Without doubt Murcia´s food is one of its
most attractive points for tourists. THE Murcians have successfully
made the most of all they have on offer, keeping the healthy traditions
of the Mediterranean diet and adding imagination, creativity and
Anytime is a good time to enjoy the Murcian gastronomy, perfect taken in small rations known as “tapas”or seated at a table before a delicious, hot, carefully prepared dish in any of the numerous bars, inns, taverns, and restaurants of the city.
In Murcia, the “tapeo” is an art. There is a considerable variety of “tapas”, hot or cold, with different origins, from the most ancestral stews to the nouvelle cuisine which can be enjoyed everywhere.
Our city’s climate, the character of the people, the abundance of terraces throughout the squares and streets closed to traffic, all tempt the passer- by to stop a while in the fresh air, with a drink and some tapas. In Murcia the bars with a window open to the street where clients can be served are typical. Their ample bars, full of culinary delights are famous and a pleasure for the eyes and the stomach.
So, here we suggest a tour around the typical tapas bar found in the bright, cheerful and busy city square.
During the Spring Fiestas, huertano style “barracas” are set up throughout the city and in the in September fair it is “Los Huertos” in the Malecón where you can try the most typical Murcian food: “morcilla”, “longaniza”, fresh or dried sausage, “butifarra”, “morcón”, “sobrasada”, “blanco”, “chorizo” and “chiquillos”. All of these and much more are taken as a starter or aperitif before moving on to the stews: “olla gitana” (gypsy stew), rice and beans, wheat stew, stew with meatballs, rice and cauliflower, “michirones”, dressed lettuce hearts and many others. All of these are washed down with an exquisite wine from Jumilla, Yecla or Bullas.