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Less touristy and crowded than its busy siblings, Málaga and Seville this charming gateway city offers a genuinely laid-back Andalucian experience.  from the long sandy beaches to the south to the narrow Immerse yourself in characterful barrios (neighborhoods) and old-school tapas bars packed to the gills with garrulous gaditanos (Cádiz residents).  Whether you’re visiting for history and gastronomic delights or using the city as a springboard to the white towns of Andalucía here are 13 of the best things to do in Cádiz.  The old town in Cádiz is split into a series of distinct barrios – historic neighborhoods that date back centuries One of the best ways to get to know the city is to spend a day or two wandering these atmospheric districts on foot absorbing their distinctive architecture and unique personalities.  The oldest barrio is Barrio del Pópulo, home to the yellow-domed, baroque-meets-neoclassical Catedral de Cádiz don’t miss the intricately carved wooden choir and the tomb of renowned 20th-century composer Manuel de Falla (1876–1946) in the crypt Climb the bell tower for 360-degree views of the old city.  The area around Barrio de San Juan is the city’s main shopping district and it stands in the shadow of Cádiz’s loftiest watchtower Sitting between Barrio de San Juan and the sea is Barrio de la Viña bisected by lively Calle Virgen de la Palma the epicenter of the city’s Carnaval celebrations and the setting for some of the city’s best tapas bars.  Also worth exploring is the 18th-century Barrio del Mentidero, which encompasses the Gran Teatro Falla and the beautifully landscaped Parque Genovés and Jardines de la Alameda Planning tip: To avoid getting snarled in the narrow one-way lanes of the historic center leave your car in one of the car parks off Avenida del Puerto bus station and ferry terminal are within easy walking distance of the old town If you’re in Cádiz between February 16 and February 26 don your best costume and join the gaditanos for Andalucía’s biggest fireworks and more than 300 murgas (bands) The Cádiz Carnaval dates back to the 15th century when the tradition of costumed revelry was imported by homesick Genoese merchants.  sketches and satirical compositions during the Erizada (Sea Urchin Party) and Ostionada (Oyster Party) held on the two weekends preceding Carnaval before being judged by a panel at the Gran Teatro Falla during the main event Catch the murgas in action around the working-class Barrio de la Viña and between the Mercado Central de Abastos and Playa de la Caleta.  swing by the Centro de Interpretación del Carnaval on Calle Marqués del Real Tesoro to view the outlandish costumes and learn about every aspect of this spectacular celebration Planning tip: If you’re visiting Cádiz during Carnaval or stay in El Puerto de Santa María or Seville instead and catch ferries or trains to Cádiz to take in the celebrations.  Off Plaza de la Mina, the excellent Museo de Cádiz has a particularly strong archaeology section with unique Phoenician marble sarcophagi carved with human likenesses – the only examples of their kind found in the western Mediterranean.  Also notable are the bronze figurines from the Phoenician shrine to the god Melkart on the island of Sancti Petri. Roman finds include a 2nd-century marble statue of Emperor Trajan from Bolonia’s Baelo Claudia a reconstructed shipwreck with scattered amphorae funereal offerings and phallic fertility amulets.  Planning tip: Don’t limit yourself to the ancient history downstairs The museum’s upper floors showcase fine art from the 16th to 20th centuries as well as a collection of contemporary works.  To taste the best of Cádiz, go where the locals go. After feasting on some superlative tortillitas de camarones (shrimp fritters) at El Faro de Cádiz, elbow your way into nearby Casa Manteca and order the chicharrones (pork scratchings) or payoyo cheese with asparagus marmalade.  Next, pay a visit to La Tabernita, a popular, family-run haunt along Barrio de la Viña’s liveliest street, where you can chow down on cazón al coñac (dogfish in brandy) or cuttlefish ink “meatballs.” Continue to rustic-industrial La Candela in Barrio de San Juan and see inspired Andalucian-Asian fusion tapas dishes sail your way from the open kitchen Local seafood, especially tuna, should be at the top of your must-try list. Join the locals for tuna tartare at La Tapería de Columela or sample Basque-Analusian fusion dishes, including bacalao (salted cod) and dishes made with Almadraba tuna at Atxuri.  Along with Jerez de la Frontera and Seville, Cádiz is one of the crucibles of flamenco culture.  Set romantically next to the crashing Atlantic surf in Barrio de Santa María, cavernous Peña Flamenca La Perla captures the spirit of authentic flamenco in its prime mournful songs and intense guitar accompaniment welcome in the house dancers who leave audiences spellbound with their footwork.  By contrast, La Cava – Cádiz’s main tablao (choreographed flamenco show) – is a more touristy affair but patrons are drawn by its intimate taverna-style setting.  Detour: Combine two staples of Cádiz – flamenco and sherry – at Tabanco El Pasaje, the town’s oldest tabanco (sherry bar). Patrons can enjoy twice-daily flamenco sessions accompanied by old-school tapas and excellent sherries. Consult the Centro Andaluz de Flamenco library for more information on all things flamenco in Jerez especially during the Festival de Jerez from late February to early March.  Part of an 18th-century merchant’s residence, Torre Tavira is the tallest of Cádiz’s remaining watchtowers constructed during the 16th and 17th centuries to protect the city from pirates and allow merchants to see which ships were pulling into the port Around 100 of the city’s original 160 watchtowers still rise above the streets of the old town Torre Tavira is home to the "magic mirror" – Spain’s first camera obscura This ingenious device uses a mirror and two lenses to project live images onto a round concave screen in the darkened room below A pulley system allows viewers to zoom in on different parts of the Old Town.  Don’t forget to take in the views from the rooftop terrace you can spy on unsuspecting pedestrians and watch birds fly above the city’s watchtowers while your guide points out the principal landmarks and gives you an entertaining history of Cádiz hidden beneath the La Tía Norica puppet theater and accessed on free 40-minute daily tours the Yacimiento Arqueológico Gadir site includes both Phoenician and Roman remains.  Watch a CSI-style video discussing the skeleton of a Phoenician man who died in a fire in 600 BCE then follow a transparent walkway above atmospherically lit cobblestone streets and the remains of mud-and-clay houses complete with North African-style ovens and Roman-era vats used for producing garum (fermented fish) Detour: For more recent history, view puppets of the kind used in La Tia Norica in the 18th and 19th centuries at the Museo del Títere a small museum inside the Puerta de Tierra that highlights local and international puppetry traditions Cádiz is dotted with reminders of its 3000-year history, including ancient archaeological sites where visitors can step back a millennia or two. Cádiz’s Teatro Romano dates from the late 1st century BCE and it once hosted audiences of 10,000 spectators making it the second-largest theater on the Iberian Peninsula.  Hidden beneath a Moorish castle for centuries you can examine the artifacts unearthed during excavations then proceed through the vomitorium (a gallery beneath the seating area) to see the partially restored theater seats.  spectators during Roman times would have found themselves gazing at a grand stage flanked by statues of the gods rather than apartment buildings in need of a coat of paint In the heart of Spain’s oldest city, you’ll find the country’s oldest covered market, Mercado Central de Abastos fruit and vegetables from its stalls since 1838.  This popular market also serves as a casual dining hub where visitors and locals can savor traditional and creative tapas, local sherry and other epicurean delights. Just around the corner from the market, Plaza de Topete (Plaza de las Flores) is a green and intimate space where you can sample your gastronomic finds.  historic Calle Ancha is the city’s main shopping street traditional vendors and quirky boutiques lining this thoroughfare set inside stately buildings from the 18th and 19th centuries Notable landmarks on Calle Ancha include the former home of musician Manuel de Falla at number 19 and the Casa Palacio de Moreno de Mora (Palace of Mora) a flamboyant 19th-century residence at numbers 28 and 30.  Planning tip: Entry to the Palace of Mora is only possible on Wednesday mornings by appointment (email casapalaciodemora@gmail.com) and the interior is closed from July to August.  Much like the busy plazas that connect the city’s thoroughfares There are dozens of coffee shops and espresso bars dotted around the city where you can swing by for a cafe con leche (coffee with milk) or cortado (espresso with a splash of steamed milk).  Planning tip: For a more elaborate breakfast, book a table at Café Royalty this Cádiz institution features a gorgeous mirrored and frescoed interior It’s easy to see why Cádiz is touted as one of the most beautiful cities in southern Spain especially when you stroll through its verdant parks and gardens A tranquil escape in the historic center of Cádiz Parque Genovés is the largest green space in the city and a great spot to relax away from the bustle.  you can wander past plants and flowers from around the world and admire bubbling fountains and monuments commemorating local botanists creatives and prominent public figures.  The most popular spot is the manmade lake known as La Gruta (“The Cave”) with a waterfall and playful ducks to entertain younger visitors Look out for the statue of children under an umbrella inspired by a renowned novel by Jacques-Henri Bernardin de Saint-Pierre.  hundred-year-old fig trees in the jardines (gardens) along the Alameda Apodaca promenade and near Playa de la Caleta.  La Caleta is one of the best places to spend a day relaxing in the sun in Cádiz Moorish-style balneario (bathhouse) from 1926 provides restrooms and changing facilities the natural harbor keeps the water calm for swimming and the wide beach is a prime spot to soak up the rays or catch a glorious sunset.  natural retreat) and Playa de Zahara (for active family fun and water sports) family-run sherry producer founded in 1838 Tours run Monday to Saturday and end with a six-wine tasting Founded in 1772, El Puerto’s best-known sherry maker, Bodegas Osborne offers daily tours of its expansive facilities finishing with a four-wine degustation (book ahead) The superb gift shop stocks the sherry maker’s full range On the far side of town, 1830s-founded Bodegas Caballero offers two-hour tours from Thursday to Saturday, taking in the “wine cathedral” and the 13th-century Castillo de San Marcos near the waterfront the Lustau vermouth and the Ponce Caballero liqueur.  North of town, off the A-2078, Bodega de Forlong specializes in organically produced wines from Palomino Moscatel and Tintilla Roja grapes – the latter are native to the region Guided 90-minute tours on Saturdays culminate with a three-wine degustation.  Planning tip: Ferries from Cádiz to El Puerto de Santa María run every few hours taking 30 minutes to complete the crossing This article was adapted from the Andalucía guidebook published in February 2025. Food Styling by Nadine PageDominique Crenn recently visited the Bon Appétit test kitchen to show us the most challenging recipe she’s ever created She executed complicated techniques with liquid nitrogen that were all the rage a decade ago until she found Bay Area suppliers who shared her values around kinder environmental practices Her vision for a sustainable organic food system is coming to fruition through the bounty of her Bleu Belle farm and being shared with diners through her restaurant menus It can take years of patience for everyday audiences to experience the impact of food science and even longer for companies and distributors to catch up That’s why in our March issue we wanted to explore innovation in the culinary industry Contributor Ali Bouzari makes the case that we are living in the future of food. We are already experiencing the impact of satellite imagery to reduce overuse of crop fertilization, leading to better produce on grocery store shelves and kitchens. In dining, some restaurants are already using AI and other personalization and machine learning to help manage a busy service and book those elusive reservations. Technology also helps bridge the past and present, cooking techniques and culture. Our editors have fallen back in love with steaming, and in South Carolina, culinary entrepreneurs are preserving traditional foodways. As the arc of food innovation bends toward more people benefiting from research and creativity, it will be exciting to see how the way we eat evolves alongside those changes. The chef-explorer of Aponiente in El Puerto de Santa María, Spain, reconsiders how all of a fish can be incorporated into a tasting menu. The high schooler was recently honored by the National Geographic Society for her work to restore the oyster population in Mississippi. The Australian chef specializes in reimagined fish flavors, including a chocolate cake that began as a paste made from fish bones. The project by Estudio ACTA aims to restore to the Guadalete Riverbank in its section in El Puerto de Santa Maria the identity that has been ignored in the last century serving as a backyard for the city due to its chaotic organization The proposal to reform the riverbank seeks to resolve through tools that turn it into a driving and dynamic enclave of culture and economy based on the historical and cultural values ​​of El Puerto designing a proposal that takes as its main theme the memory of water in the city The project by Estudio Acta is configured as a curved unitary piece like an extensive dock evoking those that historically populated the Guadalete in this area to which are added a series of conditions of functionality accessibility and visual permeability that integrate The intervention of the River Walk proposes the elimination of all physical barriers and the distribution of different new uses for the area as a whole to give rise to an open and neutral area where the main focus falls on the river and its integration with key elements in the course of the river such as the historic Calderón park and the San Alejandro Bridge Renovation of the Guadalete riverside promenade by Estudio ACTA Project description by Estudio Acta the banks of the Guadalete River as it passes through El Puerto have been the city's backyard oblivion or urgent need have been chaotically resolved The sustainable management that characterises our fight against climate change has come to change this situation arriving at the time to reconcile the city with its river and go even a step further to convert these places into active spaces generators of ecologies in the broadest sense of the word This project aims to restore the identity of the Guadalete Riverbank using the keys of the contemporary landscape project to turn it into an attractor and dynamiser of the social Along with these historical and cultural values a proposal has been designed that takes as its main theme the memory of water in the city each with the historical characteristics of the urban framework to which it belongs an urban operation that in 1895 converted an old unhealthy area into a promenade and generated the current edge of the unloading dock for goods The remains of the stone abutment that supported the metal San Alejandro Bridge stand out here currently mutilated and emptied inside to accommodate a tortuous ramp that allows access to a tiny elevated platform the project proposes the elimination of all physical barriers and the redistribution of uses for this area creating an open and neutral area where the focus falls on the river and its integration with the design of the historic Parque Calderón Once the barriers have been removed and the valuable materials of the site have been recycled the integration is entrusted to two strategic elements: a viewing ramp that connects the promenade with the abutment of the San Alejandro Bridge and the long concrete benches that resolve the transition with the historic promenade The proposal for the viewing ramp of the bridge aims to improve the conditions of functionality respecting the values ​​of the historical remains of the abutment and integrating them into a contemporary urban piece a large urban piece of furniture built in wood that generates a continuous plane of almost 150 m in length that rises slightly following the cliff to the top of the abutment evoking those that historically populated the Guadalete in this area and giving an attractive image to the city from the other side Estudio ACTA. Tecnicas Gades.Construction Management.- Manuel Reguera Delgado.Project and Renderings.- Luis M Competition.- October 2021.Project date.- March 2022.Start date.- March 2023.End date.- January 2024 EGOIN.- Wooden viewing platform.BREINCO.- Flooring.URBIDERMIS.- Lighting and furniture.KUMA.- Concrete benches.SEBASTIAN DE ALBA.- Locksmith.SOLUM.- Photovoltaic system for recharging scooters Fernando Alda. Archive Urbanism-Landscape Please upgrade your browser to improve your experience "We know that we’re not going to change the world through the “Cooks for Sustainability” initiative we can reflect and share ideas based on good environmental practice that can translate into a real intention for change." Non-members can add the privileges at checkout through our 30 day free trial You don't have permission to access the page you requested What is this page?The website you are visiting is protected.For security reasons this page cannot be displayed The man's corpse was mixed up with that of a woman after he died while on a family trip to Cadiz · A woman from Malaga has been left deeply upset after her dead father was mistakenly cremated by another family Antonio González García died last of a heart attack during a family trip to Cadiz as he had always expressed to his daughters was to be buried next to his mother in Rincón de la Victoria cemetery on the eastern Costa del Sol in addition to the pain of suddenly losing their 62-year-old father they have now been left deeply unhappy after he was cremated by mistake when his corpse was confused with that of a woman Malaga motorbike rider Julio García competed at the World Superbike Championship in Jerez de la Frontera with many of his family members coming to support him from the grandstand Among them was his uncle Antonio González and his youngest daughter "We stayed in different hotels in the area except for my father who stayed with a cousin who lives in El Puerto de Santa Maria," said Alba they all got together for dinner and a drink at his cousin's house The last photo they took together is the one shown in this article where the family can be seen gathered around some pizzas "I went to the hotel and I left my father there she received a phone call from her cousin telling her to come back to the house urgently Despite signs of Antonio dying from a heart attack an emergency doctor who attended the home could not certify that was the cause of death even though Antonio was a cardiac patient and had two coronary stents inserted two years ago so the case was brought to court with a forensic doctor to carry out an autopsy "We would have avoided all this if they had certified him there the autopsy would not have been necessary," Alba said Alba then started making preparations with a funeral home with two employees attending her home to meet her and talk about the service She told them the most important part was to fulfil her father's wish to be buried "He wanted to be with his mother in Rincón and for us to bring him flowers they called me from the Cadiz court and asked me if I had a funeral parlour that my father was there and that nobody had picked him up," Alba added She did not hear from them again until Monday when she said the director of the IML institute of legal medicine in Cadiz phoned her "He asked me if I was the daughter and told me that there had been a mistake that my father had been delivered to another funeral home by mistake and that the relatives had cremated the body," Alba said that he was very sorry and that he would apologise Then I asked him where my father was and they told me that the Guardia Civil had gone to get his remains I couldn't believe what they were telling me," Alba said that of a woman from Cadiz who died on the same date had been given a funeral urn which contained the remains of Antonio González and they even held the funeral believing they were those of the dead woman The mistake was discovered when the funeral parlour in Malaga went to the IML in Cadiz to collect the body of the Malaga native "they told us that my father would be arriving that day at the Malaga Cemetery Park (Parcemasa) A lot of people called to find out where the funeral parlour was because they wanted to go and say goodbye to him," Alba added Antonio González had run a hardware store next to La Goleta bridge in Malaga city and had closed the business just a few months ago as he planned to retire "A cousin of mine went to talk to the priest and told him that there was no space that we could celebrate mass the next day (Wednesday