Tapeo Cervantes is already well-known for its traditional and new, creative tapas. Gabriel Spatz, founder of the original, a professional restaurateur from the Argentine, came to Malaga in 2008, decided to stay and opened El Tapeo de Cervantes at Calle Carcer 11 in the old quarter. El Meson de Cervantes was opened later at Calle Alamos 11 in order to meet the demand by customers. Location is at the backyards of old town, far away from tourist flows. Both restaurants are now on Tripadvisor top 3 list.
Main allurement are tapas which you can order in three different sizes; tapas, 1/2 raciones or full raciones. You could also choose from restaurant menu different type of starters, main courses and desserts but menu is quite short. If you want to eat tapas at the dining room, you need to ask them in a polite way, although waiter might say that they are meant to eat at the bar.
We ordered two 1/2 raciones from tapas menu and all the rest from restaurant menu. Actually most of the dishes are the same. Dinner started with Pimientos del Padron, Warm salad of tuna, roasted peppers and green leaves and Patatas bravas.
Small salted green peppers are good choice to compare the quality of restaurant. These were excellent and what is most important, not too salty.
Tuna was perfectly fried as you can see in the picture below, not too well-done; therefore not dry. This portion is not so typical for tapas restaurant, it is an example of the high quality level of el Meson de Cervantes.
When potatoes arrived I first thought that “what the heck”, ketchup! But the sauce was made in restaurant, looked like ketchup and maybe included some, but it was deliciosly spicy. Perfect sauce for patatas bravas.
For main courses we had 1/2 raciones of Argentinian entrecote with fried potatoes, salad and chimichurri, Wild boar stew with sweet Malaga wine sauce and crispy rosti and full portion of Racion del dia which was Dorada fish with fennel.
Entrecote was medium as requested, proof can be found in the picture below. Stew was excellent, some exotic spice made it one of the best dishes of the dinner. However, rosti was no so crisp but that did not bother.
Fish, in turn, was a slight dissappointment. It was prepared too early and fish skin was not anymore crisp.
After main course we tasted some Manchego cheese which was quite young. Maybe serving cheeses of different ages would have made the gusto inclusive.
Dinner ended with Apple tart and vanilla ice-cream which was bull’seye. Difficult to beat warm, sweet and soft apple pie with cold ice-cream….
And the red wine…excellent choice. Wineyard states: “Deep, intense red with notes of ripe red fruit, tobacco, cedar, and truffles on the nose: very clean, intense aromas. Good body on the palate, with fine tannins from careful barrel-ageing, and very well-balanced. Ample mouth-feel with light notes of liquorice and a long, silky and elegant finish”. Exactly what 200 Monges Reserva 2006 was. Tempranillo 85% made the softness, Graciano 10% and Garnacha 5% gave the character. If this was reserva, would definately like to taste gran reserva.
El Meson de Cervantes serves premium tapas and Spanish food in a relaxed athmosphere. If you decide to dine at restaurant you can watch chef’s preparing portions in the open kitchen. You can also eat in more restful environment and enjoy to be served by professional waiters. Tapas bar provides opportunity for close social interaction. It was so crowded with customers that it was hard to get through when leaving. Restaurant is the place to visit out of hundreds of tapas bars and restaurants in Malaga, if you travel there.
REVIEW: FOOD 4/5 – SERVICE 4/5 – OVERALL GRADE – 4+/5
http://www.elmesondecervantes.com/eng/index.html
http://www.vinicolareal.com/vinos.php?familia_vinos=31&id_vino=1
Reijosfood 
You must be logged in to post a comment.