The gastronomy of Malaga is a unique blend of flavors. It is nourished by the most exquisite flavors of sea and land. In addition, discovering Malaga through its traditional dishes is an excellent way to get to know the province.
Although we are going directly to the peculiarities of the gastronomy of Malaga, we remind you that you can also get to know the traditional cuisine of Huelva, Almeria, Granada y Cadiz.
What you will find here
MOUNTAIN GASTRONOMY
Malaga is the Andalusian province with the most mountainous territory. In fact, the flat areas are reduced to some coastal areas and some areas in the north, such as Antequera (an interesting visit from the city).
Although it does not rain much in Andalusia, the privileged position in front of the sea and the high mountains a few kilometers from the coast, make it rain significantly in Malaga. For this reason we find areas of pastures and meadows in the surroundings of Ronda where livestock farming is practiced.
Pastures, cereal, meadows, olive trees and many mountains in the surroundings of Ronda (Author: Nick Van den Berg).
The two natural parks in the western area, Alcornocales and Grazalema, are cool and humid. Here oaks and cork oaks proliferate, which provide natural food for the Iberian pigs.
The mountains facing the sea, especially those of the Axarquia, have greatly influenced the gastronomy of Malaga in recent decades. Tropical species are cultivated here and are nowadays present in the menus of many restaurants in Malaga.
SEAFOOD CUISINE
Malaga has 175 kilometers of contact with the Mediterranean Sea. It is usually a calm sea, with calm and transparent waters. But when it roars, it does so with force. The Mediterranean also brings to Malaga a seasonal meteorological phenomenon called dana or “cold drop”. The contact of warm and cold air masses can cause torrential rains during autumn.
The Mediterranean brings to the gastronomy of Malaga a large number of animal species that characterize it. Fish, crustaceans or mollusks are common in Malaga’s restaurants.
Roman salted fish factory pools at the headquarters of the University of Malaga.
Malaga’s relationship with the sea, as you can imagine, goes back a long way. On the coast of Malaga you can visit Roman salted fish factories and numerous remains from the Phoenician period have been found that demonstrate the close relationship between Malaga and the sea. This historical tradition is manifested in elements such as the “jábegas” or the “cenacheros”. The former are traditional boats of Malaga and the cenacheros were itinerant fish sellers. All this we explain in detail in our most special private experience in Malaga, Marengo.
THE RAW MATERIAL
Before looking at the typical dishes of Malaga, let’s get to know the foods used in Malaga’s cuisine.
MEATS
Although it cannot be compared with the amount of production in Huelva, the Iberian pork from Malaga has the same quality. The Genal valley in the Ronda mountain range is a fantastic place to taste excellent pata negra hams. There is also abundant breeding of the white pig, whose sausages and cured meats have a long tradition and good reputation.
The pastures of the Serranía de Ronda are usually dedicated to fighting bulls, but in the area of Coín, in the Guadalhorce Valley, there is a tradition of cattle farming. Excellent veal is produced there, which can be tasted in some of the local sales.
But undoubtedly sheep and goat farming is one of the most important livestock activities. The suckling goat from Malaga is usually prepared with great care in restaurants in the interior of the province.
Sheep of the Hermanos Cubiles livestock farm in Montecorto (© Ganadería Hermanos Cubiles).
CHEESES
In Malaga the best cheeses are goat cheeses. The grazing of the Malaga goat and the Payoya goat results in cheeses with different degrees of maturation and with an intense flavor typical of the area. Many of these cheeses have numerous international awards. We should write an article only about Malaga cheeses, it is a flavor that we are passionate about.
One of the best cheese in the world, Payoyo (© Turismo Andaluz).
DRY FARMING
The olive grove in Malaga occupies about 140,000 hectares. It is not the largest in Andalusia, but it produces extra virgin olive oils of the highest quality. On some bottles of oil you can find the Denomination of Origin of Aceites de Antequera, a guarantee of quality. Cereals and legumes are not the most abundant crops, but between Antequera, Teba and Campillos there are large tracts of land where they are grown extensively.
A small aside to remind you that Jaén is where most olive oil is produced.
