Nearly 50 restaurants in the province will participate from July 31 to August 31 in the Huevo Toro Tomato Gastronomic Route 2026, presented today at El Pimpi. The initiative will cover 19 municipalities in Málaga.
The province of Málaga is preparing for a new edition of the Huevo Toro Tomato Gastronomic Route, which will take place from July 31 to August 31. The initiative, presented this Wednesday at the iconic restaurant El Pimpi in the capital, will bring together around 50 establishments from 19 municipalities around this star product from the Guadalhorce Valley.
The Huevo Toro Tomato, grown outdoors and harvested in summer, is the absolute star of this gastronomic event that aims to highlight its organoleptic qualities: aroma, colour, flavour, and texture. The Huevo Toro Tomato Association, along with Frutas y Verduras del Guadalhorce and the GDR Valle del Guadalhorce, are promoting this campaign that brings consumers closer to the work of local farmers.
During the presentation, the vice president of the Málaga Provincial Council, Manuel Marmolejo, highlighted that this tomato is "one of the most emblematic products of the Málaga garden and a symbol of identity of the Guadalhorce Valley." Marmolejo recalled that, through the Sabor a Málaga brand, efforts are made to promote its consumption and support local products, "because they guarantee quality and help strengthen the local economy."
For his part, José María Bergillos, Secretary General of the Málaga Agricultural Delegation, thanked El Pimpi for its commitment to defending cultural identity and the Mediterranean diet. Bergillos described the Huevo Toro Tomato as "a magnificent representative, fully aligned with the values of health, flavour, and sustainability promoted by Gusto del Sur."
The president of the Huevo Toro Tomato Association, José Carlos García Farfán, explained that it is a particularly delicate crop, heavily influenced by the high temperatures of recent weeks. "That difficulty is precisely what adds value to a product grown outdoors," he emphasised, highlighting its "exceptional organoleptic qualities for gastronomy."
Félix Lozano, president of the GDR Valle del Guadalhorce and mayor of Pizarra, praised the growing involvement of the restaurant sector. "The numerous participation of restaurants and the constant improvement of their culinary proposals around the Huevo Toro Tomato reflect the success of this route," he stated. Lozano encouraged both locals and visitors to enjoy the route as well as the Huevo Toro Tomato Festival, which will be held on August 13 and 14 in Coín.
The host, Elena Cobos, from El Pimpi, dedicated some heartfelt words to her father, Pepe Cobos, the founder of the establishment and a great defender of this product. She thanked those who make it possible for the tomato to reach the tables, despite the delicacy of its cultivation.
During the presentation, several restaurants previewed some of the dishes that will be available for tasting. Among them are the Huevo Toro in brine with roasted leek cream, maruca roe, basil, and fried almond from El Pimpi; the Huevo Toro Tomato Carpaccio from Restaurante Delicioso in Alhaurín el Grande; the Huevo Toro Tomato Gilda from La Fábrica Escuela de Hostelería in Antequera; and the braised Huevo Toro Tomato from El Patio de Coín.
Also presented were the transparent Gazpacho from Cantueso restaurant in Periana; the Huevo Toro Tomato Pickles from El Cortijo del Arte in Pizarra; and the serrano ratatouille with homemade fried Huevo Toro Tomato from Restaurante El Rincón de Nacho in Torremolinos. A showcase of the creativity of chefs who reinterpret this seasonal product.
The route will cover 19 municipalities in the province: Alhaurín el Grande, Alhaurín de la Torre, Álora, Antequera, Archidona, Benalmádena, Cártama, Coín, Estepona, Fuengirola, Málaga capital, Marbella, Mijas, Mollina, Pizarra, Rincón de la Victoria, Torremolinos, Valle de Abdalajís, and Vélez-Málaga. Interested parties can consult the complete list of establishments on the association's website.
The initiative unites agriculture, hospitality, and tourism, highlighting the cultural and gastronomic identity of the province. The Huevo Toro Tomato, with its intense flavour and firm texture, is consolidating itself as a star product of the Málaga summer. This event is an opportunity to discover new culinary proposals and support local products.
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