Fried fish, porra, sardine skewers... Málaga has a lot to offer in the culinary department in all nine regions. Here is a food tour of them.
Antequera: Porra antequerana
Antequera is the beating heart of Andalusia. This region has a rich history and a rich cuisine as well, where the star dish is porra antequerana, related to the salmorejo made in Córdoba.
The region is famous for its olive oil, which makes dishes very special.
Axarquía: Aubergines with cane honey
Axarquía is one of the historical regions that make Málaga Province. Local cuisine, flavoursome and variegated, has its roots in Islamic culture.
Axarquía has the only traditional cane honey factory in Europe. It is located in Frigiliana. Cane honey is used to make one of the region's typical dishes: fried aubergines. Those with a sweet tooth should try the biscuits from Algarrobo too.
Costa del Sol: Málaga-style fried fish
The region of Costa del Sol is gastronomically characterised by fried fish: assorted fish fried Málaga-style offering the best flavours from the Mediterranean.
Guadalteba: Almond biscuits from Ardales
Sitting in the north of Málaga Province, Guadalteba offers country dishes like migas or goat meat. In the sweet department, the stars are the almond biscuits from Ardales.
Málaga City: Sardine skewers
In the capital of the Costa del Sol you can have one of Málaga's most famous dishes: sardine skewers. Besides tasting the fish, you can see how they make it in any of the city's beach bars.
Sardine skewers consist of six small sardines in a stick. The stick is stuck on the edge of the grill. Grilling fish is an art that goes back to the Phoenicians, the Romans and the Arabs. They all cooked their fish on their barges by the sea.
Nororma: Moorish stew
In addition to invaluable archaeological sites, Nororma offers a wonderful dish, known as 'St Joseph's stew'. This stew includes eggs, almonds, bread and garlic, plus noodles, clams and/or prawns.
Sierra de las Nieves: Sopa de los siete ramales
There is no better way of enjoying the wonderful setting of Sierra de las Nieves Nature Park than trying the vegetable and bread soups made of in the villages in the region. There are, for instance, Alozaina's caldo ‘poncima’ (soup on bread) or El Burgo's sopa de los siete ramales (seven-ingredient soup). Most ingredients are locally produced, like olive oil.
Serranía de Ronda: Rabbit Ronda-style
Rabbit prepared in the traditional Ronda style and washed down with wine is one of the best culinary choices you can make in Serranía de Ronda, one of the Málaga's regions with the most scenic landscapes.
Guadalhorce Valley: Perotas soup and peasant bread
The region of the Guadalhorce Valley offers all kinds of garden flavours, which are combined into traditional dishes like sopas perotas – a soup with bread, tomato, onion, peppers and spices. As a side dish, peasant bread, also typical of the region.