OF THE ORCHARD
Fruits and vegetables, together with olives, generate 85% of the economic value of agricultural production in the province of Malaga. While in the Axarquia predominates the cultivation of subtropical species such as mango, avocado or custard apple; to the west there are important citrus productions: mainly orange and lemon.
Although it cannot be considered an orchard crop, we would like to add the cultivation of chestnut trees in the foothills of the Sierra de las Nieves. Villages such as Parauta or Istán, among others, have centenary chestnut trees. These places are really impressive in autumn, when the mountains begin to take a copper color that leaves all visitors with their mouths open.
Of special importance in Malaga are raisins and figs. Raisins even have their own denomination of origin and are exported internationally.
Figs at the Atarazanas Market (© Turismo Andaluz).
OF THE SEA
The main ports of Malaga are Estepona, Marbella, Fuengirola, Malaga city and Caleta de Velez. However, the latter accumulates 42% of the catches of the whole province. Trawling, seine fishing and shellfishing are practiced. In addition, aquaculture has grown especially in recent decades, especially with the breeding of mussels.
In our opinion, the concha fina (callista chione) is one of the most characteristic species of Malaga. It is a mollusk of large size between 8 to 10 cm. and has a characteristic red tongue. It is served alive, on ice and with a little lemon juice.
Various shellfish and bivalves, the “cocha fina malagueña” is the clam with red meat.
The most commonly caught fish are: anchovy, sardine, horse mackerel, red mullet, dogfish (commonly called dogfish), sea bream, sea bream and mackerel.
Perhaps the sardine, one of the most abundant fish, acquires a special dimension in Malaga. The custom of eating them skewered on a rod and cooked on the grill is deeply rooted. In all the coastal bars you will find sardine skewers on the menu. In addition the embers are usually placed in old boats in disuse located on the same beach. Of course you should not miss the anchovies in any of its variants: salted, fried or pickled.
WINES
We are not going to say much about the wines, not because they lack gastronomic value, but because we have already written a very complete post about the wines of Andalusia. Under the Denomination of Origin Wines of Malaga, still and liqueur wines are produced. These are very special sweet wines made with Pedro Ximénez and Moscatel grapes. You can also try the raisins of Malaga with a floral aroma, unique and exclusive. They also have their own denomination of origin.
La Antigua Casa de Guardia is perhaps the best place to get to know the wines of Malaga.
TYPICAL DISHES OF MALAGA
The gastronomy of Malaga has typical dishes that you have to try. Some of them will not be easy to find, because they are local dishes that sometimes are only prepared in certain places and times of the year. Others you can try in traditional restaurants.
ESPETOS (SARDINE SKEWERS)
The traditional “espeto de sardinas” of Malaga is cooked in good embers. The sardines are skewered on a cane and kept on the fire for just the right amount of time. Simple and extremely tasty at the same time, it is one of the essence of Malaga. Practically all the restaurants on the coast of Malaga prepare it every day. You can order it in bars and restaurants in the cities, but, in our opinion, it does not taste the same as with your feet in the sand on the beach.
Espetos on metal skewers, the traditional one is made of cane.
FRIED FISH
The classic of the Andalusian coastal towns is the pescaito frito (fried fish) and in Malaga it could not be less. You will find it in almost every bar and, in general, it is usually quite fresh. Traditionally it has been said that on Mondays there is no good fish, in fact the fishmongers in the markets close that day. This is because most of the fishing boats do not fish on weekends, so on Monday it is very likely that the fish is from the previous Friday. The key to pescaito frito is the quality of the product, always local species and the frying point.
Fried fish dish on the terrace of the Pimpi.
MOLLETES DE ANTEQUERA
They are typical of the Antequera area, in the interior of the province. The Mollete is a rounded bread, lightly baked and partially covered with flour. When served it is toasted so that it is spongy on the inside and crunchy on the outside. It is served with the taste of each person. The most common is oil, tomato and ham, but there are also the classics that we indicate below.
Authentic molletes of Antequera (© Antequera Tourism).
