Andalucia has a wide diversity of landscapes from rocky mountains to golden beaches and this diversity is reflected in its cuisine. The best introduction to Andalucian cooking is by means of a tapas bar where tasty morsels can be sampled either seated or standing at the bar. These tasty snacks can be hot or cold. Some tapas bars can have as many as 40 different meals on offer. If you want a larger portion than the usual tapa which is literally just a nibble, then you should ask for a racion.

Meal times are late in Andalucia, 2-3pm for the comida, or midday meal, which for the Spanish is the main meal of the day, then 9-10pm for the cena, evening meal.

Besides tapas bars, ventas are good places to eat. They are country restaurants, often in the middle of nowhere, serving good quality food at very reasonable prices. Andalucia boasts the best fruits, vegetables, hams, oils and wine and much of its cuisine still bears Moorish origins and influences. One has also to bear in mind that Andalucian people once lived off the land so food was always basic and nourishing. Much of that is still true today. The region is famous for its fresh fish along the coast and its pork inland and although paella originated in Valencia, Andalucia is also famed for it. Fresh bread, baked daily is also of the highest quality and has been since Roman times. Andalucian hams or Serrano hams are also world famous.

When it comes to sweets, Andalucia's are richly flavoured with aniseed, cinnamon, sesame and honey, many with Arab origins. Biscuits and cakes are made fresh all over the region, many of them true works of art.

The region is not without its own native drinks, not least of all Sherry from Jerez.

With over 137km of coastline, encompassing the Costa del Sol which has a true world-wide appeal, it is not surprising that along the coast, any manner of international cuisine can be found.