Boasting a prime location on the 4th floor of the Palacio de la Aduana, an 18th-century neoclassical building that has been completely renovated and now also serves as the headquarters of the Museum of Malaga, this restaurant is dedicated to an interesting contemporary cuisine that combines creativity with some South American touches or culinary traits that evoke notes of Peru, Mexico, Argentina. etc. This is due to the fact that chef Emi Schobert, who says he draws his inspiration ‘from the sea, the mountains and local produce’, is a native of Buenos Aires and has twice represented his country in the prestigious Bocuse d'Or World Cuisine Championship. The proposal, which shows a constant delicacy and strives to transmit a particular culinary artistry in its presentation, takes the form of two tasting menus called Esencia (9 courses) and Confluencia (15 courses), both with wine pairing options. We found the ceviche with leche de tigre de ají amarillo (yellow chilli tiger's milk) and smoked fish with mussel cream to be very original and visually striking.