Sanlúcar de Barrameda is Spain’s gastronomic capital of 2022

Sanlúcar, located in the province of Cádiz, near the mouth of the Guadalquivir River, is a privileged city with a rich cultural and monumental heritage as it is located on the trade route to America. It witnessed the third voyage of Christopher Columbus and the port of departure and arrival of the Magellan and Elcano expedition.
In 2022 there will be the commemorative acts of the V Centenary of the First World Tour (1519-1522). Its environmental environment has as its emblem the Doñana National Park, which is accessed by crossing the Guadalquivir river, and the La Algaida e Pinar Natural Park, a sort of natural ring that constitutes one of the green lungs of Andalusia, declared by UNESCO. as a Biosphere Reserve in 1980.

To these attractions is added its rich gastronomy, with exceptional and exclusive products such as Prawns and Manzanilla, a perfect combination that extends beyond the Andalusian borders and is one of the reasons why thousands of tourists come to this place. At the end of last year it was announced that Sanlúcar would become the new World Capital of Gastronomy for 2022.
The appointment was made official on the occasion of Fitur, the International Tourism Fair held in Madrid from 19 to 23 January. The Spanish Capital of Gastronomy (CEG) distinction was created by the Spanish Federation of Tourism Journalists and Writers (FEPET) and the Spanish Hospitality Federation (FEHR).

The purpose of this initiative is to contribute to the dissemination of the gastronomic offer of the city that each year holds the title, to propose actions that help increase tourism figures (Sanlúcar receives more than 80,000 tourists a year) and to enhance the programs of gastronomic excellence. The gastronomy thus becomes a perfect complement to the complete offer for leisure and party, highlighting the Manzanilla Fair, the boarding of the brotherhoods of El Rocío or the famous horse races on the beaches of the municipality, declared of International Tourist Interest in 1997. The historical significance of Sanlúcar, a crossroads of cultures and an ancient port of American commerce, is perceived at every step that takes place in its urban fabric.
The palaces, noble residences, defensive buildings and historic gardens mix with ancient cellars, from which the soft aroma of Manzanilla is released. The Doñana National Park, in addition to promoting natural tourism practically all year round, is also one of the keys to the richness of Sanlúcar’s gastronomy. Phoenicians, Romans and Arabs contributed the ingredients to the indigenous cuisine. The Christian reconquest encouraged the production of wine, which after centuries of skilful work, was consumed in the admirable diversity of current wines, among which the singular Manzanilla stands out.
The gastronomic evolution does not stop there, as after becoming one of the main American commercial ports and hosting numerous expeditions abroad, Sanlúcar once again sees its kitchens enriched with all the variety of spices, fruits and vegetables that have arrived. on the Andalusian coasts, before many other places in the Old World. Peppers, tomatoes and potatoes have given their latest impetus to both local gastronomy and agricultural production.

Corsa di cavalli a Sanlucar
Sanlúcar on horseback

Horse races on the beaches of Sanlúcar de Barrameda at the mouth of the Guadalquivir river, the ancient Betis, are the oldest in the country and have been held since 1845. They are the only races in which thoroughbreds have the opportunity to compete in a unique setting: a natural hippodrome over 6 kilometers long with the Doñana National Park and the sunsets in the background.

The flavors of Sanlúcar

The vast gastronomic offer of Sanlúcar is based on three important pillars: the products of its garden, those of its cellars and the fish of the Andalusian sea. Sanlúcar’s fish and shellfish, including shrimp, have a reputation that has transcended city borders. In Sanlúcar, the products themselves are as famous as the dishes prepared with them that form their culinary basis, rich stews with an authentic maritime flavor such as sour orange skate, monkfish with fried bread, galley soup, etc. . These dishes are generally washed down with the local wine, Manzanilla, as well as other types of table wine, which have a lower alcohol content and lighter color but have a unique flavor.

