Dish finder in Malaga

Sardines threaded on a cane and grilled over a wood fire in an old boat on the sand. Best in summer, at the chiringuitos of Pedregalejo and El Palo.

A mixed plate of fried anchovies, squid, red mullet and cuttlefish, lightly floured. Order it to share.

The city's emblem: fresh anchovies fried in a fan, joined at the tail. Locals are nicknamed boquerones after them.

Chilled soup of almonds, garlic, bread and olive oil, served with grapes or melon. Vegan as served and made for the summer.

A thicker cousin of salmorejo from inland Antequera, topped with egg and tuna or ham. Ask for toppings on the side if you are vegetarian.

A warm fishermen's soup of fish stock thickened with mayonnaise, with potatoes and white fish. A winter comfort dish.

Fried aubergine sticks drizzled with dark sugar-cane molasses, sweet and salty at once. On almost every tapas menu.

Potato, salt cod, orange, olives and spring onion. Unexpected, and very good on a hot day.

A small soft roll, toasted, with olive oil and tomato or a pringá spread, eaten at the bar with a coffee. Order your coffee by strength: a nube, a sombra or a mitad.

A big toasted round roll filled with ham, cheese, lettuce, tomato and mayonnaise. Málaga's late-night fast food.

Fried pork loin, chorizo and morcilla with fried eggs, potatoes and peppers, served at the ventas in the Montes de Málaga above the city.

Two discs of puff pastry sandwiching custard, topped with orange icing and a cherry. A Málaga pastelería staple.