In this seafaring land, it is quite understandable that fresh fish and seafood form an essential part of the local cuisine. Yet this region is also famed for its delicious stews and casseroles made from fresh local produce such as ajoblanco (chilled garlic and almond soup), sopa moruna (lamb and lentil soup) and tabernero (stewed pepper, onion and fresh tomato).

This is also a great place for visitors to widen their culinary horizons with a large selection of mouth-watering tapas, including the traditional patatas bravas (spicy potatoes) calamari, jibia en salsa (cuttlefish in sauce), tabernero and migas (semolina soaked in garlic and oil, served with fried pork).

For those with a craving for something sweet, leche frita (fried milk squares), bizcochos de dátiles (date sponge cakes), soplillos (almond pastries) and tubos de nata (cream-filled puff pastry tubes) should all be top of the list.

Approximate information according to the daily exchange rate of the selected currency in relation to the EURO, provided by the ECB and valid only for information purposes. Payment always to be made in EUROS.

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