Málaga

Finca La Beata shows Bobal at its meatiest

Regular readers know we've been doing a survey of Bobal wines from the Utiel Requena region of Valencia. As we contemplated a dish to eat with the 2013 “Finca La Beata Bobal” from Dominio de la Vega (dominiodelavega.com), we faced a quandary. The sheer weight of the bottle signaled a Very Important Wine. (Empty, it clocks in at 1.2 kg/2.7 lb.) When it arrived at our door, the weather was cold and dank; now it's hot and steamy. Based on the other Bobal wines, we suspected that it would cry out for very beefy beef. But steamy summer is not the time for rabo de toro, the classic Spanish braise of oxtail. Then we remembered that Andalucían superchef Dani García used oxtail in the scrumptious...Read More

What to eat at the airport in Málaga (AGP)

Until last year, international travelers at Terminal 3 in Málaga's airport servicing the Costa del Sol were pretty much stuck with international fast food like Starbucks, Burger King, and England's Soho Coffee. So we were delighted to see that Michelin-starred local superchef Dani García had opened Dani García DeliBar. Much of the menu overlaps offerings in García's Manzanilla tapas bar in downtown Málaga, which is one of our favorite spots in a city that has belatedly but enthusiastically embraced contemporary Spanish cuisine. One of García's strengths has been the reinvention of some classic sandwiches by giving them a distinctly Andalucían twist. His bacalao (salt cod) sandwich with tomato sauce and chipotle mayo is heads above the best filet-o-fish. His Burguer Bull (pictured above) has brought...Read More