Five establishments that fit in a photo
Never 60 meters they gave for more. the small and narrow Moreno Monroy Street It already has eight gastronomic businesses. Restaurants that look to tradition, dive among prawns, extol the hamburger or propose gourmet bites. Conversation, joy, party and beer. does not exist in Malaga best street to practice the art of tapas.
Andalusian patio airs at Wendy Gamba
The capital of the Costa del Sol now has its own tapas street. Going through it from one end to the other does not take 30 seconds. A few steps that can become hours from bar to bar , where a thousand and one flavors are condensed into small and large bites.
The road that honors José Moreno Monroy, architect of the well-known calle Larios, self-proclaimed in 2016 as the Malaga Eat Street. What's more, he launched a web page and different joint activities who were looking for what they have achieved: that it is a success to bet on this tapas corner.
La Burguesita, one of the first places to bet on Moreno Monroy
THE CHINITAS
The best, perhaps, is start local: For something this is Malaga. That's why you have to go through the door The Chinitas , which enters a world of flavors that they leave the province etched on the palate. Your dining room is an extension of the house of all malagueños . On the walls are the portraits of Carmen the biznaguera or the gypsy La Paula. And there's a special place for the box little boy of the road , who came daily for the last five years of his life to take refuge there at lunchtime.
In El Chinitas humble people have a place. And also the local traditions : flamenco, brotherhoods, institutions. "We feel very connected to society Malaga", says its manager, Ángel Sánchez-Rosso. A few meters from Calle Larios, this restaurant born in the 1987 has lived closely incredible transformation of the city in the last three decades.
In this cuisine, tradition rules, the local flavor. Vigil Potaje for Holy Week, cabbage for the Malaga Fair. Also gazpachuelo, cuttlefish with chickpeas, Noodle casserole with anchovies, malagueña-style tripe. Soup. The spoon is accompanied in El Chinitas by the fork to be able to enjoy its market kitchen and exquisite dishes such as squid stuffed with oxtail.
It has four rooms (some on the upper floors) and capacity for 200 people. And for those who think that napkin and tablecloth are too serious, in the bar is the solution. It is the place to go for tapas, have some croquettes of shrimp or pringá, some Aro sausages from Cortes de la Frontera or a Malaga fry. And pair it all with a good wine from the Serranía de Ronda. Moncho Borrajo defined the experience in this place so closely linked to the history of Malaga : "From Chinitas, the food and the experience, and from Malaga, don't leave". Amen.
The Chinitas, mythical
THE BOURGEOISITE
But beware, the road is long. Let hollow in the stomach not bad advice. One of the following tapas options on Moreno Monroy street has to do with the burgers. The following venue is inspired by them: the bourgeoisie .
#WeAreBurgers , their hashtag, defines them. "We have our own identity and, like us, the rest of the establishments on this street. It's the good thing. We make up a diverse offer and instead of competition, what we do is generate more among all of us", says Gonzalo Aquesolo, from Madrid, who is also not bothered by the fact that recently the The Good Burger has come to the street to start a place of (also) hamburgers. "Together we are more", he underlines.
La Burguesita was born in 2010 from the initiative of Gonzalo and his partner, Marta. They toured half of Spain to learn about the best proposals between breads, and at the end of that year they opened what they define as "a signature burger joint". Was the first restaurant specialized in hamburgers of the city beyond the big chains and neighborhood stores.
Almost eight years later, his menu is pure hamburger. It doesn't even include the option to order some fries. There is also no coffee or drinks. Not cutlery. Of course, in return, there is even 33 varieties of this snack . All are offered in two sizes: 100 grams (in case you want to try several) and those of 200, to savor twice as much the one you like the most.
His philosophy includes adapting different cuisines such as the Mexican, the Asian or the traditional to accompany the meat. This is mainly from Galician veal and farm ox , although there are also options oxtail, Iberian pork, free-range chicken and a tasty alternative vegetarian. They can all be paired with a dozen wines by cups
From this arise ideas such as the so-called 6th Anniversary , with which they celebrated the event and which they liked so much that it remained on the menu: it contains beef and is accompanied by kimchi mayonnaise, black salt petals, cilantro and lime. Beyond the call Togarashi (togarashi mayonnaise, poached onion and thyme), the Chef (pistachio mayonnaise, poached onion and truffle oil) or the bbq (Havarti cheese, grilled bacon, crispy onion and house barbecue sauce), all of Galician beef.
Burgers and nothing else
MONROY'S TAVERN
In La Burguesita you cannot Reserve in advance, but on Moreno Monroy street that doesn't matter. A little further or here you will always have at your disposal another tapas bar.
In fact, where you can make a reservation (and it is highly recommended to do so) is at the two closest locations: Moreno's Wine Cellar and ** Monroy's Tavern **. Both are the initiative of the couple formed by Alejandro Fernández and Carmen Pozo, born in Cordova , who thus wanted to pay their respects to the name given to the street.
