Créé par Romane, le 1 juil. 2026
Votre guide Ryo
Top 10 Culinary Specialties of Malaga
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1- Porra Antequerana
With the Andalusian heat, it's common to consume cold soups. Porra antequerana is one of the delights to savor in summer. It's a cold soup made with tomatoes mixed with bread, vinegar, olive oil, peppers, and an ingredient widely used in Malaga: garlic. To add some substance to this dish, a hard-boiled egg and serrano ham are added. In addition to providing a bowl of freshness, this dish is very flavorful.
2- Ajoblanco
Following the tradition of porra antequerana, ajoblanco is also a cold soup. It's a somewhat spicy dish as it's mainly composed of garlic. This soup is prepared with ground almonds, olive oil, vinegar, bread crumbs and garlic. This soup is often accompanied by grapes or melon. This dish delights all locals when the intense heat makes its appearance.
3- Sardine Espeto
Fish-based specialties and Malaga are one and the same. Sardine espeto is undoubtedly the dish that best represents Malaga's gastronomy. There's nothing simpler to make, yet you won't eat them anywhere else as good. These are sardine skewers simply seasoned with salt and olive oil. They are then skewered on spits before being braised over a wood fire. To taste the best sardine espetos, head to the seaside. You'll also enjoy the peaceful atmosphere of the place.
4- Berenjenas con Miel
Berenjenas con miel are eggplants that, as the name suggests, are with honey. The eggplants are cut into thin slices, breaded and then fried. To give a surprising and sweet taste, a little cane sugar honey is added. It's a very simple dish that can be savored on various occasions. They can serve as a starter, side dish, but it's more common to consume them as tapas.
5- Boquerones en Vinagre
Translated as anchovies in vinegar, this dish delights the palates of fish lovers. What could be better than enjoying good fresh fish under scorching heat? To obtain the final product, the anchovies must first be plunged into vinegar. Then, the dish is enhanced by adding fresh parsley and garlic. You can also add a drizzle of lemon for the more indulgent.
6- El Campero
In Spain, it's common to eat sandwiches. "Bocadillos" are an integral part of the national gastronomy. It's a meal appreciated during festive and convivial moments. The campero is THE official sandwich of Malaga. The particularity of this sandwich is that it's made with round bread. This bread is filled with a multitude of ingredients like cooked ham, fresh lettuce, tomatoes, melted cheese and mayonnaise. You can also find variants of this sandwich. Some merchants prefer to revisit it by adding chicken breast, tuna or even aioli.
7- Malaga Olives
It's not a complete dish but indeed a Malaga specialty that goes everywhere and at all hours. This variety of olives is highly appreciated as tapas. They are characterized by their split shape. Generally they are lightly seasoned.
8- Malaga Stew
Summer is all well and good, but it's not year-round either, although temperatures are mild even in winter. Malaga stew represents the ultimate winter dish in the Andalusian region. It's a meat stew with chicken, bacon and sausages. Several vegetables are added to this stew such as garlic, chickpeas, onions and beans. Depending on where you eat it, some ingredients may vary. But one thing is certain, you won't risk being hungry for quite a while!
9- Porto Cruz Malaga
Porto Cruz is a particular sweet wine. The grape bunches are dried in the sun for nearly three weeks, all on a grass plateau. The result gives a somewhat pronounced taste with aromas of caramel, raisins and spices. It accompanies wonderfully with a good meat dish like the Malaga stew mentioned above.
10- Tortas Locas de Malaga
To conclude with these specialties, a sweet touch. Tortas locas de Malaga have been an emblem of local gastronomy since 1950. These little treats created by pastry chef Eduardo Rubio consist of puff pastries topped with egg yolk cream, a layer of pastry cream, water and sugar icing, and a small candied cherry to crown it all. It's traditional to eat them with coffee in the morning or after meals.