With a regular influx of talented restaurateurs and chefs it is no surprise that Vejer has become one of Andalucia’s culinary capitals, writes Dining Secrets of Andalucia editor Jon Clarke
The marina is split into two distinct halves – the restaurant/bar area and the serious fishing section, where the real work continues throughout the night
THE black cod came out glistening as brightly as the sea in front of me. Imported from Iceland, it was served up with a medley of vegetables and sat on a bed
Once a haunt for tacky souvenirs and pickpockets... now Marbella’s ‘casco historico’ has become one of Andalucia’s true references for dining, writes Jon Clarke
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