Andalusian cuisine is more than just food—it is a journey through history, landscapes, and cultures. Rooted in centuries of influence from the Moors, Romans, and Mediterranean traders, the region’s culinary traditions reflect a deep connection to local produce and an ever-evolving gastronomy that blends heritage with contemporary refinement.
Here, you can experience dining in its purest forms, whether tapeando—hopping from bar to bar, enjoying small, flavour-packed tapas—or sitting down to a Michelin-starred tasting menu crafted by some of Spain’s most renowned chefs. From rustic taverns to world-class restaurants, every experience is designed to leave a lasting impression.
With 27 Michelin stars, world-class wines, and an unrivalled tapas culture, Andalusia has firmly established itself as one of Spain’s most celebrated gastronomic destinations.
A taste of tradition: Andalusia’s signature dishes
The essence of Andalusian cuisine lies in its fresh, locally sourced ingredients, shaped by its diverse geography—from the mountain ranges to the shores of the Mediterranean. Traditional dishes are a testament to the region’s past.
- Gazpacho & salmorejo – Refreshing, tomato-based cold soups, served chilled, offering the perfect antidote to Andalusia’s warm climate.
- Pescaíto frito – A staple of coastal towns, this lightly fried fish is best enjoyed in a beachfront chiringuito.
- Espetos de sardinas – A Málaga speciality, fresh sardines skewered on bamboo and slow-cooked over open flames.
- Jamón ibérico de bellota – The prized acorn-fed Iberian ham, considered one of Spain’s greatest delicacies.
- Rabo de toro – A slow-cooked oxtail stew, rich in flavour and history, once reserved for celebrations.
- Carrillada ibérica – A slow-braised Iberian pork cheek, often cooked with wine for a melt-in-the-mouth texture.
- Flamenquín – A Córdoba classic, this golden-fried ham and cheese roll is a favourite comfort food.
- Croquetas – Creamy, bite-sized delights, made with béchamel and various fillings such as Iberian ham, seafood, or oxtail.
Andalusia’s pastries and desserts reflect its Moorish past, incorporating almonds, honey, and aromatic spices:
- Tocino de cielo – A rich, egg-based custard with a caramelised top, created by Andalusian convents centuries ago.
- Pestiños & torrijas – Sweet, honey-glazed fritters and wine-soaked fried bread, enjoyed during festive seasons.
- Mantecados & polvorones – Traditional shortbread-like pastries, a Christmas classic in Spain.
Wine & sherry: The perfect pairing
Andalusia’s wine heritage is as rich as its cuisine, with some of the country’s most iconic wines produced here.
- The Sherry Triangle (Jerez, Sanlúcar, El Puerto de Santa María) – The birthplace of Spain’s most famous fortified wine, producing Fino, Manzanilla, and Amontillado.
- Ronda’s boutique wineries – The main grape varieties grown in Ronda include Tempranillo, Syrah, Cabernet Sauvignon, Merlot, and Petit Verdot for reds, while Chardonnay and Sauvignon Blanc stand out among the whites.
- Málaga’s Moscatel Wines – Sweet, aromatic wines, often paired with local desserts.
- Montilla-Moriles (Córdoba) – Known for rich, nutty fortified wines, similar in style to sherry.
Michelin-starred dining: Andalusia’s finest restaurants
For those seeking a world-class dining experience, Andalusia is home to some of Spain’s most celebrated Michelin-starred restaurants, where chefs elevate local ingredients into innovative culinary creations. The region has 27 Michelin stars, with Málaga province leading the way as a hotspot for fine dining.
In Málaga, José Carlos García, Sollo in Fuengirola, and Messina, Nintai, Back, and Skina in Marbella stand out for their technical mastery and refined execution. Beyond Málaga, the region boasts some of Spain’s most exceptional dining experiences, including Aponiente in El Puerto de Santa María and Noor in Córdoba, both awarded three Michelin stars for their groundbreaking approaches to Andalusian cuisine. In Ronda, Bardal presents a masterful interpretation of seasonal ingredients, while Seville’s Cañabota, Jaén’s Bagá, Jerez’s Mantúa, and Cádiz’s Código de Barra push the boundaries of local gastronomy.
With its unique ability to blend tradition with innovation, Andalusia continues to captivate global food enthusiasts, offering a cuisine that is as diverse as its landscapes. Whether exploring the seafood-rich coast, discovering the flavours of its mountain villages, or experiencing the precision of its Michelin-starred chefs, the region turns every meal into an unforgettable experience.
