Monday November, 30th,Read More
Muelle Uno in Malaga has one of the best views of the city and its historical heritage.
From the time when it opened in late 2011, it has become an essential part of the cultural life of the city of Malaga You will find, different bazaars, exhibitions, and concerts, open cinema: the choice of activities in this space has made Muelle Uno one of the biggest entertainment centers in Malaga.
Pier One ends at La Farola the lighthouse that is 38 meters over heading the sea. The engineer Guzman built it, the construction of the lighthouse that ended in 1817, was rebuilt in 1939 after the Spanish Civil War.
The latest acquisition to be seen is the Ferris wheel next to the bus station.
This open mall offers a wide range of shops and restaurants, a great place for shopping and savouring the Spanish gastronomy in a privileged setting overlooking the sea. The Authentic and traditional, Spanish Cuisine is tribute to the richness of the land, Toro MuelleUno surprises for its genuineness. Enjoy its treasures in an idyllic location in the city, by the sea, between the tradition and the avant-gardism of its building.
Toro MuelleUno pair quality with tradition and innovation with local produce brought fresh every day from the best suppliers of the city. Savour the authentic cuisine and tapas in Malaga, enjoying superb views of this beautiful city.
If you are a meat lover the place to be is Restaurant Angus Muelle Uno! They have chosen only the best Certified Angus beef in the market. Cutting their meat carefully and cooked to reach you in a mouthwatering way and done to your liking; the fire of our Argentina grill is what gives it the true flavour, while our barbecue expert puts all his art and secret knowledge, so that your piece of meat is completely different from all others.
Muelle Uno Restaurants are made to be enjoyed, this is the time and this is the place to be during your visit to the City of Picasso!
Wednesday November, 18th,Read More
Restaurantes Muelle Uno-Angus
Preserved & cured or smoked meats have been made the same traditional way for centuries. The Iberians have always produced dry-cured hams. The first references dates back to the Roman Empire. From the very beginning, production of this type of pork or ham has been straightforward – taking what mother nature provides in order to preserve and enrich the meat in this case pork: nothing more complex than salt, the correct environmental conditions and time.
As not only of the ham does man live, the other cured meats offered by the humble and noble pig are worth mentioning. We must not forget the spice of the Paprika and the pepper; used since the Middle Ages to preserve the meats throughout the long year and to ensure their curing for them to be safe for eating The curing process is different for each type of meat, but it generally involves washing and salting the piece of meat, and hanging it to dry. This process will take at least several months, and can even take a couple of years of curing for them to be at its best eating point. Restaurantes Muelle Uno-Angus
Jamón Serrano is produced and served in every Spanish province, some regions may have a longer tradition in producing the ham more than others, but the production of Serrano ham is not limited to a certain geographic area The ham was cured in mountainous areas with moderate climates, warm and dry in the summer and cold in the winter. Mountain, or “sierra “in Spanish give the ham its name, Jamón Serrano. The mountain air favored the slow curing and ageing of the meat. This was aided by a preliminary application of sea salt. This ritual has always been started during the first weeks of November, at the start of the winter. For centuries families sacrificed and cut the pigs meat for later use. (Every part of the pig is used) These were bred and fattened domestically. This ritual is called the “matanza”; an occasion for a celebration in which all family members participate. The pigs meat were initially covered in sea salt to begin the curing process. The majority of Serrano hams is made from the breed of white pig and is not to be confused with the much more expensive jamón ibérico. After several days, the hams were washed and then hung in curing sheds with sufficient ventilation. Other gems include the chorizo or morcón. Restaurantes Muelle Uno-Angus
Chorizo s defined as a short piece of meat from the belly, regular pork, chopped and seasoned, and cured in a smoker, it is the essential snack food. Chorizo and blood sausage differ only in the thickness of the casing and the spices used; the latter being the thickest.