The Chiringuitos Route: the whole Málaga coastline, espeto by espeto

If there is one place where you understand that in Málaga eating is culture, it is a chiringuito, or merendero, which is really its original name. Facing the sea, with the boat beached on the sand, the olive-wood fire and the cane of sardines or other fish skewered along it, the steady hand of someone who has been doing this all their life turns the espeto into a true symbol of the province.

But the essence of the Málaga chiringuito goes much further. Fried anchovies, the fish that gives malagueños their nickname, along with squid, baby squid, red mullet or horse mackerel, share the billing with a salad of roasted peppers dressed in extra virgin olive oil, a combination as simple as it is inseparable.

Wedge clams, smooth clams, rice dishes and seafood stews made with fresh fish from the Málaga fish markets are just as common, and living history of our cuisine. All of it accompanied by the produce of the province’s rich market gardens, which completes a cuisine where the sea and the land have always gone hand in hand.