Although open all day, as the name suggests this little restaurant on the edge of Malaga’s historic centre specialises in breakfast, brunch, and early lunches. It’s the love child of two young entrepeneurs, local Lydia Nieto and her Italian partner Roberto, and both the place and the cuisine have something of an Italian feel. The bar is small and minimalist, featuring exposed brick walls and real wood furnishings. It’s also “geek friendly” with good free WIFI and lots of outlets along the walls and benches for keeping your devices charged up.
Food is locally sourced and organic, and features toasts, muesli, yoghurt and fresh juices, but also bacon, eggs and tomatoes for those looking for something more substantial. Along with the brunch menu (served daily from 9.30 – 15.30) there is also a good burger menu, though they’d do better to opt for a soft burger bun – the dense and chewy organic buns they use are not conducive to hand-held eating.
For me their star product is pizza (in this case the organic crust works very well) which you can order in two sizes, or choose a slice or two from the ever-changing varieties offered at the front counter. Orders must be placed and paid for at the bar, but food and drink are brought to your table. Not much of a wine list – just one red and one white (Italian) by the glass. A nice touch is the large glass urn which dispenses (free) herb and lemon water. Staff are very friendly and, if you have kids, you can sit at the bar in front of the kitchen window and keep them entertained watching the pizza chef tossing dough and making endless pizzas and focaccia.
Carreteria 46
Málaga
Tel 951 338 497
€ € €
Food 8 | Wine 7 | Service 7 | Ambiance 8
herb & lemon water
pizza by the slice (eat in or take-away)
foccacia & pizza
pizza with extra parmesan and chili olive oil
pizza diávola
mango, avocado & chicken salad
bacon & cheddar beef burger
lots of plugs!
El Antojo: fried eggs, fried onions, chips & jamón
grilled artichokes
grilled presa Ibérica
queso payoyo
sheep cheese aged in manteca
fried aubergine (eggplant) with salmorejo
calamares a la romana
sizzling garlic al ajillo
croquetas: spinach & pinenut and oxtail
croquetas ibéricas
chicharrones
fried goat cheese with bacon & leek sauce
pisto with fried egg
prawns wrapped in aubergine
chocos fritos
breaded hake
puntillitas al ajillo
kidneys in sherry sauce
pork meatballs
fried “broken” pork ribs al limón
carrillada – braised pork cheek
grilled presa Ibérica (pork shoulder)
cola de toro – braised oxtail
the bar
sardine with beetroot cream, anchovy with carrot purée
secreto (pork) burgers
cornflake breaded chicken
cod in squid ink batter
pork cheeks with hoisin mayo
owner Carlos
Lola Flores statue in the square
salpicón de gambas
Cantabrian achovies
smoked salmon
blue tuna tataky with soy sauce
grilled prawns
stewed squid with rice
chipirón and chips
grilled sweetbreads and chips
fried calamari & chocos
cazón (dogfish) in adobo
arroz marinero
maitre Henry, owner Fermín and VIP cliente Narciso
fish display
hot crusty bread with olive oil
fruit broth with amaretto
tuna empanada
smoked eel terrine with Poire Williams
seasonal mushroom carpaccio with truffled wild boar and pine nuts
millefeuille with smoked salmon and sherry sauce
stewed mushrooms with truffled slow-poached egg,
langoustine ravioli with “salsa Americana” and sea urchin alioli
fried artichokes with “broken eggs” and foie
monkfish, guanciale, cream of crab and artichokes
grilled sea bass with green beans and tomato concassé
boned pidgeon with carrot purée and pigeon liver on toast
presa Ibérica with sweet potato purée and cherry sauce
yoghurt cream with violets and caramalised nuts
caramalised pear on puff pastry with vanilla ice cream
payoyo cheese
chistorras (small spicy chorizo)
chorizo criollo
grilled sausage plate
foie beef cheeseburger (before)
foie beef cheeseburger (after)
chicken veggie brochette
sauces: chimichurri, alioli, mojo picón
Angus beef ribs
secreto Ibérico with chips and salad
orujos
team Mané
pork liver marinated with cilantro and spring onions
presa Ibérico carpaccio with foie shavings
melted goat cheese on toast, local honey and herbs
boletus mushrooms, scrambled eggs, garlic oil, cilantro
tomato soup with cumin, mint, oregano, fig jam
presa burger with peach jam
carrillada Ibérica
cheesecake
Luismi López & Adela Ortiz
cheese and beer
amontillado with mojama (cured tuna)
the front room
tapas variadas
sherry flight
chicharrones de Cádiz
lomo in PX sauce
oloroso and chicharrones
impromptu afternoon performance
the back room with stage
scheduled evening show
falafel with cumin and honey yoghurt
tender pork ribs with Chinese spices
mini beef burger with brie & bacon
