Malaga Traditional Gastronomy Seal

The distinctive mark that recognizes the tradition, quality and authenticity of our restaurants.

Discover the Seal of Traditional Gastronomy of Malaga that celebrates our culinary identity, preserves the rich history and unique flavors of our land.

Malaga’s gastronomy reflects the richness of its history and its natural environment. This project, led by the City Council together with the Gastronomic Academy of Malaga and MAHOS, certifies the authenticity and quality of the restaurants that faithfully represent our culinary heritage.

Letter from the City Council

Malaga, our city, is culture, history and, of course, quality gastronomy with a rich gastronomic tradition, which connects us with our roots. There are several and diverse peoples, such as the Phoenicians, Romans or Arabs who have left their mark on our identity, and also on our culinary culture, making our gastronomy, both the most modern and current, as well as the traditional, one of our main values.

In Malaga we have exquisite dishes steeped in history and tradition such as gazpachuelo, fried fish, sardine skewers, anchovies, ajoblanco, Malaga salad, suckling goat, pintarroja stew, Plato de los Montes with its loin in lard or our famous sweets, such as mantecados, alfajores, donuts, borrachuelos… which are a fundamental part of our identity.

All this authentic culinary heritage deserves to be protected and recognized, both for its original recipes and elaborations, as for the quality of the ingredients, and for this reason, the City Council of Malaga supported by institutions such as the Gastronomic Academy of Malaga, the Association of Hoteliers of Malaga MAHOS and a committee of renowned experts in the world of gastronomy have created the Seal of Traditional Gastronomy of Malaga.

This award will recognize restaurants that are committed to tradition, quality, authenticity and knowledge of Malaga’s recipes, and whose work is an example of commitment to the gastronomic culture of Malaga.

Restaurants with a seal

Requirements to adhere to the Traditional Gastronomy Stamp of Malaga

Are you a restaurant committed to the Malaga tradition? Find out how to obtain the Malaga Traditional Gastronomy Seal.

Dishes and recipes of Malaga gastronomy

Typical products of Malaga

With its own name

Typical Malaga designations of dishes, products, techniques…

Small bundles of anchovies

A very typical way of frying anchovies in Malaga, which consists of joining them by the tail, usually five by five, and they are usually accompanied by a salad of roasted peppers.

Victorian anchovies

Currently, boquerones victorianos are considered to be those caught around September 8, the day on which the Virgen de la Victoria, patron saint of Malaga, is celebrated, a time when the anchovies are at their peak.

Espetos

The origin of the espetos dates back to the 19th century and is located in Malaga, specifically in the area of El Palo, when Miguel Martínez Soler started his bar to skewer sardines on a reed and roast them over a fire on the beach.

The name espeto comes from the verb espetar, which according to the RAE, means “to pierce with a pointed instrument, meat, poultry, fish, etc., to roast them”.

Thin shell

Exquisite bivalve mollusk and one of the most typical dishes of Malaga that is usually tasted with a touch of lemon, pepper and salt, al pil pil.

Its scientific name is callista chione, in Catalonia they are known as lluenta, in Galicia ameixón, and in other areas almejón de sangre, almejón brillante, gavesia, almejón mariposa… but in Malaga we know it by the beautiful name of concha fina.

Committee of experts

A team of culinary experts ensures that this seal is synonymous with quality and authenticity.

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Representative of the City Council of Malaga

Javier Frutos

MAHOS Representative

Manolo Tornay

President of the Gastronomic Academy of Malaga.