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Both lunch and dinner hours tend to be late in Spain. Lunchtime is certainly no earlier than 1:30pm and even 3 pm is perfectly normal. Dinner is usually no earlier than 9 pm and sitting down at table as late as 11pm is not unheard of. A reservation is never a bad idea, and smart-casual dress is perfectly fine at most establishments.

As throughout most of the Mediterranean, breakfast here is little more than a coffee and pasta (pastry). Only foreign-run venues offer a full English or American breakfast. Many hotels cater to international taste with a buffet spread.

Tapas (see Andalucían Dishes) are a Spanish institution and nowhere more prevalent than here. Locals eat them as appetizers before heading off to dinner, but a few well-chosen tapas can easily make a full meal. Raciones are larger portions of the same dishes.

Many places offer a menú del día (daily menu) at lunchtime, which usually means considerable savings compared to à la carte prices. You get a very limited choice of a first course (typically soup or salad) and second course (fish or meat, with side orders) and dessert, with water and wine included. Coffee is usually extra, or in place of dessert.

Pork in all its guises is the central meat in the Andalucían diet, with Jabugo mountain-cured ham considered the crowning glory. Duck, rabbit, quail and other game are also quite common, with beef and veal present but not so important. Chicken is very common, and goat and lamb are also featured on many menus all over the region.

Even along the crowded Costa del Sol, the few remaining fishermen still manage to haul in the full bounty that the Mediterranean has to offer. And the abundance from the Atlantic coast is even more impressive. A local speciality is rape (monkfish), and various types of crustacean and shellfish include lobster, crayfish, prawns and mussels (see Bodegas and Wineries).

Favourite side dishes include asparagus, both green and white, and mushrooms sautéed with garlic, as well as whatever vegetables may be at their seasonal best. Fresh fruit is always an option for dessert, along with a range of baked treats and several types of custard.

Wine and beer are the top choices, usually accompanied by a small bottle of mineral water, either still or sparkling. Sangría is prevalent, too, but the regional drink of choice is vino de Jerez (sherry), or one of the sweet wines from Málaga. Coffee can be with or without milk and you can also ask for it descafeinado (decaffienated) (see Top 10 Sherries and Wines).

Such choices are few and far between on most menus around the region. Meat is used in almost everything, and even the vegetable dishes are usually enhanced with a bit of pork. One good recourse would be to have the chef make a salad for you, leaving out any non-vegetarian ingredients. Or head for one of the few vegetarian restaurants.

Tipping is not the absolute necessity here that it is in some countries. Nevertheless, it is customary to leave about 10 percent of the total bill, or at least to round the figure up.