<p><strong>"El Plato de Málaga" will bring restaurants and producers together to discover what the province tastes like.</strong></p>
<p>Málaga Provincial Council, through its Sabor a Málaga brand, is launching the El Plato de Málaga food route, running from 12 to 29 November, which will culminate in the choice of "El Plato de Málaga 2026" (The Dish of Málaga 2026), as part of Málaga European Capital of Gastronomic Culture.</p>
<p>What does Málaga taste like? Which ingredients should go into a dish capable of representing an entire province? And who are the producers who make those flavours possible?</p>
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<p>These are the questions behind El Plato de Málaga, an initiative of Málaga Provincial Council and its Sabor a Málaga brand, "el sabor que nos une" ("the flavour that unites us"), together with Nacho Sandoval, an expert in food communication and marketing. It aims to showcase Málaga's cuisine from its roots: the produce, the producer, the cook, the restaurant and the land. The project is organised and run by Nacho Sandoval, a leading figure in the food world with extensive experience in creating, organising and promoting events and projects linked to food and the land, both in Spain and internationally.</p>
<p>The project invites restaurants, beach bars (chiringuitos), traditional roadside inns (ventas), gastrobars and hotels with restaurants from across the province to create an original dish made with Sabor a Málaga products, one that expresses the identity, culture and culinary richness of Málaga.</p>
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<p>But El Plato de Málaga wants to go beyond recognising only the cook and the restaurant. One of its main aims is also to put names to the producers behind each ingredient: the farmers, livestock breeders, fishermen, cheesemakers, winemakers, olive oil mills, bakers, pastry makers and artisan producers who keep the province's larder alive.</p>
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"El Plato de Málaga" will bring restaurants and producers together to discover what the province tastes like.