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Malaga Travel Guide
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About Málaga
Málaga airport
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Malaga cuisine is rather varied and embodies the healthy “Mediterranean Diet”, with fresh fish and seafood, locally produced vegetables and fine olive oil. As a coastal town, Malaga offers a great variety of freshly caught fish, such as mullet, whiting, sole and anchovies and seafood such as lobster and baby squid.
A wide range of top quality restaurants, tapas bars and beach bars offer Malaga’s specialty of fried fish; the typical “Espetos” (sardines on the spit) are most popular along the Chiringuitos (beach bars).
Many foods are dredged in flour and then fried in a large quantity of olive oil and in summer served with gazpacho (cold vegetable soup) or Ajoblanco (made with almonds, garlic, virgin olive oil, stale bread, muscatel grapes, vinegar and salt).
The locals enjoy good food in company and so you can find as well a good amount of Tapas bars. Tapa is the Spanish name for a great variety of little tasty cold or warm snacks you get served to your beer or wine. Talking about wine, Málaga is famous for its Moscatel wines, as for instance the Pedro Ximénez, an intensely sweet, dark, dessert sherry.
Regarding meats, these are more frequent in the surrounding mountains, especially in the Ronda Mountain ranges, where are available excellent game meat and sausages.
In Malaga´s pastry can still be tasted the region´s medieval Moorish past with a great use of almonds and honey, and as well are popular monastic recipes, especially in Antequera, such as the popular Roscos and Tortas de Almendras.
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