The small village of Sardas, with only 36 inhabitants, was the focus of the fourth day of Cinema Cocina at the Festival de Málaga. The Echegaray Theatre hosted the screening of La sombra del nogal, by Manuel García Gil, a documentary that closely examines the effort and determination involved in building a demanding gastronomic project far from the big cities.
 
The attendees tasted Moscatel Pálido wine by Bodega A. Muñoz Cabrera with almonds and sultanas while watching the film. The film follows chef Toño Rodríguez in his quest to transform a school catering service into a restaurant aiming for a Michelin star. More than a success story, the film reflects the daily pressure, the emotional toll, and the shared responsibility of the team and their families.
 
Following the screening, Manuel García Gil, the project director, and Toño Rodríguez, the film's star chef, participated in a discussion. Rodríguez admitted that "it was difficult not to cry the whole time. It was good to see it from the outside," adding that "people will see that everything we've achieved is thanks to the maximum effort of many people, not only us as workers but also all the families behind the scenes."
 
La sombra del Nogal is, in the words of Álvaro Múñoz of Lumen Proyectos Gastronómicos, a "a very long film that feels very short." A film that could have been much longer, as director Manuel García acknowledged: "We left out so much because it was already so long. The editor asked me to make a series because there was so much material.”
 
The film highlights the importance of teamwork, as Manuel García pointed out: "We are in a very complex area where the team is everything". La sombra del Nogal is a perfect example of how the involvement of all members is the only way to achieve great things. Furthermore, Toño expressed his gratitude to the Festival de Málaga for selecting his project, admitting that for them, “it’s a dream come true.”
 
Members of Toño’s team, present at the Echegaray Theatre during the screening, noted that “we are a family, and thanks to Manu’s project, we have become much closer.”
 
On this fourth day, the tasting consisted of a 2025 Polvorete wine from Bodegas Emilio Moro paired with cod tripe, which Toño brought from his restaurant.
 
The section will continue this Wednesday with another session that will combine memory, personal reconstruction, and culinary tradition through the feature film Cerrando el círculo and the short film Koldo.