Blossom

Blossom burned shortly before four in the morning on 8 January 2025, two months after its Michelin star, and Emi Schobert had it cooking again nineteen days later in a room the Hotel Molina Lario lent him.

Why go

Go for what he did next. In October 2025 Schobert moved Blossom to the fourth floor of the Palacio de la Aduana, the eighteenth-century building that houses the Museo de Málaga, and opened a terrace over the Parque, the Alcazaba and the sea.5 6 He said he chose the building for what it does to the cooking: This move has not simply been a change of location, but a way of giving Blossom a new context, a setting that speaks to what we are and to what Málaga represents.5

Schobert was born in Buenos Aires, has lived in Málaga since 2019 and twice represented Argentina at the Bocuse d'Or.8 He describes his own cooking as a modern fusion that reinterprets different cultures and culinary techniques, where the focus is on origin and every ingredient is worked with beauty, respect and balance.8 On the plate that means fish, shellfish, game and seasonal produce carrying South American and Asian flavors, through raw preparations, stocks, ferments and smoked things.7 Johnny Zuri, who went up to the new room in October 2025, found the technique in the same places: controlled aging, clean fermentations and tight stocks.6

The Michelin guide gave the room a star in its 2025 edition, announced in November 2024, and has carried it since.1 Guía Repsol recommends it.9 Book it for the tasting menu and the view together, because at this address you are paying for both.

Order this / avoid

On the menu: the alfajor de molleja, a sweetbread alfajor with chickpea and Jerusalem artichoke. It is the one dish the Michelin guide singles out, in an entry Hule y Mantel quoted in January 2025: its sweetbread alfajor, with chickpea and Jerusalem artichoke, surprised us.4
Avoid: rushing it. Schobert paces the meal on purpose: At Blossom everything is measured: the rhythm of the menu, the flavours, the silences.6 Zuri found every dish arriving when it should and neither before nor after.6

What locals & experts say

A menu you will meet cold. The only published account of the museum room describes the view and the service, not the plates.6
Emi Schobert, three weeks after the fire: Blossom means to blossom, to germinate, to prosper, and that is what we are doing. We love our work, we are happy cooking and we are longing to continue our story alongside our customers, who are an essential part of this family.4
Emi Schobert to EFE, the morning of the fire, with the power and the water gone: now comes assessing the damage and starting the rebuild, though 'the future looks uncertain'.3
Manolo Tornay, president of the Academia Gastronómica de Málaga, the same day: All our support and strength to its chef, Emiliano Schobert, and to everyone else who has turned this establishment in the city centre into a first-rank gastronomic landmark.2
+ Costa del Sol Magazine (2025): Johnny Zuri on arriving: I go up to the fourth floor of the Museo de Málaga and stop. In front of me, the Park, the Alcazaba, the sea hinted at in the distance.6
Guía Macarfi (read 2026): It leaves a very good impression and a wish to come back.7
Award: one Michelin star, added in the 2025 guide and carried in the Málaga-capital column since.1

Good to know

Where: Plaza de la Aduana, fourth floor of the Museo de Málaga. Blossom opened on Calle Strachan in 2019 and the fire ended that address, so ignore any guide that still sends you there.7 2 8
Price and booking: I haven't found a price, a booking route or the opening days for the museum room, so go through the restaurant's own site before you plan anything around it. The last figures published were 165 euros for the long menu and 125 for a shorter lunch, read in January 2025, at the room the hotel lent them.4
The menus: Guía Macarfi's card describes two tasting menus at the museum. The Michelin entry quoted by Hule y Mantel in January 2025 describes one. Ask when you book.7 4

Verdict

should-visit — Emi Schobert lost the room to a fire at four in the morning and was cooking again nineteen days later in a space a hotel lent him, and he has since moved Blossom to the fourth floor of the Museo de Málaga with a terrace over the Parque and the Alcazaba. He twice cooked for Argentina at the Bocuse d'Or and works fish, shellfish and game through ferments, stocks and smoke. The sweetbread alfajor with chickpea and Jerusalem artichoke is the one dish anybody has named. Nobody has published a price or a booking route for the new address, so go through the house's own site first.