Eating & Drinking
Cooking in the Montes de Málaga, following the much-appraised Mediterranean diet, is based on natural produce from the region: olive oil, quality pork products, fresh fruit and vegetables. Nowadays, cooking in the region can be divided into two main blocks: seafood and mountain dishes.
There is a widespread believe that the only form of cooking used is frying. Nothing could be further from the truth. Real Andalucian cooking is based on the meat stews that were farm fare and this is where its great wealth lies.
Three main products feature prominently in the kitchen of de Montes de Málaga: fish, gazpacho and muscatel grapes. It is here that a wide range of gazpachos is found, from ajo blanco, made with garlic, almonds and grapes, to porra colmenareña, a thick version of gazpacho. Fresh anchovy, boquerón, is a specialty of our coast, pinned on skewers and grilled to perfection over an olive wood fire. The region also produces superb sweets, many of which are still made behind convent walls, using especially almonds, wine and egg yolk, a legacy of Jewish and Arab days.
And then there are wines, of course, the Málaga variety and others, tapas, olives. In this section you'll find bilingual shopping lists of almost anything you would want to buy on the market, but we'll also show you how to turn these ingredients into some of the region's traditional dishes. And for those days that you just don't feel like cooking, we've compiled a list of traditional restaurants in the neighbourhood that serve great meals at even better prices.