With more than three decades of experience in the culinary industry, Chef Kathryn Kelly, Regent Seven Seas Cruises’ Executive Director of Culinary Enrichment, has spent plenty of time at sea and traveling around the world. We sat down with the beloved Chef to chat about the rich epicurean heritage of Cádiz and the best foodie experiences that await while visiting Andalusia.
Cádiz, Andalusia’s world-renowned capital, is a beautiful city. Palm trees, gracious squares, flower-filled parks, ubiquitous red-tile roofed buildings, and bustling street markets delight at every turn. Then, there’s the beach. Many of those perfect shorelines have received a Blue Flag designation, the most famous being Playa de Caleta. This spectacular stretch of sand in the shadow of San Sebastian Castle is so photogenic that it was chosen as a film location for the James Bond movie Die Another Day.
Yet, the true treasure of this region is often found on a plate.
People have been living in Cádiz for more than 3,000 years, and along the way, the Phoenicians, Carthaginians, Romans, and North African Muslims have influenced the local gastronomy. It was also here where the single most remarkable change to the Mediterranean diet took place.
“This is where Christopher Colombus returned from the New World with never-before-seen ingredients,” Chef Kelly said. “Before the Age of Exploration, Europe had never tasted, let alone seen, a tomato, a potato, a pineapple, a blueberry, or corn. All of those ingredients were brought into the port through Cádiz.” Cádiz served as a vital hub for Spanish exploration and trade with the New World, facilitating the departure and arrival of ships and the exchange of goods, people and ideas between Europe and the Americas.
It’s easy to feel that same energy in the bustling Mercado de Abastos. There, you’ll see the bounty of seafood and produce that arrives in Cádiz daily. The market has long been a gathering place for vendors selling local fruits, vegetables, meats, cheeses, and fresh fish. The lobsters tend to be particularly large, and plenty of more exotic items, such as sea snails and sea urchins, are on display.
“Because of the proximity to the ocean, the fish in Cádiz is diverse and seasonal. And because the city sits close to the mountain, their meats and olive oil are distinct,” Chef Kelly continued.
Further solidifying Cádiz as a culinary mecca is the lore of being the birthplace of tapas. King Alfonso XIII is at the heart of this legend. It is said that he was drinking sherry at a tavern in the city when a waiter saw some sand swirling up off the ground, so he placed a slice of sausage over the king’s glass. Pleased by the ingenuity, he ordered a second glass of wine with tapas.
While several bars and bodegas in Cádiz and Seville claim to be the setting for this monumental event, the fact that can’t be disputed is that there is nothing like enjoying tapas in Andalusia.
“When I set out to design our Epicurean Explorer Tour in Cádiz, I wanted our guests to enjoy authentic Andalusian tapas,” Chef Kelly said. “There is no better place than El Faro. The family-owned restaurant has been a local institution for more than half a century. This experience is a dream for our guests. The idea of being among locals, toasting with sherry and enjoying tapas where it was likely born is an unforgettable experience.”
Among the tapas you may enjoy on your next visit are chicharrones, a fried shrimp omelet, leeks topped with cheese, and Rotena fish stew, all accompanied by a glass of wine or sherry. Then, to walk off your satisfying repast, stroll through several lovely squares to the waterfront and imagine Christopher Columbus returning from the New World to Cádiz with news that would dramatically alter the course of history.
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