Málaga, September 20, 2023– For 10 years, the incessant restlessness of Álvaro Ávila has been latent in LAALVAROTECA, where his culinary capacity has evolved throughout this decade to become a restaurant of creative cuisine, in which the flavors of quality products stand out, mainly from the sea and game.
LAALVAROTECA was born with a rogue and insolent philosophy, although now the traditional base of a cuisine that is the result of the personality and intuition of a cook who prints constancy, technique and many hours of work in all his stews and elaborations.
In the words of its chef and owner, “we are still a small place, on the outskirts of Malaga, in the neighborhood of Cruz del Humilladero, in a humble place, as were our beginnings with a menu of pinchos, dedicated to satisfy a clientele that wanted to enjoy rich, powerful dishes and at the same time with fun touches”.
Over the years, both Álvaro and the restaurant have prospered without losing one iota of the identity of a fun and courageous cuisine.
A constant progress, thanks to a team that has always followed my thoughts and impatience to draw attention and that my restaurant appeared on a radar far from the whole gastronomic galaxy of Malaga,” says Avila, “Today, he has forgotten the show to make a kitchen increasingly more background, with nods to its origins, Malaga and Jaén, where the product and purity prevail.
10th ANNIVERSARY MENU To celebrate this decade of intense work at LAALVAROTECA, the chef from Malaga has created a special menu, 10th Anniversary (80 €), which includes traditional starters such as olives AOVE, or game sausage from the Sierra de Cazorla, Isigny DOP Extra butter (Normandy) and Chinese bread, to continue with snacks such as concha fina with manteca colorá, acorn-fed ham croquette, black rice toast, smoked eel and ali oli.
the caldillo de pintarroja, the empanadilla de manitas y gamba blanca and taco de chivo a la pastoril y gamba roja.
The main courses begin with red tuna and oscietra caviar, shrimp, aguachile and guacamole and Andalusian stew dim sum and its broth, which give way to spinach esparragás, oyster dashi consommé, egg and salicornia, game lentils and seasonal mushrooms and rice with quail wings.
The parpatana rabbit juice and coliflor pil pil and a meat dish?
with which surprises the diner.
To finish the menu, the dining room team shows the magnificent LAALVAROTECA cheese trolley, where the customer can choose the cheeses of their choice, just before moving on to the two desserts, chocolate in textures, and citrus, sweet and rum.