The story
In the Campos Elíseos district of Málaga, Mi Niña Lola is the personal project of chef Pablo Rutllant. The restaurant presents a single, carefully composed tasting menu that reflects Rutllant’s approach to modern cuisine. The dining experience unfolds across five appetizers, six main courses, and two sweet steps, priced at €85 per person, with two wine pairing options at €35 and €50.
The meal begins with a sequence of small bites that set the tone. A welcome of Bucarito butter, Ilustre bread, and Insigne extra virgin olive oil from Bobadilla is followed by a “matrimonio” of orange tile, anchovy, vinegar-marinated white anchovy, quince, foie gras, and aged goat cheese. A cornetto of filo pastry filled with quisquilla shrimp tartare and caviar, a ham croquette with parmesan torrezno and Iberian pork jowl, and a pintarroja dish of crispy canutillo with miso mayo and a fish broth with mint air round out the appetizers.
Main courses showcase a range of ingredients and techniques. Smooth clam appears with yellow zoque, kumquat, and mojama. A pipirrana brings pine nuts, braised avocado, and vinaigrette. Roasted pepper is paired with a Thai emulsion, parmesan, and bread. Monkfish comes with cauliflower, grapes, and pilpil. Goat is served as a dumpling with demiglacé, pickled fennel, and parmesan broth. Iberian pork fillet is accompanied by pine nuts, Brussels sprouts, celery chutney, and beef stock.
The sweet course features a miso ganache with chocolate, corn, and tangerine, followed by a malt creation with chantilly, malt mousse, crispy corn, onion toffee, and vanilla ice cream, finished with petit fours.
The restaurant’s recognition as Michelin Recommended for 2026 underscores the quality of this tightly focused, personal offering. The space includes a terrace for outdoor seating, and the restaurant is open for dinner Tuesday through Saturday, with both lunch and evening service.
Recognition
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Details
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