Costa del Sol
has a tasty Andalucian cuisine which is a mixture of many different
cultures. The region has been the lands of various cultures as well as
the center of maritime trade and port to the Indies. The great contrasts of the landscape and
climate enables a wide range of a cuisine in variety as it is rich in
flavors. Andalucía region's famous dishes include; gazpacho and
ajo blanco (made from grape, garlic and almond), fritura mixta
or pescaito frito (a fish dish) and huevos a la flamenca.
From the deluxe restaurants of
Puerto Banús to the chiringuitos, the cafe bars on the beaches or the mountain
cooking in La Axarquía and the
Pueblos Blancos, the cuisine
along the lands of Costa del Sol attracts its visitors. The cuisine and
gastronomy of Costa del Sol has the great influence of former cultures
alive that includes the Phoenician style of salting, Arab
cuisine which helped agriculture and garden products
flourish and Roman appreciation for oils and garlic.
|There is a strong contrast between the
coasts and inlands of Costa del Sol. Coastal Málaga is famous for its freshly caught fish and
seafood that is cooked with unique and special skills.
Pescaíto frito (mixed fried fish), grilled or marinated fish,
anchovies, red mullet, squid and sardines are the famous dishes of
Rice dishes has an important value in Mediterranean and
of course in Costa del Sol cuisine that are combined with
fish and seafood. Cold vegetable soups or gazpachos
are unique to Costa del Sol and very popular
in the region of La Axarquía.
The excellent garden produce of
Vélez Málaga makes for
delicious dishes such as ajoblanco that is a chilled white
garlic-almond soup, ajobacalao with salted cod, ropa
vieja, sopa Maimones that is the Arab soup of garlic, bread
and olive oil, and the pastries such as tortas
de aceite that is the pastry biscuits made
with oil and mostachones, the S-shaped biscuits often with
nuts. Also the porra antequerana
is a very thick type of gazpacho.
Hunting and fishing also have a big
influence on the cuisine of the
mountain regions. Trout from
El Bosque, rabbit stew, pork
sausages, celery salads and green cabbage are some of the
specialties of the Pueblos
There is a rich traditional
cuisine in the inland regions
including stews and thick vegetable soups, pork
products and pastoral recipes. The goat cheese from
liver pastoral-style or gachas (gruel) are some of the famous products.
|In addition to
those, the influence of Arab and Jewish cultures also has its special sweet tastes. Crumbly little
cakes which is called mantecados and polvorones of
the almond & honey candy called alfajores, the batatillas in honey and almond soup
are the sweetest examples of the region. The famous tapas bars are lively with all these cuisine accompanied by a glass of sherry.
Fruits also have a special place in the whole region. Grapes, raisins,
pomegranates and figs as well as the subtropical ones such as avocados,
cherimoyas or custard apples are also grown in the eastern part of the Costa del Sol.
Wine is the perfect
accompaniment for such a rich assortment of dishes. The wines
of Costa del Sol are the famous sweet wines of Málaga.
Moscatel, Pajarete, Campanilla and Pedrito are
some of the best wines. In addition, Fino, the dry, light, pale yellow
sherry, Manzanilla, the dry delicate sherry, Oloroso, the dark golden full-bodied sherry
or Amontillado, the amber medium-dry sherry, more colorful and sweet are the indispensable culinary accompaniments in the Costa del Sol lands.
Gastronomy is the joy of life in Costa del Sol and so the festivals and celebrations are all
devoted to food and drinks. Visitors may deeply experience and enjoy the gastronomy of Costa del Sol among the festivals of Festival of
the Ajoblanco in Almachar and Harvest Festival in Antequera in August; Pescaíto Day in
Torremolinos; Migas and Wine Festival in
Torrox in December, the maritime Virgen del Carmen Festival in
Fuengirola in July and Raisin Festival in the region of La Axarquía in September.