Málaga is also a place to discover at the table. Gastronomic delights are offered everywhere, from the most authentic tavern to the most famous restaurant. Without a doubt Mediterranean cuisine takes on a personality of its own in our province. Recently, professionals from the Costa del Sol have achieved worldwide fame with their dishes. Let us have a look at some of the star recipes from the most international chefs from Malaga.
Dani García: Bibo Restaurant and Dani García Restaurant
Cherry gazpacho is one of his most popular dishes. It is usually accompanied by a specially prepared finely grated fresh cheese known as nieve de queso fresco. This is the recipe for four people:
- 8 kg ripe tomatoes
- ½ onion
- ½ green pepper
- ½ loaf yesterday's bread
- ¼ clove of garlic
- 200 g cherry pulp per litre
- Q.S. olive oil
- Q.S. sherry vinegar
Mash the tomato with the bread, onion, pepper and garlic. Then season with salt, oil and vinegar. Finally, add the cherries, 200 grams per litre of the basic mixture.
At Bibo you can find a delicious combination of Andalusian roots and dishes with an international touch. The restaurant is especially known for its brioches, such as those filled with oxtail, raw mushrooms, rocket and sauce.
Jose Carlos García (JCG) Restaurant
In the restaurant that bears his name José Carlos García serves wonderful creations in a privileged location: the Muelle Uno. To celebrate the 134th anniversary of the birth of Picasso, he created a dish based on cubism, with cubes of ostomised pineapple, accompanied by mango and suckling pig as the main ingredient. This is served next to a bust of the painter, the work of the sculptor Chico Repullo. This dish will only be on the menu exceptionally.
Diego del Río: El Lago Restaurant
El Lago is another gastronomic reference point. One of Diego del Río's best known dishes is grilled octopus with roast potatoes and truffle. The following ingredients are needed to serve 10 tapas:
For the octopus:
- 1 octopus
- 1 tablespoon extra virgin olive oil
- 10 g truffle per tapa
- 1 tablespoon salt
- 20 sorrel leaves
- 1 tablespoon Maldon salt
For the creamed roast potatoes:
- 500 g roast potatoes
- 400 cl milk
- 100 cl cream
- 50 g butter
- 200 cl extra virgin olive oil
For the charcoal oil:
- 250 g olive pit charcoal
- 1 litre sunflower oil
Octopus: clean thoroughly. Vacuum pack it with olive oil and salt and cook it in the Roner at 90º for two and a half hours. Let it cool inside the pack.
Charcoal oil: heat the olive pit charcoal and pour it into hot oil, cover and leave to stand.
Creamed potatoes: roast the potatoes and put them in the Thermomix with all the ingredients. Cut the octopus and place it on the griddle. Plate up the whole dish.
Kisko García and his KGB
In the very centre of Málaga you can find a tapas gastrobar where the menu is fresh and varied. Its Andalusian stew croquettes with mint mayonnaise and its patatas bravas are outstanding. If you want to be surprised by some innovative combinations, you can try the "Pekín Express" (steamed bread, a cut of pork known as secreto ibérico and hoisin sauce) and the KGB (pig's cheek hamburger, enriched mayonnaise and Gorgonzola).
Marcos Granda and Jaume Puigdengolas's Skina Restaurant
In Marbella's Old Quarter you can find this charming restaurant. It is one of the smallest in the world with a Michelin star. Worthy of note on the menu are the quail dry rice, the coconut ajoblanco with scallops and the green apple salmorejo.
