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The launch of the luxury wine train, the 'Al Andalus,' represents more than just a new travel option; it signals a significant commitment by Spain to capitalise on the booming high-end experiential travel market, specifically by linking it to the nation's profound wine culture.

A Moving Piece of History: The 1929 'Al Andalus'

The choice of the 'Al Andalus' train, originally dating back to 1929, is central to the experience. This is not modern luxury, but rather an evocation of the golden age of rail travel. The meticulous restoration focuses on preserving the train’s historical integrity while integrating essential modern comfort. The presence of Art Deco detailing and polished mahogany panelling isn't just decor—it’s a carefully curated environment designed to transport guests into a time of romantic, slower-paced travel where the journey itself was the destination. This 'heritage luxury' niche is highly sought after by affluent travellers looking for authentic experiences that disconnect them from the modern rush. The addition of amenities like queen-size beds and full en-suite bathrooms with showers is the non-negotiable modern concession that transforms the vintage cabin into a true, high-comfort hotel suite on rails.

The Strategic Route: Unlocking Spain's Wine Diversity

The seven-day itinerary from Madrid to Seville is strategically designed to be a condensed masterclass in Spanish terroir and history.

1. Castilla-La Mancha: The journey begins by passing through the vast plains of this region, which holds the title of the world's largest area under vine. This provides a crucial context for understanding the scale of Spanish winemaking.

2. Extremadura: A lesser-known but increasingly relevant wine region, offering guests an off-the-beaten-path perspective and opportunities to discover emerging Spanish wine styles.

3. Andalusia: The route culminates in the south, the spiritual home of Sherry. The inclusion of stops like Cádiz and Seville places guests in the heart of this sun-drenched region, allowing them to fully appreciate the culture behind Spain’s most famous fortified wine.

The excursions—including visits to boutique vineyards and artisan workshops—are key to justifying the premium price point. They ensure the trip is not merely scenic but genuinely educational, allowing guests to meet the producers and understand the history of the regions they traverse.

The culinary offering solidifies 'Al Andalus' as a wine train. The rotating regional menus are crafted to sync with the train’s location, creating a seamless connection between the plate, the glass, and the landscape outside. The sommelier’s role goes beyond service; they are the curator of this edible narrative, selecting wines and Sherries that perfectly complement regional delicacies like Jabugo ham and oxtail stew. This high-level gastronomic integration ensures that food and wine are not simply served, but are the central, binding theme of the entire seven-day cultural immersion.

Starting at €6,600 per person, the train is aimed squarely at the top-tier luxury market, offering an all-inclusive, fully guided, and utterly unique way to experience the cultural and vinous heart of Spain, positioning the 'Al Andalus' as one of Europe's premier railway journeys upon its April 2026 launch.

For decades, the global spotlight on fine dining often rotated between the rich classical traditions of France and the experimental frontiers of New Nordic cuisine. Yet, a quiet culinary revolution has been brewing on the Iberian Peninsula, culminating in Spain’s undeniable ascent to the top of the world's gastronomic charts.

Spain is no longer just a contender—it is the dominant force. The recent results from prestigious rankings like The World's 50 Best Restaurants, where a small country has secured multiple spots in the very top tier (including the number one spot, held by Barcelona’s Disfrutar), confirm what many food lovers already knew: Spain is, arguably, the "foodiest" country in Europe.

How did this happen? The country's dominance is not a fleeting trend, but rather a "perfect storm" fueled by a powerful combination of visionary innovation, unwavering reverence for its world-class ingredients, and an intensely democratic food culture.

1. The Avant-Garde Legacy: From El Bulli to Disfrutar

The foundation of modern Spanish culinary dominance was poured decades ago. In the 1970s, the Nueva Cocina Vasca movement, spearheaded by chefs like Juan Mari Arzak and Pedro Subijana, championed a fusion of traditional Basque cooking with creativity and modern flair, putting Spain on the haute cuisine map.

This set the stage for the global phenomenon of Ferrán Adrià's El Bulli. Until its closure in 2011, El Bulli shattered the rules of cooking, pioneering techniques like spherification and foams that are now standard in high-end kitchens worldwide.

The current world champion, Disfrutar in Barcelona, is a direct heir to this legacy. Led by El Bulli veterans Oriol Castro, Mateu Casañas, and Eduard Xatruch, Disfrutar continues to push the boundaries, serving tasting menus of over 30 dishes that seamlessly blend culinary art and science. As Chef Ángel León of the three-star Aponiente notes, Spanish chefs "are veterans," not positioning themselves according to passing fads.

