Andalucia is known for its sun, sea and tapas, not necessarily fine dining. In 2014 a culinary revolution started in Malaga. Fine restaurants decided to compete with the gastranomic powerhouses of Catalonia and The Basque country.
The ingredients the chefs had to work with are amazingly varied, tiny shrimps, sardines and tuna from the Atlantic coast, sherry, montilla and Malaga wines, cured hams from Granada, fresh vegetables from Almeria, the "tropical coast", wild boar, deer and game birds from the sierras, fine olive oil from Jaen, the list goes on. The chefs were also influenced by all the people and their culinary tastes that had passed through Andalucia, from the Romans to the Moors to the modern day Spaniard, able to weave exotic ingredients into their dishes, saffron, almonds, nutmeg and cinnamon
In 2014 there were just nine Michelin starred restaurants in Andalucia. By 2017 there were thirteen. Those efforts have had a knock on effect down the line with standards improving overall. Wonderful informal tapas bars in Cadiz and Seville are packed every day. Fish restaurants in Santa Maria have never been more popular whilst the ventas found throughout Andalucia still serve family favourites and Andalucian specialities