Espeto is a typical dish from Malaga that consists of skewering fish, traditionally sardines, on thin and long rods, to roast it with firewood on the sand of the beach.
Restaurant: Chiringuito Rocamar
Address: Paseo Marítimo Antonio Machado
The porra antequerana, also known locally as cold porra or porra crúa, is a typical cold soup from Antequera, an Andalusian city, and also from Malaga.
Restaurant: Almijara casual bar
Address: Pasaje de San Fernando, 3
Ajoblanco is a very popular cold soup in the gastronomy of Andalusia and Extremadura. It is made up of bread, ground almonds, garlic, water, olive oil, salt and sometimes vinegar.
Restaurant: La Deriva
Address: Alameda de Colón, 7
This shell is a kind of giant clam that, when eaten raw, is a burst of saline freshness on the palate.
Restaurant: Marisquería Doramar
Address: C/ Emilio Díaz, 46
Fried anchovies are a traditional Andalusian dish that is also very popular in Malaga, where the anchovies are usually smaller and can be eaten whole.
Restaurant: Los Mellizos
Address: C/ Sancha de Lara, 7
The torta loca is a typical sweet from the province of Malaga. It began to be elaborated by Eduardo Rubio at the end of the 50s of the last century.
Address: C/ Obispo Salvador de los Reyes, 7
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