Introduction to the Gastronomy of Cartagena

Seafood products are the base for Cartagena cuisine, species that are captured in the Mediterranean sea and the ones from el Mar Menor. So, fish species like gilthead seabream, dusky grouper, dentex or mujol (a local fish species) are cooked using different techniques: grilled, coated with salt or roasted. The main fish dish from the local cuisine is, no doubt, the CALDERO.

Besides seafood products, there is also a great variety of products from the Campo de Cartagena like peas (called "pésoles" by local people), tomatoes which are eaten raw, accompanying the aforementioned saltings, artichoke ("alcacil") and broad beans. Dried broad beans are the base of another key dish from Cartagena cuisine: MICHIRONES

The meat-based dishes contain rabbit as the most typical product from local gastronomy. Thus, dishes like ARROZ Y CONEJO (RICE AND RABBIT) or CONEJO AL AJO CABAÑIL (GARLIC RABBIT) can be found almost in every inn and restaurant of our region. These dishes can be accompanied by the wines produced in the Campo de Cartagena. The Vinos del Plan can be white, red and pink.

Desserts: mainly melons, prickly pears, ARROPE (a sort of jam made of grape juice) and TOCINO DE CIELO (egg and syrup pudding).

It is possible to taste some typical drinks like: "Asiático", i.e. coffee with condensed milk and cognac, some drops of Liquor 43 and a pinch of cinnamon. This drink must be served in a special kind of crystal glasses which are made exclusively for it. "Láguena", made of an equal mixture of anise and old wine and "Reparo", an equal mixture of cognac and old wine. They all make up the rich and unique gastronomy that Cartagena offers to her visitors.