The home kitchen
Marenga cuisine is the traditional seafood cuisine of Málaga. That's what it is, and nothing more. The cuisine it always was and still is. A product of the nets and sand, and of the seine nets and fishing boats that fishermen used to fish along its Mediterranean coast.
"Cuisine born from the hands of women in coal-fired kitchens in their beachside bunkers - stone and sand"
The kitchen of Las Palmeras
Our cuisine is a refinement of traditional Marenga cuisine. It's the perfected version of home-cooked meals. It's meticulously prepared Malaga seafood cuisine. And it's achieved through the sublimation of its popular recipes, which our Head Chef, Rocío Murillo, with over 30 years of experience, has mastered and applied to perfection for generations.
Nothing more…and nothing less.
Our identity and differentiation, therefore, consists of reinterpreting that cuisine, taking the utmost care throughout the entire process to try to achieve exquisiteness:
Equip the kitchen with the appropriate facilities.
Application of the knowledge and techniques of the best current cuisine.
To equip it with sufficient and qualified kitchen equipment.
Be extremely precise with cooking times.
Reduce the use of ingredients that were once overused, such as garlic, parsley, and oil.
Use premium quality complementary ingredients such as flour, EVOO, salt, etc.
Neatness in the cleaning of fish and other products.
We are what we are
of Malagan condition
from the kitchen of women in Marengas
We brought their pleasures to sea
sardine and anchovy
What is Marenga cuisine?
Marenga cuisine is the traditional seafood cuisine of Málaga. That's what it is and nothing more. It's what it always was and still is.
Product of copo and rebalaje -nets and sand- and of seine and trawl, which the fishermen worked on their Mediterranean coasts.
A cuisine born from the hands of women in the coal-fired kitchens of their beach huts—stone and sand. A cuisine based on warming seafood soups and white potato and onion dishes, on sipping dogfish broth and soaking up golden casseroles of noodles and rice. And from there to the fresh soups of summer, from cold to heat and vice versa. And all the while, the famous gazpachuelo.
It's the cuisine of golden fried food, clean and dry, of plates full of battered little fish piled high -flour and sand-, of anchovies in vinegar, of clams and cockles sautéed -shells and sand-. Picnic food, with rolled-up shirts and trousers and bare feet -skin and sand-.
And on holidays, without plates or anything, we would roast sardines with salt using the art of skewering -fire and sand-.
Always sand!