HEARTY BREAKFAST
Several classic products of Malaga’s gastronomy are prepared with pork fat. The manteca colorá, is the fat with the most flavor, seasoned and fried with lots of paprika. Then there is zurrapa, which is the same but with shredded pieces of pork. It is also called manteca colorá with zurrapa. In both cases there is the white variant, which does not contain paprika. It is usually found in bars and is available to the diner to spread on muffins for breakfast. Finally, there is the lomo en manteca, which is not so common at breakfast, but it is a variant prepared with lard.
Lomo en manteca prepared exceptionally in the restaurant Los Caballos de Álora (© El Caballo).
PORRA ANTEQUERANA
We continue in Antequera to know a delicious cold soup. It is made mainly from tomato and bread. For many it is the same as the famous salmorejo from Cordoba, but there are nuances. In the porra antequerana green bell pepper is added and the quantities of the rest of the ingredients vary. In fact the porra antequerana is usually a little denser because of the greater amount of bread. It is essential that on top of the soup there is diced Serrano ham and boiled egg. Optionally you can add tuna or canned bonito.
Delicious porra antequerana (© Academia Gastronómica de Málaga).
AJOBLANCO
Unlike the ajoblanco of Almeria which is dense and more like hummus, ajoblanco from Málaga is a cold soup that is delicious with grapes. It is prepared with almonds, garlic, bread, extra virgin olive oil and water. Although you can find it in most of the province of Malaga, Almáchar is the capital of ajoblanco in the province. They celebrate a festival in September where they prepare this refreshing and tasty soup, ideal for the hot months!
Fresh Ajoblanco for summer evenings (Cyclonebill, Wikimedia, CC BY-SA 2.0).
SOPA DE LOS SIETE RAMALES (SOUP)
This is one of those typical dishes that you will have trouble finding. In any case, if you want to try it, the best thing to do is to go to El Burgo, a beautiful village in the surroundings of the Sierra de las Nieves. It is a dish with seven key ingredients, hence its name: tomato, bell pepper, onion, wild asparagus, garlic, potato and bread. Although it was originally a poor dish for day laborers, today it even has its own festival.
Sopa de los siete ramales of Malaga by Reme (© Al sur del sur).
SOPA PEROTÁ
Very similar to the previous one, but with origins in Álora, “perotás soups” have a characteristic flavor provided by garlic, mint and saffron. It is also a humble dish that has become a tradition with its own festivity.
Sopa perotá of Álora (© Sabor a Málaga).
SOPA MONDEÑA
This stew or soup has its origin in the town of Monda. Like the previous one, it is not easy to find outside this town. It is a typical dish cooked with stale bread, garlic, bell pepper, potato, asparagus, tomato and egg. Once again, this is a humble recipe with a high calorie content, an energetic dish to support the peasant work.
The Sopa Mondeña festival has become an event worth knowing (© Diputación de Málaga).
POTAJE DE TAGARNINAS (TAGARNINAS STEW)
Another of the star stews of the north of Malaga and that it shares with the neighboring province of Cadiz. The tagarninas or thistles are wild plants with spikes that are harvested in the fields of Malaga. With this special plant is prepared a very special stew that we recommend 100%.
GARBANZOS CON BACALAO (CHICKPEAS WITH COD)
It is a delicious stew with salted cod, chickpeas and spinach. It is also called potaje de vigilia, as it was customary to eat it during Lent in many parts of Andalusia. In this period the Christian tradition prohibits the consumption of meat to honor Jesus Christ. It can be found in many restaurants even outside of Lent.
CHANFAINA MALAGUEÑA
The chanfaina is a traditional stew widespread in Spain and many Latin American countries, but in the Axarquia there is a small village where it is cooked in a special way. This typical dish is prepared with tripe, liver, legs and blood of lamb, but in Totalán it is seasoned with oregano, cloves, cumin, laurel, it has a yellow color and rice is also added.
Chanfaina of the Axarquía (© Diputación de Málaga).
MIGAS
The migas are a very old and typical dish and spread throughout Andalusia. While on the coast of Malaga they are usually served with anchovies or sardines, in the interior of the province the accompaniments are more varied: tomatoes, orange, green olives. We already talked about them in the gastronomy of Almeria.
