Cadiz is the Andalusian province closest to the continent of Africa, covering a large area, with a Mediterranean climate. The whole province has an intimate relationship with wine and the sea. For this reason Sanlúcar de Barrameda (at the very mouth of the Guadalquivir River and neighbouring Doñana Nature Park) and Puerto de Santa María, two well-known towns, have fishing ports and winegrowing traditions, although, the most famous wines of the province would be sherry (fino from Jerez, Manzanilla from Sanlúcar).
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Geographically, the province is divided into two very different areas: the coast and the interior. The important ones are; Rota, El Puerto de Santa María, San Fernando, Chiclana, Conil de la Frontera, Barbate, Tarifa, Algeciras and La Línea. In the interior, the villages which make up the famous route of the White villages are Arcos de la Frontera, Alcála de los Gazules, Grazalema, Ubrique, El Bosque, Vejer de la Frontera, Zahara de los Atunes, etc.
Cadiz was founded by the Phoenicians in 1104 BC, which makes it the oldest city in the west, with existing references to its foundation. It is situated in the most southern tip of Spain; it boasts great culture and history which include cathedrals, churches such as those in Santa Cruz, San Felipe Neri, Santo Domingo or Santa Cueva with works by Goya, the Fine Arts Museum and the Archaeological Museum. However, the most attractive aspect of this region is its human side. If it weren’t for its inhabitants, Cadiz could not be what it is; mother to Flamenco and incomparable life and soul to some of the most famous festivities in the world: The Carnival, the charm, the imagination and the playful spirit of the people of Cadiz is shown on this occasion in early spring.
The gastronomy of Cadiz summarises the most appetising dishes in Andalusia, with a wide range of fish and shellfish it has given a rise to seafood with names like Sanlúcar Prawns, Urta a la Roteña (fish made a typical way in Rota) but there are other great dishes like almejas con fideos (clams with noodles), tortillas de camarones (tiny shrimp omelette) etc. In the countryside the best recipes are made with game, stews (deer, boar, hare, partridge…), in garlic, Grazalema soup, kidneys in sherry, pork in lard, full hearty dishes.