The cuisine of Malaga is light, healthy and typically mediterranean: Shrimps in all variations, roasted or boiled, and Pescaito Frito, fried fish, are among the major attractions. A regional speciality are Chanquetes, very small fishes of the family of anchovies. Boquerones in Vinagre are other small fishes which are put into marinade for a day or so, a delicious and very refreshing dish.
In the mountain-ranges close to Malaga, on the other hand, you'll find dishes of game, sausages and the famous "Rabo de Toro a la Rondeña", bull's tail prepared in the style of the small town Ronda . Vegetarians appreciate the fresh and mature vegetables of the region.

But Malaga's perhaps most famous recipe is another variation of those cold soups or Gazpachos, which are that typical for all Andalusia: Ajo Blanco is a fine cream of almonds, garlic and olive-oil.

The sweets mostly show Moorish influence and are frequently prepared of almonds and honey. Among the best known are those very popular Christmas-cakes, Alfajores and Polvorones, and a regional speciality with a quite promising name: "Bienmesabe" means simply that tastes good.