When talking about food destinations, either hip, cosmopolitan cities with creative chefs pop up in your head that test the limits of your understanding of what food can be; Or far away, off the beaten track spots where you don’t understand anything written on the menu (if there is one), but you’ll always remember them as one of the highlights of your trip, places where you really got to “savor culture”.
Luckily, Spain offers both! Madrid and Barcelona are home to worldwide famous restaurants and the north, literally all the north of the Iberian Peninsula, is known for its outstanding cuisine, fresh products and big portions (!).
But lately more and more destinations all over the country put themselves on the map, being Malaga one of the most interesting and promising ones!
© Área de Turismo. Ayuntamiento de Málaga
Don’t get us wrong, since always our region was home to a great cuisine and special produce, from the Phoenicians, Romans and Arabs to more recent times, but it’s now that it awakened international interest.
So, why has Malaga become a place for such foodie bliss? Here we gathered some of the most important reasons.
To start with and the basis where everything is build up on is the fact that we are blessed with some wonderful produce! There simply is no better starting point! Our high quality prime material allows us to develop great dishes full of flavor.
The Mediterranean Sea provides us with fresh seafood and the inland with meats from the prestigious Iberian pork to our very own goat breed, la cabra malagueña. Surprising dairy products, honeys, olive oils (some belonging to the best of Spain), seemingly endless varieties of fruits and vegetables during all year (among other around forty different types of tomatoes, sugar cane, mangos, kale, trigueros asparagus, sweet lemons, purple carrots, olives with a DOP …) and wines with lots of character like our sweet ones.