A warm Málaga fisherman's soup thickened with an olive-oil-and-egg mayonnaise, sharpened with vinegar and filled with potato and white fish or shellfish.
Where to eat it: 2 restaurants across 1 city.
Gazpachuelo was a poor fishermen's soup, a way to stretch a little fish and potato with a warm emulsion of egg and oil loosened into hot broth. The vinegar cuts the richness of the mayonnaise base. Once humble home cooking, it now appears on smart Málaga menus in refined versions with clams or prawns, but the comforting, tangy heart of the dish is unchanged.
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Common allergens: Fish, Egg
Tip from the editors. Keep the broth below a boil once the egg goes in, or the mayonnaise will split into curds.
Mesón Mariano has cooked seasonal Andalusian food in central Málaga since 1988, famous for artichokes done several ways and a proper gazpachuelo.
SignatureAlcachofas, Gazpachuelo
El Mesón de Cervantes is an Argentine-run Málaga kitchen off Plaza Merced, an open dining room plating oxtail, fresh fish and grilled meats.
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