MATIZ OPENING. INCREASING THE CULINARY RANGE OF RESTAURANTS IN CENTRAL MALAGA

On 14th June, Malaga’s range of restaurants grew a little broader with our official opening. That was the chosen date for our debut to the public. It was attended by more than one hundred people representing society in Malaga who shared our hope for this new culinary project.

Guests had the chance to discover our concept, that promises to enrich the panorama of the restaurants not only in Malaga but rather across the region. And it promises to do so with exquisite culinary work that extends to other facets including gastro-leisure activities, cocktails and events. All these concepts play a part in making MATIZ a special place within the city. A corner where you can have full and unique sensory experiences.

Experiencing those little “matices”, or nuances

Although our journey began in April, we can now finally open our doors officially and seek our niche among the top restaurants in central Malaga. Marcos Granados, the head chef of this culinary project that means so much to us, is committed to experiential cuisine, focused on local ingredients and seasonal produce.

Always bearing in mind the idea that the difference between a good dish and a great one lies in the nuances, in those notes of colour and flavour, in that communion created between the ingredients, in that ensemble that allows a dish to transcend its idea and become a culinary revelation. The nuance may also be a small dose of imagination, a texture, or even an impulse in the art of serving.

Tasting the new culinary concept arising among the restaurants of central Malaga

During the emotional opening event, attendees had the chance to taste some of the dishes on the new menu that aims to become a unique experience among Malaga’s top restaurants. ‘Russian salad with spider crab, pickled vegetables and salmon roe’ and ‘Malaga-style kid cannelloni in its truffled juices with grilled portobello mushroom’ form part of a concept full of flavour in which the chef brings together textures, intensity of flavour and the timings of cooking and maturation.

Nor can we forget dishes such as the ‘flame-grilled Iberian pork shoulder steak, marinated apple with aniseed, creamy carrot and orange purée and buckwheat’ or the ‘red mullet sashimi with moruno dressing.’

The chef’s creations are based on freshness, honesty and the Mediterranean, with nods to local traditions. So, in essence, MATIZ offers dishes that are full of flavour and that symbolise innovative and imaginative cuisine.

MATIZ has opened its doors to customers who seek something different, something innovative and, perhaps, spectacular, in an evocative atmosphere characterised by elegance and ambience. It has landed in the city, ready to become a reference figure in gastronomy and leisure, or simply a meeting point. One of your favourite restaurants in central Malaga.

Myriam Ortiz, Director of Molina Lario and Matiz, opening the restaurant.

Armando Rojas, President of Gallery Hoteles, and Myriam Ortiz, Director of Molina Lario, with the staff of Gallery Hoteles and Matiz restaurant.