Sanlúcar de Barrameda is historically integrated into the Designations of Origin Jerez, Vinagre, Brandy de Jerez and Manzanilla de Sanlúcar de Barrameda. The cellars of Sanlúcar enjoy the constructive singularity of those found throughout the Marco de Jerez. These are high and well ventilated cellars, supported by slender pillars which give them their characteristic appearance. The city has recently equipped itself with a new enotourist resource: the Manzanilla Interpretation Center (CIMA) which includes about twenty wineries in the city and which, located next to the food market, offers visitors the opportunity to learn about the elaboration process. and aging of this unique wine.

Gamberi di Sanlucar
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IThe shrimp. The king of the sea and of Sanlúcar gastronomy

The Sanlúcar Shrimp is one of the kings of Cadiz cuisine, one of the products of the local gastronomy that has crossed borders to conquer not only the palates of the thousands of tourists who visit the municipality every year, but also the kitchens of nationally renowned chefs and international prestige, which have included it in their menu as a flagship product.
Its scientific name is Penaeus kerathurus and it is a medium-sized, edible, highly prized crustacean of high commercial value. What does the Sanlúcar shrimp have that makes it so valuable? The answer is easy: its flavor, a property conferred by its habitat: the Guadalquivir River estuary. It is a crustacean that is mainly eaten fresh. Its meat is very valuable. Cooked, fried, or as part of any traditional fish stew, it’s always a good option.
At Casa Bigote, reference point of Sanlúcar gastronomy, winner of the Bib Gourmand award from the Michelin Guide and a Sole from the Repsol Guide, they bet on cooked or fried preparation.

Manzanilla a unique and very special wine

Manzanilla is another of Sanlúcar de Barrameda’s “named” products. The vineyards, divided into “pagos”, grow centuries-old on albariza land (a land north of Jerez ideal for growing grapes). Sanlúcar currently has more than twenty wineries, which feed either on their own vineyards or on the must of palomino grapes (white grape from which Jerez and Manzanilla wines are produced).

The Sanlúcar marinera, seafood products and stews

Sanlúcar cuisine is a cuisine linked to tradition. A cuisine of maritime origin that finds a prominent role in homes. The special way of preparing fish in the municipality deserves a separate chapter. Frying the fish, with the right tip, reaches an almost sublime point and allows you to appreciate the textures of the different species, from acedías, tapaculos, pijotas, puntillitas, cuttlefish or mullet
Now these stews arrive from Sanlúcar all over the world thanks to the Senra family, who have innovated and introduced traditional seafood recipes in canning jars that only need to be heated to be consumed, bringing a little of the flavor of il more marine Sanlúcar.



The food market, the epicenter of Sanluqueña gastronomy

It is located in the heart of the commercial area of the Historical Complex of Sanlúcar de Barrameda. It is a municipal building occupying an area of almost 1,400 square meters, built in the 18th century and renovated three times, in the 19th, 20th and 21st centuries. The business returned to this square in June 2018 and has remained the hub of the city’s commercial and food and wine activity ever since. It has twenty-four fish stalls, twelve butchers, ten greengrocers, three frozen foods, one spices, one olives, sweets …
What stands out most is the seafood, not only for the quantity, but also for the raw material it offers. The excellent raw material that the Sanluqueños placeros display daily in their facilities has transformed the country’s Mercado de Abastos into a reference place for Sanluqueños and visitors who take advantage of the passage through the city to stock up on the best delicacies of the territory and the sea.

