Verum - El Asador de Malaga


Spanish Steak House
Something that characterises restaurants well outside the city centre is that they frequently have more space. The old town is cramped and views are usually of the street. The hillier eastern suburbs of Malaga allow for much larger and spacious premises with ample leafy terraces away from the hubbub of traffic and people. Such a place is Verum. It's an asador, so meat predominates, cooked over wood coals or in a wood fired oven. Verum has two beautifully appointed dining rooms, resplendant with homely wooden beams, affording warmth and cosiness. The terrace is ideal for aperitifs and tapas. The menu here is based around sourcing the best quality free range meats. On the brasa, the oak wood coals, lamb, steak and Iberian pork are seared and sizzled to seductive tenderness. In the brickbuilt wood oven, the Castillian classics of sucking pig and lamb shoulder are slowly roasted in the gentle smokiness. The main fish on offer is also the supreme example of local produce, the net caught red tuna of the Atlantic coast of Southern Spain, atun rojo salvaje de almadraba. Rich dark steaks of wild tuna cooked in the timeless traditions of Barbate in Cadiz province. Sometimes it's really worth venturing away from the tourist hub into the well heeled suburbs where the Spanish bourgoisie carefully guard their secret luxuries. This is certainly one of them.


Calle Flamencos 3, Pedregalejo

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