Page 47 - Traveling 71 eng

International Paco de Lucía Meeting © Tomoyuki Hotta
A gastronomy of salt,
land, and soul
Algeciras is a port city, and you can tas-
te it in its cuisine. Fresh fish, fishermen’s
stews, almadraba tuna, clams in marine-
ra sauce, marinated dogfish, fried ancho-
vies—the sea provides the foundation,
but the land is not far behind. In the road-
side inns and inland bars, you’ll find di-
shes like Cádiz-style berza, menudo with
chickpeas, garlic rabbit, or shrimp fritters.
Tapas are a way of life here. A well-pou-
red beer and a plate of fried cuttlefish are
enough to make you feel at home. In the
central market, you can shop, chat, or
simply admire the produce: it smells of
the sea, but also of heritage.
And for a sweet finish: borrachuelos,
pinch cakes, millefeuille with cream, and
fresh fruits from the hills. Eating in Alge-
ciras is about celebrating the simple, the
authentic, the things that go straight from
the stove to the soul without artifice.
A destination with soul
Algeciras is not a postcard—it’s an
experience. Its light, its blend of
cultures, its memory, its welcoming
beaches, its story-filled streets, its
people who sing. This summer, the
city is rediscovered through the le-
gacy of Paco de Lucía, but also in
every swim at Getares, every tapa
at El Rinconcillo, every starry night
over the Strait.
More than a destination, it’s an invi-
tation. To feel. To remember. To stay
a little longer.
Discover
ALGECIRAS
GETAWAYS
At dusk, with
the scent of
charcoal in
the air and a
song drifting
from the park,
Algeciras
remembers
why it is unique.
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