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One of the towns of the Sherry Triangle. Three bodegas can be visited for tours and tastings (see Bodegas and Wineries).

A mountain nature reserve, great for hiking. The bizarre limestone rock formations are the big draw.

“Russian salad” is sometimes an option for vegetarians – but not for vegans, as it usually consists of diced vegetables mixed in a thick mayonnaise. Watch out, however, as there are versions with cubes of ham mixed in as well. And make sure that this, and all mayonnaise-based dishes, are freshly prepared.

Clear, crisp and dry, with an aroma of almonds, fino is served chilled as an aperitif.

Mediterranean and Atlantic bounty offers a vast array of fish and shellfish.

The array of sopas de mariscos or pescado (shellfish or fish soups) seems to be limited only to the cooks’ imagination. Málaga favourites include sopa viña , a sherry-spiked version, and cachoreñas , with orange flavouring. Cádiz is known for its guisos marineros (seafood stews), made with the best fish of the region.

If you plan on attending a romería (see Romerías) or any other local festival – or you just feel like taking home a bit of local colour – consider investing in some traditional flamenco paraphernalia. Embroidered silk shawls, ornate tortoiseshell combs and hand-painted silk and ivory fans are the top of the line, but there are plenty of more affordable versions. Synthetic shawls, these days often imported from China, wood or even plastic combs and paper and wood fans are all just as vivid.

Almost anything you can think of will turn up frito (batter-fried or sautéed), from fish to mushrooms.

In mountainous areas, rabbit, hare, wild boar, quail, pigeon, pheasant, partridge and venison appear on menus.

Ajo (garlic) plays a large part in Andalucían cooking, while spices introduced by the Moors include cumin, cinnamon, coriander and saffron.