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 him a lot of attention from other chefs as well as fast food aficionados. Created in 2008, the burger is a patty of slow-braised oxtail, aka rabo de toro. It’s served on a bun spread with mayonnaise made with beef juices instead of oil, then topped with some arugula and a melted slice of Havarti cheese. It has all the taste depth of the classic dish of rabo de toro with the form and flourish of a great cheeseburger. If you’re staying over in Málaga, be sure to eat at Manzanilla at Calle Fresca, 12 (tel: 95-222-6851; www.manzanillamalaga.com). If you’re staying on the Costa del Sol, take a train into the real city. It’s only 23 minutes from Torremolinos to the Alameda stop in Málaga on the C-1 line. That’s just down the street from Manzanilla.