My cousin begged him and he made a space for us to have a funeral service at 6pm he always carried his holy cards in his wallet," Alba said Antonio's remains were taken to Rincón de la Victoria with the funeral urn left in a columbarium "The worst thing is not having been able to fulfil his last wish it is a mixture of indignation and impotence but you can only resign yourself to the fact that at least he is buried," Alba said but she couldn't because she couldn't travel to Cádiz My sister wanted us to open the coffin so that she could say goodbye to him and it wasn't possible," Alba said The family has put the case in the hands of lawyer Francisco Damián Vázquez who is looking into the possibility of legal action "What we want to know is at what point did someone confuse two people of different sexes How can you cremate a man instead of a woman?" Alba said The rider Julio García who competed in the superbike race without knowing his uncle finished runner-up in the Jerez round of the world championship he dedicated the podium to Antonio González and his daughters Comentar es una ventaja exclusiva para registrados SARASOTA – Kique Perales returned from his first professional soccer experience a lot wiser and more eager than ever to pursue a career on the pitch The 2023 Riverview High graduate spent the past three months as a member of Racing Club Portugese in El Puerto de Santa Maria The soccer club was formed in 1928 and plays in the Primera Andaluza League in a country where the sport is beloved Spain’s love affair with soccer was nothing new to Perales the country wasn’t new to the bilingual 18-year-old Area's Top Soccer Players: Introducing the Herald-Tribune 2024 All-Area Boys Soccer Team Although Perales and his family moved to Sarasota when he was 2 years old, they spent summers in Spain, where the young fan absorbed the game and the culture. “I could see the passion for the game,” Perales said, following a workout at the Ram Bowl with some of his former high school teammates. “You see guys ripping into each other and getting physical. I wanted to be part of that. It’s blood, sweat and tears. “Even the fans give it their all. The fans take out their stress from the week on the weekend when they are at the games. They are as passionate as the players.” Perales was the youngest player on the roster for Racing Club Portugese and saw action in just one game. But he kept his eyes and ears open and took nothing for granted. “I was the first one to get to the facility and the last one to leave,” Perales said. “I wanted them to know how grateful I was to be given the opportunity. There is a professional standard. Now you’re getting paid to play. “I have worked so hard all my life for that. It was always my goal when I was little. A lot of that comes from my Spanish roots. I always watched all the national teams play. Luckily, someone believed in me.” Perales has an option on his contract to return to Racing Club Portugese. But he wants to keep all of his options open as he trains throughout the summer. His training also includes yoga, meditation, and weightlifting. The weightlifting portion of his conditioning program is obvious. Perales played at Riverview weighing around 140 pounds. At 5-11, he has added 25 more pounds of muscle. “I might have another opportunity to play in Italy as well,” Perales said. “I want to explore other options. It’s an exciting time. This could take me anywhere in the world.” However, his top two choices would be to end up in the U.S. or Spain when all is said and done. “I have roots here in Sarasota,” Perales said. “Spain will always be a part of me. I love both cultures.” SpainChevron Øivind HaugSave this storySaveSave this storySaveAll products and listings featured on Condé Nast Traveler are independently selected by our editors we may receive compensation from retailers and/or from purchases of products through these links A version of this article originally appeared in Condé Nast Traveller UK The chef José Pizarro buzzes through the covered market in Barbate at speed–past flamenco buskers holding their guitars up to their chins and crab’s feet—making a beeline for razor clams and bluefin tuna called atún rojo in Spain for its ruby flesh The bluefin and its almadraba fishing method have been prized for centuries in these coastal towns the spring harvest is back: a great haul of enormous fish which spend winter in the depths of the Atlantic building a buttery layer of fat that makes the belly pocketing volcanic black salt and La Breña pine nuts The old ladies who come here to buy one fish stay all morning A tostada and coffee is €1.50.” Pizarro seems to know every stall holder ‘Don’t give me a bad tomato again.’ They slip them in.” We gather up almond-truffled dark chocolates from the confitería sink a couple of Cruzcampos and some chicharrónes which Pizarro bought with his partner Peter Meades in 2021 after scouring the coast It clings to the cliff near Zahara de los Atunes a glassy modernist white cuboid with terracotta terraces They’ve filled it with interesting art; a vast canvas from Tracey Emin’s A Journey to Death series hangs in their bedroom CádizØivind HaugCasa La SiestaØivind HaugThe levante and poniente wins determine the mood of Andalusia’s Cádiz province Hailing from a pastoral village near Caceres Pizarro wanted a coastal Spanish antidote to his London townhouse life; somewhere to bring friends his beloved mother (who introduced him to good food but always shooed him from the kitchen) and clients who want the thrill of being cooked for by Pizarro at home And maybe somewhere for the cameras: the chef and owner of seven restaurants is loved by Britain mostly because he’s on Saturday Kitchen a lot His effervescent fizz is organized and channelled by Meades a Welsh psychotherapist whom Pizarro calls Pedro Together they create a timelessly appealing drinks-topped-up hospitality “He loves being able to drink and dance and listen to music while cooking and we are in love with the ever-changing sea,” says Meades you peer across a vast oceanic panorama that glitters and glints and rages and rolls Africa seems close enough to touch when the Rif mountains appear like a cut-out on the horizon and the lights of Tangier twinkle across the gloam of the Strait of Gibraltar at night—at least when the levante and poniente winds aren’t raging up a storm Two words you hear ad infinitum in Andalusia’s Cádiz province are levante and poniente The levante is the easterly blow favored by windsurfers that causes heavy swells and gives shins an unwanted microdermabrasion The oppositional winds dictate the ebb and flow of life on the coast Pomegranate treeØivind HaugSalmorejo soup at Iris ZaharaØivind HaugIf the wind is volatile They also hint at the character of the “Coast of Light.” The last stretch of Spain’s southern Atlantic coast is no bourgeois swirling estuaries and Wild West horizons daubed with fast-moving clouds Moorish pueblos blancos dust the hills like icing sugar and there’s a vast richness to the ridges and marshes of the national parks that buffer the coast’s extremities The glorious sun makes this a land of ingredients—of copious olives and sherry (dry fino and amontillado sunnier oloroso and salty-fresh manzanilla) executed with a complicated system of nets that has barely altered since Phoenician times culminates in the Semana Gastronómica del Atún in May where the Moors landed in 710 CE to take most of Spain which allows us to peel off in search of plankton risotto; broccoli-like groves of Aleppo pine trees; negronis with the sunset; and skies filled with candy-bright kitesurf sails But there are other patriarchs of southern Spain to drop in on too: the ones that produce the ingredients Pizarro adores Ramón Iglesias decided to devote his retirement to resurrecting the organic olive oil industry in his corner of Vejer de la Frontera and he is most exercised about Tintilla de Rota tanniny kind popular two centuries ago in Conil We weave around Iglesias’s 30 varieties of olive trees “The crazies and multinationals burned every bush here after the Second World War,” he says “but now we are going back to what we knew: that you need to have a botanical garden.” Lavender Manzanilla olives are big business here—the ones stuffed with pimentos—and also the picual Spain’s peppery and chlorophylly bestseller the price of olive oil has doubled,” he tells me Because 45 percent of the olive oil production on earth comes from Andalusia.” José Pizarro at Iris ZaharaØivind HaugCanalis tomatoes with extra virgin olive oilØivind HaugThe warm pride of the Andalusian patriarch ratchets up a notch when we reach Bodega Manuel Aragón whose sandy vineyards stretch out to the forest fringing the dunes of Barossa who clarified fino with egg white from when he was a child plies us with six varieties and teaches us how to hold the stem of the glass with a crossed arm for elegance “You haven’t finished the last langoustine—eat it,” or take your knife and fork off you because you’re not deboning the fish properly Barbate MarketØivind HaugWe drink the sherry standing up minuscule decades-old particles of yeast dancing in the golden liquid as we hold it up in the filmy light As we progress from bone-dry to treacle-sweet “The wine needs to be part of the conversation,” he announces all the nonsense.” He dips a measuring stick into the barrel to show me the layer of flor—the film of yeast—two fingers thick By the time we get to the 60-year-old palo cortado personal anecdotes are being shared in the group the yogurt-ness,” Moreno growls with appreciation “This is the best fino in the world; a difficult beast to tame.” If Pizarro is Andalusia’s Extremadura émigré number one His name is John Carlos Milburn Rodríguez (his father is English) and he’s here to take us to the wild The sandstone ranges of Los Alcornocales hunker between the earthy Cádiz and brassy Málaga provinces We hike through a pristine river valley in the oak groves of San Carlos del Tiradero past remnant clusters of cork oaks and along dappled dirt roads to gaze out on forested ridges that unroll to cornflower skies where buzzards float El ChiringuitoØivind HaugBodega Manuel Aragón in Chiclana de la FronteraØivind HaugBy lunchtime once the only shop in what is now a ghost hamlet Her parents and grandparents ran the shop in a village of subsistence laborers who made a living gathering charcoal and cork fat and morcilla blood sausage are smashed into chickpeas This is the antithesis of the sleek fish plates of the coast the food—and how she procured it (off some farmers on a culling mission)—reminds me fondly of Cuba I think about the families that crossed the Atlantic centuries ago from pockets of Andalusia exactly like this Sanlúcar de BarramedaØivind HaugIt’s not the first time I’ve felt misty this week When we headed up to Casa Bigote in Sanlúcar de Barrameda I had presumed the mustachioed guayabera-clad men and prim ladies with big pressed hair were sombre by nature we tickled the fancy of the clientele when we requested to photograph the three generations of the Hermoso family who ran the place plus a handsome septuagenarian patron who was lurking quietly on the balcony to sing the jaleo—that hell-raising-flamenco call-and-response—with the senior Hermoso The lady tickled her skirt above her knee as she took to the floor to cry out in passion and Did I see a tear in the eye of our Norwegian photographer who had been spoiling to leave since we got there Tuna tartare at El Cuartel del MarØivind HaugTuna stew at Iris ZaharaØivind HaugIt has been an intense week of richness preparing an array of precision dishes while maintaining a stream of chat He whips mint off the top of a gazpacho–“No!”–while reducing fish stock that’s been going for hours giant cloves of garlic quietly building flavor with bay leaves He’s frying garlic prawns with chilli piquín pepper—“This will burn your fucking mouth.”—packing his famous prawn and hake croquetas putting some ribs in the oven (“Eighty-five degrees for two hours; two to three hours at 110; 10 minutes at 220.”) and tackling tuna searing tarantello (between the belly and the tail) Pizarro has almost single-handedly produced the feast of my lifetime and cured one of the ghastliest hangovers I’ve ever had (caused by him) There is nothing reverent about the way we eat the ventrecha de atún “This is one of the best tuna I’ve had in my life,” proclaims Pizarro The fever of the day is over and the sunlight is bouncing off the vast crested ocean in dancing sparkles restlessly perfectionist Haug finally ceases motion and downs tools cracks open a beer and shrugs on a toweling robe as the golden light spools over the endless horizon El ChiringuitoØivind HaugSign on the road from CádizØivind HaugWhere to stay in Costa de la LuzPlaza 18 Vejer de la FronteraOnce a 19th-century merchant’s house this jewel-box-pretty boutique near a fountain-filled plaza is the prime place to stay in the best-preserved pueblo blanco in Andalusia Breakfasts unfurl in Michelin-noted El Jardín del Califa a Moroccan restaurant set in the palm-filled walled courtyard of sister hotel La Casa del Califa Both properties are part of a network of hotels restaurants and an atmospheric hammam created by visionary Scottish hotelier James Stuart This fabulously romantic cortijo below Vejer was reimagined by the founder of London interiors brand Bert & May, who carefully reclaimed the exposed beams, terracotta tiles and iron balustrades in the lovely six-bedroom country house and two self-contained villas The bountiful locavore food—much from on-site—is best enjoyed outside with lavender wafting from beautifully primped Mediterranean gardens Set in two-and-a-half forested acres that roll down to a wild beach on the Punta Paloma peninsula this beautifully revamped stone bungalow is the brainchild of Marbella Club co-owner Jennica Arazi who wanted to create a villa hideaway with the same service standards as her hotel The cool open-plan house and pretty outbuildings are full of local crafts and wicker with natural hues reflecting the surrounding sea Zingy Mediterranean food by Le Cordon Bleu-trained chef Helena Martin-Riva can be arranged but an invitation into her Moorish home with views over Vejer is a deep dive into the epicurean culture of her adopted home and introduce every ingredient with passion She has particular expertise in fino and atún rojo and can wangle tables at El Campero in Barbate: the high church of bluefin tuna Address: Annie B's Spanish Kitchen, C. Viñas, 1, 11150 Vejer de la Frontera, Cádiz, SpainWebsite: anniebspain.com opened in 1951 on the Guadalquivir River in super-foodie Sanlúcar de Barrameda Sanlúqueños pile in for a dizzying array of seafood but the crème de la crème are langoustines washed down with the local Manzanilla Address: Restaurante Casa Bigote, C. Pórtico Bajo de Guía, 10, 11540 Sanlúcar de Barrameda, Cádiz, SpainWebsite: restaurantecasabigote.co Chef Angel León’s three-Michelin-starred Aponiente sits at the intersection of experimental food and fine art in a transformed 19th-century tidal mill setting León’s zero-waste tasting menus center the more curious delicacies of the sea from goose barnacles and plankton to seawater broths and bioluminescent amuse bouches His La Taberna del Chef del Mar in the same town is a good option for a soupçon of the vibe and flavor Address: Restaurante Aponiente, C. Francisco Cossi Ochoa, s/n, 11500 El Puerto de Sta María, Cádiz, SpainWebsite: aponiente.com Hunkered into the dunes with a view of the ocean where the huge sun sets and serious food from globetrotting Michelin-starred chef Manuel Berganza The tuna tartare marinated in anchovy essence Address: El Cuartel del Mar, C/Bajada de la Torre del Puerco s/n​ (Playa de la Barrosa, 11130 Chiclana de la Frontera, Cádiz, SpainWebsite: elcuarteldelmar.com up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world Just enter the search terms and press "Enter" Just enter the search terms and press "Enter" is forging ahead with plans to expand production of Seriola (Seriola dumerili) during his recent visit to the city’s Port Authorities facilities the mayor witnessed significant progress in the construction of the new on-growing facility this facility is set to become a global benchmarking in juvenile production of the species while the extension represents an exciting step forward in completing the production cycle with a facility dedicated to on-growing up to the market size It’s worth noting that the new on-growing facility spans 10,000 square metres and will employ a Recirculating Aquaculture System (RAS) a technology that maximises resource efficiency and supports sustainable production the facility will produce 450 tonnes of Seriola preparations are underway for a future expansion that will increase the facility’s capacity of 4,500 tonnes annually over an area of 47,000 square metres will incorporate cutting-edge technology for further enhance the sustainability of production Mayor Beardo expressed his gratitude to Kingfish Norway and Futuna Blue for their investment in the city highlighting how this project bolsters El Puerto de Santa María’s leadership in the aquaculture sector and boosts local economy growth whilst reaffirming its commitment to innovation and environmental sustainability 25 March 2025 | A multilingual website offers citizens in-depth insights into European aquaculture misPeces is published from El Puerto de Santa María (Cádiz - Spain) About us Advertise Contact us Newsletter News In-Depth Special Reports Invest in Spain LinkedIn Facebook X Youtube Legal notice | Privacy Policy | Cookie Policy Usamos cookies y otras técnicas de rastreo para mejorar tu experiencia de navegación en nuestra web, para mostrarte contenidos personalizados y anuncios adecuados, para analizar el tráfico en nuestra web y para comprender de dónde llegan nuestros visitantes. Ver políticas de cookies After the emotions of saying goodbye to loved ones there are a huge range of conditions to battle - ranging from crossing the notoriously heavy seas of the Bay of Biscay facing flat calms of the doldrums along with Champagne sailing with the trade winds The Clipper Round the World Yacht Race is the only event of its type even if they have never stepped on a boat before Previously VisitedNew ports are coming soon for the 2025-26 edition Stay tuned for updates as we announce both legacy and new destinations that Race Crew will discover on the global route 2023-2024 editionPuerto SherrySpainPuerto Sherry is a bustling tourist resort in the region of Andalucía in Spain where you will find everything you need from luxury accommodation Inside the tourist resort is a magnificent marina located in the heart of the Bay of Cádiz Following an epic journey across the Atlantic featuring everything from fast sailing and squalls not forgetting an encounter with King Neptune at the Equator the fleet received a very warm welcome from the Yacht Club Punta del Este The sailing club has vast experience hosting major sailing events including three Clipper Race stopovers and is internationally renowned for its amazing hospitality Clipper 2025-26 Race: £8,300 // Clipper 2027-28 Race: £8,795 The time you will need varies from leg to leg. The durations quoted on our “Build Your Race” section of the website and in our brochure, are for the approximate number of sailing days, so you will need to factor in additional time at each end of your leg and also any Host Port stopovers within the leg itself. Legs 2, 3 and 4 were the shortest in the 2023-24 edition at approximately four to five weeks and most of the other legs are between six to eight weeks. Around 30% of crew members on each team will have done little or no sailing before they train with us. Others will have a range of sailing experience which might be dinghy sailing, flotilla holidays or crew with further advanced RYA qualifications and possibly experience of looking after their own boat. The one thing you will all have in common is that you’re looking to take part in a unique challenge, test your limits and find out if you have what it takes to traverse the oceans of the world. YouTubeXFacebookLinkedinLegal Statement The Local Europe ABVästmannagatan 43113 25 StockholmSweden Under the slogan "Let’s end the housing business" (Acabemos con el negocio de la vivienda) tens of thousands of Spaniards struggling to pay their rents or afford to buy a property will rally in Spain this Saturday to call for change while in Barcelona ​​the rally will start at Plaza Espanya at 6pm Valencia’s protest will start at 6.30pm in the Town Hall Square in Palma de Mallorca it will kick off at midday from Plaça Espanya and in Málaga it’ll begin at 11.30pm in Plaza de la Merced Nearly all of Spain's major provincial capitals and major cities will join the call for decent and affordable housing Puerto del Rosario in Fuerteventura and Mahón in Menorca Organisers are demanding an immediate drop in rents that something be done with the more than 3.8 million empty homes in Spain that eviction companies be outlawed and that vulnerable families cannot be evicted if they don’t have alternative housing and lastly that the country’s housing protest movement not be silenced READ MORE: Why landlords in Spain leave their flats empty rather than rent long-term Rents in Spain have increased by 78 percent in the last decade according to recent data by leading property website Fotocasa one of dozens of groups and unions that have called the mass protests have said that "exorbitant rents are the main cause of impoverishment of the