San Matias Gulf Flavuors

The San Matías Gulf holds abundant sea-food delights. Getting them to the shore is the task of shellfish divers or artisanal fishermen who, manually, or by way of “espineles” pull these treasures to the shore. This work, in the remote depths, is carried out by sailors from the fishing ships who dock in “San Antonio” port. Fish and shell-fish arrive at the restaurants in “Las Grutas” touristic villa, “San Antonio” East, West or “Sierra Grande” shortly after being harvested and transform into delicious dishes at the hands of magical chefs who know all the well-kept secrets of these culinary pleasures.

Chichita, Lali, Fresia, Marisa and Ivan are just some of the names of these culinary idols who bring to life these traditional culinary flavours putting the taste of the Bay at your finger tips.

The more well-known products are octopus, scallops, mussels, hake, salmon and cod. The shellfish become fabulous marinades or casseroles or they can even be eaten baked or in sauces with sumptious pastas. Salmon, cod and hake are delightful grilled or covered with delicate sauces. Grouper, sole, snook, and silversmelt, clams and cholgas can’t be missed.

Tasteful offers

Traditional cooking, new and innovating experiences, can be found in the narrow streets of “Las Grutas” touristic villa.

From a fish “chupin” or a traditional fish marinade, to elaborated dishes that, offer the best of the mountainous region all accompanied by very exclusive wines.These delights are influenced by the “European kitchen”, particularly Spanish and Italian, and show themselves in paellas, casseroles, sauces and pastas, not forgetting the “Creole kitchen” that can be savoured in seasonings and different specialities, for example the exquisite fish pasties.

Delights to be discovered

Octopus flies the flag for the Bay and leads the menu in the local restaurants. Marinated, in casseroles, baked or fried, with a tough of lemon, it is a true delight.The local people enjoy eating raw clams and oysters with lemon. We mustn’t forget the “fry-up” spectacle, that takes place on the sea-shore, consisting of “just caught” by way of rod and tackle, silversmeyt or whitebait.

Fish “chupin” is not a typical dish on the menu. It consists of fish cooked with potatoes, onions, peppers, white wine and spices. You prepare it as you do with a stew, with the difference that the fish is cooked in chunks, with its skin, so that it doesn’t fall apart during cooking. “Chupin” is normally prepared with salmon or snook.

Another exquisite tentation are “White Bay mussels a la provenzal”. It’s a simple recipe. The live, clean mussels (scrubbed and cleaned) are boiled in a pad with very little water. The steam opens the shells and in 5 minutes the mussels are ready. If you like, you can reimplace the water for wine and, when cooking is finished, add plenty of diced garlic and perejil.Traditionally every year, a “salmoneada” is carried out, where great quantities of salmon are cooked in the open air, accompanied by numerous different sauces.

We musn’t forget the “giant paella” that occurs every summer season. The preparation needs a large iron disc and around 10 people for its cooking and serving.

You can buy fish marinades and shellfish, smoked preserves and pate, all traditionally prepared in accordance with the national alimentary code, in the Bay... a token reminder of the Bay.