Andalusia
Descubre la cocina local, mercados tradicionales, bodegas y experiencias culinarias únicas.
Saborea Andalusia: Una aventura gastronómica única
Explora los sabores auténticos de Andalusia en una experiencia gastronómica inolvidable.
Gastronomía local
Andalusian gastronomy is the cradle of tapas and the expression of local products. It is a fresh, varied cuisine deeply influenced by its Arab heritage and the richness of its coasts and fields.
Especialidades Regionales
Gazpacho and Salmorejo from Cordoba
Cold soups are kings of summer. Gazpacho is more liquid and is drunk as a refreshing drink, while Salmorejo is a thick cream of tomato and bread, served with hard-boiled egg and chopped ham.
Fried Fish
The emblem of the coast of Cádiz and Málaga. An assortment of small fish (anchovies, squid, pijotas...) floured and fried in extra virgin olive oil. Crispy and delicious.
Sardine Skewers
The image of the Malaga summer. Sardines skewered on a pole and grilled on the beach sand. A simple and sublime delicacy.
Acorn-fed Iberian Ham
Coming mainly from the Sierra de Huelva and the Valley of the Pedroches (Córdoba). Considered one of the best in the world, it is cut with a knife and melts in the mouth.
Bull's Tail
A hearty, honeyed stew of bull or cow tail, slowly braised for hours in red wine until the meat falls away from the bone. A fundamental dish of Cordoba cuisine.
Grenadine beans
A typical dish from the Granada plain. Tender broad beans stewed with serrano ham and often topped with a fried egg.
Spinach with Chickpeas
A stew of Sephardic origin that is very popular in Seville. A humble dish, spiced with cumin, often served as a tapa.
Fried Eggplants with Cane Honey
A delicious contrast of flavors. Eggplants cut thinly, fried until crispy and drizzled with a trickle of cane honey (molasses).
Lo que destaca
- Gazpacho and Salmorejo from Cordoba
- Fried Fish
- Sardine Skewers
- Acorn-fed Iberian Ham
- Bull's Tail
- Grenadine beans
- Spinach with Chickpeas
- Fried Eggplants with Cane Honey
A tener en cuenta
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