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.