THE meal of course starts with a porra de Antequera, the typical local dish worthy of bullfighters. Loaded up with a quarter egg, tomato slices, tuna and a tonne of garlic, this is a rich and hearty stomach filler. If you don´t fancy that, the other chestnut – one of my personal favourites from malaga – is Ajo blanco, a cold and creamy almond and garlic soup with grapes. You are in the bowels of the handsome Antequera bull ring, an attractive space tastefully decorated with recessed tables and seductive lighting. Photos and memorabilia of bull fighters adorn the walls, and it is little to surprise that the restaurant is a regular haunt for the men in capes, including Fran Rivera and Jesulin de Ubrique.
Place Categories: Malaga.
Spain's most evocative region finally has a restaurant culture of which to be proud. From mountain terraces to cave restaurants, from inventive fine dining to top-value venta offerings, Andalucia has it all.
Having worked on the Daily Mail and freelanced for other UK national newspapers, journalist Jon Clarke moved to Andalucia in 2003. While continuing to work as a travel writer he set up the region's first community newspaper, the Olive Press
patricia, Nov 28, 2012 - Restaurante Plaza de Torros
2/5
Lovely situation and good food spoilt by waiters who removed plates from the table before all the diners were finished and the hot food was served on cold plates – what promised to be a special evening was ruined by over zealous attention with little attention to detail.