working class and a barrier to accessing housing," adding that a small "rent-seeking" minority is enriching itself at the expense of "economically suffocating a large part of society." In January, Spain’s Prime Minister Pedro Sánchez presented a raft of measures aimed at addressing the housing crisis, including a proposed ban or supertax on non-resident non-EU buyers LISTED: Spain's 12 new measures to combat the housing crisis Some of these measures need parliamentary approval before coming into force Spain’s Socialist-led government has already attempted to control the rise in prices by putting rent caps in place for existing tenants and banning prices from increasing in ‘stressed rental markets’ the latter being up to regional governments to decide whether to implement PSOE’s amended Housing Law has been criticised by many who argue it’s had the adverse effect of reducing stock and thus bumping up prices as many landlords are taking their properties off the market due to these price controls and rent caps no longer considering renting to long-term tenants remunerative READ ALSO: Rent caps in Spain convince vulture funds to leave (but there's a catch) April 5th’s nationwide protests could be the biggest rallies related to housing rights in recent memory in Spain there were numerous protests across the country but they were held on different dates in different cities and the focus was sometimes more on mass tourism than it was on Spain’s housing crisis the messaging has often been mixed due to the fact that some of the places where rents and property prices have risen the most are also those where tourism numbers have spiked in recent years There’s a growing sense among many Spaniards that they’re being priced out of their own cities as more affluent foreigners can more easily afford Spanish rents and properties and highly profitable tourist lets in residential buildings have become extremely common READ ALSO: Is there a solution to Spain's housing crisis? Here's what the experts say Please log in here to leave a comment Sign up for the Spanish News Today Editors Roundup Weekly Bulletin and get an email with all the week’s news straight to your inbox (List price   3  months 12 Bulletins)  and thank you for choosing CamposolToday.com to publicise your organisation’s info or event Camposol Today is a website set up by Murcia Today specifically for residents of the urbanisation in Southwest Murcia providing news and information on what’s happening in the local area which is the largest English-speaking expat area in the Region of Murcia When submitting text to be included on Camposol Today please abide by the following guidelines so we can upload your article as swiftly as possible: Send an email to editor@camposoltoday.com or contact@murciatoday.com Attach the information in a Word Document or Google Doc Also attach a photo to illustrate your article This work, Living Your Best Life: Things to Do in Cádiz Province, by Courtney Pollock, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright. Malaga city's famous Calle Larios will be coated in salt on Saturday 13 July for the extraordinary procession of the Virgin of Peace. The Brotherhood of the Holy Supper is in its final preparations as it prepares for the special day, which marks the centenary of its foundation. On the planned route between the Cofradía del Rocío, where the procession will depart with the effigy of Luis Álvarez Duarte on its Easter throne, and the headquarters of the brotherhood, in Calle Compañía, there will be several points of interest. Some streets will be decorated, including Calle Larios, where a large carpet of salt will be laid. This will cover the stretch between Calle Strachan and Plaza de la Constitución. On the coating of white salt will be different motifs, made with salt dyed in different colours, with many of them red, which represents the blood of Christ. Some will also be blue to represent the Virgin, as well as ochre and gold. The design of the 'carpet', inspired by Marian ornamental motifs, is the work of David Calleja, fourth deputy mayor and councillor of El Puerto de Santa María town hall. He is in charge of drawing the work that is laid out each year in this town in Cádiz to honour its patron saint (Virgen de los Milagros). "In an act of generosity, the company Chalupa, from El Puerto de Santa María, will donate salt from Salinas Santa María. Some 6,000 kilos of salt will be used to make the carpet," said López Taza, who pointed out the work of Vicente Rodríguez, a creative and multi-faceted artist specialising in decorations and stage design, as well as the head of the festivities service, José Luis Sara, both from El Puerto de Santa María. Work on the salt carpet on Calle Larios will start on Saturday 13 July at 8am and will last until approximately 12.30pm. The carpet will be 115 metres long and 2.5 metres wide, allowing emergency vehicles and access to the surrounding streets. A route will be established around the carpet. "This carpet of salt has never before been seen in Calle Larios or in any other street of our city with these dimensions," López Taza added. The passage of the procession through this area, about 12.15am on Sunday 14 July, will be very special, as the throne of the Virgin will be rocked and will not descend from the start of the carpet until the end. López Taza is appealing for help to carry out the salt project. "We need all the help we can get and, of course, the help of Malaga city council is essential. For now, we have the support of the department of festivities and of district council number 1, in terms of coordination and facilitation of the work. And we also have, for now, the collaboration of the hotel AC Malaga Palacio," he said. Although the procession of the Virgin of Peace will be held on Saturday 13 July, the brotherhood has made public the itinerary for the transfer of the Virgin from the parish church of Santo Domingo to La Victoria, where it will be on display until Thursday 11 July, the day set aside for the brothers to take their patron saint, at 9pm, to the brotherhood house of the Cofradía del Rocío. From here, in the Plaza Párroco Ruiz Forest, the procession will start on Saturday evening at 7pm. Registered office Málaga, Avda. Dr. Marañón, 48. after torrential rain in parts of Andalusia Severe flooding was reported in parts of Cadiz province along with some surface flooding and rockfalls in parts of Malaga province According to Spain meteorological agency AEMet (Agencia Estatal de Meteorología) Grazalema in Cádiz recorded 111.4 mm of rain in 24 hours between 17 and 18 October Images on Social Media showed flood water raging through streets of Jerez de la Frontera in Cadiz Jerez de la Frontera mayor, Mamen Sánchez said that much of the rain fell in a 45 minute period where local authorities recorded 47 mm at Guadalete 42 mm in El Portal and around 100 mm in Mesas de Asta Cadiz province fire department (Consorcio de Bomberos de la Provincia de Cádiz) said that were called to over 100 emergencies in Jerez de la Frontera and Puerto de Santa María Numerous streets of Jerez de la Frontera were completely submerged and emergency crews were called upon to rescue several people trapped in their vehicles 3 people were rescued from vehicles in flood water Local Police say as many as 200 cars have been damaged in the floods Schools have been closed and some homes are without electricity The mayor of Jerez de la Frontera and other officials visited the affected areas yesterday According to local media the heavy rain also caused a major rockfall in the Serrania de Ronda,in the western part of province of Málaga where huge boulders blocked the road between Jimera de Líbar and Benaoján Some surface flooding was also reported in parts of Malaga Málaga con lluvia = caos!! #malaga#lluvia#inundaciones#malagaseinunda# pic.twitter.com/X0EHGSRcgJ — ₱∀ßLơ ✌ (@pandilerino) October 18, 2017 El @ciudadjerez pedirá que se declare a #Jerez como zona catastrófica tras las lluvias de esta noche #Lluvia https://t.co/M0A6a7lQVU pic.twitter.com/ChcMgLrV28 — laFM. (@lafm_es) October 18, 2017 #lluvia Jerez de la Frontera pic.twitter.com/qBwgG2c2dE — Alvaro (@AlvaroGutinano) October 18, 2017 Bomberos ha tenido a rescatar a varias personas atrapadas en el interior de sus vehículos #ElPuerto #Jerez #Cádizhttps://t.co/lhQLJNhRO8 pic.twitter.com/lF0cTttP0J — Diario de Cádiz (@diariocadiz) October 18, 2017 Registradas 162 incidencias a causa de la lluvia esta madrugada #Cádiz https://t.co/lhQLJNhRO8 pic.twitter.com/VEoa46ngUo — Diario de Cádiz (@diariocadiz) October 18, 2017 Así ha sido la tromba de agua de esta madrugada en varios puntos de la provincia de Cádiz. Más detalles aquí: https://t.co/DoWIkB3jyE pic.twitter.com/JlHgCtQtx1 — CanalSurNoticias (@CSurNoticias) October 18, 2017 llueve en jerez de la frontera tormentas avenida puerta del sur pic.twitter.com/LGrO5PZKVQ — txarilla (@angelpina23) October 18, 2017 Richard Davies is the founder of floodlist.com and reports on flooding news Cookies | Privacy | Contacts © Copyright 2025 FloodList The history of Cadiz in Andalucía dates back to the time of the Phoenicians the civilisation that founded the first cities along the coastline of this province 3,000 years ago From then on life took shape in the area with the likes of the Greeks Visigoths and the Moors following one after the other culminating in the so-called Christian Reconquest It was precisely during this period of constant battles between the Catholic landed gentry and the followers of Mohammed that numerous fortresses were built in the borderlands The prestigious National Geographic magazine has chosen these 11 castles as the most impressive to go visit in the province of Cadiz dominating the whole horizon and with the best views of the Sierra de Cádiz The castle was built at the end of the 12th century and formed part of the defensive system of the Nasrid kingdom of Granada It is perched on a rock at the highest point of the town and has an irregular floor plan in the shape of an elongated triangle that moulds to the shape of the rock itself Its entranceway is protected by a barbican (fortified gatehouse) and crowned with a shield an underground enclosure and a well in the north tower it can be visited for a modest price (2 euros) especially considering the magnificent views it affords of the area Another castle that is a product of the battles between Christians and Muslims in the Middle Ages Jimena de la Frontera even has the term of frontier in its name It was regarded as a strategic location and the fortress is one of the last vestiges of the Nasrid kingdom it constituted a defensive element of vital importance on the south-western border of the Nasrid kingdom which joined Castellar de la Frontera to the south and Tavizna (Benaocaz) to the north Built on the ruins of the ancient Roman city of Oba an important point on the road between Cordoba and what was then known as Carteia (on the coast above modern-day Algeciras) walled enclosure that surrounded the old town covering an extensive and elongated area that was well-adapted to the flat terrain of the hilltop Its interior has been taken apart and is now partly occupied by the town's cemetery The gateway to the Patio de Armas is still intact and is articulated in structure with two pointed horseshoe arches pinned together.The upper gate can operate independently of the lower one when under attack The lower gate still has some remains of its old painted decoration based on geometric motifs This gate is protected by a rectangular tower known as the Clock Tower Among the ashlars of this complex are two part-columns and a base for a statue of Roman origin The castle was taken from the Muslims in 1431 holding on until 1456 when it was definitively taken by the Christian forces under the command of Enrique IV The castle was later sold to the Duke of Medina-Sidonia The whole complex dates back to the 13th century although it was renovated in later centuries Alfonso X the Wise conquered El Puerto in the year 1264 and on the foundations of the old mosque he built the castle of San Marcos which is mentioned in his Cántigas a Santa María (medieval poetry set to music by troubadours) Sited next to the river Guadalete in the centre of El Puerto this fortress is one of the most visited monuments in the city It is home to cultural activities and private events the chronicles state that Christopher Columbus stayed there with the Catholic Monarchs before his departure for the Americas This castle also dates from the Nasrid period during the time of the Reconquest when Cadiz's provincial boundaries were disputed Not much remains beyond the reconstructed tower but it is a spectacular site due to its location A stupendous vantage point in the middle of the Sierra de Cádiz with the town at its feet and the reservoir as onlooker It was declared an Asset of Cultural Interest in 1985 and is 600 metres above sea level only a few sections of the wall remain (both from the Nasrid and Christian periods) under which there is a Moorish water deposit The castle in Arcos was a military fortress during the Muslim period With the arrival of the Christians it became the residence of the dukes of Arcos It is now a private residence and therefore not open to visitors It has a quadrangular ground plan and is composed of four crenellated towers at its corners the great Aljibe del Patio de Armas and the Merlones de Cobertura Piramidal date from the 14th and 15th centuries It is currently accessed from under the arch where the town hall's oratory used to be This Luna (moon) castle was built in the 13th century with the arrival of another of the great conquerors of the time It has a rectangular floor plan and five crenellated towers and its interior is laid out around a central courtyard The Ponce de León family used the castle as a residence Historical documents record the visit of the Catholic Monarchs The castle also housed a hospital and a school and is currently the site for Rota town hall What else can be said about the castle at Castellar de la Frontera It is a fortress on the mountain that served as a refuge for locals in case of attack This Arab fortress built in the 13th century was located in a frontier position It was the former residence of the counts of Castellar It is located between the Guadarranque and Hozgarganta rivers overlooking the Guadarranque reservoir and the forests on its slopes on the outskirts of where the modern-day town of Castellar de la Frontera is situated The castle is in the heart of the Los Alcornocales (cork forest) Natural Park A site of Cultural Interest with the category of Monument since 1949 In the lower part is the village of Castellar Nuevo Castellar is part of the list of the Most Beautiful Villages of Spain The castle in Tarifa town is also the legacy of the aforementioned Guzmán el Bueno In this case it is different because it is located in an elevated area but it is next to the sea in the southernmost city of the Iberian Peninsula they urged him to surrender the town or his son would die Don Alonso Pérez de Guzmán preferred to sacrifice his son rather than surrender the town even throwing his own dagger from the octagonal tower to use on his son Jerez was reconquered in 1264 by Alfonso X The Wise Shortly afterwards it would pass into the possession of the House of Arcos On a hilltop opposite the cathedral of San Salvador the monument opens onto a tranquil square and one side of the city wall now next to the Alameda Vieja (an old walkway) The castle of Santiago de Sanlúcar de Barrameda is also located by the sea and near the mouth of the Guadalquivir river A fortress built by the illustrious House of Medina Sidonia in the 15th century through which prestigious navigators and explorers passed where one can appreciate some of its important architectural features while feeling the Atlantic breeze from the Torre del Homenaje It is one of the most modern of the castles listed here -i.e It is currently open to the public and is the most visited monument in Sanlúcar Espera is not exactly one of the most visited towns in the province which is why it has one of the least known castles It is visibly connected with the castle of Matrera in Villamartín and the castle in Arcos so that all three could be in communication with each other Abderraman III built it in 914AD on the ruins of a visigothic building Attached to the military fortress is the main façade in baroque style with a doorway flanked by stone uprights supporting an entablature (horizontal doorway top comprising of the architrave in the centre of which is an oculus to light up the interior ACCIONA's real estate division bets once again on the Cádiz real estate market with two new developments in the Sotogrande area The developer has launched Los Albares de Sotogrande and in the coming months will add another project closer to the coast as part of the strong residential offer in one of the most exclusive areas of Cádiz Los Albares de Sotogrande is a well-designed residential complex of 49 single-family homes Its timeless and traditional architecture is the work of the Malaga-based architectural firm Torras y Sierra together with the technical team of ACCIONA's real estate division The development is located in an exclusive environment in the upper area of Sotogrande at the foot of the golf course Its connection to the A-7 highway allows fast access to the Sotogrande Marina seven kilometers away allowing residents to enjoy the wide range of services Los Albares de Sotogrande has 19 townhouses or ‘patio houses’ in the northernmost part of the plot 24 ‘garden houses’ (semi-detached houses) and six detached villas All of them have their own private garden with a swimming pool The motto of the project is "a garden with houses" integrated into the environment through an ambitious landscaping project based on traditional Andalusian architecture meets the highest standards of comfort and quality including aerothermal air conditioning and underfloor heating as well as furnished and equipped kitchens and a meticulous choice of finishes The sustainability component of ACCIONA's real estate developments is tangible from the very conception of the project: the integration into the land the materials and the technologies based on renewable energies such as aerothermal systems and photovoltaic energy which are incorporated into all the homes to achieve the highest energy efficiency ACCIONA's real estate division is in the process of developing a new destination a unique experience for the whole family to enjoy the beach The development will consist of a residential complex of some 100 single-family homes and a hotel which will provide services to the homeowners of this complex and of Los Albares this new concept will include a shopping area and restaurants This residential complex joins others developed by ACCIONA on the coast of Cádiz The developer has launched a new destination in El Puerto de Santa María consisting of a high-specification residential complex with 104 homes which will revitalize this enclave at an international level it has recently launched 284 new homes in the Costa Ballena development on top of the 168 homes already built in the area which represent a boost to the company's presence in the Andalusian real estate sector The homes are spread across two new developments Natura Costa Ballena (123 homes) and Los Enebros (161 homes) All of ACCIONA's new real estate developments have been conceived under the "Living Spaces" concept which integrates sustainable and efficient housing with high architectural standards and well-designed interiors and landscaping that aim to have a minimal ecological impact on the environment and promote the urban revitalization of the area The buildings will be delivered with the international BREEAM® sustainable construction certification a guarantee of compliance with a series of standards related to energy efficiency (by promoting the use of renewable energy) savings in water consumption and lower CO2 emissions and particulate pollution during the construction process and use of the homes ACCIONA maintains its historical presence through successful projects in the Andalusian real estate market with a special focus on the provinces of Seville in addition to the projects on the Cádiz coast it is currently developing 206 multi-family and single-family homes in Marbella and Casares (Málaga) I accept Information on data protection In compliance with Regulation (EU) 2016/679 on Data Protection and with other Data Protection regulations in force you are hereby informed that your personal data shall be processed by Acciona whose identification data are as follows: Tax ID No (NIF): A08001851; Address: Avenida de la Gran Vía de Hortaleza No.: +34 91 663 28 50; email: protecciondedatos@acciona.com Your data shall be processed in order to send you information through the subscription to our Newsletter through electronic means activities and news pertinent to our activity sectors The consent given by the data subject by indicating that they have read and accept this data protection information comprises the lawfulness of processing the subscription Request cannot be satisfied We may also process your satisfaction or preferences Data shall be stored until the elimination is requested we may give access to your data to service providers (such as technology service providers) who assist us in fulfilling this purpose may be located outside of the European Economic Area in territories that do not offer a level of data protection that is comparable to that of the