Cádiz is the most southern province from the Iberian Peninsula, bordering on Huelva, Sevilla and Málaga. Along its extensive coast abounds the dunes, salt mines, beaches, natural, sports and commercial port.
The province has a mild climate with an average annual temperature of 18º C, with 3.200 hours of sunlight a year and the temperature of the waters in the sea is 17 Cº. It is bathed by the Atlantic Ocean and the Mediterranean Sea. Cádiz has 260 kilometres of coast, and it offers extensive and sandy beaches. With the 3.000 years of history in this province we can find different cultures: Tartessus, Phoenicians, Visigoths, Romans, Muslims … that left interesting archaeological remains and monuments. As it has an extensive coast, the cuisine of Cádiz offers a huge range of fish and shellfish typical from the coast of Cádiz.
In the Sierra, area of the Pueblos Blancos, the sausages, homemade cheeses and small and big game are very famous. The province has a hotel supply that includes from modern hotel development, hotels with history and rustic cottages.
With respect to the tourist attraction Cádiz has many lures like the wine, breaking-in of horses, the longest and little overcrowded beaches, the golf, the nature with areas of marshes in the outskirts of Huelva, the mountain heights and the green rural environment in Grazalema or surfing in Tarifa. These are small signs of the beauty in this province. Because of these reasons the tourism is turning into one of its main resources.
Arch of Pópulo
Arch of La Rosa
Arch of Los Blanco
Posada del Mesón
Puertas de Tierra
Chapel of San Felipe
The gastronomy in Cádiz joins Phoenician, Roman, Arab and colonial influences. Its geography makes that the coast; the mountains and the open country are present in its different receipts.
The Atlantic coast leaves Cádiz an abundance of fish and shellfish. Anybody who visits the area cannot leave without tasting its classic pescaíto frito (fried fish) that, although it is easy to find all over the Andalusia coast, in Cádiz you have to eat this delicious dish, and several times, with the sureness that it will not leave satisfy and wonder you. The dogfish, tuna, monkfish, sea bream, sea bass, and the omnipresent sardine, are some fishes that you can taste in the province, as well as fresh and varied shellfish. All them give rise to a large range of guisos marineros like the caldillo de perro (a soup with young hake, garlic and onion), pescado a la teja, sea bream in the roteña style, the marinated dogfish, the omelette of prawns or the ortiguillas. The tuna from the almadraba is so tasty that in the last years it is exported to Japan, where there are paid high prices.
Historical-Cultural (The Gothic Route, Landscapes, Architecture, American, Old, Gardens, Bullfighting, Romantics, Baroque, Islamic, Castles and Renaissance)
Ride a horse
Route of El Toro
Route of Los Pueblos Blancos
Route of El Vino
Route of El Atlántico
How to get there
The nearest international airport is located in Jerez de la Frontera. It is to 35 km. from Cadiz by the Motorway. To 25-30 minutes by car. The following one is the one of Sevilla to 120 km. by the Motorway. It takes between an hour and a quarter, depending on the traffic.
RENFE has regular connection with all the important towns such as Sevilla, Madrid, Barcelona etc.
If you come back from Algeciras, take the N340 and pass Tarifa,Barbate, Vejer, Conil, Chiclana and finally you will get Cádiz. If you come from Sevilla you have to take the Motorway A-4 that will take you less than an hour to arrive the town.
This another alternative allows you travel until the Canary Islands or Genoa from the port of the town. For those who prefer short routes: Cádiz-El Puerto de Santa María, has the mythical “Vaporcito” with several daily departure.
To Sevilla 125 km
To Jerez de la Frontera 39 km
To Arcos de la Frontera 63 km
To Málaga 259 km