ʻO ke alakaʻi kuhikuhi a mākou e hoʻolaha ai no ka poʻe pono e ʻike i kahi e ʻai ai i ka ʻaina ahiahi ma ka Pōʻakahi ma ka ʻāina ʻo Malaga. No laila, mai ka hoʻomaka ʻana o kā mākou mau kikowaena i nā hale ʻaina e wehe ana i ke kapikala, e hoʻomau mākou i ka ʻimi ʻana i kahi ʻano o nā manaʻo no kēlā a me nā wahi ʻē aʻe o ka ʻāina, ma uka a ma Costa del Sol.
ʻO ka meaʻai Mediterranean me Sergio Paloma ma ke alakaʻi ma kēia kūlanakauhale ʻo Malaga. No Nerja no ka ʻaina ahiahi i loko o ka lumi nani ʻo Patanegra57, kahi wahi e pili ana i nā huahana maikaʻi a me nā meaʻai kau ma kahi wahi kūpono, ʻelua mau minuke mai ka Balcón de Europa kaulana. I loko o ke kaʻa, ʻokoʻa nā mea hoʻomaka a me ka ʻiʻo a me ka iʻa. ʻO Oxtail me ka waina Port, ka pōʻai o ke keiki mai Malaga me ka ʻāpala a me ka ʻohe syrup, ka ʻōpū tuna mai almadraba me ka soy mayonnaise a me ka yuzu a i ʻole ka turbot grilled me ka mussel cream a me nā clams, a me nā mea ʻē aʻe.
Ipuka Grill o Malaga, Casabermeja
Ma kahi o 25 mau minuke mai ke kapikala ʻo Asador Puerta de Málaga, ma Casabermeja, kahi hale ʻaina e hāʻawi ana i ka ʻiʻo mai Castile i loko o ka umu ahi i puhi ʻia i ka wahie a me ke kao hānai ʻai mai Málaga, ka puaʻa hānai a me nā ʻiʻo ʻulaʻula oʻo. Hoʻohui ʻia ia ma ka papa kuhikuhi a ma ka papaʻaina me nā huahana a me nā kīʻaha mai ka kilomika 0 i kēia hoʻokumu ʻana me kahi lewa home a me ka ʻohana i loaʻa nā lumi nui a me kahi pā me nā hiʻohiʻona o nā mauna.
Heluhelu a kelepona: Calle Paseo Puerto de la Horca, 25, Casabermeja/ Tel. 952 758 554.
I ʻApelila 1955, ua lilo ʻo Frutos Herranz Sanz i mea ukana no ka hale ʻaina ʻo Los Álamos. ʻO ka mua me kona kaikuahine i loko o ka lumi kuke a ma hope me kāna wahine, ua hoʻohuli ʻia ka lumi kuke o ka hale kūʻai i nā kuʻuna a me nā huahana maikaʻi ... a pēlā aku a hiki i kēia lā. I ka makahiki 68 ua neʻe lākou i ka hale a lākou e noho nei a i kēia manawa ua lawe lākou i kā lākou mau keiki, ka mea e hoʻomau nei i ka manaʻo kumu a Frutos i mālama ai i ka hui. ʻO ke kamaʻilio ʻana no ka hale ʻaina Frutos ʻo ia ka ʻōlelo ʻana i ka moʻomeheu a me kahi maʻamau, kahi wahi e pono ai ka iʻa a me ka ʻiʻo a kahi i hoʻopaʻa ʻia ai e hoʻokomo i nā mea maka i hiki mai i kēlā me kēia lā mai nā mākeke iʻa ma waena o nā manaʻo. Pono nō hoʻi nā huaʻai a me nā meaʻai no kēia poʻe ʻoihana hānai.
