Project description

The traditional gastronomy of Málaga is a reflection of its rich history and cultural diversity, influenced over the centuries by Phoenicians, Romans, Arabs, as well as later Christian culture and the Mediterranean Sea with its wonderful and healthy diet and seafaring tradition.

It is also nourished by unique products, such as the fish from the coast of Málaga, where we find anchovies, red mullet, sardines, prawns, squid… of excellent quality. Our magnificent farmland, with tomatoes, artichokes, olive groves that produce wonderful EVOO, broad beans, pumpkins, or citrus fruits, to name just a few, stands out for its quality. Meat also shines in Málaga, with unique breeds such as the Malagueña goat, whose fame extends beyond our borders, or the Iberian pig with exquisite hams and sausages, as well as delicious cuts of fresh meat. All of this makes Málaga home to emblematic dishes, full of history and great variety, such as espeto-style grilled fish, gazpachuelo, fried fish, Málaga salad, cabbage stew, ajoblanco, exquisite desserts, and many more. A recognizable gastronomy with its own identity that is a fundamental part of our culture and, therefore, a value that must be preserved.

To certify these values of Málaga’s gastronomy, the Gastronomic Academy of Málaga, together with the City Council of Málaga and with the participation of MAHOS, the Association of Hospitality Professionals of Málaga, promote this Seal of Traditional Gastronomy of Málaga, which, with the support of a committee made up of renowned chefs and gastronomy experts, is awarded to restaurants that, due to their quality and fidelity to our traditional recipes, represent the culinary identity of our province.