Freshness with unique presentation. I have to confess, I am a sushi addict. Since I left my hometown (where I had my favourite sushi restaurants spotted out) I’ve been living between England, Greece and Spain, and I could not find a Japanese restaurant that met my expectations. Either they were not fresh enough or they were lacking variety or creativity in the menus, plus of course, exorbitant prices. Then, once in Malaga, I went to this place called Oleo Restaurant.
Oleo Restaurant is located in the CAC Malaga, the Contemporary Art Museum of Malaga. It has a beautiful chill-out terrace perfect for summer and spring days, and the bar and inside area, well, for the whole year. It opened its doors in 2012 and it’s been gaining fame among the gastronomes and lovers of sushi and Mediterranean food.
The men in charge of the kitchen are Sergio del Rio and Rui Junior, two young chefs and old friends mixing up flavours and styles. Junior specializes in Japanese cuisine and Sergio in Mediterranean cuisine. The two styles are complemented in each dish, creating something unique.
When I got in contact with Sergio and went to Oleo in order to interview them for this article, he didn’t hesitate in inviting me into their kitchen to chat while he was cooking (not any chef will be confident enough about his work to permit this). While I observed how they worked, the chef told me about how they buy the fish and meat from local Spanish suppliers and how they create their seasonal dishes depending on what is found fresh in the market.
The formal menu includes the recommendations of the chef. For a starter, companied with a glass of wine, two pieces of “ceviche de jurel” (mackerel ceviche). Then the special of the season, “rollito de oto?o” (maki tempura with green asparagus). As a main, the recommendation is “cochinillo confitado con pure de manzanas y vainilla” (suckling pig and mashed potatoes with apples and vanilla) or “sushi uramaki de foie” (sushi uramaki with tuna, kani and brown sugar). To complete the menu, giving us a sweet and sour taste, the “lemon pie” of the house, made by Puri Morillo, world sub champion of the Best Master Artisan Pastry Chef of Spain. The approximate cost per person with wine is around 25?-30?, money well spent.
My personal recommendation, as a client, is to kindly ask the waitress for the daily recommendation of the chef and go for it! It is usually something that is not on the menu and goes with the seasonal ingredients and chef?s creativity. You won’t regret it.
+34 952 21 90 62
Tue – Sat: 10am – 12am
Sun: 10am – 8pm