Bars and Restaurants
To speak of the Costa del Sol´s gastronomy is to speak of the so called “dieta mediterranea” that has been so highly regarded for years by the most notable gourmets for its proven healthy benefits. The simplicity of its ingredients, the great variety of its dishes and the exceptional flavour imparted by optimum use of excellent natural products are among the main characteristics of its cuisine. However, it is only to be expected that in such a meeting point of peoples from all countries as the Costa del Sol, that international cuisine would coexist with this rich and varied traditional gastronomy. It is to be found in all its forms along with an oriental gastronomy presence that becomes more remarkable by the day.
Fresh vegetables, greens, meat, fish and fruit are the key elements in the traditional cuisine of the Costa del Sol. Its preparation is notable for the use of olive oil as an indispensable ingredient. This Mediterranean product is of the highest quality and therefore adds an extra value upon any dish.
The irreplaceable “ pescaito frito” in all its varieties, the “gazpacho”, the “espetos de sardinas”, as well as a large array of shellfish dishes conform the basic diet and are among the most requested by both tourists and locals in the “chiringuitos” of the Costa del Sol, its restaurants , bars, without forgetting its tapas bars, very typical of the south of Spain and the Costa del Sol.
From the above, we can say that on the Costa del Sol there is some of everything and something for all tastes in the field of gastronomy, since in the last years there has been an increase in the numbers of establishments devoted to Italian , French and Indian cuisine as well as to more exotic ones, like Asian cuisine, including Chinese, Japanese, Thai and of course, Moroccan cuisine, where one can sample the most sophisticated specialties from those countries. We should also add the presence of Mexican cuisine with their chilli con carne or their beans and Argentinean cuisine with the best barbecued meats as well as fast food restaurants, among others; all of these, fruit of the cosmopolitan heritage of this part of the country where nationals of many different countries have settled, bringing with them their diverse culture.
Spanish Wine
Spain has over 2.9 million acres (over 1.17 million hectares) planted—making it the most widely planted wine producing nation but it is only the third largest producer of wine in the world, the largest being Italy and France. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry, infertile soil found in many Spanish wine regions. The country is ninth in worldwide consumptions with Spaniards drinking, on average, 10.06 gallons (38 liters) a year. The country has an abundance of native grape varieties, with over 600 varieties planted throughout Spain though 80 percent of the country’s wine production is from only 20 grapes—including Tempranillo, Albariño, Garnacha, Palomino, Airen, Macabeo, Parellada, Xarel•lo, Cariñena and Monastrell. Major Spanish wine regions include the Rioja and Ribera del Duero which is known for their Tempranillo production; Jerez, the home of the fortified wine Sherry; Rías Baixas in the northwest region of Galicia that is known for its white wines made from Albariño and Catalonia which includes the Cava and still wine producing regions of the Penedès as well the Priorat region.