European Union we transfer User data with appropriate safeguards and always ensuring the security of the same The data subject can exercise their rights of access to or rectification and/or the restriction of or objection to the processing of such data by writing the Department of Data Protection located at Avenida de la Gran Vía de Hortaleza 28033 (Madrid) or by sending the form available in the link: FORM If we consider it necessary in order to be able to identify you, we may ask you for a copy of an identity document. Furthermore, at any time the data subject may withdraw the granted consent by contacting the aforementioned address and file a claim to the Supervisory Authority (Agencia Española de Protección de Datos www.aepd.es) You can also unsubscribe from the Newsletter communication For any further information you can visit the Privacy Police on the website https://www.acciona.com/privacy-policy/ it is not necessary to go to the most exalted restaurants; to eat even better these gastronomic temples recognized by the famed Michelin Guide will be a sure hit If one had to designate a gastronomic bible in which all great restaurants (in Andalusia and anywhere) want to be, that is undoubtedly the Michelin Guide a reference for avid tasters in search of the best places to eat We compile all the Andalusian restaurants awarded with such a distinguished recognition In Andalusia these are the renowned restaurants with the prestigious distinction of having one Discourse matters and Paco Morales knew that for a fact when he decided to undertake the major project that is Noor The history of the different peoples who settled in this land vertebrates Noor’s cuisine, which without cheating promises menus that deal with the food of those times It allows us to embark on a historical journey through Al-Andalus that can be savored who have helped to build the unmistakable image of Noor All this confirms the two Michelin stars he has accumulated one of the most talented chefs in Andalusia and one of those restaurants that you have to try at least once in your life his originality and unique creations in his iconic restaurant in Puerto de Santa María have raised Andalusian gastronomy as never before The chef of the sea needs no introduction and neither does this gastronomic mecca an experience for the five senses that explores food possibilities that once seemed impossible to taste The old tide mill houses Aponiente as a space in continuous transformation that bets on sustainability from the techniques used renewable energies and its commitment to a culinary philosophy that squeezes the possibilities of discarded fish A high-level cuisine that achieves excellence also through environmental responsibility Jerez chef Juanlu Fernández at Lú Cocina y Alma amply demonstrates his culinary prowess a musk of Andalusia and the French recipe book The “rearguard avant-garde” chef who has retained this prestigious recognition since 2018 unhurried experience with the cuisine inside his spectacular dining room which places him at the summit of Andalusian gastronomy And it is, at the same time, an ideal getaway from Seville which roots the food of the day laborers and the terroir of the house with the heritage of French techniques Seasons that sublimate the goodness of this land The Gran Meliá Novo Sancti Petri, in Chiclana de la Frontera, is home to this restaurant by Ángel León. Once again, the famed chef from Cadiz extends his commitment to the sea in this other space Aponiente’s little brother also draws on the bounties of the Atlantic and promises a genuine Ronda had plenty of tourist attractions and yet it was able to incorporate among its goodness one of the greatest references The house of Benito Gomez entails this bet just a few steps from the imposing bridge of Ronda The chef of Catalan origin carries out a creative cuisine that goes beyond the pure labels: tradition Marcos Granda and Mario Cachinero form the perfect tandem in charge of the kitchen at Skina Just four tables make up the dining room of this little corner dedicated to good food Their dishes are based on the flavors of a lifetime to transform them while preserving and improving all their virtues have earned him recognition in 2022 as Revelation Chef at Madridfusión or the first Michelin star in 2024 to this family project that treasures almost 30 years of life The cuisine of the terroir runs through this project in the Sierra de Cádiz which continues to be nourished by the work and ties of the family Of rustic and close appearance and flavors rooted in the land putting the vegetable as the undisputed protagonist of its two tasting menus elevated Sevillian gastronomy to excellence and for 14 years has revalidated its recognition in the famed guide in addition to the two Repsol suns it treasures It opened its doors in 2004 and its kitchen is in charge of chef Julio Fernández Quintero trained in the school of La Taberna del Alabardero in Seville the work of architects Santiago Pérez Barreda and Jaime Márquez Escudero the undisputed protagonist of this experience that starts in Seville and crosses the whole of Andalusia The perfect blend capable of balancing a recipe book with a powerful traditional component and the avant-garde in vogue Cañabota’s very careful proposal is identified with the sea Fish and seafood backbone the concept of Cañabota Juan Luis Fernández created in Seville a space inspired by a fish restaurant full of tiles that he had the opportunity to see in Croatia the Sevillian chef decided to launch this project in 2016 technique and service are executed with mastery in each of its spaces the recently starred restaurant in the center of Seville has two spaces for diners Profuse flavors and a culinary language of its own are two qualities that Blossom can champion A journey in which the diner is immersed from the first moment and that promises an intimate and delicious experience You will find it in the heart of Malaga and you can enjoy it in its cosy dining room or on its terrace. The chef of Argentine origin Emiliano Schobert moved to Malaga in 2019 putting the germ of this great restaurant that puts the focus on the seasonality of the products The hustle and bustle of downtown Cadiz finds its respite at Código de Barra one of Andalusia’s recent Michelin star additions Cádiz is slow-cooked and reinterpreted with the best of produce Dutch-born chef León Griffioen and his wife the reader should take note and keep in their future experiences Contraseña the Malaga stars revalidated this recognition with just one surprise Dani Carnero’s restaurant on Marquesa de Moya street Kaleja is dedicated to embers and smoke, recovering recipes that marked the chef’s life. Along with Kaleja, Carnero has two other restaurants: La Cosmopolita and La Cosmo in the vicinity of the picturesque village of Loja hides one of the recent gastronomic gems to receive Michelin stars in Andalusia Chef Fernando Arjona is in charge of this space The gastronomic journey starts in an old chapel to taste the appetizers and from where diners will be led to a rustic lounge A journey of flavor around the cuisine of Malaga and Cadiz 📍 Finca La Bobadilla Road Salinas-Villanueva de Tapia (A-333 Pedro Sánchez’s extensive experience in renowned kitchens is no secret He is treasured by his years at Casa Antonio Martín Berasategui’s restaurant or the Tragabuches restaurant in Ronda run by Dani García It is in Bagá where he configures his cuisine a culinary treasure that alludes to the olive blossom and in which the client will find very varied forms of “Sentir Jaén” Córdoba is gaining a place in the state gastronomic scene and Kisko García is one of the reference names in this regard The Choco restaurant runs away from the downtown traffic and offers the opportunity to delight us with a formidable parade of elaborations to dream with flavor The products of the province are extolled in each dish with a menu (and a close but excellent service) that surprises from start to finish liquid gold present in many corners of the national geography but with special attention in the province of Jaén It is this restaurant an ode to the grandmother of chef Juan Aceituno in addition to the Gran Menú María (a tribute to his daughter by reservation only) that are all a journey through the land of Jaén another of Andalusia’s undoubted gastronomic destinations stands out with two Michelin-star designated restaurants Mantúa (a local wine reference that alludes to one of the grape varieties that back in the 18th century was grown in the vicinity of Jerez) is a tribute to Andalusian cuisine with special attention to the Jerez recipe book Arcilla and Caliza are the two menus available to the diner who dares to taste the versions of Israel Ramos Malaga is one of the greatest gastronomic miles of Andalusia (and not only because of the number of Michelin-starred restaurants it accumulates) José Carlos García’s bet is one more of these great promises located in the neighborhood of La Malagueta In his restaurant the diner will find market cuisine Travel to El Ejido (if we suspect that the reader is in the easternmost Andalusia) to enjoy this restaurant exclusively The most fitting answer would be to refer to the experience of this highly acclaimed Andalusian restaurant José Álvarez follows the gastronomic trail of La Costa The products of the Alboran Sea and the vegetables of proximity are the protagonists of the menu of the only Michelin starred restaurant in Almeria Mauricio Giovanini captains the stoves of Messina a restaurant that harmonizes European and Latin American gastronomy as well as Mediterranean (eye with nods also to Lebanese cuisine) with mastery He is accompanied in this adventure by the excellent sommelier and head waitress Pía Ninci Chef: Mauricio Giovanini and sommelier Pia Ninci Diego Gallegos is the caviar chef while exercising his talent in the kitchens of Sollo the renowned restaurant based in Fuengirola excellent sea views and a gastronomic proposal much more than innovative Although Sollo pays special attention to the sea they do so with an eye to the future and sustainability as 90% of the raw materials they use come from their own resources and crops another of the restaurants in one of the epicenters of Andalusia Namely: the traditional and the green Michelin star that recognizes the commitment to environmental sustainability Marcos Granda conquers the province of Málaga with his two reputable restaurants Nintai is one of his latest bets in Marbella after falling in love with the Japanese country on a trip he made in 2019 It will be the Itamae Pablo Olivares who will hold the prestige of putting himself at the head of the table two tasting menus that vary depending on the product of the day: Omakase and Nintai The diner should pay attention to its carefully selected menu of sakes trained at Luis Irizar’s Cooking School and with extensive experience in Aponiente In the summer of 2020 he opened the doors of this business which is accompanied by his brother Juan as sommelier with whom they have conquered their first star Chef David Olivas carries the banner of this temple at the same time restaurant and once also tapas bar come to (very much) more in Marbella In short: elaborations reminiscent of the flavors of always but refined Baeza celebrates the incorporation of Vandelvira among the new starred restaurants awarded by the Michelin Guide this 2023 Juan Carlos García is in charge of this space integrated within a 16th century convent Modest products from the garden and dishes that breathe haute cuisine from honesty Another Andalusian restaurant that surprised with its first Michelin star is Malak the delicacy of these beings that also transfer to its room The premise of Radis restaurant is that every day changes its tasting menu Its name finde tribute to their elders and so does its cuisine what is expected from this proposal are the aromas and flavors of always You may be interested in: 14 tasting menus in Seville that are worth it. Please enable JS and disable any ad blocker Print SANLÚCAR DE BARRAMEDA It took me just a day to slide into the rhythms of Andalusia in southern Spain and become the night owl I’d always wanted to be ending the evening past midnight with a glass of amontillado at a bar on the square I had planned this trip to the Sherry Triangle for months drawn to this corner of southwestern Spain to learn more about the sherry made in one of the world’s top wine regions is bounded by the towns of Jerez de la Frontera Sanlúcar de Barrameda and El Puerto de Santa María about 90 minutes south of Seville and just 20 or so minutes apart The unique fortified wine has a history that dates to the 17th century Many of the historic bodegas and shippers were founded in the 18th century before the United States was even a country sherry was having a long moment in the U.S sticky dregs in that decanter in your grandmother’s cupboard That is not the glorious wine I came to experience only a small proportion of sherry is sweet and that includes not only fino and manzanilla (a fino made only in Sanlúcar de Barrameda) Walking through sun-drenched streets lined with hulking white and ocher bodegas the blanket of ivory yeast cells that forms on top of fino or manzanilla and protects these wines from oxidation age only partly or not at all under flor.) Barbadillo or Hidalgo La Gitana house thousands of old casks of sherry in soaring tall pillars and high windows shaded with hand-plaited straw mats and tours (in English) provide a quick education in the intricacies of sherry But there’s much more to this region than just wine I ate the best seafood of my life here along the Costa de la Luz I still find myself daydreaming about the briny raw clams I had at lunch at El Bichero in Jerez or the sublime prawns at Casa Bigote along Bajo de Guía in Sanlúcar where the Guadalquivir River meets the Atlantic At the tiny Michelin two-star Aponiente in El Puerto de Santa María the sommelier paired Angel Léon’s spectacular tasting menu with sumptuous old sherries If visiting cellars isn’t high on your agenda flamenco clubs and the chance to see the amazing horses from the royal equestrian school Some prefer the tonier parts of El Puerto de Santa María but it took me only a couple of hours to decide that Sanlúcar was my town within walking distance of the sea and across from the huge Doñana National Park and its wetlands I couldn’t cross the river to the Doñana this time because of the Roció pilgrimage and I never got to hear any flamenco or visit Cádiz the oldest continually inhabited city in Spain Never mind: It’s always good to leave a trip with something undone connecting service (change of plane) to Seville is offered on Iberia Restricted round-trip fares begin at $1,595 Moderately priced 31-room hotel in good location Hotel Sherry Park, 11 Avenida Alcalde Álvaro Domecq, Jerez de la Frontera, 011-34-956-31-76-14, www.hotelsherrypark.com/en/ 174-room hotel with easy parking yet within walking distance of the city center Palacio Garvey, 24 Calle Tornería, Jerez de la Frontera, 011-34-956-32-67-00, www.hotelpalaciogarvey.com/en Boutique hotel in 19th century building in the city’s center with 16 rooms TRYP Jerez Hotel, 13 Calle Marqués de Casa Domecq, Jerez de la Frontera, 011-34-956-327030, www.lat.ms/1KvH0mh Well-priced 97-room hotel with excellent location in the center of Jerez just across from Santo Domingo convent More business hotel than charming boutique Parking around the corner in an underground public lot Hotel Barrameda, 10 Calle Ancha, Sanlúcar de Barrameda, 011-34-956-38-58-78, www.hotelbarrameda.com Stylish bargain boutique hotel just off the main square Posada de Palacio, 9 Caballeros, Sanlúcar de Barrameda, 011-34-956-36-48-40, www.posadadepalacio.com has a series of terraces and inner courtyards irene.virbila@latimes.com A guide to the sherry bodegas of Spain Where to get fabulous seafood to pair with Andalusia’s fabulous sherries Five cocktails worth traveling for, near or far S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015. Lifestyle Travel & Experiences Subscribe for unlimited accessSite Map PUBLICIDAD / ADVERTISEMENT PUBLICIDAD / ADVERTISEMENT That flamenco specialty so difficult to define Legendary dancer/singer of fiesta flamenco for those of a certain age and nearly unknown in the current fast-paced world of promotion via social media international festivals and public sponsorship he left the planet in 1983 and in those 66 years between one date and the other he enriched the atmosphere with his original take on flamenco a grandson of Anzonini’s has lovingly taken on the job of reviving and honoring the inimitable art of his grandfather with a series of talks  Antonio Macías Bermúdez discusses the project when did you first realize your grandfather had been a well-known flamenco personality In Puerto de Santa María he was known by everyone his restrained elegant way of dancing and his extraordinary compás and that he played castanets with all his fingers My grandmother always used to say he was “an artist’s artist” Ever since childhood I heard  stories and anecdotes about the people who visited my grandfather’s house: La Perla de Cádiz a very young Rancapino and his brother Orillo El Negro del Puerto and many others seeking out Anzonini When I was old enough to understand the dimension of all these people I began to realize my grandfather’s importance within flamenco As time passes there are fewer and fewer people who had direct contact with him but whenever I come across someone who knew him they tend to remember Anzonini with emotion and nostalgia What’s really surprising is coming across foreigners The reason I’m doing this series Anzonini del Puerto Cien años de Compás is precisely in order to preserve the memory of who he was sometimes I think there ought to be some public recognition the administration is precisely the sector that knows the least about Anzonini My grandfather died in 1983 when I was just 14 he used to visit us now and again around the beginning of the 1970s when he was living between Morón de la Frontera and Málaga Towards the end of the decade he moved to California although he occasionally returned to visit us You’ve put together a fine presentation about Anzonini In 2016 the Ermitaño Cultural Association in Puerto de Santa María proposed doing a talk about flamenco to help people distinguish the various flamenco forms This conference was called The ABCs of Flamenco Formsand it was very well-received In 2018 I was asked to do another series of talks a reference to the centennial of my grandfather’s birth I debuted the talk in the summer of 2018 at the Tomás el Nitri flamenco association in El Puerto for friends relatives and locals with the attendance of people who had known Anzonini in Spain or in the United States Thanks to Jerónimo Velasco in Morón de la Frontera the organization of the Gazpacho flamenco festival of 2018 included the talk within the parallel cultural activities of this event including the performance of two terrific singers Antonio “El Carpintero” and Antonio Chacón both of whom had been flamenco buddies of Anzonini’s The next talk is at the Hospitalito Municipal Museum in El Puerto an activity organized within the 21stedition of the Fiesta de los Patios of Puerto de Santa María devoted to Flamenco Dance What was Anzonini’s relationship with Morón de la Frontera Morón adopted Anzonini and was absorbed by the Morón flamenco scene around 1963 He was looking for a canvass to paint his bohemian soul in addition to the proximity of Utrera with Fernanda and Alcalá de Guadaíra with Manolito de María was the perfect setting to cultivate a kind of flamenco that was free well-to-do patrons played an important part They were the ones who organized gatherings in which these artists would perform Particularly noteworthy was the firm relationship between Anzonini and the businessmen Antonio and Ángel Camacho of Morón Add to this the revolution that took place due to the large number of Americans who went to study flamenco attracted by the guitar-playing of Diego del Gastor many of them lodged at the Finca Espartero run by Donn Pohren where organized fiestas gave additional support both economic and artistic to the artists of the era How did you go about gathering data for this investigation we were always awaiting news about grandfather Anzonini there was always someone who had run into him at the bullfight or at some fiesta In 2001 I met Andrés González Gómez on an internet forum devoted to flamenco After carrying out an exhaustive investigation he published his book Al compás de Anzonini del Puertoin 2013 I was fortunate enough to collaborate with the author on the part regarding the era of Anzonini in Puerto de Santa María organizing meetings with friends and relatives of Anzonini all of which allowed me to delve into the people surrounding him The investigation carried out by this author has made it possible to access a great deal of information about which I’d had no former knowledge I met Jerónimo Velasco of Morón de la Frontera at the book presentation Jerónimo is involved in the organization of the Gazpacho festival of Morón since the its beginning A great deal of information comes from Jerónimo’s Fondo Flamenco and much data furnished by flamencos of the era has made it possible to get a glimpse of what those times were like Do you aspire to follow in your grandfather’s footsteps Flamenco has fascinated me ever since childhood I began playing the guitar when I was eight and when I got older I studied in Jerez with “El Carbonero” in