Almería, land of good products
For those of us who live far away, communications may not help. Perhaps that is the reason why Almería is not talked about as much in terms of gastronomy as it should be. Because once you're there, they're not just the landscapes, the incredible coves and the monuments the ones that make you wonder why the hell you haven't come sooner. The gastronomy It has a lot to do and makes you understand that it is worth making the effort.
Because Almería is a land of great products –from the sea and the land- of traditional recipes, lively tapas and an atmosphere that makes you want to repeat. Perhaps it is this year, in which the city has been declared Capital of Spanish Gastronomy , in which it is worth approaching and discovering everything you had missed. And perhaps this route that we propose is a good starting point to immerse yourself in Almeria tapas.
Tavern Our Land Delicacies
JOSEBA ANORGA TAVERN
We start with the Plaza de la Constitución, at the foot of the Alcazaba, with one of the terraces gathered under the arcades where the hours fly by. And we do it in this updated tavern hand in hand with a Basque chef who offers tapas in a contemporary key. To begin with, perhaps a good cod with pilpil or hake with dried tomato and pistachios.
OUR LAND TAVERN
We don't have to move even 200 meters to find this tavern that, in a modern environment, collects some classics from the local cookbook and offers them both in a courtesy tapa version and, for a small supplement, within its menu of what they define as tapas gourmet. Among the first you cannot miss the gurullos (a type of traditional pasta from the area) with cuttlefish from Cabo de Gata , which are outrageous. Of the latter, perhaps the red mullet loins with ajoblanco are a good option to start with.
JOAQUIN HOUSE
We went down to the port to make a stop at one of the city's classics. Perhaps prices are a bit higher than in other tapas bars but the quality of the raw material justifies them: wonderful Garrucha prawns, very good fried foods, squid and other sea products without unnecessary decorations.
José Añorga Taberna, a little piece of the Basque Country in Almería
SEVILLE HOUSE
Walking around the center a bit, you will arrive at Casa Sevilla. just for that White garlic they offer would be worth the visit. But the fried aubergines or, above all, the spectacular dried octopus that they bring from Adra, make it a must. If you are interested in the world of wine, do not forget to ask Show you the cellar.
TAVERN INTERVINE
We jump to the Francisco García Góngora street area to see another of those bars that fill up quickly with local public . Artichokes, shrimp or octopus are some of the specialties that can be tried at the bar. In the restaurant they have a more extensive menu in which the matured meats They have a special role.
TONY GARCIA GASTRONOMIC SPACE
at the bottom of the Avenue Hotel , chef Tony García combines a restaurant and a tapas area in which he offers his particular vision of local products. The beet salmorejo with marinated sardine, the ajoblanco with gallopedro bite and the red prawn carpaccio with wasabi mayonnaise are a journey through the Contemporary tapas from Almería.
contemporary tapas
THE BAR ROUTE
We go back towards the center and stop at this bar on the Carretera de Ronda where the fish of the day rule . Be sure to try the armao -a local rock fish that is as tasty as it is full of bones- the fried baby squid or the monkfish liver.
SACROMONTE TAVERN
We finish the route in one of those downtown bars that bet on traditional tapas and where the tables on the terrace are a luxury, especially on spring nights. The anchovies fried in marinade cannot be missing from your order and the dumplings -a kind of cod fritters- although forceful, they can be the finishing touch to a route that we could continue to lengthen. But we prefer to leave something for you to discover on your own...
Fish rules at La Ruta Bar