Dep. Legal MA-422-2006 - ISSN 2953-42536
Axarquia I No. 2115 I 15 - 21 January 2026 I FREE Newspaper
Community effort
A-7 motorway hope
NERJA’S iconic cross atop Pico del Cielo has been proudly restored after vandalism toppled it just before Christmas Eve. Thirty-five dedicated volunteers - hikers, trail runners, and local sports enthusiasts - completed a challenging operation to repair and re-erect the landmark. Originally installed in 1971, the cross stands at 1,508 metres in the Sierras Tejeda, Almijara, and Alhama Natural Park, only 6km from Nerja. The summit is Nerja’s toughest and most popular with 1,200 metres of elevation gain. The act of vandalism, discovered on December 24, sparked widespread outrage. Nerja Town Hall, under Mayor José Alberto Armijo, swiftly condemned the incident and vowed to restore the em-
Credit: Maria Narvaez FB
INCLUDING A TOUCHING GESTURE
Club Deportivos Playas Torre del Mar.
blem, calling it “a symbol of Pico del Cielo and a symbol of the town’s natural, tourist, and heritage.” The community response was rapid and coordinated by groups including Kapurro’s Team-Entrenamientos and Club de Montaña La Gineta de Nerja. Volunteers, among them María Narváez (manager of XBike Nerja), carried
heavy materials - tools, cement, sand, water, and metal reinforcements entirely on foot up the demanding trail. At the summit, the team cleared debris, strengthened the base with new iron and concrete, and carefully raised the cross back into place. In a touching gesture, each participant placed a stone at the site,
symbolising their personal role in reviving it. The hoisting moment brought ‘goosebumps and a few tears’, followed by silent contemplation. While painting and reinstalling the traditional mirrors are still pending, the swift restoration highlights the deep community bond with its mountains.
MALAGA Province celebrated its finest culinary talents at the Premios Academia Gastronómica de Malaga, held on a glamorous gala evening at the Gran Hotel Miramar in the capital. The event honoured eight outstanding restaurants, professionals, and producers for their contributions to the region’s economy, business, and tourism through exceptional cuisine. The night’s top honour, the best chef award, went to Víctor Hierrezuelo. Based at El Chiringuito in the rural Axarquia village of Sedella, the young chef combines deep Malagueña traditions with modern techniques. Trained in renowned kitchens including Arzak and Bardal, he has elevated his family’s historic bar into a destination that showcases local ingredients and family recipes with a contemporary spin. The Premio José Luis Barrionuevo al Mejor Restaurante was awarded to Restaurante El Puerto in Casabermeja. This family-run venue, founded in 1990, was praised for its unwavering dedication to classic coastal Malagueña cuisine, delivering impeccable fried seafood, simply prepared fresh fish, and the highest-quality local produce. The Prize Sabor a Malaga for the best local product
Credit: Transportesgob - Instagram
Improvements to A-7.
Credit: AGM FB
Best of the best
THE Spanish government is moving forward with ambitious solutions to alleviate the notorious daily traffic bottlenecks on the A-7 motorway through Axarquia, particularly at the eastern entrance to Malaga capital. Deputy Government Delegate Javier Salas has announced that current studies are exploring multiple complementary measures rather than a single fix. The artery road that links Axarquia coastal towns has long suffered extreme congestion. Among the positive proposals are the addition of a third lane with a potential extra bus lane system, the construction of a new perimeter motorway to decongest eastern Malaga Province, and the introduction of flexible lanes. These plans are aimed at preventing widespread disruption from accidents and peak-hour jams along this key coastal route. Salas described the plans as the start of a “second transformation in infrastructure” for the province, with the eastern mobility study results due before summer.
Victor Hierrezuelo won the night’s top honour.
recognised Maychoco, an artisan bean-to-bar chocolate workshop in Benajarafe founded by Mayte Sánchez. As Andalucia’s first of its kind, it controls every stage from sustainably sourced cocoa beans to handcrafted bars. Maychoco incorporates distinctive Malaga ingredients such as extra virgin olive oil from Finca La Torre creating signature flavours like chocolate with orange and olive oil or white chocolate with mango and sea salt.
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