this respect I have very little discipline the improvised get-together and having a good time at an informal party In this sense I aspire to be like Anzonini to enjoy the kind of flamenco that just happens and isn’t premeditated Anzonini didn’t approach flamenco as a job he developed a philosophy of life using the vehicle of flamenco Anzonini’s descendants are few: my mother had three children and my aunt It’s clear that Anzonini left his personal mark in dance and that he did something special and genuine in the same line but different from all the other fiesta artists One way or another he contributed a style that led the way for current artists (no relation to the current dancer of the same name) speaking about her infancy when the cousins lived together at the age of 13 or 14 told me that Anzonini was always marking flamenco rhythms There are also references that Anzonini followed a style expressed by “Las Coquineras” especially the fiesta dancer Antonia Gallardo “La Coquinera” (1874-1942) What do you know about Anzonini’s years in the United States I’ve had contact with some of the Americans who spent time with him for example Paul Shalmy who accompanied my grandfather and was at my house during his last visit in the spring of 1983 I know it was he who helped Anzonini move to California in the middle of the seventies My grandfather was very well-received and carved out a place for himself at Berkeley He gave flamenco dance classes and made the most of his aptitudes as cook and butcher selling sausages he made with artisan methods he participated in a documentary about the importance of garlic in a variety of cultures The documentary was produced by Less Blanc I know he also was connected with the universities of San Diego in California and Washington giving talks in which he was accompanied by dancer Marcia Sánchez “La Romera” He had a special connection with the ethnomusicology department of the University of Washington with whom he collaborated on many occasions  I also have indications that he made contact with Sabicas Is he still relevant for the current generation have the reference of Anzonini and his special way with the dance But what’s really surprising is the community of flamenco fans he created in California giving continuity to the seed that came about in the 1960s Do you think the art of the flamenco festero is in danger of extinction I believe there are tendencies that are more developed in one era than others it’s obvious flamenco evolves just as society evolves since it follows a way of externalizing emotion Nowadays we have a crossing of industry with an economic component that is difficult to sort out and it’s possible not all flamenco can find a place in this powerful swirl of production This isn’t the sword of Damocles of fiesta artists The figure of the festero will surely continue to thrive in its own habitat of up-close flamenco and inspiration and will be reserved for those fortunate enough to witness it Sus artículos han sido publicados en numerosas revistas especializadas y es conferenciante bilingüe en Europa and website in this browser for the next time I comment Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Knowledge and passion The depth and the grief EXPOFLAMENCO connects Flamenco communities around the world Cadiz province has the most smoke-free beaches in all of the Andalucía region Places where it is not allowed to light up a cigarette There are more than twenty coastal areas where smoking is strictly forbidden or where specific smoking areas have been set up there are also some swimming pools where smoking is not allowed For Cadiz these are the following beaches that are smoke-free: This initiative is the work of the Andalusian Network of Smoke-Free Health Services and Spaces and is promoted by the Directorate-General of Public Health and Pharmaceutical Management within the Junta de Andalucía It seeks to raise awareness of the negative consequences of this unhealthy habit that kills 10,000 people a year in Andalucía The network seeks to lessen the negative impact of smoking on the beaches of the region promoting instead some cleaner habits to improve health and quality of life reduce pollution and to improve the overall image of Andalucía's coastline town or village in Andalucía within whose municipal area there is a beach or swimming pool those wishing to go smoke-free must pass through an assessment and accreditation process to be awarded one of four levels: member It is each participating town hall's responsibility to undertake to implement the policies it sees fit to keep selected beaches pool areas smoke-free to ensure that they are adequately signposted and to provide information to users as to how to keep the area smoke-free A team of chefs and scientists in southern Spain are trying to cultivate an edible sea grain for the first time Can Aponiente’s “sea pantry” fight global food insecurity and be used for conservation purposes the seaside town of El Puerto de Santa Maria is best known for its past Once considered “the city of a hundred palaces,” what remains are crumbling facades and the dubious distinction of having one of the country’s highest unemployment rates It’s an unlikely place to find a three-Michelin-starred restaurant at the forefront of marine grain cultivation but Chef Ángel León has never been one to conform and León is preparing to reopen Aponiente (“facing West”) for the season with characteristic energy With its focus on experimental fine dining Aponiente has been a beacon for fine dining fanatics since it first opened in 2007 the diners will come from around the globe eager to try avant-garde dishes made from discarded fish parts forty-two cooks are chopping and sauteing while a team of cleaners carefully wipe the glass doors and windows that look out on the marsh two stick out: Juan Martín and Sofía Rivaes They aren’t chefs or sommeliers; Martín is an environmental scientist and Rivaes is a biologist hey are part of a small team helmed by León that has embarked on an ambitious project to domesticate an aquatic plant called Zostera marina They are animated by the belief that if properly cultivated in estuaries Zostera could help alleviate the global food crisis improving the outlook for a world in which an estimated 345.2 million people currently suffer from food insecurity Zostera would be a new grain that can be cooked similarly to rice and grown with a much lower climate footprint with no need for irrigation To León—and others who support his project—it is a source of hope León always thought he would become a fisherman he studied culinary arts in Seville and had a remarkable career in gastronomy becoming one of the most acclaimed chefs in Spains He had always been drawn to maritime ingredients but it wasn’t until 2018 that he first heard about Zostera’s edible grain and ancient past the Seri indigenous people in Mexico collected Zostera—also known as sea wheat—in the Sonoran desert They never farmed it; they harvested it from naturally-growing ecosystems León could immediately foresee the culinary advantages this neutral-flavored sea cereal could offer Then there was its nutritional value: A low-fat Zostera’s grain contains 17 times more fiber than rice and twice as much fiber as lentils which humans have cultivated for millennia Aponiente’s initiative “is the first time someone is trying to grow Zostera in captivity to obtain its grain,” says marine ecologist Carlos Duarte a distinguished professor at King Abdullah University of Science and Technology León and Martín began looking for estuaries and abandoned saltpans areas where seawater gathers and evaporates They hired a team of scientists from University of Cádiz to facilitate learning how to grow Zostera in the Bay of Cádiz’s tidal marshes and enlisted a professional shellfish harvester León has invested over €350,000 ($380,000 USD) in testing Zostera cultivation in various estuaries along the bay and his team is also studying how to grow Zostera in tidal marshes They refuse to use fertilizers and pesticides The goal is to revive these man-made ecosystems following Cádiz’s traditional salt farming techniques: Managing the hydrodynamics using walls and gates to control the tide Duarte notes that these ecosystems naturally exist in the Spanish Atlantic as well in the Bay of Cádiz and in the south of Portugal is that centuries of human-driven coastal modifications have shrunk Zostera’s natural habitat a researcher at University of Cádiz who is also growing the plant in captivity has seen Zostera almost completely disappear from Andalusia (the southern Spanish region that is home to Cádiz and Aponiente) “A few known populations remain in the inner sac of the Bay of Cádiz The collaboration between the restaurant and the University of Cádiz ended in 2020 though each has continued their research independently León’s project focuses mainly on “raising awareness with a fork” and communicating the sea’s capacity to fight food insecurity The University of Cádiz researchers seek to cultivate Zostera mainly for conservation purposes would involve protecting the existing populations promoting its ex situ conservation by creating nurseries and developing restoration and reforestation programs in areas where it was once present That can’t happen from growing Zostera in tidal marshes as these ecosystems are saltwater wetlands What León calls Aponiente’s “sea pantry” is operational in six estuaries The goal is to scale their formula for large-scale use at which point they’ll go public with their research This open-source mentality hasn’t necessarily helped find private investors “But we don’t want to withhold that information we want to share it so that everyone can grow this grain,” Martín explains León’s initiative to bring back almost obsolete traditional aquaculture practices—playing with hydrodynamics to develop chemical-free seafood farming—is also a direct response to the urbanization of Spain’s coastline over 15% of Cádiz’s coastline has been degraded since the 1960s Agriculture and industrial activities have resulted in 42% of the Bay of Cádiz tidal marshes draining Researchers estimate that almost all of the 129 existing saltpans located in the bay are now completely abandoned “These ecosystems are very dependent on human activity and they lose their environmental value,” says ecologist Ignacio Hernández who directs the University of Cádiz’s biology department Hernández believes in the importance of building a Zostera nursery to repopulate the area it’s not as easy as planting and harvesting but one that is limited to just the Northern Hemisphere “That means that the plant is always going to be a bit stressed in water temperatures that are in the borderline,” Hernández says He also points to the plant’s low reproductive capacity Only 1-10% of Zostera seeds germinate successfully and give rise to viable seedlings Once the seagrass meadow is established it can flower and produce grain without seeding,” Rivaes explains Seagrass meadows are among the most profitable ecosystems with an estimated value of between €30,000-35,000 per hectare per year “much higher than the €2,000-2,500 per hectare per year of tropical forests,” he notes Duare envisions Zostera’s potential domestication in the long run he says all we can expect from Aponiente’s initiative are controlled plantations for food production—pioneering but largely inaccessible all of Zostera’s benefits—including carbon sequestration and habitat architecture—will have to be considered rather than just its capacity to feed people food production is unlikely to be profitable,” he adds Despite its strong potential to mitigate food insecurity and the twin crises of climate and biodiversity Aponiente Sea Pantry has yet to receive any public funding But León is determined to carry out his initiative with or without aid and we will share that knowledge so that everyone can grow it,” León says “We will leave that window open in an uncertain future where humanity will have no choice but to open their eyes look at the sea and understand that there may be grains in it.” Any sustainable food game-changers on your radar? Nominate them for the Food Planet Prize Join our newsletter to get exclusives on where our correspondents travel The world’s thirstiest crop is also responsible for feeding half our planet The Sustainable Rice Platform thinks it can make a better life for farmers and consumers alike The Toothpick Company turns fungi into bioherbicide to fight Striga a devastating “master weed” that has devastated an estimated 40 million farms in Africa the Protein Challenge is aiming for nothing less than a total transformation of regional food systems Empowering and uniting the protein system’s various and diverse actors to create change from within Monarch Tractor has recently launched its first line of electric tractors with its groundbreaking MK-V model – the world’s first full-electric Its CEO hopes the company is going to revolutionize the future of farming La Mafia sits at the table lands in El Puerto de Santa María with the opening of its first restaurant in this Andalusian municipality and the sixth in the province of Cádiz consolidating Andalusia as the autonomous community with the highest number of operating units of the group The new premises has a total surface area of 270 square metres divided between a dining room and indoor terrace and an outdoor terrace with seating for 44 people Suggestions & comments to info@food-service.de Aponiente may be the only restaurant in the world where plankton is on the menu and it certainly is the one where the notion of feeding the sea’s tiniest organisms to humans was first spawned "},"children":[]}]},{"name":"paragraph","children":[{"name":"text","attributes":{"value":" If you’re thinking not more of this Spanish vanguardista molecular cuisine business,” you’re not wrong I’ve eaten at Ferran Adrià’s celebrated El Bulli restaurant and had imagined I was beyond the point of saturation with these multicourse Give me a piece of grilled fish and some"},"children":[]},{"name":"paywall","children":[{"name":"text","attributes":{"value":" veg as the one dissenter from El Bulli orthodoxy among the star Spanish chefs once railed "},"children":[]}]}]},{"name":"paywall","children":[{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Yet I’d be mortified had I passed up the chance to eat at Aponiente and meet its master spirit the man known in Spain as “the chef of the sea” "}},{"name":"italic","children":[{"name":"text","children":[],"attributes":{"value":"The New York Times"}}]},{"name":"text","children":[],"attributes":{"value":" put Aponiente at the top of a list of ten restaurants it was worth a plane ride to eat at; in my case having been on holiday in the neighbourhood it would have been madness not to have undertaken the one-hour drive "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" I turn up at Aponiente a small 32-seater restaurant hidden away in the Andalusian town of El Puerto de Santa María a couple of hours before lunch and sit down at a table with León His story is the classic one of the innovator whose talent goes unrecognised for years despite the buffets of fate and the scorn of his peers overcoming hardships and privations eventually to achieve riches and acclaim He does not come from a poor family – his father is a doctor – but he was which he left with dubious prospects aged 16 then went to work at a three-Michelin-star restaurant in Bordeaux "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" “I had always been hyperactive but never found where to channel my drive until I discovered cooking,” he says “I fell in love and poured everything I had into it Even into the job I had during my first three years in Bordeaux: washing dishes I scrubbed away like a demon because I knew that if I toiled hard sooner or later I’d get my chance.” "}}]},{"name":"ad","children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Within minutes of talking to León who won his second Michelin star last year the secret of his success becomes apparent It is one he shares with the sainted Adrià and probably all those who triumph on the world stage resolute and has manifestly more energy than ordinary people making you feel exhausted just listening to him "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" The dish-washing ordeal in Bordeaux did end and he did get his chance which consisted at first of menial tasks in the kitchen at which point I returned home to Andalusía determined to set up my own restaurant My dream was to cook food entirely drawn from the sea from our sea here on the Atlantic coast and the Strait of Gibraltar.” "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" He asked his parents for money to get started and at first they agreed “Until they found out that I had blown a fortune on mobile phone calls from France to a woman I had fallen crazily in love with down here kid.’ ” "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Armed with his French credentials at a restaurant that had come up with the novel notion of blending the best of the town’s ancient heritage: Jewish He returned home three years later and this time his parents did help him out "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" It was then that he set his obsession in motion – not just to cook food that came from the surrounding sea but to scavenge the depths for nutrients previously spurned by humans species that the fishermen trapped in their nets but hurled back into the sea because they had no market value or parts of fish that no one ever thought of eating (tongues the unicellular organisms that occupy the lowest place in the planet’s food chain but are the font of all maritime animal life "}}]},{"name":"inlineAd1","children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" “It was ambitious and it was bloody crazy and my customers told me as much during my first years,” says León I’ll make fish sausages that taste like meat.’ I said can provide for all of us.’ I was radical in my beliefs to serve fried calamari and other staples of the local cuisine.” The enemy of predictability “If they don’t understand what you are doing you’re in the vanguard.” "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" “But for four or five years the outcome was that even though we had six people working in the kitchen and seven in the dining room we’d have days when only eight people came to eat and started working with marine biologists at the Campus of International Excellence of the Sea and we started looking at the possibilities of converting plankton into food on a plate.” "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" León suddenly became familiar with a world of test tubes beakers and white coats and discovered that plankton contained a density of omega-3 (the fabled fatty acid deemed by contemporary medicine to be essential to good health) that neither tuna nor salmon nor any other sea creature approached "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Employing a machine that León and his scientist friends invented they turned plankton into powder and then a green gel which has resulted in invitations to gastronomy conferences worldwide and then the breakthrough came: his first Michelin star after which the clients started to flock in from far and wide "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" I sit down at my table and the show begins: 22 dishes each more surprising than the previous one reverential waiting staff with impeccably choreographed timing "}}]},{"name":"inlineAd2","children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" We begin with what is advertised as one of my favourite dishes from the Cádiz region Richly tasty and shockingly greasy at the same time I usually eat them with a mixture of relish and guilt seemingly oil-free wafer packed tight with shrimpy flavour "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" There then lands on my plate what looks like a mini hamburger now wearing a priestly demeanour he had not displayed during our chat earlier comes over to say is made with “calamari leftovers” By that he means the innards that cooks normally clean out and throw away which he has made into a sweet yellowy cream “Sweet because of the algae they eat between May and September,” says León who has done his homework with the marine biology boffins “The rest of the year they eat a different kind of algae and the liver tastes salty.” "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Next is the freshest slice of tuna sashimi that has ever slid down my throat It has been grilled barbecue-style to give it a smoky flavour and is accompanied by bits of sea cucumber Then the plankton starts to make its presence felt first as a green emulsion in a dish of frozen sea water then as the powdery sprinkling over an oyster “It’s the plankton that gives the oyster its alkaline taste,” says León “Adding the plankton dust magnifies its essential quality in the mouth.” "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Then a couple of gelatinous drops of plankton are dripped onto my hand by a waiter with a pipette You wouldn’t want to drink a bucket of the green stuff one sweet – and allows me the virtuous sensation of imagining that I am purifying my bodily system I can’t help thinking that before too long plankton will be added to the list of miracle foods – alongside krill and coconut water and what have you – that will allow you to live to 100 "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Then it is razor fish wrapped