CALLOS A LA MALAGUEÑA (MALAGA STYLE TRIPE)
Tripe is tripe and fragments of beef, pork or mutton stomach. It is a very common dish in almost any part of Andalusia. Formerly the tripe was food for the lower classes, but today it is a dish that is kept alive and that is even given to innovation by some chefs. The peculiarity of Malaga tripe is the presence of chickpeas and the combination of spices that give it its special flavor.
Callos of Casa Carlos in Malaga city (© Vocento).
ENSALADA CATETA (SALAD)
Salads are a recurring dish in Andalusia and in Malaga they have their own. Cateta salad is served cold and is based on boiled potato accompanied by tuna, boiled eggs, onion and seasoned olives. In some towns they add orange, an ingredient that brings it very close to the “ remojón granaino”.
Ensalada cateta, a typical dish from Malaga.
CALDILLO DE PINTARROJA (DOGFISH STEW)
The dogfish (scyliorhinus canicula), also called dogfish in Andalusia, is a small shark that abounds in the coasts of the Mediterranean and the Strait of Gibraltar. This shark brings a very special flavor to recipes, either in stews or fried and marinated. The “caldillo de pintarroja” is spicy and has a lot of ingredients that give it a very special flavor. It is possible to find it in restaurants and taverns near the sea.
Caldillo de pintarroja (© Academia Gastronómica de Málaga).
SWEETS AND DESSERTS
TORTA DE TORREMOLINOS (TORREMOLINOS CAKE)
Among the multitude of cakes and biscuits that are prepared in Andalusia, we have chosen this typical sweet from Torremolinos. It is a tender and very aromatic cake prepared with corn flour and sweetened with honey and sugar. This artisan sweet has a long history, since it became very popular in 1908 when it was marketed in a workshop in Torremolinos.
Torremolinos cake (© Visitar Costa del Sol).
MARBELLA BREAD ROLLS
If there are some sweets that can be considered a curse for those with a sweet tooth, those are the bread rolls OF Marbella. This type of rock has a wide diffusion throughout Andalusia, but in Marbella they taste in a special way. The aroma is provided by the matalahúva, cinnamon and cloves, but also wine, brandy, orange and lemon juice and zest. They are also called rosquetes.
bread rolls of Marbella.
ALMOJÁBANAS
Although it is not known for sure since when this sweet has been made in Malaga, it is certain that its name is found in three books of Andalusian gastronomy from medieval times. It is a sweet that is eaten in one bite. The almojábanas are balls of flour and cheese coated with different products: cane honey, cinnamon powder, fried almonds or jams.
Almojabas antequeranas with honey, in this case from the Ingenio de Nuestra Señora del Carmen in Frigiliana (© De la Torre S.L.).
YEMAS DEL TAJO
Yema is a very typical sweet in Spain. The main ingredient is egg yolk and the recipe has little variation in the different provinces. However, in Ronda they are called “yemas del Tajo” (yolks of the Tajo) and enjoy an excellent reputation. Although it can be eaten all year round, it is a typical Christmas sweet.
TORTA DE ALGARROBO (CAROB CAKE)
Although the name may be confusing, these cakes are not made with carob flour, but with wheat flour. Its name is due to the fact that its origin is located in a village in Malaga called Algarrobo. Ground cinnamon, matalahúva, aniseed and almonds are the keys to their exquisite flavor. They can be found in many parts of the province.
Estela’s Carob Cakes (© La Cocina de Estela).
TORTA DE ARDALES (ARDALES CAKE)
This almond cookie is a real delicatessen. In the village of Ardales, Guadalteba Valley and place where the Caminito del Rey is located, this almond and lemon zest cookie is prepared. The ones sold in the Antiguo Obrador Marcos are exquisite. This establishment was founded in 1960, so you can imagine the quality of their handmade products.
Tortas de Ardales by Antiguo Obrador Marcos (© Productos Marcos).
ROSCÓN DE REYES (KING’S CAKE)
It is not exclusive to Malaga, but it is a very popular tradition. At the end of Christmas, the roscón de reyes is eaten with family or friends. It is a round sweet filled with cream and pieces of candied fruit on top. Inside it hides a dried bean and a small figure. Tradition dictates that whoever gets the bean must pay for the next year’s roscón, and whoever gets the figurine is crowned king.
Classic roscón de Reyes.
