Standing or sitting. On the beach or at a bar terrace. Anywhere is good to have tapas, especially during the summer.

In every holiday, there is always room to enjoy the local food, as it is a different way of discovering the local culture.

It is said that the term ‘tapa’ (‘lid’ in Spanish) was created centuries ago, when a piece of bread or ham was placed over the glass to keep the insects out. Nowadays, apart from being a fun and different way to eat, tapas have become an element for socialising. Who has never ‘gone for tapas’ – at least in Spain?

In Andalusia, tapas go perfectly with the climate: they are colourful, refreshing, and many are ‘freshly fished’ from the Mediterranean.

Traditional Andalusian tapas

Firstly, let’s focus on espetos, a true symbol of the Costa del Sol. It is skewered salted fish, cooked over a pit of coals. The most typical are sardines, but you can also try octopus, cuttlefish, squid or baby cuttlefish.

Tortillitas de camarones are another must. It is a fried dish made with flour, prawns in olive oil, and a hint of lemon juice – crunchy and delicious! No other part of Spain beats the south in terms of fried dishes.

For a refreshing meal, there is nothing like salmorejo, which is thicker than gazpacho, and made with tomatoes, bread and olive oil, with a chopped boiled egg and Spanish ham. It is often paired with berenjenas fritas, fried aubergine topped with honey, which gives them their distinctive flavour

If you are visiting the coast of Cádiz, you can’t miss their papas aliñás. It is a lukewarm potato salad with chopped onion, olive oil, salt and vinegar – you just can’t go wrong with it! If you would like to have something lighter, try a tuna and tomato salad.

Last but not least – we recommend the ajoblanco in Almería. It is a cold almond and garlic soup with an incomparable, refreshing taste.

Oh, and just a tip: don’t just go to one place. Eat around, discover more!