in a leaf from the sea followed by the meat clones León had spoken of earlier made of such fishermen’s detritus as stingray presented on the plate in the form of small racks of lamb or pork and a white sausage stuffed with some other sea creature I had never heard of all washed down by a huge variety of sherries from the region – from Jerez de la Frontera from Sanlúcar de Barrameda – with no riojas or sauvignon blancs in sight committed to the principle of delivering only local produce Even the curry flavours in one of the dishes originate from peppers grown just across the water a country with which the people of the Cádiz area feel an old and abiding kinship "}}]},{"name":"inlineAd3","children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" Gimmicky But I feel from start to finish that I am enjoying one of the finest and that by the end of it I have savoured the whole range of tastes and textures of the sea try the new place to which León moved his restaurant a couple of weeks after I met him airy old mill with tons of space that backs onto acres of abandoned salt flats where he will cultivate "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" At the new Aponiente the circus act will acquire a whole new dimension There will be a small chamber into which guests will be taken where the chairs will move as if on a boat where the sound of the ocean wind will be played over a loudspeaker where the smell of the sea will storm the nasal passages and where each diner will be asked to slurp seven varieties of plankton off a plate "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" But the pièce de résistance will be something that neither Adriá nor any other culinary showman has thought of before "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" “You know the tiny flashes of light you sometimes see in the waves when you go to the beach at night I worked with the University of Cádiz people to figure out how to recreate that on a plate What we will do is turn out the lights in the restaurant bring each client a plate of liquid plankton and then the staff will sprinkle a drop of lemon onto each dish The whole room will shimmer with the light of the dancing plankton.” "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" I’ve revised my position on vanguard Spanish cuisine since eating at Aponiente You can’t get all solemn and bothered about this stuff You have to enter into it with a spirit of adventure and fun much as you might on a visit to Cirque du Soleil bangers and mash and so on is what I’ll continue to eat on a day-to-day basis "}}]},{"name":"inlineAd4","children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" A 22-course meal like the one León served me is not meant to be consumed every day Sometimes customers are so enthusiastic at the end of lunch or dinner that they ask for a table 24 hours later I’ll need a year to digest not just the food Of all the things I need to do before my time is up on the blue planet Aponiente’s plankton light show is high up on the list "}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":" "}},{"name":"italic","children":[{"name":"text","children":[],"attributes":{"value":"Aponiente Aponiente may be the only restaurant in the"},"children":[]}]}]},"dropcapsDisabled":false,"expirableFlags":[],"keywords":{"type":"json","json":["the","best","restaurant","you’ve","never","heard","of"]},"leadAsset":{"type":"id","generated":false,"id":"Image:f748a707-4a9b-4716-b0d2-e204bbf7fa7a","typename":"Image"},"relatedArticleSlice":null,"sharingEnabled":true,"savingEnabled":true,"standfirst":"Ángel León’s Aponiente near Cádiz was empty until he started experimenting with plankton his brigade and the front-of-house staff at Aponiente","credits":"Álvaro Fernández Prieto","title":"Ángel León his brigade and the front-of-house staff at Aponiente John Carlin tries the daily special – cod tongue and squid liver includedJohn CarlinSaturday November 14 2015 his brigade and the front-of-house staff at AponienteÁLVARO FERNáNDEZ PRIETOJohn CarlinSaturday November 14 2015 The Times If you want to eat like a whale but not feel stuffed at the end of your meal Give me a piece of grilled fish and some veg The New York Times put Aponiente at the top of a list of ten restaurants it was worth a plane ride to eat at; in my case The dish-washing ordeal in Bordeaux did end and he did get his chance from our sea here on the Atlantic coast and the Strait of Gibraltar.” He asked his parents for money to get started and at first they agreed It was then that he set his obsession in motion – not just to cook food that came from the surrounding sea “It was ambitious and it was bloody crazy and my customers told me as much during my first years,” says León “But for four or five years the outcome was that and we started looking at the possibilities of converting plankton into food on a plate.” León suddenly became familiar with a world of test tubes Employing a machine that León and his scientist friends invented I sit down at my table and the show begins: 22 dishes We begin with what is advertised as one of my favourite dishes from the Cádiz region There then lands on my plate what looks like a mini hamburger “The rest of the year they eat a different kind of algae and the liver tastes salty.” Next is the freshest slice of tuna sashimi that has ever slid down my throat “Adding the plankton dust magnifies its essential quality in the mouth.” Then a couple of gelatinous drops of plankton are dripped onto my hand by a waiter with a pipette Then it is razor fish wrapped in a leaf from the sea At the new Aponiente the circus act will acquire a whole new dimension But the pièce de résistance will be something that neither Adriá nor any other culinary showman has thought of before “You know the tiny flashes of light you sometimes see in the waves when you go to the beach at night The whole room will shimmer with the light of the dancing plankton.” I’ve revised my position on vanguard Spanish cuisine since eating at Aponiente A 22-course meal like the one León served me is not meant to be consumed every day Aponiente, Puerto Escondido 6, 11500 El Puerto de Santa María (00 34 956 85 18 70; aponiente.com) Don’t miss the latest drinks industry news and insights Sign up for our award-winning newsletters and get insider intel and trends delivered to your inbox every week A suite of new regulations went into effect for DO Sherry that producers hope will pave the way for premiumization and push the category even further “Sherry is one of the most mysterious places in the wine world,” says André Tamers, the founder of North Carolina-based De Maison Selections Wine Imports The whole time you’re peeling layers To substantiate Tamers’ metaphor, a further set of layers were announced in September 2021 for ​​Jerez-Xérès-Sherry DO and Manzanilla de Sanlúcar DO, when the region’s Consejo Regulador approved a major regulatory overhaul to “propel our designations into the future,” as president César Saldaña put it the local authority officially greenlit the suite of new regulations Some of the changes give increased rights to the region’s peripheral areas Wine maturation will be granted across the entirety of the Sherry DO—rather than the municipalities of Jerez de la Frontera and El Puerto de Santa María—and any vineyard will be allowed to apply for Jerez Superior status producers will be able to better communicate the grapes’ provenance by stating a pago (area) of origin on the label which indicates unfiltered and unfined finos as the new regulations involve the return of six neglected local varieties the creation of the new fino viejo category the modification of minimum sugar content for both dry and sweeter wines This major regulatory overhaul is designed to address multiple consumer needs Not only does it provide drinkers with enhanced transparency and a broader range of wine styles by embracing and promoting the premiumization of the sherry category the new regulations also hope to increase sherry’s appeal to a younger generation of imbibers we were very successful in positioning sherry as a drink,” says Saldaña “One part of the strategy for the future of sherry is for it to become more of a wine Everything we do has to be with the objective of repositioning [sherry] where it belongs—in the world of wine.” the DO will see the return of six neglected local grape varieties: Beba Producers will be immediately allowed to use the grapes both in blends or to make varietal wines although Mantúo Castellano and Mantúo de Pilas sherries won’t be released until the grapes are added to Spain’s national register of winegrape varieties Vigiriega will be this development’s real protagonist: “We’re still researching these varieties but most probably Vigiriega will play a major role here as it seems to respond well to prolonged periods of drought and climatic change is increasingly affecting our region,” he says this year we’ve picked Palomino grapes in July [28th] The previous record was the 4th of August.” Alongside an answer to the increasingly drier climate the wider ampelographic portfolio taps into sommeliers’ and wine professionals’ growing fascination towards indigenous varieties “I came across vineyards of older grape varieties there and I was really excited,” says Tamers “I’m good friends with [winemakers] Willy Pérez and Ramiro Ibáñez [of Manifesto 119] They are pioneers of going back to the roots and understanding the varieties that are most adapted to the region … Having local grape varieties is a good selling point It’ll be good to be able to say to a guest that sherry is not just about Palomino Fino.” The new regulations also end the mandatory fortification of sherry. In 2019, a proposal to allow the production of unfortified sherry was submitted for consideration yet withdrawn shortly after the Spanish ministry recommended waiting until we could submit all our proposals in just one document,” explains Saldaña “so we withdrew it because we [wanted to] reach a consensus in 2021 on this broader set of modifications.” Unfortified wines were common across the region before the addition of grape spirit became the norm from around the 18th century onwards Rather than to revive a historical practice however Tamers—who already imports some of the region’s unfortified bottlings—believes that these sherries’ appeal lies in their enhanced sense of place: “We really need to start thinking of the terroir,” he says we’ve considered them as sherry even if they’re not when talking to our customers but it will be an added bonus if it says sherry on the label.” this change needs final EU approval to become law which is expected to happen between January or February next year: “We’ve already spoken to the relevant EU authorities and they anticipate no problem,” says Saldaña Additional proposed modifications—such as the new fino viejo category and the pago labeling—are designed to encourage sherry’s premiumization process “All the efforts we are making are towards the younger more involved consumers who are interested in [premium] sherry and value the diversity of our offering,” says Saldaña while sherry’s competitive segment has been showing a steady decline across the American and other key markets the region’s higher-end offering displays promising signs of growth and cream sherry categories—generally associated with the lower end of the sherry market—amounted to nearly 80 percent of all imported DO wine from the region to the benefit of Jerez’s more premium offerings houses are doing the opposite,” Saldaña admits explaining the rationale behind much of the new regulations “They’re complicating their portfolio because that’s what wine aficionados want The revival that we are experiencing in some markets is paradoxically due to making sherry even more complicated.” Don’t miss the latest drinks industry news and insights—delivered to your inbox every week and California—including one AVA that has already been approved—have exciting potential for the U.S As vines are pulled and grapes left unpicked across California fruit-forward profile of classic Provence rosé calls for reductive winemaking but some producers are turning to a more oxidative approach to add complexity to their wines There’s no right way to space a vineyard but winemakers and researchers nonetheless have strong—and often opposing—views on the best way to approach vine density Learn more about how Provi simplifies the complex process of ordering and promoting wholesale alcohol between buyers SevenFifty Daily is an award-winning online magazine about the business and culture of the beverage alcohol industry covering all three tiers of the alcohol industry The coast around Cadiz is enjoying a foodie revolution thanks to a growing number of cool and innovative beach restaurants The Basques have Juan Mari and Elena Arzak, the Catalans Ferran Adrià and Andalucía has “el Chef del Mar” Ángel León – chefs who have put their region’s cuisine on the world food map The 46-year-old León is a celebrity in Spain. His fascination with sea rice and fish scales and his restaurant Aponiente in El Puerto de Santa María have attracted attention to the Costa de la Luz It is the only restaurant in Andalucía to hold three Michelin stars and has made people think again about the town on the Cádiz coast that Perhaps efecto Ángel León is responsible for the recent proliferation of competitively good restaurants and beach clubs the northern half of the Costa de la Luz – the 50-mile string of traditional seaside towns running from Sanlúcar de Barrameda south to Cádiz and on to Chiclana de la Frontera and Conil – is very much de moda Conil de la Frontera Photograph: robertharding/Alamy“The gastronomy here has become more cosmopolitan since Aponiente opened,” says León tartars everywhere … although innovative new restaurants are keeping the essence of the traditional seafood classics alive too.” León is also credited with a renewed interest in products that were considered “low value” like sardines and mackerel pale sand beaches backed by pinsapar (Spanish fir) forests this coast has always been a prime holiday destination for Spanish families From Sanlúcar to Conil there are more blue flags – 26 – than anywhere in Andalucía But it has remained below the radar for foreign visitors who visit Sanlúcar and Cádiz then leave – often for Vejer and Tarifa with their dunes and cosmopolitan communities further south In Chipiona, a 15-minute drive south of Sanlúcar, a white wood and glass box, Awa at the foot of Spain’s tallest lighthouse on Playa de Regla exemplifies the area’s new style of chiringuito (beach bar) is a reminder that poor children used to be brought here for the beneficially high iodine content of the water Now people come for Awa’s sea anemones on guacamole with turmeric and soy-cured egg yolk he said: “The revolution has arrived in my town with something more innovative … The rest will be forced to improve.” Experimental seafood chef Ángel León AKA ‘El Chef del Mar’They have in a way: there’s hardly a rickety table plastic chair or €2.50 plate of fried dogfish to be found on this coast today; they’ve been replaced by stylish beach bars with Balinese beds serving artfully presented Asian-influenced seafood The 19th-century tidal mill looks unreal, like a film setThere’s still variety: Chipiona’s Playa de las Tres Piedras has the full gamut from cool with cocktails to Hawaiian surfer vibe. The top choice is La Manuela Cocina Copas for its high-end beach fare (langoustine gyozas lots of tuna) and its joyful white-and-blue building further south down the coast on the outskirts of El Puerto the 19th-century tidal mill looks like a film set and is a magnet for food critics and top chefs from around the world A dish at Puerto Escondido restaurant. Photograph: Pablo TerronWhen Alain Ducasse came to this coast, he ate at La Taberna del Chef del Mar scaled down to match the tastes and budget of normal folk The menu includes some classics – plankton risotto (€27) and marine charcuterie (€24) – and some gastronomic japes – patatas bravas that are really red prawns Tucked up a sidestreet (Calle Puerto Escondido with basic tables and a black skull’n’fish bones logo but craftily sophisticated inside – like the food Right opposite, in a 17th-century house and courtyard, chef Pablo Terrón runs the relaxed and eclectically stylish Puerto Escondido like the marinated fish served on a half lime (€3.50) The tartar de carabinero con erizo del mar (€10.50) is not to be missed A 10-minute walk along the Guadalete River is Tohqa (Calle Los Moros Housed in a former convent with leafy courtyard and punky street-art-style murals they offer two fascinating tasting menus (€55 and €80) ending in a trademark dessert of onion and cream Further along again, above Vistahermosa beach, there’s Ramé set up by three friends in their 20s (including the chef Javi Navarro featured trips and local tips for your next break as well as the latest deals from Guardian Holidays Tohqa restaurant“There’s undoubtably an Ángel León effect,” says Terrón “but there are several factors behind the rise in the number and quality of restaurants along with more people discovering the stretch of coast and its great climate and produce.” He’s one of a number of young gaditano chefs returning home with skills embellished by working away says: “El Puerto ha vuelto!” (El Puerto is back!) Standouts are the anemones with algae and oyster sauce and the bao bun of inky chipironesThe beautiful city of Cádiz across the bay is meanwhile enjoying its own gastronomic renaissance with Código de Barra scooping a first Michelin star But the ultimate in beach food is found further south On the outskirts of Chiclana, Poblado de Sancti Petri comprises a couple of bars, a small beach with kayaks for rent, a boat that goes to the offshore castle, a huge naked Hercules statue, a small stage where Rod Stewart recently performed, and a restaurant, La Casa del Farero and tables on the terrace are virtually on the water Beef cheek brioche at Feduchy Conil, sister restaurant of the Feduchy Playa beach bar. Photograph: Julio GonzalezChiclan has one of the most spectacular beaches in Spain: La Barossa, a five-mile stretch of white sand. The restaurant creating a buzz, El Árbol Tapas but it’s nearby and easy to spot because of the queues its Costa de la Luz-Asian fusion tapas and raciones are created for summer days Standouts are the saam of anemones with algae and oyster sauce (€2.80) crunchy strips of langoustine with basil in a dipping sauce (€5.60) and the bao bun of inky chipirones (€3.90) Read moreOn the edge of Chiclana, where the town gives way to fields and wild beach, is El Cuartel del Mar it’s an old military base transformed into a dreamy place to while away the day by the design team behind the Azotea del Círculo and the Picalagartos Sky Bar in Madrid You can just about wiggle your toes in the sand while enjoying ajo blanco con sardina ahumada (€14) and a tarantelo de atún (€26) On Playa La Fontanilla in the next town, Conil, just a few metres of sand and a kiosk selling buckets and spades separate the family-run La Fontanilla restaurant, founded in the 1960s, and the strikingly modern Feduchy Playa (sister to Feduchy Concil, a few streets back from the beach), set up by three young friends People talk about a food revolution on the Costa de la Luz but nothing’s been lost: it’s just got better Growing a business in today’s global economy takes skill courage and a lot of hard work — particularly if your enterprise involves supplying carbon composites to multiple markets Such is the case with Carbures (El Puerto de Santa Maria a Tier 2 composite part supplier to Airbus (Toulouse France) and a long list of additional aerospace The company has grown significantly from its beginnings in 1999 as a University of Cadiz spin-off working for Airbus on a resin cure problem (read more located under "Editor's Picks" on the top right) its nearly 1,000 employees work in 18 locations worldwide organized into three business units: Aerospace and Defense headed by Raúl Garcia; and the company’s newest unit all under the leadership of chief executive officer (CEO) Roberto Rey Carbures invited CW to visit three of its busiest facilities to see and understand its operations first hand Two are part of the Aerospace and Defense group CW’s first stop is Carbures’ 7,700m2 facility in Jerez de la Frontera a few miles from the company’s birthplace in Cadiz it’s considered an extension of the company’s original Technobahia prototyping and production center built in 2004 a few miles away in El Puerto de Santa Maria after its post-university startup period under its previous name and began work with an Airbus Tier 1 supplier The Technobahia facility obtained Airbus Military certification in 2005 and received its first Airbus work packages around 2006 more than six-fold expansion necessitated the new building our operating budget\u2028was €1.3 million [US$1.46 million] with just the Technobahia facility and by 2015 it had increased to €8.3 million [US$9.38 million] We’ve added some significant customer parts to our workload over the last several years To ensure a pool of trained workers in the region the company works with a school in El Puerto providing internships and training that counts toward classroom credits Gonce identifies 17 aircraft customer programs currently\u2028in production with parts ranging from longitudinal beams for engine cowls and Sevilla-based Alestis are the primary customers and 95% of them are cored sandwich construction Although manufacture of layup