Andalusia is a true culinary mosaic where typical Andalusian dishes reflect the unique character of each province. From the refreshing cold soups of Seville to the hearty mountain fare of Almería, every bite is a piece of food history worth discovering. This guide showcases a carefully curated selection of the most representative flavours from every Andalusian province, plus time-honoured places to taste them.
Dishes in Seville
Gazpacho Andaluz
A summertime classic in Seville—and a flagship of traditional Andalusian cuisine—gazpacho is a chilled soup of tomato, pepper, cucumber, garlic, extra-virgin olive oil and a splash of sherry vinegar. Light in texture and highly hydrating, it is the perfect ally against the city’s heat.
Where to try it: Bar Casa Morales, a 19th-century tavern with giant wine jars hidden in the historic centre.
Dishes in Córdoba
Salmorejo Cordobés
Thicker and creamier than gazpacho, salmorejo mixes ripe tomatoes, bread, garlic and EVOO, then is topped with diced Ibérico ham and hard-boiled egg. Born as a way to use up stale bread, today it is a true emblem of Cordoban cooking.
Where to try it: Taberna Salinas, open since 1879 and famed for its modernist tiles and whitewashed patio.
Dishes in Málaga
Espeto de Sardinas
Summer after summer, Málaga’s beaches smell of olive-wood smoke. The reason is the espeto: six sardines skewered on a cane and roasted beside the embers. This UNESCO-listed technique yields juicy fish with crisp skin and a subtle smoky aroma.
Where to try it: Chiringuito El Caleño in Pedregalejo, a beach shack grilling espetos since 1989 right on the sand.
Dishes in Cádiz
Pescaíto Frito
Cádiz-style fried fish is pure simplicity: wheat-flour coated fish straight from the market (anchovies, sole, sand smelt, cuttlefish) plunged into very hot olive oil. The result is a light, golden and grease-free bite.
Where to try it: Bodeguita El Adobo on Calle Rosario, a family fry-shop serving market fish since 1966.
Dishes in Huelva
Jabugo Ibérico Ham
In Huelva’s oak-dotted sierra, Ibérico pigs roam and feast on acorns. The result is the renowned Jabugo D.O.P. ham, its marbled fat melting at 28 °C and releasing an unforgettable nutty aroma. Top-quality acorn-fed ham is widely available across Andalusia.
Where to try it: Aracena Ham Museum, an interactive space with natural drying rooms and guided tastings.
Dishes in Granada
Piononos de Santa Fe
This small, cylindrical sponge cake topped with brûléed cream was created in 1897 in Santa Fe to honour Pope Pius IX. A pionono is soaked in syrup, filled with pastry cream and dusted with cinnamon—perfect at teatime with an iced café con leche after visiting the Alhambra.
Where to try it: Pastelería Casa Ysla in Santa Fe, original birthplace of the pionono since 1897.
Dishes in Almería
Migas Alpujarreñas
These hearty migas—crumbled bread or semolina sautéed with pork belly, chorizo, green peppers and sardines—are Almería’s answer to its arid climate. Traditionally cooked on the rare rainy days as an excuse to gather round the fire.
Where to try it: Casa Puga, a century-old tavern lined with wine barrels and historic photos.
Dishes in Jaén
Pipirrana Jienense
A summer salad of tomato, pepper, cucumber, onion and tuna dressed with plenty of picual olive oil—Jaén’s pride. Part of the veg is mashed with egg yolk to emulsify the dressing into a thick sauce perfect for mopping up with bread.
Where to try it: Restaurante Casa Antonio in Jaén city, contemporary Jaén cuisine rooted in tradition and holder of a Repsol Sun.
With this journey through typical Andalusian dishes, you have a gastronomic road map to savour the region province by province.
Frequently Asked Questions
What is the most famous dish in Andalusia?
The gazpacho—an authentic icon of southern Spanish gastronomy—is arguably the region’s best-known dish, closely followed by salmorejo.
Where can I eat the best Ibérico ham?
The highest concentration of top curing cellars is in Jabugo (Huelva), but superb acorn-fed ham is easy to find in bars and restaurants all over Andalusia.
Are there vegetarian options in Andalusian cuisine?
Yes. Gazpacho, salmorejo (without ham or egg), pipirrana and spinach with chickpeas can all be made meat-free and are widely available.