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"José Carlos García challenges traditional Andalusian recipes with his technique and small doses of daring. Always with his eyes on the sea, the Malaga-born chef bases his cuisine on the use of loca
l produce from the fish market or the market, although he also draws inspiration from everything he's discovered on his travels to create his dishes. In the restaurant that bears his name, located in the Port of Malaga, in the Malagueta neighborhood, he showcases his sincere and constantly evolving cuisine, the fruit of what he learned in the family business of Café de París and his experience, for almost a decade, at the helm of his personal project. His cuisine is a reflection of his own per
