Beirut Cafe Fuengirola ~ The best Lebanese food we have sampled in the province

The Beirut Cafe offers great Lebanese food, probably the best in Fuengirola and maybe even the whole of the province.

"... the mezza and the quality and variety here is second to none"

The set menu for a first visit gives you a good feel for the rest of the cuisine ~ however, our yardstick for any Lebanese Restaurant is the mezza and the quality and variety here is second to none and would be our recommendation if you are in doubt what to order - having said this the helpful staff here will happily guide you through the menu with their suggestions to match your palate. This is truly a vibrant and interesting restaurant and certainly one we will be visiting many times over.

At a Glance
Price Range: From �10 per head
Dress Code: Smart Casual
Ambiance: Casual/Family Friendly

Beirut Cafe
Avenida Ramon y Cajal 31 Fuengirola, M�laga, 29640
Opening Hours: Open Daily 12pm - 12am
Tel: 637 600 476
Find Them: Google Maps
More at: Beirut Cafe

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Food & Drink ~ Olive oil the essential ingredient of the Mediterranean diet

In Spain, where olive oil is such an essential ingredient, like all over the Mediterranean, absolutely everything gets fried in this precious commodity Some of the tastiest Spanish cooking includes; crackling fried anchovies, crispy croquettes, and golden fried potatoes. Foods cooked in olive oil absorb less oil than if fried in other oils, this means that the oil goes further and makes the fried food less greasy. After all olive oil is an essential part of the authentic Spanish flavour.

" ...the essential ingredient of the Mediterranean diet "

Fish or chicken need to be lightly coated in flour or some kind of light batter, but starchy foods like potatoes don�t need any coating.To fry in olive oil the ideal temperature needs to be 180�C / 360�F. The oil will be hot, but not smoking. At this temperature a crust forms around the food so the oil doesn�t saturate the food and also means it doesn't brown too quickly, allowing the interior of the food to cook thoroughly. Ideally cook the food in small batches to ensure that it is all cooked through and evenly.

Review ~ The Picoteo a Magical Gastrobar set in the Secret Square in Fuengirola

The Picoteo, Fuengirola - I was first introduced to this little jewel over four years ago, since when I have been a regular whether just for a glass of wine and some gastro tapas or a sumptuous lunch this is one of my true favourites.

"A Magical Gastrobar set in the Secret Square"
Set in the Plaza de Chinorros literally behind the central post office (Correos) in the heart of Fuengirola the Gastro Taberna Picoteo offers superb food at realistic prices and always friendly but efficient service and alongside myself is a firm favourite with locals and a good following of tourists.

For me there are two spectacular dishes, the Kokotxas de Bacalao al Pil Pil beautifully prepared and presented Cod Cheeks Pil PIl style just sublime and the Corte de Cochinill Tostada Peras Salteadas � A slow roasted Sucking pig served with Saut�ed Pears � however I am happy to recommend the entire menu which I can�t say very often as I simply have never had a bad meal there.

At a Glance
Price Range: From �20 per head
Dress Code: Casual
Ambiance: Casual/Family Friendly

The Picoteo
Calle Larga, 4
La Plaza de Los Chinorros, Fuengirola, M�laga, 29640
Opening Hours: 1200 - 2400
Tel: 952 467 542
Find Them: Google Maps
More at: www.gastrotabernapicoteo.com 

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Produce shortages forecast to last until April at least

Unusually adverse weather conditions across Europe have had a negative effect on fresh produce depleting harvests in south east Spain with shortages forecast to last until April at least according to FEPEX � the Spanish Exporters Federation of Fruit, Flowers & Vegetables.

  "Shortages forecast to last until April at least"

The inclement winter has seen a catastrophic combination of drought, heavy rain and flooding and snow and frost � and the effect has not just been reported in Spain with Italy and Greece suffering similar conditions.

Food & Drink News ~ M�laga displays its food heritage at Madrid Fusi�n 2017

M�laga again stood out at this year�s Madrid Fusi�n gastro conference, as the coast was taken to the capital thanks to a number of M�laga chefs including Diego Gallegos, Jos� Carlos Garcia and executive chef Sergio Garrido who truly embraced the�costa� theme by turning up with a boat, meanwhile gastronomic agency Sabor a M�laga on hand to promote the world famous �espetos� skewered Sardines that we all know well from our beach Chiringuito�s.

 "M�laga again stood out at this year�s Madrid Fusi�n"

A special note of congratulations should go to one budding young chef; 20-year-old Racquel Garcia a student of the Escuela de Hosteleria in Benahavis who won the signature sandwich competition with her take on a calamari sandwich.

Recommendation ~ Local wine Botani stands proud with wine critic

One of our favourite wines ever is in fact a M�laga wine Botani, from the bodega of Jorge Ordonez. Botani is a dry muscatel which without arty-farty descriptions has great over and under tones and is a perfect pairing for all fish and white meat dishes.

 "A perfect pairing for all fish and white meat dishes"

We wrote about this jewel many years ago but our palate has been confirmed by revered wine critic Robert Parker who listed the M�laga tipple in his top three with a huge total score of 91/100 which is praise indeed.