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
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. In Spain Food Sherpas they recommend the “coal cod” and the flavorful Iberian pork salad marinated in soy sauce and Mango from the Axarquia region. 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.
El pequeño búfalo y su mamá
A box of habanero peppers at the bar already warns you: spicy dishes are one of the specialties of the “Little Buffalo and his mom”. They use it for some of their homemade sauces and for seasoning the dishes of the somewhat more adventurous stomachs. In the kitchen there is fresh truffle bread and bread with cheese. Juanjo and his colleague like to try and provide new details to an appetizing menu from which it’s hard to choose. The restaurant opened in July 2014 and in less than one year it has become a great alternative to the bars around it. The owners came up with the idea while they were on a trip: in different European cities they noticed the existence of restaurants that were focused on products that are usually associated with fast food in Spain. So they wanted to import the idea and suddenly an opportunity opened up with a large property in Pedregalejo beach.
One of the most charming neighbourhoods in Malaga. Espetos, chiringuitos, lovely beaches, cafés… Discover with us all the things Pedregalejo Beach offers.
So today it’s a nice location that has much more to offer than just hot sauces. They have a tasty selection of all kinds of burgers, which can be ordered with veal, beef, lamb, duck or vegetarian. All of them accompanied by delicious fries and a refreshing and surprising pineapple mayonnaise. Other highlights are the great salads or flavorful woks they prepare, such as the coconut chicken with noodles, chicken, coconut milk, shrimps, vegetables, peanuts and curry. From there on, it’s always interesting to try dishes based on local products like the salchichon salami tartar from Malaga. They also tend to create new dishes that they offer as weekly specials. On its walls you can enjoy small art exhibitions and if you do not understand yet why you picked a spicy dish, you can always cool down with fresh natural juices and cocktails prepared by the buffalo team. The night is long in Pedregalejo beach, if you want to.
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.
In La Galerna you can have breakfast, lunch, dinner or a snack between meals. One of the best things to do in Malaga, Pedregalejo beach. Whatever you want. And you can also see Sr. Chinarro (a renowned Spanish singer) run a race beneath the sun of Malaga. A few steps from the sea, the menu is varied enough to suit any of your preferences. In its colorful space with recently renovated furniture, the different types of multigrain bread in the morning are a great way to start the day with energy… or also a reason to stand up your boss, not to work anymore and to spend hours listening to the waves.
For lunchtime their salads are more than recommendable and if you don’t like any of the ones offered, you can always choose your own, selecting seven ingredients of the 23 options and adding one of their five sauces. Homemade fruit smoothies are the perfect choice for those who want to enjoy a sunset without alcohol. And for those who are up for it, some cool beers are the perfect counterpoint to the hot “terral” winds from Malaga- the same wind that teaches you how life in hell should be like. The same you will experience when you want to get a spot on a Sunday, in summer, in Malaga, which is like almost six months of the year.
The “campero” is a sandwich from Malaga consisting of a round, white bread that is filled with many different ingredients: mixed (normally with ham and cheese), chicken, tuna, bacon and cheese, a spicy hamburger… In Mafalda, they’ve been preparing them for 33 years now and when you try them, you’ll understand that yes, the experience is absolutely worthwhile. Don’t expect an exclusive venue or a reserved atmosphere; no waiter will come out to serve you your food on the terrace, but they’ll scream your name for you to pick up your order. In case you hear it- since the racket is important: you are on the beach, in Malaga. This classic from Pedregalejo beach has also been modernized a little and now its offer even includes menus for gluten intolerant or vegans, gluten-free bread, retinto or ox burgers. Everything is always accompanied by caramelized onions and garlic mayonnaise that is unique and famous. Also the so-called club sandwich is noteworthy that consists of several toasts interspersed with ham, cheese, chicken, onion, lettuce, tomato and alioli. They also serve gazpacho, since you’ll need something to help your stomach settle. The subsequent nap is obligatory.
Chronicles say that customers had to lift up their feet when a bigger wave than usual came. This close to the shore was the old open-air restaurant El Lirio. In fact, it was actually on the beach and offered local wines and fresh fish from the sea to residents and a few tourists who, in the early twentieth century, passed by. El Lirio is today the eldest “chiringuito” (restaurant on the beach) in Pedregalejo beach, Malaga and of course, in more than a hundred years, everything around it has changed: the fishermen’s houses now belong to tourists, there are another dozen bars in the neighborhood and, of course, the water no longer reaches the clients because a promenade was built. They get fresh fish and seafood daily that Francis, the matriarch, acquires at eight o’clock in the Huelin market or in the Victorian fish market in the nearby district of Rincon de la Victoria.
In El Lirio the classics are the anchovy “bunches” (manojitos), but also a wide range of fish of which the waiter seems to have a vast number: (baby) squid, cuttlefish, sea bass, sea bream … And they even sometimes have tasty Garrucha prawns, although usually you can find products from Malaga like prawns from Caleta de Velez, a local delicatessen that recommends Spain Food Sherpas. Or the more than recommendable “búsanos” (sea snail), although you will need to fork out for some of them. They also have local stews and soups like the “gazpachuelo” or soupy rice with anchovies. One thing- don’t bother going go on a Monday since El Lirio closes when there is no fresh fish. Of course, they have the local delicacy par excellence that you must try, once you are in the Pedregalejo district: the sardine skewer. There’s nothing like a few sardines sprinkled with salt and roasted over an open olive wood fire, to taste the real flavor of Malaga. It will also stick with you on your hands for a few days. That’s just how it is.