Transfers from Malaga Airport to Barbate

One way


Weather in Barbate

In Barbate, summers are hot, humid, arid and mostly clear and winters are long, cool, wet, windy and partially cloudy.

Throughout the year, the temperature generally varies from 10 °C to 28 °C and rarely drops below 6 °C or rises above 31 °C. Based on the beach/swimming pool score, the best time of year to visit Barbate for hot activities is from late June to early September.

The temperate season lasts 3.0 months, from June 22 to September 22, and the average daily maximum temperature is more than 25 °C.

The hottest day of the year is July 29, with an average maximum temperature of 28 °C and an average minimum temperature of 20 °C.

The cool season lasts 3.8 months, from November 23 to March 17, and the average daily maximum temperature is less than 18 °C.

The coldest day of the year is January 19, with an average minimum temperature of 10 °C and an average maximum of 16 °C.

Gastronomy of Barbate

Barbate is a seafaring town with an air of salt and the modernity of the times that run, since antiquity has been a point and witness of important events such as the Battle of Trafalgar, with Phoenician ancestors, Carthaginians and Romans who have left testimony of their customs in the town we know today, proof of it the development of the garum, the famous sauce based on fish, the basis and foundation of gastronomy Barbate.

A luxury within the reach of any tourist, which makes its environment something special, from the marshes of the river that bears his name to the park of Breña influencing its cuisine.

Barbate bases its food on the fish highlighting the squid, the anchovy although the king of these tables is undoubtedly the trap red tuna, (considered pure gold in the food of countries such as Japan, which import part of their reserves of this fleet of Barbate), has the best mojama in the country in addition to dried eggs and tuna derivatives for its salting and conservation point.

The Almadraba has given to the gastronomy of Barbate the exquisite point that it has today, any of its fish but even more the tuna, (it is a luxury at your table).

You can try mechado, a la plancha, encebollado, guisado, en salazón, asado or in a thousand different ways, taste the mackerel, the sardines, the mullet and you will have before you an infinitive range of gastronomy with marine bases, among its fundamental dishes you can taste the following.