Project description

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

In addition, it is nourished by unique products, such as fish from the coast of Malaga, where we find anchovies, red mullet, sardines, shrimp, squid… of excellent quality. Our magnificent orchard, with tomatoes, artichokes, olive groves, which give wonderful EVOO, beans, pumpkins or citrus, just to name a few, stands out for its quality. Meat also stands out in Malaga, with unique breeds such as the Malaga goat, whose fame goes beyond our borders or the Iberian pig with exquisite hams and sausages, as well as delicious cuts of fresh meat.

All this means that Malaga has emblematic dishes, full of history and very varied, such as espetos, gazpachuelo, fried food, Malaga salad, cabbage stew, ajoblanco, exquisite sweets and many others. 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 Malaga’s gastronomy, the Malaga City Council together with the Gastronomic Academy of Malaga and the participation of MAHOS, Association of Hoteliers of Malaga, promote this Seal of Traditional Gastronomy of Malaga, which, with the help of a committee of renowned chefs and experts in gastronomy, is awarded to restaurants that for their quality and fidelity to our traditional recipes represent the culinary identity of Malaga.