High quality fish direct from the bay, vegetables, fruits and olive oil produced inland. Together they form the basis of the Mediterranean diet, which gains particular relevance in Málaga.
The famous fried fish, done to perfection, is without doubt the king of seafood cuisine. Anchovies, red mullet, Atlantic horse mackerel, baby squid and many other varieties of small fish are ideally suited to this traditional style of cooking fish. Equally famous are the clams, wedge shell clams and smooth clams, a taste of the sea like no other.
The undisputed king of the chiringuitos (beach bars), is the espeto de sardinas, chargrilled sardine skewers. This is a unique way of cooking this tasty and healthy fish, on cane skewers over a wood fire.
The gastronomy of inland Málaga
Málaga's inland cuisine is strongly influenced by hunting and livestock breeding. Game dishes such as rabbit, partridge and wild boar are a benchmark of the cuisine of the inland Costa del Sol.
Iconic dishes such as choto al ajillo (kid goat marinated in garlic) and chivo frito (fried kid goat), which boasts its own denomination of origin, shape the traditional cuisine inland in the province.
Combine all this with a wide selection of fruits, sub-tropical produce like avocados and locally grown vegetables of unrivalled quality, add the famous virgin olive oil, and you have a gastronomy that remains faithful to the land, sea and ancestral cooking styles of the Costa del Sol.