The sweet Sanlúcar

There is no self-respecting food that does not end with a dessert and Sanlúcar, among its many gastronomic charms, offers us in this field a variety characterized by the artisanal character and the quality of its raw materials. The walls of the convents of the many religious orders that were established under the patronage of the Ducal House of Medina Sidonia, preserve a large part of these sweet recipes.
The desserts made in an artisanal way by the nuns of the monasteries of Madre de Dios – offered to customers through their lathes – or of the convent of Regina Coeli have allowed to perpetuate over time unique flavors such as egg yolks, tocino de cielo, donuts with almonds, shortbread, pestiños, white donuts, cocadas-, which have been making for more than 40 years and which dazzle those who try them.
Alpisteras are one of the most typical sweets of Sanlúcar de Barrameda, traditional of Holy Week and which derive their sweetness from a touch of syrup. The dessert continues with an artisanal ice cream, enjoying the city of two legendary companies such as La Ibense Bornay – which exported its ice cream to Dubai – or Helados Toni, where the third generation indulges the wishes of the little ones behind the counter.

Tocino de cielo
Tocino de cielo
Plaza del Cabildo: a stroll through the tapas cathedral

Epicenter of the city, the Plaza del Cabildo is the gastronomic emblem par excellence of Sanlúcar together with the Bajo de Guía. The typical shrimp tortillas of Casa Balbino are memorable. And of the delicacy with a taste of the sea, in another of the corners of this cathedral, you can taste the authentic potatoes of Sanlúcar, aliñás, with a little onion and parsley, a good oil, sherry vinegar, loins of melva and game is done: the flagship product of Barbiana. Another of the classics of gastronomy is the Bar La Gitana. The well-known manzanilla gives its name to a winery that has gradually become another of the references of this square, offering excellent fried ortiguille.

How to discover Ireland and its flavors in an ecological way through bars, restaurants and markets

A small guide for strategic and sustainable stops of taste, all accessible by train, bus or bike!
Ireland is a real treasure trove of taste treasures for those who love to embark on a journey of sustainability and with the desire to be green even when recharging after an excursion!

Belfast

The train is perfect for reaching Belfast and exploring some of the best food sustainability addresses. The Morne Seafood Bar is an offshoot of the place at the foot of the Morne Mountains: here, locally sourced seafood chowder, tasty casseroles and scallops give the sensation of tasting the sea.
Furthermore, reaching the parent company and, perhaps, exploring the mountains of the same name is really simple in an hour by bus from the city center.
Before heading out for a stroll in the hills around Belfast, taking advantage of some really beautiful trails , it’s worth filling your backpack with exquisite locally sourced picnic treats, taking a Saturday ride to the extraordinary St George’s Market . It is also worthwhile as it is housed in a fine, traditional Victorian market in the heart of downtown. Open from 9 to 15, in addition to allowing you to shop for taste, it is perfect for a coffee and to enjoy the music of local artists.
Another place to stock up on a super picnic is Sawer’s Deli , a real city institution where you can find Irish fish, meat and cheeses, as well as warm stuffed puff pastry delights. of delicacies such as, for example, O’Doherty’s black bacon, O’Reilly’s goat cheese or Armagh’s smoked turkey, to name a few. For a special moment focused on seasonality and a little Northern Class, the ideal is an evening at Ox , a Michelin-starred restaurant.

Wicklow

Those arriving in Dublin can head straight to Greystones, using the local DART train, and take a hike between Bray and Greystones on the Cliff Walk, where The Happy Pear , as well as rewarding with taste he will also be able to give an injection of good humor: an address famous for its organic vegetable-based proposals and a gastronomic icon of the county!
Also thanks to its founders – the famous and handsome twins Dave and Steve – who have become award-winning publishers and pioneers of the outdoors.
An example? For some years now they have been organizing open water swimming events, an activity that has made them very popular in their community. A couple of kilometers inland is the village of Delgany, where you can pack some pastries from the Firehouse Bakery, run by chef, baker and author Patrick Ryan.
Specializing in traditional, preservative-free artisan bread making, as well as carrying on the community bakery ethic, pair her irresistible carbohydrates with a stroll in nearby Glen of the Downs Nature Reserve.

