If there’s one thing I looked forward to most on my five-day trip around the Costa del Sol, it was the food. Between exploring Malaga, Nerja, and Torremolinos, I made it my mission to try as many traditional tapas as possible. I have a small stomach, so I honestly hate massive plates of food. But the tapas in Southern Spain come in big portions! 1 dish is pretty much like a plate of food anyway (well…for me). In most restaurants, you can order half portions or full portions; I would always order the half portion, and it was usually enough…or sometimes too much. If you’re planning a visit and wondering which dishes are actually worth trying, here is my guide to the best tapas in Malaga. Some of these tapas are from the Andalusia region that I visited, and some are from other parts of Spain.
1. Gambas al Pil Pil
The Tapas: Sizzling Garlic and Chilli Prawns.
The Verdict: My favourite dish of the trip!
The Review: If you love seafood, Gambas al Pil Pil is an absolute must when visiting Malaga. The dish consists of fresh prawns cooked in bubbling olive oil with plenty of sliced garlic and dried chillies. It’s best to get a side of bread with this to dip into the garlicky oil after you finish the prawns.
2. Pollo a la Cuchara
The Tapas: Pollo a la Cuchara (Creamy Chicken Spread on a Regañá).
The Verdict: Tastier than expected, but not exactly my first choice.
The Review: This was the first tapas I sampled during a Malaga food tour, and it’s probably not something I would have ordered on my own. Pollo a la cuchara translates as “spoon-style chicken” and is a creamy chicken spread with a texture somewhere between pâté and mousse. It’s usually flavoured with garlic, olive oil and herbs before being served on top of a regañá (a traditional Andalusian cracker). Although it isn’t one of Malaga’s most traditional tapas, it was surprisingly tasty.
3. Patatas Bravas
The Tapas: Crispy Fried Potatoes with Brava Sauce.
The Verdict: The best patatas bravas I’ve ever eaten!
The Review: It’s originally from Madrid, but this dish has become a staple on tapas menus throughout Spain. Patatas bravas consists of crispy fried potato cubes topped with a smoky tomato-based sauce made with paprika and spices. I’ve eaten patatas bravas many times, but these were honestly some of the best I’ve had!
4. Boquerones Fritos
The Tapas: Crispy Fried Anchovies.
The Verdict: Light, crispy and another essential Malaga classic.
The Review: Another seafood favourite, boquerones fritos are fresh anchovies lightly coated in flour before being quickly fried in olive oil until perfectly crisp. Even if you don’t normally order anchovies, I’d recommend giving these a chance. I myself don’t usually like anchovies because they’ve always been too salty/sour and overly fishy in taste. But these ones in Malaga have a very light taste.
5. Tortilla
The Tapas: Traditional Spanish Potato Omelette.
The Verdict: A Spanish classic… although I’ve definitely had better.
The Review: Tortilla de Patata is one of Spain’s most famous dishes and something you’ll find almost everywhere, from cafés and tapas bars to supermarkets. Unlike the omelettes many of us are used to, a Spanish tortilla is thick, dense and filling. Thinly sliced potatoes are slowly cooked in olive oil before being mixed with eggs to create a soft, comforting dish that’s often enjoyed at any time of day. The version I tried came with fresh herbs, a side salad and a generous “dollop” of aioli. I’ll be honest in saying that this tortilla wasn’t that great; I’ve had better in Bilbao and Valencia.
6. Solomillo al Moscatel
The Tapas: Pork Tenderloin in Málaga Moscatel Wine Sauce.
The Verdict: Absolutely delicious!
The Review: If you want to try a truly local speciality, order this dish. Solomillo al Moscatel are tender pork medallions cooked in a rich sauce made with Málaga’s famous moscatel wine. The wine is naturally sweet, and when combined with caramelised onions, it creates a silky sauce that’s the perfect balance of savoury and sweet. It was served over chunky fried potatoes that soaked up every drop of the sauce. I’m not the biggest pork eater… but would still rate this dish a 10/10.
7. Pementos de Padrón
The Tapas: Blistered Green Peppers with Sea Salt.
The Verdict: Simple, addictive, and surprisingly tasty.
The Review: These small green peppers originally come from Galicia in northern Spain but have become a favourite all over the country. They’re simply fried in olive oil until the skins blister, then sprinkled with sea salt. Most are mild with a slightly sweet flavour, but now and then you’ll bite into one that’s unexpectedly spicy. I usually hate green peppers, but these are delicious, and I actually want to try and cook them.
8. Montadito de Pollo Moruno
The Tapas: Moorish-Style Spiced Chicken Sandwich.
The Verdict: Nice flavour!
The Review: A montadito de pollo moruno is a small crusty bread roll filled with grilled chicken that’s been marinated in adobo moruno (a blend of spices including cumin, coriander, garlic, paprika and oregano). The recipe dates back centuries and reflects the strong North African and Moorish influence that still shapes Andalusian cuisine today. I think these are usually served as chicken skewers throughout Andalusia rather than in bread.
9. Berenjenas Fritas con Miel de Caña
The Tapas: Crispy Fried Aubergine with Cane Honey.
The Verdict: Tasty…but in small doses.
The Review: Berenjenas Fritas con Miel de Caña is one of the Málaga region’s most famous dishes. Thin slices of aubergine are lightly coated in flour before being fried until crispy, then drizzled with miel de caña (a thick sugar cane syrup that’s produced in Frigiliana). It sounds like an odd combination, but the pairing of this dish was perfect. The only thing I would say is that you can’t eat too much of it, and I only ate around 30% of the portion in this picture because it’s cooked in oil and heavy on the stomach.
10. Espetos de Sardinas
The Tapas: Traditional Beach-Grilled Sardines.
The Verdict: The signature dish of Malaga and an absolute must-try.
The Review: If there’s one dish that truly represents Malaga, it’s Espetos de Sardinas. Fresh sardines are threaded onto long bamboo skewers before being cooked over open wood fires. You’ll find espetos at many of Malaga’s chiringuitos (beach restaurants), where they’re cooked fresh throughout the day. I ate mine at the beach in Torremolinos, with a nice side salad of fresh tomatoes.
Leave a Reply