Eating in Andalucia is a celebration of bold flavours, seasonal produce, and long-standing culinary traditions.
Andalucía is the world’s largest producer of olive oil, and locals use it generously drizzled over toasted bread with crushed tomato at breakfast, or as the golden base for stews and salads. You’ll often find dishes showcasing simple, high-quality ingredients, elevated by centuries-old preparation methods.
Andalucía’s hot climate has inspired some of Spain’s most refreshing dishes. Salmorejo (a thicker, richer cousin of gazpacho) is a cold tomato soup garnished with hard-boiled egg and jamón. Ajo blanco, made with almonds and garlic, is another creamy, chilled soup dating back to Moorish times.
Along the coast, seafood takes centre stage. Grilled sardines on skewers (espetos) are a beachside staple in Málaga, and you’ll find boquerones (anchovies) prepared in vinegar or deep-fried, best enjoyed with a cold local beer. Inland, expect more hearty fare: slow-roasted lamb, oxtail stew (rabo de toro), or venison cooked with wild herbs.