As part of your visit to the villages in the province of Málaga, don’t leave without trying their traditional dishes. Products from the sea take centre stage in the coastal areas, whereas inland you can sample different dishes based on game, cured meats and cheeses.
On the Costa del Sol’s coast, don’t miss the sardine skewers or espetos and the fried fish or pescaito frito. Ajoblanco (refreshing white soup made with blended garlic, bread, almonds and olive oil) and Málaga salad are other examples of traditional recipes.
If you’re travelling to Málaga and want to try a typical inland dish, we recommend a trip to the Montes de Málaga Natural Park, a short distance from the city, and a visit to any of its typical rural inns or ventas. Their star dish: el Plato de los Montes
Antequera and its surrounding region are also inland areas with typical dishes and products that shouldn’t be missed. One of the most popular is porra (a kind of thick gazpacho), although mention should equally be made of the Antequera mollete (a bread roll similar to ciabatta), olive oil and mantecaos - assorted lard-based pastries, typically eaten at Christmas time.
Meat, mushrooms, cured meats and wines make up just some of the exquisite offerings from the Ronda Mountains. Bull’s tail and Ronda-style vegetable stew or menestra are examples of must-try recipes.
Aloreña olive sare also one of the products that will win your heart. They are traditionally from the Guadalhorce Valley and come with their own designation of origin label.