Lead wholesome Irish food
Cork

In the 1980s, County Cork pioneered a real revolution in Irish food, with restaurants loved by aficionados from around the world swooping into Kinsale every year, or the inimitable Ballymaloe cooking school, renowned around the globe. And it is no coincidence that the latter was the pioneer of the slow food movement in Ireland.
The list of great restaurants of this glorious part of the island is truly remarkable. However, for green travelers arriving into the city by train, one of the best ways to get some flavor wonders close is to follow the Cork Culinary Tour. Allowing you to discover places such as the historic English Market, West Cork oysters and a gastro pub for lunch, in the company of knowledgeable local guides, makes for an enthralling journey-menu of sustainable tasting.
In the same way, you can also get excited by taking part in the Kinsale Food Tour and, even if the city is not accessible by train, by bus the journey on the number 226, which runs every hour, (buseireann.ie) only lasts 44 minutes.
To experience West Cork cuisine, in a small and delightful place, the bus is again a perfect way! Destination: Clonakilty, just an hour from Cork, where you can be sure of going out with a very pleasant feeling of satisfying satiety. The Lettercollum Kitchen Project is a veritable mine for picnics, with many ingredients sourced right from a field on the doorstep.
Scally’s SuperValu supermarket is also full of produce and An Súgán Seafood Bar & Restaurant has been run by the same family for over thirty years.

Galway Oyster and seafood festival
Galway Oyster and seafood festival
Galway

You can’t actually get to Galway by direct train from Cork, as you would have to go back to Dublin. However, you can take a bus for a 4-hour trip between the two cities, which is perfect time to get an appetite. It is certainly worth it as Galway boasts the world’s first oyster festival, which dates back as far as 1954. A great stop is the weekend market , a centuries-old presence in the city, which has hundreds of stalls dedicated to local food, with a great choice of opportunities for street food.
An excellent combination of craic (an untranslatable term that evokes the pleasure of being together) and cuisine is the one proposed by the Galway Food Tour , which also allows add a cycling lace to this interesting mix. An address not to be missed is Aniar , a Michelin-starred restaurant at the forefront of seasonal and local cuisine, wild and also enhanced by foraging.
Ard Bia is another sustainable gem that changes its menu every day to always be focused on local produce. Also highlight is the Brasserie on the Corner , which offers Irish delicacies such as Aran Island Crab Cake, Connemara mussels and also excellent top-notch beef. Two other must-see spots are McDonagh’s Seafood House and McCambridge’s Deli and Cafe .
Irish gastrocritics and guides McKennas call Goya’s the best bakery in Galway and Sheridan’s Cheesemonger and Winebar the best cheese shop.
Also to consult is the guide McKennas’ Wild Atlantic Way: Where To Eat & Stay, for many other gastronomic delights in Galway, a city that has always had a strong pride as a special place and which now also deserves to be the source of extraordinary gastronomic excellence.

Sheridian’s Cheeesmonger
Westport

If you arrive at Westport train station and are in immediate need of some goodness, you should head straight to Marlene’s Chocolate Haven to indulge yourself with homemade Irish chocolates and coffee, in one of the sweetest places in the city. Another place that is perfect for a sustainable snack is This Must Be The Place.
Right preparation for an excellent slow food dinner is a leisurely stroll along the seafront before reaching Pantry & Corkscrew: as a member of the Euro-toques (European Community of Chefs & Cooks) movement, has a deep understanding of slow food and suppliers include Westernshore Organic Farm, Mescan Brewery and Cornrue Bakery’s excellent leavened products (https://www.instagram.com/cornrue_bakery).

Slow travelers will also enjoy the Great Western Greenway which starts in Westport and ends in Achill Sound. The local community has cleverly created a Gourmet Greenway , with a map of local producers to make some greedy purchases or just to refuel after a day on the bike along its idyllic route. Gastronomic gems include The Blue Bicycle Tea Rooms and Kelly’s Kitchen in Newport, as well as the magnificent Mulranny Park Hotel.
Perfect idea: plan a tour, including a night at this iconic hotel, scenically overlooking Clew Bay. His food ethic is exemplary, his location extraordinary and his knowledge of all the eco-adventure guides in the region very useful.


