Cuisine
Few cities can offer visitors such a wide variety of dishes in their gastronomy as Ceuta. It is the home of many different cultures where each of them have left their stamp, as well as their culinary art, with the added advantage of being so near the sea. Visitors can try all kinds of fish and seafood from the Atlantic Ocean and Mediterranean Sea. The Main Produce Market is full of fish stands, with grouper, red mullet, swordfish, tuna, greater amberjack, anchovies, sardines, whiting, plaice, hake, sole, dogfish, flying fish, mackerel, sea bream, pollack, turbot, cuttlefish, squid, octopus and clams. The seafood available includes live lobsters, king prawns, shrimps and crayfish, and some marvellous crabs, with which "txangurros" (cooked spider crab served in its shell) can be prepared. Excellent tapas and skewers are served in bars and taverns offering various styles. There is also salted fish, tuna and "volaores" (flying fish) dried in the sun beside the sea, an exquisite characteristic of Ceuta in summer. High-quality Arab cuisine can be enjoyed in many parts of Ceuta: kebabs, typical desserts and many other delicacies.