Ready to taste some of the best food in the world?
If the answer is yes, here’s a blend of tradition and recipes passed down through generations.
We’re getting straight to the point — the dishes that are truly worth your time.
Take note of these, because you’re about to fall in love.
Espetos de sardinas (Grilled Sardines on a Stick)
As soon as you step onto the seafront and see boats filled with hot coals on the sand, you’ll know you’re in espeto territory.
This is Málaga’s most iconic dish: sardines skewered on cane sticks and grilled over an open wood fire right there on the beach.
The key? Fresh sardines and well-managed fire. No need for sauces or fancy seasoning — just the fish, the smoke, and the perfect touch. And yes, you’re meant to eat them with your hands.
Grab an ice-cold beer and you’ve got the ideal combo. But be careful — not every beach bar does it right. Ask the locals where to go.
For guaranteed quality, head to Pedregalejo or El Palo — they do it properly there. It’s not about fancy plating — it’s about flavour, and this is pure sea on a stick. Visit between April and October for the best experience.
Porra Antequerana
This dish may remind you of salmorejo, but it’s not the same. Porra Antequerana is made with tomatoes, bread, olive oil and garlic — but it has its secrets.
It’s thicker, served cold, and perfect for hot days. Topped with hard-boiled egg and ham, it’s rich and satisfying.
Some places even add tuna — and honestly, it works. But it has to be well blended — no lumps or odd textures.
It might look simple, but when done right, it’s a revelation.
It’s served as a starter or even a main when it’s hot out. Many local bars and roadside ventas have their own version. Try it in Antequera, where it originated — or in Málaga city, where you’ll find plenty of amazing takes.
Campero Malagueño (Málaga-Style Sandwich)
This isn’t your average sandwich. It’s one of those humble inventions that became legendary.
Made with a round, slightly crusty bread roll (like mollete), it’s filled with the good stuff: chicken, lettuce, tomato, mayo, and cooked ham — although there are countless variations.
Many bars list it as the star of the menu. You’ll find camperos with pork loin, tuna, melted cheese… but the classic version is a local rite of passage after a beach day or before a night out. It never disappoints.
If you’re in a hurry but want something tasty, the campero is your go-to.
Even better if you grab one from a good freiduría (frying spot).
Check out neighbourhood bars in Teatinos or the city centre — you’ll find places that still make it with proper care.
Fritura Malagueña (Andalusian Fried Fish)
We’re not talking about any old fried food here. This isn’t the greasy stuff that swims in oil.
Proper fritura malagueña is light, crispy, and packed with flavour. Made with fresh fish like anchovies, squid, red mullet or dogfish — dusted in flour and fried in hot oil. That’s it.
And no lemon, by the way — not unless you really want it. Around here, some locals consider that borderline sacrilege.
It’s best served straight from the fryer, shared with friends, with dishes arriving in the middle of the table. It’s all about picking at everything — not individual plates.
A good fritura is a celebration — but only if you know where to go.
If you see mostly tourists and not many people speaking Andalusian Spanish, be wary.
Go where the waiters call you quillo or niño without knowing you. That’s how you know you’re in the right place.
Ensalada Malagueña (Málaga Potato & Orange Salad)
This one’s a far cry from your typical lettuce-based salad.
It’s made with boiled potatoes, orange segments, flaked cod, olives and onions.
It might sound odd — but trust us, it’s absolutely delicious. The sweet orange and salty cod combo is what makes it unique.
It’s usually finished with a generous drizzle of olive oil. If the place is any good, the olives will be top quality too — not the tinned kind.
It’s a dish that shows up more in spring and summer, though some places serve it all year round.
Perfect if you’re after something lighter without losing any flavour. Pair it with a chilled local white wine and you’re in for a treat.
Order it as a starter — it’ll whet your appetite for whatever comes next.
Ajoblanco (Cold Almond and Garlic Soup)
Here’s one that might surprise you if you haven’t heard of it.
Ajoblanco is a cold, creamy soup made with almonds, garlic, bread and olive oil. Sounds simple, but it has a smooth texture and unique taste.
It’s traditionally served with grapes or melon, adding a sweet contrast that works beautifully.
It’s typical of inland Málaga and the Axarquía region. On a hot day, it’s a brilliant alternative to gazpacho.
And since it’s not as widely known as other dishes, if you find a place that makes it homemade — you’ve hit the jackpot.
It’s often served as a starter or even as a tapa. And if it’s done right, you’ll want the recipe to try it at home. Just know — it’ll never taste as good as it does here.
Enjoy Málaga’s Cuisine with Sky Sea Holidays
Eager to taste all of this on your next trip to Málaga?
Then skip the tourist traps in the centre and avoid the overpriced dishes served just anywhere.
Go for the real deal — what people actually eat in homes and neighbourhood bars.
And if you want your trip to start off right from day one, book your accommodation with Sky Sea Holidays and experience the city the way it should be.
The best places to stay in Málaga — and its spectacular cuisine — are waiting for you!
