Gastronomy
Strong sea gastronomy, where Bivalves and Fishes from “Formosa” estuary have a essential interest. Since the beginning from Andalusian time that this is the
most important mark till now. There is also a constant evolution in relation to symbiosis between land and sea products.
Regional Menu:
- Tuna Fish Carpaccio with Flower Salt, Olive Oil, Lemon and Black Pepper
- Ray with Garlic, Vinegar, Potato and Extra Virgin Olive Oil
- Roasted Lamb Saddle in Crust Mountain Flavour, Mint Sauce and Sauté Potato in Duck Fat.
- “Tavira” Typical Soft Cake with Manderine Sorbet and Wild Fruits Sauce