tooling is currently outsourced to several tooling subcontractors Jerez has begun producing its own trim tools (more on that but plant manager Rosario Lopez says Jerez is starting to do some shaping internally The tour starts in the facility’s lean manufacturing meeting area within the large at each Carbures facility — a stand-up meeting is held each morning in accord with lean manufacturing procedures The goal is transparency across the workforce while ensuring implementation of quality procedures Carbures Jerez holds numerous quality certifications — Nadcap in composites and ultrasonic inspection ISO14001 — and process certifications from Airbus and Airbus Military and at the two freezers used to store Hexcel (Parla Lopez shows off the prep area where molds are cleaned and mold release is applied before transfer into an adjacent cleanroom for layup more than\u2028 20 multi-person teams execute well-choreographed part layup processes quickly laying up kitted plies previously cut on a CNC flatbed cutter from Zünd Systemtechnik AG (Altstätten Lopez points out that each cut ply is identity-stamped before kitting just one element that ensures the traceability that is typical in aerospace production for each part prepped and bagged (bagging materials are supplied by Airtech International Inc. tools are wheeled to the staging area in front of a 12m by 4m autoclave (1.6m by 1.4m) autoclave also is available “We are currently working two shifts but can staff up as needed to keep up with peaks,” says Lopez the monolithic carbon/epoxy curved structural beams — is moving to Technobahia for processing in that building’s 7m by 3m Olmar autoclave.) cured parts travel to an automated C-scan nondestructive testing (NDT) gantry supplied by Tecnatom SA (San Sebastian de Los Reyes 100% of the plant’s production is checked selected parts undergo additional pulse-echo A-scan inspection: technicians use handheld scanners from Olympus (Waltham Lopez says that for selected Airbus A350 parts new statistical methods have reduced the C-scan load but periodic destructive tests are required in those cases But if parts don’t pass destructive tests “you have to retest all from the beginning five consecutive [destructive] tests with good results.” that means application of a Tedlar film or that is currently performed by a subcontractor \u2028A newly installed EPMM 25 CNC machining center (European Portal Milling Machine Spain) is still undergoing testing but will be in use later this year Lopez shows CW trim tool prototypes that Carbures will produce from Necuron epoxy tooling board (Neucumer GmbH for which technicians use a laser tracker from FARO Technologies (Lake Mary “Carbures Jerez has experienced an aggressive ramp-up rate for production,” says Lopez “We’re currently at Rate 6 [six shipsets\u2028 per month] for Airbus components or about 60% of our capacity.” Gonce adds that although the Airbus A320 has fewer composite components than other craft and the plant will be close to 100% capacity in 2017 When queried about the potential for robotics at the plant Lopez says that automated layup has been considered “it’s difficult to make the numbers work But we foresee resin transfer molding [RTM] as a potential.” That approach would fit with Carbures’ Rapid Multi-injection Compression Process (RMCP) an automated process under construction at the company’s Mobility facility (more on RMCP below) Out-of-autoclave (OOA) processing of thermoplastics is another possibility given testing currently ongoing at Airbus and Tier 1 customer Stelia (Toulouse Illescas — part of the Airbus aerospace cluster located in the southern outskirts of Madrid is just down the street from the Airbus wing assembly plant CW visited in 2012 (read more located under "Editor's Picks" on the top right) Carbures’ quality director for the Aerospace and Defense business (including China) Illescas’ manufacturing engineering director Previously operated as Composystem (where Jerez’s Lopez was employed) it was acquired by Carbures in November 2013 Pastor explains that\u2028 the 8,600m2 facility has a longer history than the Jerez facilities “We have a longer chain of benchmarks and quality improvements at this location,” says Pastor who adds that Carbures Illescas is an award-winning Airbus supplier Pastor reiterates the importance of worker team communication and expands on Carbures’ lean manufacturing and quality initiatives: “We’ve implemented a program called SQCDP (Safety which is in the process of being implemented company wide especially on-time part delivery.” As one example are posted on the lean meeting area wall; when a complaint has been rectified “We’re now going to add a new letter to SQCDP,” he adds: “‘F’ for foreign object detection and implement FOD elimination procedures that will further reduce our already-low scrap rate.” The Illescas plant also has all of the previously described aerospace-required ISO and Nadcap qualifications Although the building is almost 20 years old and its processes nevertheless have been optimized to maximize output of mostly small mono-lithic carbon/epoxy parts made via hand layup for the Airbus A380 Additional parts for the A350 program are produced for Stelia One obvious non-carbon part is a complex-shaped cored fiberglass dorsal fin fairing for the A380 the only fiberglass part produced at the plant In front of the recently redesigned freezer Pastor explains the “quality reception” process in which small samples of incoming Hexcel prepreg batches are collected and tested Plazas points out the “experience matrix,” a wall chart that lists every layup technician and each one’s length of service This enables assembly of layup teams in which less-experienced workers are grouped with an expert Layup kits are assembled from plies cut on a Gerber Technology (Tolland “We designed an in-house nesting program for the CNC cutter to ensure minimal prepreg cutting waste.” When layups are bagged and prepped for cure Plazas explains that Carbures’ batch-cure strategies maximize the space within each autoclave and take advantage of their known heat circulation characteristics years of experience have shown which parts should be placed on the upper or lower level 3.5m by 1.5m autoclave from Olmar is used in tandem with the larger vessel are spot checked with handheld pulse-echo A-scan instruments and then undergo dimensional scans with a Faro arm or Directly across from the NDT area is an enclosed quality laboratory that houses an Instron (Norwood US) test frame and a dynamic mechanical analysis (DMA) tester from TA instruments Inc (New Castle Pastor notes that two new machines will be operational by CW press time: a differential scanning calorimeter (DSC) from Mettler Toledo Inc US) and a tensile and compression tester from Zwick Roell Group (Ulm to enhance the lab’s testing abilities CNC trimming and drilling of cured composite parts also is outsourced but Pastor says the process will be brought in-house soon Some manual finishing tasks are completed in a small workshop annex Pastor and Plazas say Illescas is at about 50% capacity now “Our client’s build rate is becoming more intense.” El Burgo de Osma — Mobility and automation The Mobility facility is in El Burgo de Osma a small town steeped in history several hours north of Madrid CW meets Carbures’ managing director Roberto Rey and Mobility’s general manager The latter founded the automotive system design firm aXcep (Munich which was acquired by Carbures and combined with MAPRO an automated assembly line/ machinery firm and Technical Racing Composites (both of Barcelona Mobility’s sales soared from €3.3 million (US$2.9 million) at\u2028 its inception to €39 million (US$44 million) in 2015 thanks to Neuhäusler’s and MAPRO’s deep auto industry roots to 2014 contracts with Shenyang Hengrui (Harbin China) that involve commercialization of assembly lines for autocomposite parts Mobility’s quality and operations director additional metrics are employed for automotive manufacturing including OEE (overall equipment efficiency) and the system known as “5S,” a workplace organization system originally based on Japanese lean process development “It means ‘one place for everything and everything in its place,’ which has really helped our productivity,” says Gonzalo “We will also start to implement Six Sigma methods in the near future to ensure stability of our processes.” The facility anticipates obtaining ISO TS16949 a quality management certification for the application of ISO 9001 to automotive production the International Railway Industry Standard Our next stop is an area of the shop floor dedicated to an assembly project for automotive supplier Huf (Velbert Patus shows two projects for rail customer CAF (Construcciones y Auxiliar de Ferrocarriles Spain) involving assembly of mechanically activated emergency exit ramps for underground subway and above-ground trains Although these projects don’t currently involve composites Mobility’s chief design engineer Manuel Andrés Rey says Carbures in El Burgo de Osma is working with CAF to convert metal elements of the exit ramps to composites is an automated workcell\u2028 that is a forerunner of the coming Rapid Multi-injection Compression Process (RMCP) injection-based workcell developed and patented by Carbures The RCMP is expected to be a primary means to fulfill its Shenyang Hengrui contracts but the current workcell operates as a high- pressure RTM (HP-RTM) system for making complex structural parts “The cell is equipped with a single resin injection port and is making parts right now.” He points out an adjacent area noting that it will employ multiple injection points the new RMCP line will look similar to the existing automated cell will produce up to 150,000 parts per year.” Patus explains that a building expansion over the next 18 months will make room for more RMCP lines and a new testing laboratory “We anticipate that we’ll have four part-production lines by 2020 in Burgo de Osma,” asserts Neuhäusler The existing RTM workcell takes automatically cut plies of carbon non-crimp fabric from an automated cutting table The plies are robotically placed in a heated tool on the press shuttle using a needle gripper-equipped end-effector The tool is shuttled into position in the open press vacuum is applied and the press closes the tool as epoxy resin is heated by the delivery system before being injected together with hardener the press releases and the tool is shuttled out for robotic part retrieval The large needle gripper can handle a wide range of cut fabric sizes in contrast to many workcells,\u2028the press’s operating machinery is located in a pit beneath the cell Neuhäusler says the part demonstrated for CW is a test for automotive wheel rims part of a composite wheel program in collaboration with 2elle-engineering (Trebaseleghe or have a carbon/epoxy rim with aluminum hub and spokes — a better design in his opinion: “There has never been a homologated carbon wheel yet because it’s impossible to detect damage.” Carbures is exploring the use of braided preforms for the wheel application with braid supplied by Munich Composites GmbH (Ottobrunn could include huge Tier 1 Faurecia (Nanterre So what’s the takeaway from seeing this Tier 2 in action Despite \u2028the sleep deprivation caused by the torrid pace of work at all three facilities everyone CW met seemed up to the challenge of growing a Spain-based the future looks bright: 2015 was the company’s best year ever in terms of total parts and revenue for the Aerospace business — 39,322 parts and €16.6 million (US$18.75 million) formalized\u2028 a loan from Black Toro Capital (Barcelona Carbures has a strong business plan geared for continued growth Growing a business in today’s global economy takes skill, know-how, courage and a lot of hard work — particularly if your enterprise involves supplying carbon composites to multiple markets. Such is the case with Carbures (El Puerto de Santa Maria our operating budget
was €1.3 million [US$1.46 million] with just the Technobahia facility Gonce identifies 17 aircraft customer programs currently
in production After a quick look at the repair workshop, where core edge sealing is completed, and at the two freezers used to store Hexcel (Parla more than
 20 multi-person teams execute well-choreographed part layup processes When layups are ready, prepped and bagged (bagging materials are supplied by Airtech International Inc., Huntington Beach, CA, US), tools are wheeled to the staging area in front of a 12m by 4m autoclave, supplied by Olmar (Gijon From the autoclave, cured parts travel to an automated C-scan nondestructive testing (NDT) gantry supplied by Tecnatom SA (San Sebastian de Los Reyes, Spain). Here, says Gonce, 100% of the plant’s production is checked. To verify the C-scan results, selected parts undergo additional pulse-echo A-scan inspection: technicians use handheld scanners from Olympus (Waltham 
A newly installed EPMM 25 CNC machining center (European Portal Milling Machine Finally, parts undergo a metrology check, for which technicians use a laser tracker from FARO Technologies (Lake Mary “We’re currently at Rate 6 [six shipsets
 per month] for Airbus components Pastor explains that
 the 8,600m2 facility Directly across from the NDT area is an enclosed quality laboratory that houses an Instron (Norwood, MA, US) test frame and a dynamic mechanical analysis (DMA) tester from TA instruments Inc (New Castle Mobility’s sales soared from €3.3 million (US$2.9 million) at
 its inception to €39 million (US$44 million) in 2015 is an automated workcell
 that is a forerunner of the coming Rapid Multi-injection Compression Process (RMCP) the press’s operating machinery is located in a pit beneath the cell Despite 
the sleep deprivation caused by the torrid pace of work at all three facilities formalized
 a loan from Black Toro Capital (Barcelona The page you’re on features premium CW editorial content videos and podcasts from the CW editorial team we ask all new website users to provide some information about themselves before they are provided free access to the content We thank you for your continued interest in and support of CW endless promenades and a sun that comes out with the rage of the Andalusian summer it reserves some of the best beaches in the whole country and many of them are only an hour or two away from Seville Seville has within reach some of the most beautiful beaches in Andalusia Attractive and unavoidable destinations year after year Stock up on the basics and prepare a getaway to the best beaches near Seville Matalascañas summons thousands of visitors all year round a good amount of Seville and Seville people in particular The reasons do not escape anyone: its proximity (possibly the closest beach to Seville) and family atmosphere a beach that seems not to end and succinct summer beach bars it also stands as a summer Eden wrapped in nature A curiosity for the most absent-minded: the Torre de la Higuera welcomes visitors since the Lisbon tsunami in 1755 The Costa de la Luz brings together a good number of beaches in the province of Huelva and Cadiz shows a fine golden sand between bushes and small baths Among its benefits are a surprising amount of unspoiled and quiet spaces for those who seek unexplored haven of peace In the words of the prestigious National Geographic magazine Cuesta Maneli, between Mazagon and Matalascañas, is among the three best beaches in the country rice with duck or chamomile are inserted in the seductive gastronomic universe of Sanlúcar Valdelagrana belongs to El Puerto de Santa Maria and is one of the best beaches that Seville has in terms of proximity: it is just over an hour away An authentic coastal paradise to which hundreds of bathers make a pilgrimage every summer those who come on a day trip and those who stay overnight extending their holiday preference in infinite days Valdelagrana is summed up in fine golden sand clean waters and spacious beaches overlooking Cadiz But this beach town is not short of goodness: a good amount of beach bars a quiet promenade and the Basilica of Nuestra Señora de los Milagros a heritage surprise for those who pursue endless leisure and cultural options in their summer Halfway between Tarifa and Barbate awaits Zahara de los Atunes one of the undisputed jewels of the Andalusian summer The Castle of Zahara and the Palace of Jadraza preside along with the Parish of Nuestra Señora del Carmen and tuna are the main heritage values of this town in Cadiz You will have more than enough reasons to go to its beaches very extensive and divine to enjoy a summer day in the sun a lively nightlife and fiery sunsets as to miss its beaches so beautiful and close to Seville that it will take you less than 2 hours to reach them The Fantastic Film Festival El Puerto de Santa María – INSOMNIA that starts today July 23rd its 3rd edition will open with a free film music concert performed by the Dark Side Symphonic Band which will be followed by the screening of the movie Game of Death The program will include the following pieces: Where: Plaza del Castillo de San Marcos (Puerto de Santa María Facebook Event: https://www.facebook.com/events/1385946444882464/ Festival Program: https://www.facebook.com/insomniafestivaldecinefantastico/posts/1945388785494005 Discover a way to enjoy that music live in SoundTrackFest Here you will find all the information you need to live your favorite Soundtracks and meet the Composers Spain’s answer to SXSW is called Monkey Week but there’s no monkeys and it lasts for three days We head to Andalusia and find a creative surge in full effect El Puerto de Santa Maria is a flat and unassuming city in the southwest of Spain A sea of whitewashed low rises frame my ride into the centre as we pass vinegar factories bodegas and the whiff of industry that accompanies ports It's certainly not the kind of place you expect to find one of the most exciting music festivals in the world but context is everything in this case Monkey Week launched seven years ago as the brainchild of a couple of crazy kids inspired by the ethos and execution of SXSW If it had sprung up in Barcelona or Madrid we’d be talking about an entirely different - and probably less interesting - enterprise Drawing together music from across the spectrum Monkey Week is known nationally as the ultimate showcase event for new music in Spain - a "meeting point for independent music in our country," as the organisers describe it press and artists to network but ultimately it's about watching some amazing bands in an amazing place there are no monkeys here and it only lasts three days El Puerto de Santa Maria also sits in one of Spain's poorest areas and the boost that Monkey Week gives the local economy - with a neat 4,000 or so people coming to town - can't be understated garage to ambient; there's a real looseness to the festival's programme that breaks down barriers between the genres Over three days we saw a lot of music and it mostly great Of course when you're necking two euro quad-measure gin and tonics from a fishball marked by the kind of invention and quality that raises the bar for a showcase festival Full blooded RNB set against twitching samples and metallic beats we have here a frontman who pulls from James Brown Mick Jagger and Abel Tesfaye one minute and James Blake and Drake the next It’s sexual in the way Prince is sexual with a dotted line to Run the Jewels and Zebra Katz And if it’m throwing in a lot of references here it’s because I’m still so baffled as to just what John Grvy (pronounced "Gray") actually is The Spanish response to everything that’s happening right now in left field RNB and experimental hip hop There’s a darkness one minute and a generosity and joy the next He encores by telling us how he was the "only black kid in [his] small town" and used to dance and sing Backstreet Boys' songs in front of the mirror - then delivers the best cover of “Everybody (Backstreet’s Back)” you’ll ever see We see him play two sets - the second of which takes place in a beaten down 19th-century house Someone tells me that the owner sells illegal antiques and you can sleep here for ten euros a night We catch three sets from the Trajano! frontman’s new solo project [pictured above] over the course of Monkey Week and it’s a genuine surprise after hearing his roughly hewn music on record Lois Brea Ares delivers deconstructed rock n roll with massive nods to the mid ‘80s The Billy Mackenzie vocals rise and plummett with confidence and warmth - and he’s no slacker on the guitar either it’s inventive and compelling to see the fresh-faced beaming Ares muddle up influences and spit them out in such an interesting way That may even be the theme of the weekend for most of the artists we see Adrenalised twee finds a home in the deceptively simple psych and folked tinged melodies of Ramirez I’m told the young Valencian was under the musical tutelage of ex-Posies/Big Star man Ken Stringfellow and his flourishing song craft owes a lot to blue-eyed soul as much as the DIY guitar sound We don’t get a promised cover of “Thirteen” but there’s some affecting moments especially when Ramirez breaks away from his bandmates for something a bit more stripped back Perlirlta [above] grab me from the moment they open with a song called “Flash Your Ass” Someone describes them to me a Hot Chip fronted by Freddie Mercury It’s certainly a good starting point if you’re trying to nail down their sound but my notes say “garage rock on samplers and synths It’s chaotic for a while then settles into something they might play at