Eating out for Lent

A crispy starter with cauliflower, almonds, pil pil and cod skin.
A crispy starter with cauliflower, almonds, pil pil and cod skin. / SUR
  • SUR and Oferplan are offering an exclusive lunch menu prepared by the prestigious El Alabardero catering school next week

Following the success of the first edition of the Lent Gastronomy Days last year, the Alabardero catering school and SUR (through the Málaga en la Mesa supplement and Oferplan), have announced a special traditional Holy Week menu with modern touches for the unbeatable price of 16 euros per head.

The offer is running on 29, 30 and 31 March between 1.30 and 4pm and the menus have been designed by the chef of La Taberna del Alabardero, Lorenzo Claver. The dishes will be made with the help of the students currently studying at the Alabardero school and served at the Taberna del Alabardero in the Palacio de Ferias y Congresos in Malaga.

The dishes are inspired by tradition and updated with a variety of textures, techniques and flavours. The menu starts with an appetiser of cauliflower, almonds and pil-pil held in a shell of crisp, cod skin.

This is followed by a marinated tuna salad with avocado and faux corn risotto.

The main course is a version of the traditional 'bacalao de vigilia' cod dish accompanied by vegetables in season. There is also a meat option: an aromatic and tender lamb knuckle with rosemary, trinchat of mushrooms and vegetables.

Dessert is a delicious cheesecake with tangerine jelly. The meal is concluded with coffee or an infusion. The menu comes with a glass of wine, a beer or water.

To buy a coupon go to Oferplan ( and then make a reservation (at least two days in advance) by telephoning 619460264 and giving the number of the voucher purchased.