Conil typical gastronomy

Restaurants and small food bars provide visitors with the opportunity to savour delicacies prepared according to ancient local recipes for such dishes as urta al horno (baked Red Band Bream), atun encebollado y mechado (stuffed tuna with onion), cazón en adobo (marinaded dogfish), stuffed calamari, and chocos con patatas (cuttlefish with potatoes). The sea fare goes well with the home-style stews in which garden-vegetables take a leading role; berzas (cabbage), arroz con cardillos (rice with golden thistle), alcauciles (artichokes) and tagarninas (oyster plant).

The well-deserved fame of Conil de la Frontera's chicharrones (fried pork rind), morcillas (black pudding) and manteca "colorá" (spiced lard) make them a widely sought-after gift to take home to firends and family. For dessert, visitors will enjoy the local rosquetas and Easter Week Cakes, pestiños and tortas de aceite. Dining in Conil is a special treat to be savoured in the incomparable setting of a quaint Cádiz fishing town.

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