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A terrace on the slopes of Gibralfaro hill with the city and the Mediterranean laid out below is a hard opening act to follow, yet the kitchen keeps up. This is a small-plates restaurant where the chef treats Málaga as a city that has always absorbed outside ideas, mixing local produce with global influences across a menu that moves from Andalusian cheese to yuzu without breaking a sweat. A tasting menu runs alongside the à la carte.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Black corm empanada with squid Michelin Guide
- Leeks with Payoyo cheese Michelin Guide
- Mango with yuzu Michelin Guide
Nearby in the record closest first
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