In Andalusia, Christmas is lived in the streets, but it is celebrated at the table. As experts in crafting and designing experiences, at Door To Door Travel & Events, we know that every corner of our geography has a unique way of experiencing and saying “Happy Holidays.” If you are looking for inspiration for your corporate events or family dinners, we invite you to take a gastronomic journey of the most authentic flavours of our region.

These are not just recipes; they are destinations with history, served on a plate.

1. Huelva & Cádiz: Seafood as Religion

On the Atlantic coast, Christmas Eve smells of salt and sea. Here, the product reigns supreme over the preparation.

• Gambas Blancas (Huelva White Prawns): They need no introduction or artifice. They are the hallmark of Huelva. Boiled in seawater with just the right amount of salt, they are the quintessential luxury appetizer. Simple in preparation, yet unsurpassable in flavor.
• Sopa de Galeras (Mantis Shrimp Soup): A humble dish elevated to the category of art. This crustacean adds incredible flavor intensity to the broth. It is the essence of the Bay of Cádiz (the “Silver Cup”) in a spoon, ideal for warming the body before the main course.

2. Seville: Artisan Elegance

At Sevillian tables, tradition is cared for with care and patience. Here we find one of the undisputed kings of Christmas appetizers.

• Pavo Trufado (Seville-Style Truffled Turkey): Forget conventional roast turkey. We are talking about a haute-cuisine cold cut. The meat is marinated with Oloroso wine or Brandy, black truffle, and spices for days.

The Presentation: It is served cold, cut into very thin (almost transparent) slices and often accompanied by huevo hilado (sweet spun egg) or dried fruits and nuts. A delicate, luxurious bite full of nuance.

3. Córdoba: Tradition and Intensity

Córdoba brings elegance and robustness to the Christmas table with a stew that is pure history.

• Rabo de Toro (Cordoba-Style Oxtail): Although consumed year-round, at Christmas it is a stellar main course. Slow-cooked with D.O. Montilla-Moriles wine, the meat becomes so tender it melts away. A dish with character and depth.

4. Jaén & Granada: Spoon Dishes and Contrast

In the interior and the mountains, flavors seek comfort against the cold and surprise for the palate.

• Andrajos (Jaén): A traditional stew from the Sierra de Segura that connects with the earth and the olive groves. Flour dough strips stewed usually with game meat (hare or rabbit) and spearmint. An authentic dish of “resilience.”
• Sopa de Picadillo (Granada): A broth slow-cooked for hours with Iberian ham bone and poultry.

The Granada Touch: It is served piping hot with cubes of ham, chopped hard-boiled egg, croutons, and the non-negotiable secret: a sprig of fresh spearmint. that aromatic contrast is the essence of the south.

5. Málaga: Seafaring Sophistication

Málaga provides the subtle, velvety note with one of its most refined warm classics.

• Gazpachuelo (Viña AB Soup): A fish stock enriched with mayonnaise—giving it a unique white, velvety texture—and a touch of Amontillado wine (Viña AB). It is usually served with prawns, white fish, or clams. It is pure elegance on a plate.

6. Almería: Artisan Pasta

In the far east of the region, the tradition of homemade pasta rules, a heritage from centuries past.

• Gurullos with Rabbit: Small portions of handmade flour dough (similar to grains of rice), added to a stew of rabbit or partridge, sometimes with snails. A dish with deep roots that speaks of resourceful cuisine and the flavor of the Almerian countryside.

The Final Touch: Sweets with Designation of Origin

For the sobremesa (after-dinner conversation), we travel to the “deep south” with Pan de Cádiz or Alfajores from Medina Sidonia, spiced bites full of honey and almonds that remind us of our rich Andalusi (Moorish) past.

And we couldn’t finish without returning to the province of Seville, specifically to Estepa, the “Christmas Pantry” of Spain. The Mantecados and Polvorones from Estepa are the mandatory closing: almond, cinnamon, and sesame for an after-dinner chat that stretches out amidst laughter and toasts.

At our Agency, we believe that the best way to travel is through the palate. We believe the best way to travel is through the palate. Whether for a corporate event in Seville or an intimate gathering in Granada, incorporating these local flavors is a guarantee of success and authenticity.

“Are you Team Huelva Seafood or Team Jaén Stew?” Which of these destinations and dishes will you bring to your table this season?

We wish you a Merry Christmas and a Happy New Year!