Pedregalejo has one of the most popular beaches of Malaga. But if you think that you can only eat fried fish there, you are missing out on a lot. That’s why we stroll among “biznagueros” (people that sell the typical Biznaga flower made out of jasmine) along the Boqueron, Jábega and Cenacheros streets, to show you the best of this amazing neighbourhood
1.Where to eat in Pedregalejo?
Payoya goat cheese, duck hamburger or spicy tuna tataki are dishes that already made a name for themselves in this traditional fishing district, where you can also try one of the best “camperos” of Malaga. A new date, with the gastronomic discoveries of the capital of the Costa del Sol, without forgetting the essence of the product par excellence of Malaga, since (naturally) you must also pay a traditional tribute to yourself from time to time: a tasty, grilled sardine skewer.
Here they serve the food on the same dishes typical Spanish grandmothers use(d) to- brown or green glass bowls. The place is huge and has a lovely terrace with tables made out of recycled materials, sea view and stranded “jábega” fishing boats on the beach. A venue you’ll never want to leave. Less, during sunset.
Its menu is based on local produce: from delicious payoya goat cheese, tasty porra from Antequera (cold tomato soup) to fried fish (see other Malaga local produce). And there’s more- like the shrimp twister or the zucchini and truffle risotto.
They just updated the menu to include now as well pasta. And cocktails or champagne, which become great companions of the meals. Like the vermouth Summer of 82 (Verano del 82). But everything easy-going, since you have to leave some room for dessert, to try the exquisite homemade pies.
The Pez Tomillo (literally Thyme Fish) is located next to the Astilleros Nereo (Nereo Shipyards), property of the Sanchez-Guitard family that, as the Gallic villagers, resists urban speculation in the area. Of absolute ethnographic interest, it is one of the last naval workshops that maintains its artisanal carpentry of wooden boats. Maybe one of the best things to do in Malaga, Pedregalejo beach. The site is open for anyone to visit and learn about this form of art and the manufacturing process of the classic “jábega” boats of Phoenician origin that are still used in Malaga or the first steps of the reconstruction of a Galveztown brig. A real double experience -gastronomic and ethnographic, separated by just a few meters.
In Malaga there are not many sushi restaurants. The east side of the city didn’t even have a single one. So Rui Junior, Alejandro Salido and Alejandro Contento saw this opportunity and in August 2014 they gave the starting signal for his adventure called Misuto in Pedregalejo Beach. Their proposal goes beyond sushi and even beyond the typical fried fish (pescaíto frito), but without giving up on the healthy local cuisine. This goal has been achieved with a menu that combines the Japanese and Mediterranean cuisine, paired with local wines. The Mediterranean cuisine is prepared by Salido, trained in the Palo Cortado and Asako restaurant, who honors the tradition with dishes such as porra, Malaga style salad or fried baby squid salad and papaya.
The Japanese flavors are the responsibility of Rui Junior, sushi chef of this establishment, as of the Óleo restaurant (located in the CAC Center for Contemporary Art in Malaga). His spicy tuna tartar is already one of the great classics of Misuto. And the foie Uramaki is a must, a true delicacy: a rice roll filled with crab meat and avocado, topped with tuna and foie gras and finished with a reduction of Pedro Ximenez wine. Acinipo and Payoya Negra, both from Ronda, are two delicatessen red wines recommended by the person in charge of the wine list, Alejandro Contento, a doctor by profession and an oenophile by vocation.