Spanish Tuna

Barbate and Zahara de los Atunes area in Cádiz is known for its thriving tuna-based business community, which has become a significant part of their culture and gourmet food market. They offer visitors the unique opportunity to witness the almadraba in action and to sample the many delicious flavors of the local cuisine.

One of the most impressive sights to see in Barbate is the ‘levantá’, a term used to describe the annual event that takes place between April and June, when the almadraba is in operation. It is not just a tuna fishing technique, but a centuries-old ritual that is deeply rooted in the culture of Barbate. The almadraba, also called atunara, is one of the techniques for catching tuna used in southern Spain, taking advantage of the migration of tuna from the Atlantic to the Mediterranean through the Strait of Gibraltar, which has been used since pre-Roman times. It consists of installing a labyrinth of nets in the passage of the tuna, which is normally located near the coast.

The local cuisine of Barbate also offers a wide variety of flavors to suit all tastes, including boquerones (a type of anchovy), sardines, and jureles (horse mackerel), as well as retinto meat and piñones de la breña (local pine nuts).