The GASTRONOMY of the area is famous for the simplicity of its recipes, as well as for the richness and variety in its ingredients.

Fish and shellfish, with gilthead seabream, mullet and, of course, shrimp from the Mar Menor occupy a prominent place. Without forgetting, of course, the salted fish, the mojama, the beautiful salty and the tuna of ijada, which constitute some great appetizers. The typical dish par excellence is the cauldron, originally a sailor, cooked with fish of different varieties and in whose broth a succulent rice is made. Considering that the Campo de Cartagena is one of the most important agricultural areas of the Region, we also have a great diversity of land products that enrich our Mediterranean diet. As for desserts, the fruit is the star of our table, with a great variety and richness.