Sanlucar´s city layout, which has grown throughout the centuries, still lets us feel each neighborhoods personality. In the gastronomical aspect, although the best examples are found throughout the whole city, we can point out three interesting areas thanks to the number of cuisine establishments there and also due to socio-cultural aspects surrounding them.
One of these areas is in the center of the city, being comprised of all of the streets and squares around the perimeter. This area is very busy and full of shops. The busiest hours are when people go out to eat in one of the many establishments, from breakfast until supper, passing through hour that serves appetizers and coffee with pastries or ice cream. The fresh produce market is where the majority of the hustle comes from, and also the Cabildo and San Roque Square that are full of life.
The cuisine of the main traditional production sectors has a foundation on products found at their work environment, those related with the river, Doñana and generally fishing. That is why our plates are full of fish, mollusks and crustaceans from the mouth of the river. Due to this, the Bajo de Guia seafront, a popular fisherman’s quarter, that once was formerly the fisherman´s berth for their boats and where the fish auctions where held, today is the showcase of the best traditional fish and seafood cuisine of the Andalusian coast. The fresh fish and seafood, captured only a few hours beforehand, is prepared as a delicious stew, with or without rice, vegetables or manzanilla. The rice with seafood, the dogfish en Yellow or the famous langostinos (king prawns) from Sanlúcar, are the typical fisherman´s stews.
Amongst noble homes, wineries and historical gardens, the Barrio Alto (High District), has also been home for vineyard owners and farmers. They nourished the vegetable gardens, navazos and dry lands. The famous picadillo, the ajo campero or the tomato soup are typically found in the farmers’ diet. This neighborhood still preserves old wineries and traditional local bars. Here you can pair tapas with mosto, manzanilla and amontillado wines, deepening the gastronomical experience. Each season of the year has its tapas: the boiled potatoes, the ajo campero and the cabbage go with the mosto in the winter; in spring the snails; and in summer you can enjoy salads and aliños.
Finally the Ventas, in the surroundings of the center of the town, are also clear examples of good local cuisine, where fish stews and small game meats can be tasted.