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Behind the Plaza de Toros are Ronda's spectacular walkways celebrating two famous visitors, the Paseos de Ernest Hemingway and Orson Welles, both great aficionados of the corrida and just two of the stellar international figures who became associated with Ronda over the years.
Sotogrande is truly the unique experience, a "Pebble beach" resort with a suburban feel - wide avenues lined by large luxury properties each with its own "single family dwelling". Sotogrande has a mix of property types for sale. In the Marina area it is predominately Apartment and Penthouses.
Sotogrande is home to the world famous Valderrama course, host to the Volvo and Andalucia Masters, Ryder Cup and LIV Andalucia.
Home to Volvo Masters (1988 to 1996), the Ryder Cup (1997), the World Golf Championships (1999 - 2000), Volvo Masters (2002 to 2008), the Andalucía Masters (2010 and 2011), Open de España (2016), Andalucia Valderrama Masters (2017 and 2018), Estrella Daam N.A. Andalucia Masters (2019 to 2022) and LIV Andalucia (2023 to 2025).
Located in the La Reserva area of Sotogrande Alta near the La Reserva Golf Club House, the Beach Club features a unique artificial 2.800 m2 beach and sandy based artificial lagoon, combined with a 17.000 m2 water-sports lagoon set in a natural hollow in Sotogrande hillside.
This brief guide to preparing, checking in, managing and collecting your luggage at Málaga Airport will help you plan ahead and avoid possible problems.
There is a LockMate left luggage office in the public side of the arrivals area in Terminal 3. It is open from 08:00 to 20:00 hrs every day of the week.
In a soup pan combine the onion, pepper, tomatoes, garlic and oil and let them stew for 10 minutes. Add the paprika, cumin, pepper and salt and the water or stock. Bring to a boil and cook for 10 minutes more. Add the fried bread croutons immediately before serving. Garnish with mint and serve accompanied by figs and pieces of green pepper and onions.
Slice the bread thinly and toast it. Break it into bits and put in a tureen. Put the water in a pan and bring to a boil. Drop in the tomato for 1 minute, then remove. Skin the tomato and mash it with the red pimiento, salt, garlic and paprika. Stir in the oil. Add the mixture to the boiling water with the orange juice or juice and vinegar. Remove from heat and pour the liquid over the bread in the tureen.
Gazpacho is one Andalucia's trademark dishes and a sign that summer is truly here. Why not try out some of these recipes suggested by food writer Janet Mendel, with Porra recipes from the kitchens of Arte de Cozina in Antequera and a special Cherry Gazpacho recipe from Alfonso Rodriguez.
This is a type of cold, thick soup, typical of villages in the Antequera region, that gets its name from the tool with which it is made, the pestle (porra) and mortar; it can also be made by hand, grinded or crushed. It is also called porra fría or crúa to differentiate it from the hot soup that contains the same ingredients, but is eaten hot, accompanied by black pudding or bacon, typically in winter.
Begin by washing the vegetables well with cold water, then chop and mix with the rest of the ingredients in a saucepan. Blend all the ingredients together and pass them through a colander. Chill in the fridge until very cold. When you take it out of the fridge, the result will be one of the most delicious culinary dishes you can enjoy during the Andalusian summertime.
Soak the bread in water to cover, then squeeze it out. Place in blender or processor with the pulp from the peeled avocados, the onion, green pepper, cucumber and salt. Process until puréed. Add the oil and lemon juice and a little of the water. Pour into a tureen or pitcher and dilute with additional water. Chill. Serve the gazpacho garnished with chopped red pimiento.
Soak the bread in water to cover. Put the egg and garlic in blender or processor and whirl them. With the motor running, add the oil in a slow stream until the sauce is amalgamated. Squeeze the water out of the bread and add it to the processor with the lemon juice and salt. Then add slowly as much water as the container will hold.
This is essentially gazpacho without the water. Serve it as a starter in individual ramekins, accompanied by bread. Or use it as a dip for raw vegetables such as carrot sticks, pepper strips, celery. Soak the bread in enough water to cover for 15 minutes. Squeeze it out. Put in blender or processor with the tomatoes, pepper and garlic. Process until smooth.
Porra is a thick cold soup that, like most cold soups or gazpachos (porras, ajoblancos, salmorejos catana, mazamorra, ardoria, pimentón, aguaíllo etc) is defined in the dictionary as ´A type of cold soup that is normally made with pieces of bread and oil, vinegar, salt, garlic, onion and other spices.´ It is a common mistake to think that gazpacho and porra al tomate are the same.
This 2km beach is bounded at the west by the Torre de la Sal headland and runs to the next headland at Bahia Dorada; it is about 40m wide. Not overly busy, this is mainly used by the residents of the urbanizations that straddle of the coast road.
East of Punto Plata, visitors will enjoy a visit to the Padrón district. This low-density area showcases the benefits of the Andalucían Mediterranean coastline, offering visitors and residents the choice of a relaxing beach, beach clubs, and restaurants alongside the coastal walkway to explore the area.
Along the eastern coastline of Estepona, located between the stream, Arroyo de la Cańas and the river, Rio Guadalmansa, is the district known as El Pirata. On the coastal side, it is a quiet residential area with a good choice of restaurants and hotels and beautiful views across the Mediterranean Sea towards Gibraltar and the coastline of Africa.
Cártama celebrates a wide range of traditional festivals throughout the year. Two of the most important — Verdiales and Holy Week (Semana Santa) — have now been officially recognised as Festivals of National Tourist Interest.
The carnival in Cártama takes place in February.
The Holy Week (Semana Santa) in Cártama takes place during the week leading up to Easter Sunday.
