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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
sherry.

Almejas a la marinera. Clams            with garlic, laurel, 
Paprika and wine.

Tortillas de camarone   
Made with shimp and flour (wheat & chickpea). 

 

                             
Galeras                                        Bienmesabe
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
                                                                      dessert.
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:

Fino
Manzanilla
Oloroso
Amontillado
Palo Cortado
Cream sherry

 
   
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