The Campo de Gibraltar, where PST Puerto Sotogrande can be found, has a varied and exquisite gastronomical selection that is supplied and nourished by primary materials of great quality and diverse original supply. The real Mediterranean cuisine for the most demanding palates.
On the coast the undeniable stars are fish and shellfish. Breams, red mullet, dog fish, john dory, cuttlefish, and groupers can be enjoyed grilled, barbequed, fried or in rich seamans stews. Not forgetting of course tuna. Amongst the shellfish the king prawns, crabs, winkles, shrimps and razor shells, carpet shells and clams stand out.
Moving inland the gastronomy is based on the wild products of the countryside, which include asparagus and snails. These are used to produce succulent soups and stews. However, the star of the kitchen is game and includes, venison, rabbit and partridge used to make stews, casseroles and rice dishes.
The tasty local beef and Iberian pork, goat or the by-products offer new culinary possibilities with the delicious cured meats and sausages, recipes such as larded loin, or pork scratchings.
So sea and mountain unite in the kitchen at PST Puerto Sotogrande and the surroundings, to satisfy the visitors, offering the best products, dishes and recipes from kilometer 0: from the soil to the plate, always based on quality and “real food”.