Ma kēia meson ua wehe ʻia i nā pō Pōʻakahi a he wahi kūpono ia no ka wā ʻaina ahiahi. Ke hilinaʻi nei ʻo La Salina i nā ʻano kuʻuna a me nā mea mua i koho pono ʻia. ʻO ka puna a me nā ʻiʻo a me nā iʻa, ʻo ka pā kaua ka mea mua, ʻoiaʻiʻo, no ka mea, he grill kahi e ʻauʻau ai nā kuʻuna a ua wehe ʻia no nā makahiki he nui ma Fuengirola, ma ka wahi o Los Boliches. Ma ke alo o ka lumi kuke ʻo Loli a i loko o ka lumi ʻaina kāna kaikamahine, ʻo ʻApelika, nāna e mālama mau i ʻole e nalowale nā kikoʻī ma ka papaʻaina a me ka lawelawe mea kūʻai aku. E haʻalele me ka ʻono maikaʻi i kou waha, ʻōlelo mau mākou i ka toast Farani, aia lākou ma ka papa kuhikuhi i ka makahiki āpau.
ʻO ka cod me ka pil pil ma ke kiʻi kekahi o nā mea nui no ka poʻe i kipa aku iā Casa Navarra, kahi hale ʻaina i hoʻokipa iā Carlos a me Merche i ka makahiki 1990 a ʻo ia kahi i hauʻoli nui ai ʻo GURMÉ Málaga. ʻO ka meaʻai Vintage, nā huahana maikaʻi a me nā meaʻai me nā kuʻuna i kēia hoʻokumu. Nā manaʻo ʻē aʻe? Clams me maoli artichokes, sautéed piquillo pepa, "kekahi o ka hoku entrees o ka hale", pipi croquettes, chops a me ka steaks, i'a i waiho ole kekahi kanaka malama ole. ʻO kēia a me nā mea hou aku ma Casa Navarra.
ʻO Malaga prawns a me ka skewer mullet ʻulaʻula. Pehea kou manaʻo? Hiki iā mākou ke hele i Lobito de Mar no ka ʻaina ahiahi ma ka Pōʻakahi ma Costa del Sol. ʻO nā manaʻo ʻē aʻe e hiki ke hoʻomoʻi ʻia i ka ʻai aniani me nā ʻalemona marcona, nā ʻuala me ka lole tartar tuna, nā croquettes cuttlefish i ka inika me ka pā alioli, nā sardine puhi me ka wai ajoblanco. mai Malaga a me nā hua waina, nā pūpū lahilahi a me ka tuna tartare maoli, a me nā mea ʻē aʻe.
"1,3 kg o ka hauʻoli". Penei ke kamaʻilio ʻana o Leña e pili ana i kēia steak bipi kahiko i ʻoiaʻiʻo kekahi o nā 'mea kūʻai maikaʻi loa' ma Dani García's grill ma Marbella. ʻO ia kekahi o nā manaʻo o ka makahiki kālā i hala a hoʻohiki e hoʻomau i ka hāʻawi ʻana i nā hauʻoli nui i ka hui gastronomic o ka chef mai Malaga. ʻO nā kiʻi e ʻōlelo no lākou iho a he maʻalahi ka hoʻolohe ʻana i kou waha i nā noi - heluhelu- e like me ka manaʻo e like me ka ʻiʻo ʻiʻo pipi ʻiʻo kahiko me ka ʻuala tōmato homemade a me ka palo cortado, ʻoiaʻiʻo hoʻi ka pipi pipi puhi me ka tartar sauce, gherkin a pickled onion. , ka hulu puaʻa Iberian i hoʻopaʻa ʻia me ke koji a i ʻai ʻia a i ʻole nā yakipinchos o nā ʻēheu moa me ka lemon, ma waena o nā kīʻaha ʻē aʻe.
Hiki mai ka wā puna-kauwela ma ke ʻano he mea hou ma Boho Club ma ke ʻano he koho nui loa. ʻOi aku ka lōʻihi o nā lā, ʻoi aku ka maikaʻi o ka mahana a ʻo ka hale ʻo Boho kahi koho hoihoi e hoʻonohonoho i ka pule a hoʻomaikaʻi i nā pō Pōʻakahi. Aia ma ke kapuahi ke kuhikuhi o Diego del Río, mai kona mau lima mai nā noi gastronomic kiʻekiʻe, i ke kiʻekiʻe o ka exclusivity a me ka ʻono maikaʻi o ka paʻakikī. Hoʻomau mākou i ka ʻōlelo no ka paipai ʻana i kēia wahi e ʻoi aku ka maʻalahi o ka lā.