Abu Dhabi will celebrate culinary excellence with the launch of the 50 Best Week Abu Dhabi

To celebrate the inauguration of the 50 Best Restaurants Awards of the Middle East and North Africa on February 7, the Department of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi) has announced the launch of the 50 Best Week Abu Dhabi, a culinary festival with experiential dining experiences, cooking masterclasses and unique collaborative dinners.

From February 4-11, 2022, the eight-day culinary festival will feature the city’s vibrant food experiences and some of its best restaurants. Ideal for food lovers looking to explore Abu Dhabi’s diverse culinary scene, the event will be filled with mouth-watering moments, with renowned international chefs coming to the UAE capital to showcase their skills and local Emirati talents who will show their skills.

Culinary leaders will provide insights into their food philosophy by inspiring food lovers of their dishes, ingredients, stories and experiences. The acclaimed restaurant awards and gala dinner will recognize 50 outstanding restaurants from across the region that showcase their culinary excellence and dining experiences.

Fatima Saeed Al Baloushi, Acting Director of DCT’s Abu Dhabi Events Bureau, said, “We are thrilled to celebrate culinary excellence throughout Abu Dhabi, reaching out to residents and visitors alike, seasoned food lovers and diners alike. more casual by offering them a taste of our varied food and to try the excellent dishes of some of the world’s leading chefs who will head to our multicultural capital next month.”

Dish prepared at the Abu Dhabi Food Festival
Department of Culture and Tourism – Abu Dhabi

Dish prepared at the Abu Dhabi Food Festival
Department of Culture and Tourism – Abu Dhabi

Events include three interactive Masterclasses taking place on Friday 4th February, in which acclaimed chefs from around the world will showcase their skills as they prepare signature dishes in front of a live audience.

The Chefs – Tim Raue of the Tim Raue Restaurant in Berlin; the innovative confectioner Will Goldfarb and Pía León from Central; and Kjolle, the current holder of the title of best female chef in the world, will accompany visitors on a culinary adventure. Ticket holders will also have the opportunity to interact with international chefs.

In the Collaborative Dining Series, visiting chefs will join Abu Dhabi’s most esteemed local talent to create a variety of extraordinary dishes. Raue is bringing his taste to Cantonese restaurant Dai Pai Dong, blending his signature Asian-inspired creations with regional dishes to create a truly memorable menu, while Natsuko Shoji of Eté in Tokyo, winner of the title of best Asian pastry chef, will show his fusion of French and Japanese dishes at the Tori No Su restaurant.

Additionally, Julien Royer of Odette in Singapore, a two-time Best Restaurant in Asia winner, joins forces with LPM to offer a unique collaborative menu that will combine some of the biggest hits from both restaurants for one night only. Budding barbecue masters can light the fire as Dave Pynt, of Burnt Ends in Singapore, showcases his talent in a one-of-a-kind experiential culinary event “Playing with Fire” at Emirates Palace.

Meanwhile, León will host an exclusive “Peruvian Paradise” lunch at Zaya Nurai Island. Showcasing some of the city’s best regional culinary talent continues with Chef’s Table promotions, taking place across the city from February 4th to 11th. On these incredible dining experiences, guests will be treated to bespoke menus created by some of Abu Dhabi’s best chefs.

On February 5th, a live stage event, # 50BestTalks, will also be open to all food lovers, with leading chefs like Goldfarb and Kamal Mouzawak presenting and discussing current topics and trends, as well as personal stories about their travels. culinary. For the grand finale, the first list of MENA’s 50 best restaurants will be unveiled on February 7 at a glamorous awards ceremony.

Over the course of the evening, the emirate’s outstanding restaurants and culinary talent will be honored alongside colleagues from across the MENA region, with a number of special prizes.