A GREAT CITY
Such a culinary success story is a faithful reflection of the quality of the local Mediterranean diet, which was declared World Heritage by the UNESCO. Malaga has produced a long line of outstanding chefs, some of whom, like Dani Garcia or José Carlos Garcia, have been awarded the Michelin star.
In a city of just over 550,000 inhabitants, there are almost 4,000 hotels, over a thousand of which are restaurants - which is one of the main reasons why here in Malaga, gastronomy has developed into an art form.
The city's mild climate all the year round has also led to one of the favourite activities among the people of Malaga: going out to a bar to enjoy a tapa with a good wine or a glass of beer. A huge number of wine cellars and taverns have sprung up to cater for this demand, where locals and visitors alike simply enjoy life sitting at a bar.
Eating tapas, known as tapeo, is a great way to try all kinds of new dishes - it's not so much a case of gluttony as of culinary curiosity.
Fried fish, one of the best known traditional dishes of Mediterranean cuisine, is one of the star gastronomic attractions of the Malaga coast. Served in nearly all bars, eateries and terraces, the demand for fried fish skyrockets when the sunny beach weather arrives. The ideal fish for frying requires certain essential characteristics, and there is one species which fits the bill perfectly for frying: anchovies from Malaga.
As well as fried fish, another well-loved feature of Malaga's cuisine is the wooden spit, the traditional way of cooking sardines. A row of sardines are skewered on a piece of bamboo cane and roasted by the fire, giving them their own special, unique flavour.