Both traveled in 2011 to London looking for an opportunity that Spain, in the midst of a crisis, denied him. Years later, with English in their pockets, experience in the hospitality industry and some savings, they decided to get married and emigrate to Malaga for its tourist potential. They fully hit.
They first opened a business camperos and pizzas on the outskirts of the center and, as it went very well, they decided to move to the historic center in June 2017. The trend continued to rise, so they took over the second location. They are one in front of the other and in both now they develop a proposal much more gourmet, where they also have a place traditional recipes brought into the 21st century.
The frozen they don't step on this double house, so everything is fresh product. Your charts are updated every three weeks: they keep dishes fixed, add new ones and tweak others. The current includes smoked salmon pesto cannelloni with a touch of lime, dark chocolate and honey; an explosion of flavors to whet your appetite that can continue with a tuna tartar with an avocado base and a touch of smoked cod, a Axarquia homemade hummus (with a reddish color and a special texture given by the wood-roasted red pepper) or the Asian shrimp dumplings, with lime, vegetables and Hoisin sauce. Of course, could not miss the cordovan flamenquín, made with loin and stuffed with Iberian field-fed ham and green pepper. Yum.
They have fifty wine references , many of them from Malaga, like a pajarete of La Axarquia or a Barefoot Old Men of round. In this field you have to let yourself be advised by Alejandro, because he will know perfectly which one is better depending on what he asks each diner, his personal tastes and even his mood of him. Oenological magic.
From wines to burgers: this street has it all
THE ORELLANA STREETLIGHT
From the terrace of La Taberna de Monroy you can see the hustle and bustle of a much more casual place. Is named The Lamppost of Orellana and if their walls could talk they could publish a collectible of stories and anecdotes. It is an establishment born in the 30's of the last century but which, by chance, closed in 2013 to open a few months later with renewed airs and with hardly anyone noticing the short absence.
His commitment is clear: all customers must have the good time insured. For this they have snail caps, chorizo skewers, salmorejo, fried eggplants , fried octopus, meatball, shrimp pancakes and endless cheap snacks for a place where you always want to enter and never leave.
La Farola del Orellana, traditional and informal
KGB
If you have to do it, nothing happens. Across the street - literally three steps - is **KGB**. Under its acronym hides its idea: Kuartel Gastronomic Bar.
a restaurant with national and international tapas which, in addition to its crab and oxtail hamburger, hides sweet things like shark Tataki, mackerel on the flame, cod baguette or a black salad based on pasta with grilled scallops, wakame seaweed, arugula, basil and squid ink dressing. "It's about bringing the best of the planet's cuisine to Malaga" , says its manager, José Alberto Callejo. Said and done.
In his tasty menu, you always have to pay attention to the suggestions from guest chefs. This collaboration program that he has had in the last year with a dozen chefs who accumulate four Michelin stars, six Repsol soles or two participations in TopChef.
In recent weeks those responsible for the ** Daza bakery ** have been the guests. Its Ronda goat cheese mousse, stuffed with sweet apricot and organic oranges from Alhaurin on a hazelnut cookie with salt flakes has a unique flavor. Plus , does not have extra sugar despite how sweet its name sounds.
Your prescription will be part of a book which will also include those of the rest of the participating chefs, as well as those of the next chef: kisco garcia , which will come with a version of the Mexican taco and a new way of cooking oxtail.
KGB Black Salad
WENDY SHRIMP
While the Cordovan chef arrives, one option is to wait for him in the place opposite. Wendy Shrimp is the younger sister of KGB and, in fact, share owner and uniforms . It is an old tavern that she has decided travel to modernity. It is the classic tapas place, with chairs reminiscent of a flamenco rock , two large windows, walls full of posters of the Malaga Fair and an open kitchen in a corner of the bar.
It is the perfect setting for a vermouth in broad daylight. But also to enjoy good wines or a well shot cane, that perfectly accompany one of the best Russian salads from Malaga and some classic tapas such as e The Moorish skewer of suckling lamb. Without forgetting the roasted octopus or the Antequera mollete with Iberian chorizo, caramelised onion and chipotle sauce.
Wendy Gamba's exquisite tartare
But in Wendy Gamba the star is clear: the menu is based 60% on prawns, prawns and king prawns. Cooked, pil pil, grilled... there are many options to enjoy these exquisite crustaceans. Of course, one that should not be missed shrimp tartar with madras curry, trout roe and olive oil, which is accompanied with a little bread in case you want to spread all this flavor in one of the best bites on this street.
Without a doubt, one of the most impressive gastronomic tours in less space in all of Malaga. A walk that finally offers a well deserved reward: sit on the bench designed by the artist Chema Lumbreras to rest, look at the sky and discover in the background the tower of the Malaga Cathedral. Time to rest!