The entire province has a gastronomy which blends influences from Phonetician, Arabic and Roman cuisine. The local cuisine is based upon the fruits of his own orchards and horticulture, the best products of the Atlantic and our rivers. A large variety of shellfish and seafood are typical of this region: mussels, clams, shrimps, prawns, galley prawns, scallops, fiddler crab claws, sea snails ...All of these are the quality ingredients of a unique, simple, quality cuisine of great virtue and with the genuine flavour of regional dishes.
The island's rich maritime fishing tradition provides visitors with a delicious, local cuisine unique to the Andalucian coast. Cadiz has a shoreline packed with fish mongers and restaurants where you can enjoy a variety of types of fish and seafood, freshly caught, prepared and cooked in appetizing forms and traditional ways. Cumin, oregano, vinegar, garlic, oil ...as well as our local sea salt, are the main ingredients used to spicen up the traditional fried fish that, served in paper wrapping, is everyone's favourite (The Bienmesabe). This traditional fry-up can be enjoyed in a relaxed and informal atmosphere, filled with delicious smells and tasted along with the famous sea snails and other typical fish.
You should most definitely try the local prawns, clams, sea snails, sea bass, flounder, mullet and sea bream from the estuary, as they are greatly esteemed for their quality. .
These are the most important dishes of the Cadiz cuisine.
Shark with tomato, Roast Mackerel
onion, pepper and olive oil. with tomato, onion and
. green pepper, seasoned
with vinegar and salt.
Urta a la Roteña Ajo en caliente
Fish similar to snapper. Onion, tomato and bread soup.
Melva Salad Langostinos
Made with lettuce, tomato, frigate tuna, King prawns.
onions, peppers and mussels
seasoned with olive oil and vinegar
Almejas a la marinera. Clams with garlic, laurel,
Paprika and wine.
Tortillas de camarone
Made with shimp and flour (wheat & chickpea).
are a crustacean whose flesh is marinated dogfish. Family of the
juicy and tasty. shark like swordfish.
Chicharrones Ropa Vieja
tasty pork meat Fried stew meat
that is left over with onion.
after melting the fat.
Papas con choco. Pan de Potatoe and cuttlefish stew Marzipan stuffed with fruits.
Piñonate Tocino Dessert made with pine nuts. Honey, egg and almond
There is a great tradition of excellent local wines from the cellars of El Puerto de Santa Maria, Chiclana, Jerez and Sanlúcar de Barrameda, such as: