Manchegan Duo Debuts Seasonal Menu at Hotel Me Málaga

Chefs Javier Sanz and Juan Sahuquillo, the duo behind the Cañitas Maite brand, have opened a new restaurant on the rooftop of the ME Málaga hotel in Spain. Located in the city’s Plaza de la Merced, the establishment represents a Mediterranean adaptation of the chefs’ Manchego culinary roots, focusing on seasonal ingredients and local suppliers.

The project, which opened in December, marks a significant geographical expansion for the chefs. Their primary culinary base is located in Casas-Ibáñez, a small town in the province of Albacete, which is situated exactly 512 kilometers from Málaga. Despite this distance, the chefs have maintained their core philosophy of working with proximity-based product sourcing.

Culinary Philosophy and Menu

According to reporting by El Confidencial, the restaurant is designed to offer honest food that is recognizable and not intended specifically for a specialized gastronomic audience. The menu is structured around shareable plates, designed to be placed in the center of the table for communal dining.

The culinary proposal emphasizes the use of local suppliers to adapt to the Mediterranean environment. Javier Sanz stated that the local cuisine allows them to create something different from their home base while remaining true to their values of working with surrounding providers.

The menu includes dishes such as calamar de anzuelo (hooked squid) and croqueta de jamón (ham croquette). El Mundo reports that the offering features ensaladilla de gamba blanca malagueña (Málaga white shrimp salad), highlighting the integration of regional ingredients.

The pricing is positioned to be accessible for high-quality dining, with a target spend of approximately 60 euros per person. However, the report notes that because the portions are generous and designed for sharing, they may present a barrier for solo hotel guests.

Design and Atmosphere

The restaurant is situated on the rooftop of the ME Málaga, a five-star hotel operated by ME by Meliá. The interior design is described as contemporary, with a visual palette dominated by wood and the color blue. The lighting is characterized by accent lighting, which has been described as somewhat excessive.

This project follows a similar pattern to the chefs’ previous venture at the Hotel Can Domo in Ibiza, where they also adapted their traditional style to a Mediterranean setting.

Strategic Context

The arrival of the Manchego tandem in Málaga is part of a broader trend of established regional chefs expanding into luxury hotel environments. By combining tradition with a modern approach, Sanz and Sahuquillo aim to provide a dining experience that balances the avant-garde with iconic traditional dishes.

Since its opening in December, the restaurant has maintained high demand, frequently reaching full capacity on a daily basis. The venue serves as a flagship for the group, leveraging the high visibility of the Plaza de la Merced and the luxury positioning of the ME by Meliá brand.