The story
Tucked away in the mountains above Málaga at Club Hípico El Pinar, Restaurante Miguel Palmer is exactly the sort of place you hope to find. “Where The Foodies Go” calls it an incredible hidden gem, run by chef Miguel Palmer, who focuses on stews, grilled meats, and lesser-known fish. The creators were blown away by every dish, from the Ostrica Frita con Alioli al Palo Cortado to the Soppressata alla Brace con Miele e Pane di Mais.
The menu is full of bold, adventurous choices. Other standouts include an Ostrica a la Brasa a la Bilbaína, Croquetas de Chorizo de Jabugo, Guancia di Tonno con Carciofi e Funghi, and a Strogonoff di Lingua di Manzo con Carabinero. With a 4.3-star rating, this is a destination for diners willing to venture off the beaten path.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
The croquetas de chorizo de jabugo are the undisputed star, earning rapturous praise for their rich, smoky flavor. Overall, reviewers describe the food as deeply satisfying and authentically Spanish, a warm embrace of traditional excellence.
“These croquettes are made with chorizo from Jabugo, one of the most famous areas for pork processing in all of Spain. The chorizo is a sausage of beef or pork, can be eaten fresh or cured, and contains paprika. Jabugo is top of the line, exceptional. The croquettes are creamy inside, crunchy outside. I confirm they are the best I've had on this trip.”
What creators say
1 creator has covered Restaurante Miguel Palmer. Most active: Where The Foodies Go
An incredible hidden gem in the mountains near Malaga, run by chef Miguel Palmer, specializing in stews, grilled meats, and lesser-known fish. Every dish was exceptional.
Dishes mentioned
Ostrica Frita con Alioli al Palo Cortado
My oyster was fried with a palo cortado alioli. It's a dry fry, very light, crunchy — almost like tempura. The alioli is an alioli, you can taste the palo cortado. It was amazing, fresh, giant, meaty. I regret only ordering one.
Ostrica a la Brasa a la Bilbaína
This oyster is grilled with a bilbaína sauce — if I remember correctly, it's a sauce based on oil, garlic, and chili. It's like having pasta aglio e olio transferred onto the oyster. Incredible.
Croquetas de Chorizo de Jabugo
These croquettes are made with chorizo from Jabugo, one of the most famous areas for pork processing in all of Spain. The chorizo is a sausage of beef or pork, can be eaten fresh or cured, and contains paprika. Jabugo is top of the line, exceptional. The croquettes are creamy inside, crunchy outside. I confirm they are the best I've had on this trip.
Soppressata alla Brace con Miele e Pane di Mais
This is soppressata, but it tastes more like 'nduja — it's deboned. Miguel grills it, of course. The wind is blowing towards me, I'm about to faint. It's served with honeycomb and crunchy cornbread. When you compare with iconic products from other regions it's always blasphemy, but having tasted good 'nduja from Spilinga, this is truly comparable — not saying better, but at the same level. This is an artisanal Spanish DOP product, done properly, not supermarket stuff. Grilled makes all the flavors of pepper and pork even stronger, with the smokiness. With this honey, it's a life punch.
Guancia di Tonno con Carciofi e Funghi
This is tuna cheek — imagine how big that tuna was. It's served with artichokes and mushrooms. I treated it like a piece of meat. There's a lot of delicacy, you wouldn't expect it from a dish with these ingredients, especially from the look. When it arrives it seems very delicate, and it was made perfectly.
