Part 4/7:
As we explore Malaga’s culinary scene, the day is filled with stops at various tapas bars, each offering delightful bites. At El Almaten de Lendiano, we sample cured tuna, affectionately referred to as the “ham of the sea,” cured in salt and enjoyed with a drizzle of sherry-infused olive oil. This combination showcases the region’s dedication to using high-quality, local ingredients.
Malaga is also known for its espeto—sardines grilled on skewers. Though not feasible to try in our whirlwind tour, Henny highlights its importance within the local dining culture, especially when enjoyed by the beach.