ʻO Víctor Carracedo ma ke ʻano he luna nui o ka Gran Melià Don Pepe a ʻo Erre & Urrechu ma ke ʻano he steakhouse i aʻo ʻia e Iñigo Pérez Urrechu, ʻo ia kekahi o nā manaʻo i manaʻo nui ʻia ma Costa del Sol holoʻokoʻa. o kēia hale ʻaina, i hoʻopiha ʻia me ka wahie mai luna mai, ʻoliva a ʻalani no nā ʻiʻo i hoʻomoʻa ʻia, nā iʻa a me nā mea kanu. Ua kipa ʻo GURMÉ Málaga iā ia i kekahi mau manawa a ʻae, pono ia e noho ma aneʻi: ʻO kahi hale ʻaina maikaʻi loa no nā pō Pōʻakahi.
He hōkū Michelin no ka mahina ʻokoʻa, me ke kānalua ʻole. Aia ʻo Mauricio Giovanini lāua ʻo Pía Ninci i kahi hale ʻaina kūikawā, no ka meaʻai a no ka lawelawe nani i hāʻawi ʻia i ka hale ʻaina. Wehe ʻia ʻo Messina i nā pō Pōʻakahi a ʻaʻohe kānalua ʻo ia kekahi o nā wahi koho loa āu e ʻike ai ma kēia papa inoa. He makana e holo pono ai ka lā.
Ma Las Brasas de Alberto ua wehe ʻia ko lākou poʻe loea pipi i nā pō Pōʻakahi. ʻO nā ʻono kuʻuna a me nā mea maka i hōʻike ʻia e ka ʻoiaʻiʻo i ka mālama ʻana. ʻO ka pahuhopu e mālama i ka maikaʻi loa o ka huahana i hiki i kou mau lima. Aia ka hale ʻaina ma Estepona, no laila pono lākou e ʻai ma ia wahi, he hale kūʻai kūpono kēia.
He ʻāpana koʻikoʻi ka oxtail-style Ronda o ka papa kuhikuhi ma ka hale ʻaina Pedro Romero ma Ronda. Me kēia wehewehe ʻana, aia kekahi mau ʻano kuʻuna ʻē aʻe a lākou e ʻike ai i ka hoʻomaʻamaʻa ʻana me ke akamai nui, e like me ke ʻano o nā ʻokiʻoki, barbecue me nā halo, nā pī me ka chorizo a me ka pudding ʻeleʻele a i ʻole nā partridge me nā pī. Wehe lākou i ka Pōʻakahi no ka ʻaina ahiahi a ma GURMÉ Málaga hiki iā ʻoe ke ʻike i nā kikoʻī e pili ana i nā mea huna o kā lākou huelo bipi.
Na Huli, Ronda
Wehe ʻia mai ka Pōʻalima a i ka Pōʻakolu mai ka hola 13:16 a hiki i ka hola 20.30:23 a mai ka hola XNUMX:XNUMX a i ka hola XNUMX:XNUMX. Aia ʻo Los Cazadores a ʻo ia kekahi o nā kaola ola a ka poʻe e hoʻi pinepine ai. ʻOiai ka mea i hōʻike ʻia e kona helu, he loea ka hale i ka iʻa a me ka iʻa. ʻO Cristóbal lāua ʻo Alejandro ke kuleana o ka ʻoihana a ʻōlelo lākou me GURMÉ Málaga e lawelawe lākou i "nā hua hou", nā mea e loaʻa mai i ka mākeke iʻa. No laila, ʻo ka anchovies, ka hee, ka marinade, ka ʻili lahilahi, ka hake, ka pāpaʻi, ka ʻai, a pēlā aku. ʻO ka ʻaubergine palai pū kekahi, aia i nā kauoha a kāna poʻe kūʻai. ʻO Los Cazadores kekahi o nā mea i manaʻo ʻia ma kā mākou ala gastronomic ma Sierra Bermeja.
Heluhelu a kelepona: Calle rosal, 1, Ronda/ Tel. 952 190 316.
