When you follow a dud with a triumph the next night, it feels particularly gratifying. Two duds in a row on vacation is hard to stomach, like watching a US presidential debate these days. Even an average meal after a dud feels incomplete. You need an epic to compensate, and that’s what we got at Garum 2.1, along with one of those rare breed waiters.
Talking about presidential debates, just like Bidenomics, Bistronomics is all about empowering from within. In Andalucia it means taking traditional dishes like Salmorejo, Rabo de toro to the next level. There’s a menu display outside of Garum (or was it inside) that upon closer inspection is actually a trophy display. A list of Garum 2.1 Tapas including traditional that received awards. As a tourist, you appreciate places that take tradition and culture seriously. You feel that throughout the the south of Spain especially thanks to places like Garum 2.1.
I chose Garum over the now closed Paco Morales bar. After taking a close look at the latter I was just not feeling it. One reason I chose Garum was the numerous mentions of one particular waiter which we happen to get as well. In Malaga we encountered our favorite overall staff of the trip, but this may be the most brilliant waiter. Humble, super polite, accommodating, and really just another level of service. Truly a rare breed.
As tourists we are hardly Salmorejo (sort of a cold tomato soup) experts, but this was pretty darn good. As with most Salmorejos we had, the flavor is fairly strong (a good thing), and overpowering most of the “toppings” (still a good thing). So they look and feel more or less like beauty contests if anything. But the flavors were prevalent with this one.
If you never had a proper Spanish Tortilla this is a good place to try it. Just the right texture. Octopus with fried pig ears over creamy potato purée was the star of show. The creamy potato was an unexpected Andalucian specialty we encountered throughout the region. The Rabo de Toro (oxtail) was something we couldnt get enough during this trip, and this award winning version might have been the best one.
A new dish on the menu was Artichoke with seafood and a superb seafood bisque I could drink like a smoothie. A rule of thumb in Andalucia is Torrija (like a bread pudding) and/or cheesecake for dessert wherever available. Here you get another great Torrija and a fine cheese mousse with fruits. Washing it all down with another excellent Verdejo. Go!
Eating With Ziggy 