GASTRONOMY

      Arcos count on the call “cooks of the orchard”, whose plates combine vegetables and vegetables: of between most frequent we could mention the "Alboronia", with pumpkin, tomatos and chick-peas, the stuffed or salads of celery, "salpicon", so aromatic potaje of beets, alcauciles, or typical mill garlic. Another used modality is the “Mediterranean stew”, that is to say, rice with meat or fish and aromatic spices like saffron or pimentón. Between the gastronomical variants we cannot forget what one has come calling “the culture from the pig”, everything a ritual that has been lost, although the artisan elaboration of meats stays. In addition to the “covers” available in any restaurant or inn and those consistent stews called “cabbages”, with vegetables, cabbage, bacon, blood sausage and meat of pig. Sometimes the arcense kitchen takes care of its more spontaneous products and if the station promises its fruits, the "tagarninas", the asparagus, the snails, or the hunting, they are the appraised plates more. Cakes is ample and subtle, full of flavors that combine the muslim norm with the patience craftswoman of the convents. In order to accompany those plates, it as much counts Arcos with own wines and in target as in red, they are pioneering in the zone of Cadiz and the first red prepared Andalusians. Famous Wines