The story
Palodú began as a gastrobar in the Teatinos neighbourhood, where Cristina Cánovas and Diego Aguilar learned their craft over a decade. When they outgrew that space, they decided to bet fully on themselves. They shed the old labels, kept the “gastro” and the accumulated know-how, and opened a restaurant that answers only to its own idea of cooking. The result: a kitchen that is “cocina de mercado, viva y cambiante” – market cooking, alive and changing – presented in two menu options, each with a matching wine pairing.
That conviction earned Palodú a Michelin star in 2026, and it’s easy to see why: the cooking is contemporary in spirit yet rooted in the pantry’s daily truth. No dogmatism, no forced discourse – just honest, creative cooking.
Cánovas and Aguilar work side by side, but their personalities complement rather than mirror each other. Cristina is the one who cooks, balances, and then emerges from the pass to ask guests about their evening. Diego is quieter, found deep in the kitchen, but those who take the time to say hello discover a surprising warmth behind the silence.
Their menus – the longer Palodú menu (€130) and the shorter Alcazul menu (€110) – change with the market. The exact dishes are never fixed; they depend on what arrives at the kitchen door. That seasonality is a promise, not a limitation. Guests can also opt for a cocktail, wine, or beverage menu beyond the set pairings.
The restaurant’s stated values read like a manifesto: sustainability, fair pricing across the supply chain, work-life balance, development opportunities, and a relentless focus on people. That extends to the dining room, where head waiter Nacho Maraña orchestrates the service and sommelier Ana Cánovas (who downplays his own title) leads the wine cellar with instinct more than jargon.
Even the “invisible” team – office staff Maria Lucia Diaz and Maria Angeles Gutierrez – are named and thanked. Palodú makes it clear that the visible faces are only half the story. The restaurant’s wheelchair access, counter dining, and private-party options reflect an intent to welcome as wide a range of guests as possible.
Now settled on Calle Sebastián Souvirón, steps from Málaga’s historic centre, Palodú occupies a space that feels both mature and restless. The team does not offer adaptations for dietary preferences; they tailor for allergens only, and only with advance notice. It is a deliberate choice – a kitchen that trusts its own rhythm and asks guests to trust it too.
For those ready to follow where the market and the chefs lead, Palodú delivers a contemporary dining experience that is, at last, exactly who they are.
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