Taberna Uvedoble
Tucked away among the souvenir shops selling plastic bulls and black-and-white postcards near Malaga’s Roman Theatre, Taberna Uvedoble (Spanish for the letter W) represents everything brilliant about modern Andalusian dining.
Chef Willie Orellana visits Atarazanas market every morning to source the freshest seasonal produce from local vendors who’ve been sharing their wisdom for generations.
This tiny, bustling tapas bar draws a mostly local crowd rather than tourists, despite being located in the heart of Malaga’s historic quarter, near the Cathedral and Alcazaba fortress.
Trained at the prestigious La Cónsula culinary school like many Michelin-starred chefs, Orellana applies fine-dining techniques to comfort food with spectacular results.
Innovative tapas rooted in Andalusian tradition
The menu showcases what locals call the “Roman troika” of Andalusian cuisine – olive oil, wine and wheat – enhanced by Moorish influences, such as saffron and coriander.
Standout dishes include prize-winning raciones (larger tapas portions) of swordfish and cod, black squid-ink noodles with local squid, and tuna tataki served with porra antequerana (a thick, creamy tomato soup from nearby Antequera).
Everything reflects Orellana’s philosophy, inherited from his mother, that great food requires time, care and patience rather than speed.
The Malaga Guru team comprises individuals of diverse ages and backgrounds who share a common bond – a deep affection for the city of Malaga, its rich culture, and its warm-hearted inhabitants!