Gastronomy
Andalusian cuisine is fresh, versatile and varied!
Fish and Seafood
Almadraba tuna is a speciality of the region
The tuna fishing with the almadabra denotes not only a long tradition but also the set net used for this purpose, which is fastened with heavy iron anchors to the ground as a labyrinth.
The fishing begins in April and May, exactly when the tuna find their way through the Strait of Gibraltar into the cooler Atlantic Ocean to spawn.
The most important customer for the sale of the bluefin tuna is Japan: already during the catch big Japanese reefer ships are waiting in front of the coast and buy yearly up to 90% of the catch directly to be able to offer the tuna then in Japan as best Sushi, often for more than 500,-€/kg.
In our restaurant recommendations you will find numerous, very good restaurants that offer this fish.
Fish and Seafood
Merluza (hake), sardinas (sardines), calamares (squid), pez espada (swordfish), gambas (crabs) and mejillones (mussels) are just some of the local specialties.
Atún (tuna) is especially famous in Barbate and here it is the restaurant El Camperothat specializes in the fish and can be highly recommended.
Or throw on the grill yourself and open a bottle of wine....
Andalusian cuisine
Nowhere else can you enjoy fresh fish and seafood like on the Costa de la Luz. Here you can find some of the tastiest fish in the world, as well as plenty of fresh fruits and vegetables. Add to that the Moorish influence in cooking with herbs and spices. Simple dishes that are simply delicious. Citrus, olives and almonds flourish, but there is also a significant market here for produce from the garden. Strawberries are grown in the spring, peppers, tomatoes and green salads. Spaniards love their tomatoes - a refreshing, ice-cold gazpacho is an absolute hit on a hot day. Also try an Andalusian-style breakfast: a clove of garlic grated on toasted bread before drizzling olive oil on top and adding crushed tomatoes.
Meat lovers will enjoy the local cerdo Iberico (pork) and pollo (chicken), chorizo (spicy bell pepper and garlic sausage) and jamón Iberico (Iberian ham). All products are made in the region. Merluza (hake), sardinas (sardines), calamares (squid), pezespada (swordfish), gambas (crabs) and mejillones (mussels) are just some of the local specialties. Atún (tuna) is especially famous in Barbate and here it is the restaurant El Campero that specializes in the fish and can be highly recommended.
Or throw on the grill yourself and open a bottle of wine....
Spaniards are rarely found in a bar or having a drink without ordering a tapa. A tapa can be anything from an olive to a piece of tortilla (potato omelet), a tiny portion of small fish or shrimp, or even a skewer. Tapas are, in a way, a form of art. They are served cold or hot and so wonderfully arranged that one always likes to test several versions. The selection depends on each place and what's in season, but the small bites are perfect for sampling local food. For groups of friends, ordering portions or raciones placed in the center of the table where everyone tries a bite (picar) is very popular. This way, you won't miss a thing. Chiringuitos are basically beach bars that serve simple dishes outdoors. This is in the spirit, the Costa de la Luz, where life is simple.
Cold and dry
A cold, dry fino or manzanilla sherry from the wineries in Sanlucar tastes better nowhere else than under the Andalusian sun. This is the perfect accompaniment for seafood and tapas.
Sherry is the main economic factor of the region and is produced in the triangle of Jerez de la Frontera, Puerto de Santa María and Sanlúcar de Barrameda. Brandy lovers should also take a sip here.
The wine always remains in the shadow of its relative, the sherry. There are some wines here that are produced locally, like the Antonio Barbadillo white wine, and are of consistent quality. Other regions of wine production lead to Huelva such as the Condado region and in the province of Cadiz, Huerta de Albalá near Arcos de la Frontera.
A very popular drink in this area of southern Spain is the tinto de verano, cold red wine with lemonade and ice. Not as strong as the fino and more refreshing, it is the perfect choice for lunch. Beer goes very well with tapas.
Order a caña, a small glass of beer so cold you can barely touch it. For non-alcoholic drinks, it's hard to beat freshly squeezed orange juice.
