In this contribution I will try to tell a little about the andalusian kitchen, I add some photos. So you can open a tin of the beer and prepare a bread with flitch not to let the water in your mouth go to waste.
I am sure you already know that the kind of bread we know from home doesn't exist in the western Europe. So we feed us with the half-meter baguettes and we are already fed up with them.
But at this moment I will take you to several restaurants. How to start better than with an aperitif? "Vino de Malaga" is actually the sweet liqueur, it has about 15% alc. and I would compare the taste to mead. On the photos (from below) we take you to more than 150 years old tavern where you can have a drink just standing at the bar.
The one who likes the sweet will like an andalusian speciality "churro" which you get in most of cafés, you will dip it to the heavy melted chocolate or to the coffee. The dought similar to the doughnut's goes out of the small mill directly to the hot oil. The churros are always fresh and hot but they are quite oily like all the southern kitchen so if you order another ration you are asking for the bilious attack.
If you are not hungry you can just peck "tapas", which are actually small portions of meal, usually fried or roasted seafood but also of vegetables etc. You can get tapas in any restaurant with a kitchen. There are tapas of calamares and coated fried prawns on the picture.
In front of the typical beach taverns "chiringuitos" you will be tempted by the nice smelling fish on the sticks, we also couldn't resist (see pictures).
The original Spanish food is paella, just to clarify, it is a risotto with anything from beef to vegetables. Here at the south they combine the rice usually with the seafood.
The soup types can taste the local speciality, the cold tomato soup "gazpacho" which we haven't ventured on yet.
By the way, everywhere you can get sangria, the sweet mixture of red wine and fruit juice and some spice.
I lost a word some time before about the beer portions. If you order a beer, you get 2 dcl glass. I add four photos from the beerhouse Gambrinus (the same name like one of the most famous czech beers) where we ordered the big size beer and we got 4 dcl of beer. I also add a picture of the drink and meal menu.
At the end one fresh fish from the market and Jitka in company of classic one-liter beer-bottles and a rose wine.
I am sure you already know that the kind of bread we know from home doesn't exist in the western Europe. So we feed us with the half-meter baguettes and we are already fed up with them.
But at this moment I will take you to several restaurants. How to start better than with an aperitif? "Vino de Malaga" is actually the sweet liqueur, it has about 15% alc. and I would compare the taste to mead. On the photos (from below) we take you to more than 150 years old tavern where you can have a drink just standing at the bar.
The one who likes the sweet will like an andalusian speciality "churro" which you get in most of cafés, you will dip it to the heavy melted chocolate or to the coffee. The dought similar to the doughnut's goes out of the small mill directly to the hot oil. The churros are always fresh and hot but they are quite oily like all the southern kitchen so if you order another ration you are asking for the bilious attack.
If you are not hungry you can just peck "tapas", which are actually small portions of meal, usually fried or roasted seafood but also of vegetables etc. You can get tapas in any restaurant with a kitchen. There are tapas of calamares and coated fried prawns on the picture.
In front of the typical beach taverns "chiringuitos" you will be tempted by the nice smelling fish on the sticks, we also couldn't resist (see pictures).
The original Spanish food is paella, just to clarify, it is a risotto with anything from beef to vegetables. Here at the south they combine the rice usually with the seafood.
The soup types can taste the local speciality, the cold tomato soup "gazpacho" which we haven't ventured on yet.
By the way, everywhere you can get sangria, the sweet mixture of red wine and fruit juice and some spice.
I lost a word some time before about the beer portions. If you order a beer, you get 2 dcl glass. I add four photos from the beerhouse Gambrinus (the same name like one of the most famous czech beers) where we ordered the big size beer and we got 4 dcl of beer. I also add a picture of the drink and meal menu.
At the end one fresh fish from the market and Jitka in company of classic one-liter beer-bottles and a rose wine.
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