariano. / Javi Martínez Casasola

The third step went to Mariano Rodríguez, from the restaurant Eme de Mariano, with a more traditional preparation but where both the execution and the product charmed the jury. The chef from Málaga had already won both the Russian salad contest in Málaga and the gazpachuelo contest at the national level, as well as the Bocata Fest, now he takes home a third place. Lastly, the restaurant La Minilla, with a croquette of Málaga sausage from Igualeja, received the award for the best croquette of 'La Sala de Galera'.