It is said to have been open for centuries, it is one of the oldest inns in Málaga, famous for its breadcrumbs and its grilled French fries.

Málaga is filled with historic inns, true temples of fine dining, where gastronomy endures through the most traditional recipes. Among all the ones we can find along the network of roads crisscrossing the province, there is one considered the oldest of all, the Ventorrillo Patascortas. Located near the A-7 in Casabermeja, this inn has a long tradition, reportedly open since 1490 and, unfortunately for many, only opens on weekends and holidays.

Ventorrillo Patascortas is undoubtedly a reference point for those seeking the flavors of yesteryear in a setting that retains the essence of another era. Its history dates back to the late 15th century, when it already served as a stopover for muleteers and travelers crossing these mountains on their way to the capital. Over the centuries, its structure, ambiance, and many of its original elements have been preserved, making this inn a place where memory and gastronomy naturally meet.

Throughout its history, this small inn has witnessed generations, trade routes, and changes in the rural Malaga landscape. Studies by local historians suggest that it received one of the licenses granted during the time of Isabel II for the operation of inns on the old road to the Torre de Zambra, a medieval defensive site located a short distance from the establishment. For centuries it functioned as an inn for muleteers and, after falling into disuse, the Campoy Pérez family recovered it and renamed it Patascortas in honor of the previous landowners, known for their short stature.

Today, its interior maintains wooden beams, thick walls, and a large central fireplace that recalls traditional architecture. The walls are adorned with old farming tools, objects that were part of life in the countryside, verdiales hats, and pieces that belonged to different generations of the family. Entering its doors is, according to those who visit, a small journey into the past.

A family management that keeps tradition alive

The soul of Ventorrillo Patascortas is sustained thanks to the commitment of the Campoy Pérez family. Miguel Campoy, born in Málaga and with a career path far from hospitality, spent years remodeling an old house that he later turned into a restaurant. Today, at 74 years old, he continues to be linked to the business along with his wife, Loli Pérez, and their children Azahara and Juan Miguel, who take on most of the work in the kitchen and dining area.

During each weekend, the four of them form a perfect mechanism that allows everything to function with the same slow pace that characterizes the place. The terrace, surrounded by trees planted by the family itself, is one of the most cherished spaces, especially when the weather is favorable. From there, you can see the Malaga coast and, on clear days, the white peaks of Sierra Nevada, a contrast that defines the diverse landscape of the province.

Traditional stews, migas, and grilled meat

The kitchen of Ventorrillo Patascortas maintains a repertoire focused on classic dishes. Loli Pérez, at the helm of the stoves, prepares recipes she learned from her grandmother and that have been refined through years of perseverance. Among them are the stew with pringá, tripe with berza, bean stew, or the bachelor's gazpachuelo, along with a wide variety of spoon dishes that change every weekend depending on what they feel like making.

One of their emblems are the migas, which Azahara prepares in a huge skillet over wood heat. Each session requires more than an hour of stirring the mixture until the desired texture is achieved. Also, the grilled meats, equally prepared with almond wood fire, are part of the house's specialties, except for goat and oxtail, which are the only pieces not cooked on the grills.

The famous wood-fired fries

"Here you can eat some of the best fries we have ever tasted," claim the gastronomic influencer couple Clara and Jose, who recently visited the inn, placing the wood-fired fries made at Ventorrillo Patascortas in high regard: peeled by hand and made daily with extra virgin olive oil. These are usually served alone, but also with fried eggs or ham, and are undoubtedly one of the most beloved offerings by regular customers, in addition to their migas or grilled meats.

The restaurant completes its menu with meats such as pork cheek, garlic chicken, or the traditional mountain plate, a recipe that includes pork loin in lard, blood sausage, chorizo, egg, and fried peppers. The desserts, all homemade, include flans, tiramisu, cakes, and a particularly well-known creation: the happiness cake, made with curd and featured on the menu since 1996.

"We tried the giant ham croquettes and shared a ribeye, goat, and pork cheek among all," comment the duo behind malagadictos: "The only downside is that they only open on weekends and holidays. And it shows that Miguel and his family are not here for the money, but to keep this emblematic place alive for the people of Malaga."