The Málaga bar that is a temple of stews: with the cold, they have five or six soup dishes every day

If you are from the La Victoria neighborhood or any of the surrounding areas, knowing about Bar Nerva is practically a must. There are many reasons to be familiar with this iconic establishment, which next year will celebrate 40 years since Agustín Fernández first raised its shutter in 1986, at 55 Cristo de la Epidemia Street. Undoubtedly, one of the reasons that elevate this bar to the status of a temple are its stews, filled with tradition and flavor, but above all soul, three words that exceptionally define Bar Nerva, today managed by Quino Fernández, Agustín's son.

Bar Nerva is a temple for the people of Malaga for many reasons, for its special sensitivity to traditions and festivities, for its products in every breakfast, for its daily menus, but especially for its stews and spoon dishes. The cold has already settled in Malaga and a good spoon dish comforts and revitalizes the soul, especially if they are made with the care and dedication professed in the kitchens of this iconic bar. Throughout the year, they have at least three different types of spoon dishes for their regular customers, but now that the cold has definitely set in, they have between five or six different spoon dishes that change and rotate day after day.

"Throughout the year, we always have three spoons. And in autumn and winter, between five or six spoons. In the format of servings or bowls, as if it were a half portion," tells us Quino Fernández, manager of Bar Nerva and a key part in ensuring the establishment seeks to preserve the traditional Malaga recipe book with a local product, always from nearby, which counts tradition as its symbol. "The spoon that is always available is the Sopa Viña AB, with red shrimp, or the gazpachuelo. We also have the tripe with chickpeas, which are usually both fixed," confesses Quino, revealing the two spoon dishes that never fail at Bar Nerva, whatever day of the year, a classic of the place.

But the repertoire of spoon dishes at Bar Nerva transcends, always delving into the traditional Malaga and Andalusian cookbook, maintaining a firm commitment to the dishes that shaped past generations and which are so hard to maintain today. "Today for example we have potato casserole with cuttlefish", he adds about another of the options, which they accompany with "a bit of aioli".

"We also make pinto beans with pig's trotters", he explains, and recounts other of his many spoon dishes: "The chickpea stew with spinach and cod we usually offer during Lent. We also have a very typical dish from Casabermeja, such as the olla de la Era –like a stew with chickpeas, green beans, eggplant that comes with pringá–".

On the other hand, they also offer spoon dishes like brown lentils with Rondeña sausage; the soup of picadillo, with some noodles and poached egg, crouton and a drizzle of Tío Pepe; as well as the Asturian fabes, the judiones from La Granja with Galician clam; or the toasted noodles with shrimp and aioli. Without a doubt, if you are one of those who has never dropped by Bar Nerva and are looking for a good spoon dish that comforts the soul, you should try their chickpeas with boneless oxtail.