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Gastronomy

The gastronomy of this land finds its distinctive seal in quality. Atlantic and Mediterranean influences forge a cuisine based on fresh fish, shellfish and mollusks, where there is also no shortage of the richness of Iberian hams and cured meats from the Sierra de Aracena, and an inexhaustible source of vegetables and fruits that has its greatest exponents in the famous citrus, strawberries and tropical fruits grown in Lepe, a few meters from the coast. With these references it is easy to discover a varied and simple gastronomy, rich in aromas and textures, which has been modernized by entities such as the Islantilla Hospitality School.

The list of dishes is endless: fish such as tuna, sea bass, monkfish or stingray. Unmistakable bivalves due to the delicacy of their flavor, such as the coquina or the chirla. Unmatched and universal seafood, such as Huelva prawn (white and fresh), lobster, lobster or crayfish. Nor should we forget the traditional canning offering of Isla Cristina, with delicious samples of mackerel and melvas in pure olive oil, from the countryside.

To top it off, the Condado de Huelva has its own legend with a wine culture that irrigates the best tables in the province.