Andalucia is known for its cold soups such as gazpacho and salmorejo, fried fish, jamones, sherry wines, and tapas. Making the most of the natural abundance, with Moorish infusions, Andalucian food is wholesome and tasty.

The Spanish tend to eat later than the rest of Europe. Breakfast is generally in the continental style with breads, cheeses, fruits and cold meats from 8-10.30am. Lunch in Andalucia is from 2-4pm, whilst dinner is from 8.30pm onwards. Tapas, often with a beer or sherry, or enjoyed at around 6pm.

This is because Spain is living in the wrong time zone! General Franco moved the Spanish time to coincide with that of Germany in 1940. That means that a 1pm lunch suddenly became 2pm, and they haven’t changed it.

In Andalucia, the locals tend to eat pitufos, churros or pastries for breakfast. A pitufo is toasted bread drizzled with olive oil and usually topped with chopped tomatoes or jamon. Churros are similar to doughnuts but are long and thin, and served with hot chocolate. A selection of pastries also tend to be available. It is usual to drink coffee and/or orange juice with them.

All of Spain’s major cities enjoy great restaurants, including Michelin-starred eateries, and Andalucia is no different. Malaga, Marbella, Jaen, Baeza, Cordoba and Cadiz among others all have Michelin-starred restaurants.