El País

"That’s why their ensaladilla rusa comes with no eccentricities: just boiled monalisa potatoes with the skin on, carrots, eggs, tuna, langoustines and onion create a perfect dish that is topped with mayonnaise made with extra virgin oil and a hint of sunflower oil."

Andrew Forbes

"We were offered a small tapas of paella, but made with ‘fidellos’ (tiny, thin pasta that the Spanish use in a lot of dishes from soups to stews) instead of rice. Another tapas was chickpeas, with chorizo and tripe – so tasty!"

Pablo Piñero

"One of the best Russian salad tapas in Malaga (many say it is the best)."

Dónde comer en Málaga

"The first thing we asked for was a Porra Antequerana, on the recommendation of our friend, photographer Julio Salcedo. This is a very soft, pure cream soup. With the right point of salt and vinegar, served in the traditional style with hard boiled egg and serrano ham."