What is in season in Málaga. and what to order when the market changes.
Spring
- Alcachofas (artichokes): Spring brings tender Andalusian artichokes to Málaga tables, braised, fried or paired with jamón at traditional kitchens like Mesón Mariano.
- Habas (broad beans): Young broad beans appear at markets through spring, stewed with ham or tossed raw into salads across the old town.
Summer
- Espetos de sardinas: Sardines are at their fattest from May to September, the peak season for espetos grilled on the beaches of Pedregalejo and El Palo.
- Ajoblanco: The cold almond-and-garlic soup ajoblanco, often served with muscatel grapes, is Málaga's answer to the summer heat.
Autumn
- Muscatel grapes and raisins: The Axarquía muscatel harvest lands in early autumn, sun-dried into Málaga raisins and pressed for the region's barrel-aged sweet wine.
- Boquerones: Anchovies run strong into autumn, served fried or cured in vinegar as boquerones in tapas bars across the centre.
Winter
- Chanquetes and fried fish: Winter is prime season for the small fried fish of the fritura malagueña, from red mullet to whitebait, eaten hot at seafront marisquerías.
- Aceite de oliva nuevo: The new olive-oil pressing arrives in winter, the fresh green oil poured over toasted mollete bread and porra antequerana.