6 Things... Malaga, Spain

Find | Markets & Food Shops

La Casa del Jamón

The intense aromas from the Jamón are amazing and you can also find great wine and cheese here.

Calle Fuerte, 4, 29602 Marbella, Spain

T: +34/952.77.34.88

www.lacasadeljamon.net

Inossidable

I recommend this gourmet store, where you can find more specialty culinary products.

Fernán González, 6, 29005 Malaga, Spain

T: +34/952.22.28.26

www.inossidable.com

Eat | Authentic Andalusian Cuisine

El Ancla

To eat the best pescadito frito (fried fish) and Espeto de Sardinas (flame grilled sardines).

Avda. de Carmen Sevilla, 29670 Marbella, Spain

T: +34/952.78.74.96

www.elanclarestaurante.com

Eat | On The Beach

El Trocadero Arena

I love places like this on the beach. It’s great both for lunch and for dinner.

N340- A7 (Salida Torre Real), 29600 Malaga, Spain

T: +34/952.86.55.79

www.trocaderoarena.com

Eat | Where The Locals Go

La Lonja

Only the people of Marbella know it and it’s only open in the summer. It is right beside the fisherman’s wharf and it’s a little hidden. It’s right where the fish arrive fresh daily. You will do well trying the daily specials.

Avd. Miguel Cano 1, 29602 Marbella, Spain
T: +34/952.86.55.32

www.lalonja.es

Entre Limones

I like this small place with a lot of character. They have very good steak tartar and you have to try the specials and the desserts.

Calle Ramon Gomez de la Serna, 11, 29602, Marbella, Spain

T: +34/951.40.80.83

www.entrelimones.com

F.E.D. Recs on the Go

Download the F.E.D. iPhone app and get more of Dani Garcia’s Spanish recommendations as well as more recs from other chefs, sommeliers and bartenders.

Q. Tell us about your collaboration with restaurateur Yann de Rochefort for your new restaurant Manzanilla?

A. I have known Yann for a number of years now, having met him through a friend. I always say that in life you have to have a little luck, and in this case I was definitely lucky. For us, it is unthinkable to open a restaurant in New York City without someone like him.

Through Yann we have been able to understand more about New York and the restaurant landscape here. Together we have created the concept for Manzanilla. We are creating an environment where a New York audience will feel comfortable and at home, but with Spanish food they may not have experienced before.

Q. Will you bring the sophisticated techniques from Calima to the menu at Manzanilla?

A. For us, technique always takes second place to flavor, even in a restaurant like Calima. Flavor is paramount and we only use novel techniques to enhance the flavor. In answer to your question, yes we will use some techniques from Calima, but I insist that the techniques are there to make the dish more flavorful and used to get the best result out of the of the product we use in the same way you might choose to grill a steak rather than broil it.

Q. With the name Manzanilla, will you have an extensive sherry list? What are some of your personal favorites sherries?

The wines from Jerez are unique in the world and we will be giving them an important emphasis on our wine list, both because of the name of the restaurant and because of their importance in Spain.

My favorite Manzanilla would be a Manzanilla from the Navazos group, La Bota de Manzanilla Number 22 D.O Manzanilla Sanlúcar de Barrameda from vineyards in Pag Balbaína.

Q. How would you describe the experience that you are creating at Calima?

A. It is a journey through the gastronomic roots of Andalucia. At Calima we serve a tasting menu that is presented nightly as if it was a play; a sequence of dishes that build upon each other to create an experience for the guests. We want the diner to have as much fun as possible so we create surprises from dish to dish. The most important aspect of the meal is, without a doubt, flavor; once we have achieved the right flavor in the dish we then give it a conceptual twist to surprise the diner. The front of house staff is very important and plays an invaluable role in presenting the dishes and adding to the theatrics of the dining experience.