the greatest disco you’ve ever been too I also wrote down “Dan Deacon Disneyfies the first Air record” which is perhaps a better description All their songs sound like they’ve decided everything should be a 12” extend mix I can’t find any music online so just take my word for it Barcelona’s Ocellot plays preposterous mathy synth pop wear glitter-capes and drape macaw feathers along the shaft of their microphone stands It's distinctly uncool and thefore distinctly cool in a way that music at 1am should be when you're Jaeger'd up ten sheets to the wind The floor is crunchy with test tubes from the free shots and the band are playing grindy loops that go on forever In a drunken haze a bunch of us decide if New Young Pony Club shagged Battles after a night out in Newcastle the baby would inevitably grow up to be Ocellot Los Nastys are veterans of the Spanish garage rock scene compadres to The Parrots and part of the same Madrid scene that’s given us Hinds (who aren’t playing this weekend) the four piece play scuzzy rock n roll delivered with conviction and effortless They know that the moments between songs matter and plough through a set which doesn't give up They even tune up like their lives depend on it Tickets for this year's event were around €60 El Puerto de Santa Maria is brilliantly set-up to handle the event which is spread across a handful of venues - some outside on make-shift stage (next to the stunning San Marcos Castle) There's even a derelict house dressed up just for the festival (known as "The Happy Place") More than 100 bands will come to town for the event which kicks off each day around midday - and the music goes on well into sunrise each morning It's one massive party you don't want to miss and a high point for the region Our biggest mistake wasn't staying for longer and the only lowlight was the amount of stuff compressed into such a short event Make up for it by getting there a day or two earlier and getting acquainted with the town first Check out the Monkey Week website and Facebook page Get the Best Fit take on the week in music direct to your inbox every Friday From the gardens of Cádiz to the brutalism of Belgrade our tipsters reveal the European cities and towns that got their senses buzzing Piazza Maggiore Photograph: mauritius images GmbH/AlamyWhen I picture Bologna it’s always bathed in golden-hour light that makes its rust-red walls glow But what lies beneath the surface bewitches just as much Exploring the small and idiosyncratic museums of the university reveals ancient courtyards Diving into hidden doors and arches leads to secrets – or food Music and debate liven evenings in the main square On my last trip I watched locals in impassioned discussion but gladly accepted the cherries shared among the crowd.Siobhan Maher The music is eclectic – daily Puccini recitals in churches or international rock stars playing the city squares or walls Its labyrinth of medieval streets recall the past maybe as a result of outwitting competing Italian medieval city states to stay independent City walls and harbour in Melilla the Spanish enclave on Morocco’s northern coast is a relic of Spain’s colonial past with a character determined by its geography Facing the Mediterranean on one side and the Rif mountains on the other and hemmed in by a terrifying border fence Jewish and Hindu communities living side by side with a large force of Spanish legionnaires The cityscape is equally diverse: streets of small Moroccan houses give way to wide avenues lined with art deco marvels; it’s even home to Africa’s only genuine gothic church Weird really doesn’t come close.Digby Warde-Aldam Skadarlija Photograph: AlamyWe have just returned from Belgrade – unlike any other European capital and an unexpected pleasure from the flaking but charming old town perched between the Sava and the Danube to the new town with an astonishing array of futuristic modern architecture including mind-blowing examples of concrete brutalism Wherever we went people were unfailingly polite Public transport is ubiquitous and easy to use (who doesn’t like an hour and a half unlimited ride for 50p?) making the city and its unconventional attractions easy to explore and a great base for exploring the Balkans if you have the time and energy.William Gage Every week we ask our readers for recommendations from their travels. A selection of tips will be featured online and may appear in print. To enter the latest competition visit the readers' tips homepage and everywhere the welcome was spontaneous and warm We kept seeing trees and bushes adorned with red-and-white bracelets called “martenitsa” – we learned why when another custodian put a couple on our wrists and Plovdiv certainly did that for us.Bruce Vicars’ Close Photograph: Zefrog/AlamyEngland’s smallest city with its clock which is famous for its 24-hour astronomical dial set originally for jousting knights to perform every quarter hour purportedly the oldest purely residential street in Europe Walk through the historic gates of the penniless porch to Wells market place And go on a film location walking tour – the city has featured in many productions Traditional Bosnian coffee Photograph: Bepsimage/Getty ImagesThe most memorable city I’ve visited was Sarajevo capital of Bosnia and Herzegovina and an incredibly beautiful welcoming and culturally rich place with so much more to it than its tragic recent history From the historic and fascinating bazaar – Baščaršija – that runs through the heart of the city to the beautiful mountains that surround it We encountered many kind people at the pavement cafes eager to help us understand more about the hearty local food and the traditional Bosnian coffee It’s not a city that seems to be talked about much but it’s not like anywhere else I’ve ever been Please use the comments to share details of fascinating cities that you’ve visited This article was amended on 16 September 2022 because an earlier version referred to Plovdiv’s Roman amphitheatre, but as the picture showed, it is a theatre. A Roman amphitheatre has seats going all the way round in an oval; a theatre has seats more or less in a semicircle. Join the conversation You can save this article by registering for free here. Or sign-in if you have an account the futuristic transportation company building tube-encased lines to zip passengers and freight from city to city at airplane-like speeds according to people familiar with the situation Subscribe now to read the latest news in your city and across Canada Create an account or sign in to continue with your reading experience We apologize, but this video has failed to load.Try refreshing your browser, ortap here to see other videos from our team.Play VideoArticle contentOnce a high-profile startup Hyperloop One raised more than US$450 million since its founding in 2014 It built a small test track near Las Vegas to develop its transportation technology and for a time took the name Virgin Hyperloop One after Richard Branson’s Virgin invested Virgin removed its branding after the startup decided last year to focus on cargo rather than people the company has laid off most of its employees and is trying to sell its remaining assets who asked to remain anonymous discussing private information The business has also closed its Los Angeles office were told their employment will end on Dec By signing up you consent to receive the above newsletter from Postmedia Network Inc The next issue of Top Stories will soon be in your inbox Interested in more newsletters? Browse here. has backed Hyperloop One since 2016 and owns a majority stake The startup’s remaining intellectual property will be transferred to DP World Hyperloop One’s acting chief executive officer also didn’t respond to requests for comment according to a document reviewed by Bloomberg the value of shares in most classes was written down to zero cents and the shareholders of the shell company became the only owners of Hyperloop One employees were told that DP World orchestrated the transaction The concept was a tantalizing promise of a new kind of transportation technology — and an end to traffic and Hyperloop One never won a contract to build a working hyperloop The company also attracted plenty of attention for the wrong reasons Co-founder Brogan BamBrogan once arrived at work to find a noose on his chair stepped aside after Bloomberg reported on sexual harassment allegations against him was arrested in Moscow on charges of fraud and embezzlement unrelated to Hyperloop One Magomedov’s lawyer said he was appealing the arrest Although no large-scale hyperloop has been built after years of effort the concept continues to enchant entrepreneurs Several hyperloop companies are at various stages of building protoTypes creating a series of competitions for student-designed hyperloops and building a now-demolished test track a tunnelling business that has pursued related technology transmission or republication strictly prohibited This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. 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By continuing to use our site, you agree to our Terms of Use and Privacy Policy You can manage saved articles in your account Angel Leon spent hours fishing in the marshes of Cadiz in southwestern Spain -- and today the chef draws inspiration from this terrain for his three-star Michelin restaurant has pushed the boundaries of seafood at Aponiente squid cheese and mussel pudding at the avant-garde eatery in El Puerto de Santa Maria a fishing town in the heart of the Bay of Cadiz The sea is "an extraordinary pantry" that cooks often overlook sporting a tattoo of a turtle on his forearm "The problem is that human beings are always selective" in the products they chose to eat who believes in steering away from the latest fashions and suggesting "everything we find" in the ocean is likely to be edible who is also experimenting with new sustainable ingredients and innovations is known in Spain as "el chef del mar" or "the chef of the sea" Leon spent his childhood in the Bay of Cadiz where he would go fishing with his brother and father Leon was passionate about fish and how to cook them and decided to turn this passion into his profession As a teenager he enrolled at a Seville hotel and catering school then earned his stripes in France at the acclaimed Le Chapon Fin restaurant in the southwestern city of Bordeaux in 2007 Leon returned to the Cadiz region and opened his own restaurant His aim was to use the ingredients found in the bay for his menus and the eatery struggled to draw customers -- until his efforts to use little-known marine ingredients were recognised in 2010 with his first Michelin star He was also ranked by the Wall Street Journal as one of the 10 best restaurants in Europe In 2015 Leon moved his restaurant to a tide mill dating from 1815 which he said he fell in love with immediately located on the heart of the salt pan and exposed to the ebb and flow of the ocean was then in a state of ruin and the adjoining land was being used as a garbage dump Leon invested 2.5 million euros ($2.7 million) to fix up the building which now features a contemporary decor that blends into the salt marsh landscapes that surround it Being in the heart of the marshes "allows people to understand why we cook the way we do," said Leon located in a region with one of the highest unemployment rates in Europe The restaurant's success has inspired others three other chefs from the province of Cadiz have been awarded a Michelin star Leon says he is now determined to open the "minds" of other gourmets He has embarked on new experiments to combine the protection of the environment with the search for new ingredients exploring ways to adapt diets to the reality of global warming Leon is trying to domesticate eelgrass -- a plant with bright green ribbon-like leaves that grows in coastal marshlands which produce edible grains dubbed "sea rice" The grains are packed with protein as well as fibre and omega fatty acids while the plant captures huge amounts of carbon dioxide Leon has so far succeeded in growing this "superfood" in the marshes of Cadiz It is not the first of his marine innovations to bear fruit along with researchers of Cadiz's marine research centre which uses seaweed to remove fat from broths Catch all the Business News, Market News, Breaking News Events and Latest News Updates on Live Mint. Download The Mint News App to get Daily Market Updates Download the Mint app and read premium stories Log in to our website to save your bookmarks the bleached-white Andalucian city where the sound of flamenco hangs in the air Paul Richardson is a long-time admirer of its dash and dazzle hanging off the south-western edge of Spain and Europe I was smitten many years ago and still feel the pull of its offbeat charm and weather-beaten beauty this little-visited city is moving steadily upwards on the wish lists of discerning travellers The feeling kicks in even before you arrive straight avenue leading you southwards through rolling countryside the air coming in through the sunroof already smelling evocatively of pine trees and sand dunes the sea below is powder-blue with tufts of white Pictured: the cathedral of Cadiz from the north tower looking out to the old town and the harbour that Cadiz could be set adrift from its mooring float off into the Atlantic and nobody in the rest of Spain would notice The city barely gets a mention in the Spanish media except once a year at the start of Carnival - a curious variant of the festival in which dressing up and dancing take second place to singing riotous songs that brutally satirise the status quo The unemployment rate is one of the highest in Europe reminding itself that even before the current global crisis the city was down on its luck and always managed to muddle through Last year marked the 200th anniversary of a significant event in Spanish and European history: the Spanish Constitution of 1812 the third such after the French and American constitutions Article IV contains the lofty declaration: 'The object of Government is the happiness of the Nation given that the end of all political society is none other than the well-being of the individuals who compose it.' The 1812 Constitution was tragically short-lived its brave liberal advances would be reversed by the absolutist monarch Fernando VII marking the bicentenary as much an occasion for poignant reflection I squinted over the Old Town roofscape at the neoclassical façade of the cathedral its golden dome flanked by two bell towers and two graceful palms flamenco music played from the tinny radio Restorations and refurbishments were going on everywhere The bicentenary did seem to be having an effect but I wondered why so few Brits were in evidence There are certain things I always need to do within hours of arriving here the fried-fish shops that are a cornerstone of the city's gastronomic life Another is to find a vantage point from which to get my bearings Cadiz always needed to keep an eye on the sea and every townhouse of any importance had a watchtower: of the original 160 which was once part of an aristocratic palace and is now a popular attraction thanks to its panoramic camera obscura it is in all probability Europe's oldest continuously inhabited city Columbus's second and fourth voyages were undertaken from here But its true glory days were in the 18th century when much of the maritime traffic between Europe and the Americans passed through the harbour Cadiz was not only one of Europe's most cosmopolitan cities (a tenth of the population was foreign) but one of its most literate: at the time of the 1812 Constitution an estimated 40 newspapers were produced here In his Travels through Spain and Portugal of 1774 a Major W Dalrymple wrote admiringly of its 'free and elegant customs' its 'noble forms' and well-educated populace a place where 'pleasure is greatly sought after' demotic character lends itself to much imbibing of cold Cruzcampo beer and manzanilla sherry preferably along with a plateful of something crisp These establishments specialise in chunks of seafood fried their floors commonly strewn with prawn shells the freidurías of Cadiz are the equivalent of our fish-and-chip shops but the tempura crispness of the product puts our national dish firmly in the shade The process of getting to know Cadiz involves roaming the streets in a random manner soaking up the atmosphere and tapas-grazing when the mood takes you the stone gateway guarding the entrance to the fortress making it a pleasure to stroll down long shopping streets such as the Calles Ancha and to hang out in squares such as the Plaza del Mina and Plaza San Antonio where the sea is a blue square in the near distance and the cries of seagulls mingle with the shouts of children a few notches below that of 'mainland' Spain there are certain things that are worth stirring yourself to see and do here The Museo de Cádiz on Plaza de Mina contains at least two important items among its provincial grab-bag of artworks and objets: the two Phoenician sarcophagi their cartoonish features belying their enormous size and the series of Zurbarán saints from the charterhouse of Jerez are unforgettable in the chiaroscuro rendering of monkish robes in thick folds under the light Don't miss the huge historical painting by local artist Ramón Rodríguez Barcaza which represents an important theme of Cadiz's personal mythology - its plucky resistance against the two-year siege by Napoleonic troops in 1810 A good cultural route to follow takes in baroque churches such as the Oratorio de San Felipe Neri and the Oratorio de la Santa Cueva on Calle Rosario The latter has a well-prseerved 18th-century interior on two levels crypt-like space in the basement and an oval-shaped The artistic legacy of the Santa Cueva suggests the level of excellence 18th-century Cadiz was used to: Haydn was inspired by a sculpture here to write his 'Seven Last Words of our Saviour on the Cross' (1786) and Goya painted The Last Supper which can still be seen in the upper chapel (His vision of the apostles sprawling on the ground to eat is surprising as well as convincing.) The chapel of Our Lady of Carmen is another baroque confection located off the romantically decaying courtyard of the 18th-century Hospital de Mujeres Its outstanding treasure is a magnificently gloomy El Greco portrait of St Francis whose shades of dark grey seem out of place among the frills and furbelows and flying angels of this rococo drawing room of a church I had missed the giant ficus trees behind the sea wall at Alameda Apodaca and had never before taken the romantic walk along the stone wall snaking out into the bay towards Castillo de San Sebastián Nor had I realised that within the confines of the fortress lay such distinct neighbourhoods as Santa María though it has also gained a reputation for tapas in bars such as Taberna Casa Manteca and Casa Tino There's even a street in La Viña where fishing rods stand like flagpoles on every balcony as there is nowhere else to store them in the cramped little fisherman's houses On the ground floor of a house on Calle Paraguay in La Viña the doors and windows wide open onto the street It wasn't the first time I'd been reminded of Havana here Cadiz is twinned with the Cuban capital and acts as its double in films such as Die Another Day in which Halle Berry emerges from the waves on La Caleta beach to the delight of 007 Cadiz's original urban nucleus - a warren of narrow streets around the cathedral - I came upon the ornate marble doorway of a palace known as the Casa del Almirante but building work was under way on what will eventually become the Old Town's first boutique hotel The city's biggest drawback in visitor terms has always been its lack of middle-to-high-end accommodation The Casa del Almirante will change all that I took my leave of Cadiz with another long look at another stupendous view the long golden strand of Victoria beach was filling up with coloured parasols a persistent whiff of fried fish - the fumes of all those freidurías - floated on the breeze Hotel Patagonia Sur A simple, modern hotel in the heart of the action. Calle Cobos. Doubles from €85 (www.hotelpatagonia.es) Hotel Duques de Medinaceli This chintzy five-star is across the bay from the Old Town in El Puerto de Santa María Hotel V A bijoux hotel in the pueblo blanco of Vejer de la Frontera, with glorious views of the surrounding countryside. Calle del Rosario. Doubles from €199 (www.hotelv-vejer.com) WHERE TO EAT El Ventorrillo del Chato Founded in 1780 this is possibly the area's finest restaurant Aponiente Young chef Angel León, a creative seafood wizard, presides over this Michelin-starred spot. El Puerto de Santa María. About €130 for two (www.aponiente.com) Albedrio This little place in the village of Zahara is run by three young madrileños Bar de Tapas Garum The best option in the tapas hotspot behind the harbour Taberna Casa Manteca This wonderful old place serves tapas on squares of greaseproof paper WHERE TO DRINK Quilla This contemporary beach bar is a great place to sit Bar El Faro de Cádiz A lovely bar specialising in superb high-end tapas such as fried red mullet. Calle San Félix 15, La Viña (www.elfarodecadiz.com) Taberna La Manzanilla Unmissable traditional tavern where the sherries are extracted from blackened barrels. Calle Feduchy 9 (www.lamananilladecadiz.com) Casa Balbino Don't miss the tortilla de camarones or the house manzanilla Published in Condé Nast Traveller February 2013 Read about where to go on holiday in November