QUESO DE ALMENDRAS (ALMOND CHEESE)
And finally we talk about one of the most unique sweets of Malaga. Not only for its preparation, but also for its geographical location. In Atajate, a village in the mountains with only 185 inhabitants, they prepare a sweet in the shape of cheese, but does not contain any dairy. It is prepared with a good amount of ground almonds, egg and cinnamon, and of course sugar. To taste this delicacy you will have to trace your gastronomic route through Atajate, or if you prefer, in Andalucia 360 we can prepare totally customized trips.
WHERE TO EAT IN MALAGA
There are so many good restaurants in Malaga that it is difficult to decide which one to recommend. We have made a selection of what we consider excellent options to savor the gastronomy of Malaga in the capital. But, for this we need more space. So we recommend you to read our section on where to eat in the city of Malaga.
Getting to know the art of espetos in El Caleño.
GASTRONOMIC TIPS FOR MALAGA
CHURRERÍAS
In Malaga, as in the rest of Andalusia, it is typical to have churros for breakfast. Churros are a fried flour dough to which you can add sugar or dip them in chocolate. The churrerías (establishments where churros are sold) offer the product to take home or to eat on the premises.
ORDER A COFFEE IN MALAGA
Ordering a coffee to your liking in Malaga can be complicated if you don’t have the right vocabulary. We summarize it for you.
- Solo: this one has no doubts, only coffee.
- Largo: only 10% milk is added to the coffee.
- Semi-largo: around 20% milk.
- Solo corto: half coffee and half milk, although it usually has a little more coffee.
- Entrecorto: again half and half, but with a little more milk.
- Corto: the proportion would be 70% milk and 30% coffee.
- Sombra: is a coffee with very little coffee, almost all of it would be milk.
- Nube: less amount of coffee than in the previous one.
Mythical mosaic of Café Central in Malaga to know how to order a coffee (© Café Central).
TAPAS ARE NOT FREE
Tapas are not really free anywhere in Andalusia. They are considered a courtesy, but are included in the price of the drink. This is the case in Granada, Almeria and Jaen. In Malaga the tapas are not included in the drink, but it is possible that when you are served a drink you get a small plate of olives. In Malaga the tapas are chosen and paid for separately.
CHOOSING A GOOD PLACE TO EAT
A little further up there is a section on where to eat in Malaga. There we have prepared a selection of places to eat that do not disappoint. However, in Malaga you can eat well almost anywhere. We like to be guided by personal recommendations or by Tripadvisor or Google Maps reviews.
As a recommendation, and if you have the time to do it, going to the peripheral neighborhoods is quite interesting if you want to know the gastronomy of Malaga in a more immersive way. The atmosphere of the bars and restaurants in the center is usually more cosmopolitan and with a greater presence of tourists.
Exquisite ambience in Tercer Acto, one of the best rated restaurants in Malaga (© Grupo Tercer Acto).
PLACES OF GASTRONOMIC INTEREST IN MÁLAGA
Before we finish we are going to leave you a list of places with gastronomic interest in Malaga. Many of them can be visited.
- Atarazanas Market (Malaga)
- Salamanca Market (Malaga)
- El Palo Municipal Market (Malaga)
- Caleta de Vélez port and fish market
- Sugar mill of Nuestra Señora del Carmen (Frigiliana). Cane honey factory.
- Chimney of the sugar factory Ntra. Sra. del Carmen
- Armengol sugar mill (Maro)
- Museum of the Mill (Ojén)
- Albaiva Mill Museum (Casarabonela)
- La Paca Mill (Alhaurín el Grande)
- Integral Wine Center (Ronda)
- Wine Museum Bar (Yunquera)
- Bachiller Mill and Moorish Cistern (Álora)
- Riogordo Ethnological Museum
- Wine cellars and oil mills. There are so many and so spread out that it is impossible to mention them all.
Atarazanas market in the center of Malaga (Maksym Abramov, CC BY-SA 2.0).
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MAP OF GASTRONOMIC PLACES IN MALAGA
In this map we leave you all the gastronomic places of which we have spoken to you in the article. We have also added the towns where gastronomic festivities of tourist and cultural interest are celebrated.