The Iconic Dishes That Defined Modern Cuisine

The global impact of Spanish cuisine can be measured not just in awards, but in the specific creations that became worldwide sensations and inspirations:

• The Liquid Olive (El Bulli, Ferrán Adrià): The single most iconic dish of the molecular gastronomy era. This perfect, jewel-like sphere of olive juice, coated in a delicate membrane through the process of spherification, burst on the palate with the intense, pure flavor of an olive. It was a revolutionary moment that demonstrated the potential of culinary science to manipulate texture and surprise the diner.

• Marinas / Plankton Creations (Aponiente, Ángel León): Known as the "Chef of the Sea," Ángel León made his name by fearlessly exploring the ocean's depths. His signature ingredient is marine plankton, which he introduced to haute cuisine. Dishes like his Plankton Rice give a deep, ethereal taste of the sea, highlighting his work in creating a sustainable, blue gastronomy.

• Spherified Caviar and Foams (Disfrutar, Castro, Casañas, Xatruch): Disfrutar continues the avant-garde tradition, showcasing dishes that are visual and textural illusions. Examples include a spectacular Panchino Bun oozing Beluga caviar from a siphon, and a Tartine of Foie Gras garnished with bubbles of spherified corn. These dishes show that the core techniques of the Spanish revolution are still fertile ground for new and playful creations.

• Whole Grilled Turbot (Elkano, Aitor Arregui): While seemingly simple, the mastery of the grill at Basque restaurants like Elkano is a profound culinary statement. The restaurant's signature dish is the Whole Grilled Turbot, cooked over coals on the bone, basted with an "injerto" (a mix of oil, vinegar, and the fish's own gelatin). The focus is not on invention, but on elevating the product to its absolute highest expression—a deceptive simplicity that requires immense skill.

2. The Power of Product and Place

While the avant-garde grabs the headlines, the soul of Spanish cuisine remains its unshakeable commitment to the highest quality, most diverse ingredients.

Spain’s incredible geographical diversity—with over 52 provinces—results in a vast pantry, from the legendary red tuna of Andalucía to the baby tear-shaped peas of Basque Country and the cave-aged blue cheeses of Asturias. This product-first philosophy is the bedrock of even the most acclaimed restaurants.

Take Asador Etxebarri (ranked No. 2 globally), a temple to grilling that elevates simple ingredients like prawns and turbot through a mastery of flame. Similarly, Elkano in Getaria, renowned for its whole grilled turbot, exemplifies the sophistication of tradition. As one chef described it, the country’s success is a balancing act: "Haute cuisine restaurants like Disfrutar apply all the creativity imaginable," while traditional spots like Etxebarri and Elkano are "also very sophisticated in their own way."

3. The High-Low Revolution

Perhaps the most compelling argument for Spain as the "foodiest" country is the accessibility and quality of its everyday dining. Unlike fine-dining scenes in some other nations, Spain’s culinary excellence is not restricted to expensive tablecloth restaurants.

The country's food scene is a joyful blend of high-end experiences and affordable tapas bars. In Spain, the local culture goes hand-in-hand with food. Techniques pioneered by Adrià—like foams or spherifications—are often found in the small bites of a neighbourhood pintxo or tapas bar.

As Chef León put it, "The way of eating in Spain is a privilege. We have both fine dining restaurants and affordable tapas, not to mention excellent mid-range restaurants... that you can't find in other countries." Even the Michelin Guide recommends hundreds of Spanish restaurants where one can enjoy a meal for less than 40 euros.

This vibrant, pervasive quality is what makes Spain a food tourist destination—a remarkable 28% of the 84 million international tourists who visited in 2023 came specifically to eat.

From the dazzling molecular creations of Barcelona to the smoky perfection of a Basque grill, Spain is a country that reveres its past while fearlessly embracing its future. By balancing wild innovation with deep, regional tradition and making quality food a part of daily life, Spain has stopped whispering and is now roaring its culinary prowess for the world to hear.

The bustling tapas bars of Murcia, a sun-drenched region in southeastern Spain, offer a dazzling array of small bites, but few are as iconic and beloved as the "Marinera." This seemingly simple tapa, a perfect marriage of crisp bread, creamy salad, and a salty anchovy, tells a story of the region's culinary heritage, where the bounty of the Mediterranean Sea meets the richness of the huerta (fertile agricultural land).

The exact origin of the Marinera is shrouded in the mists of time, but its components suggest a long-standing culinary tradition. The base, often a "rosca" (a ring-shaped breadstick) or a simple slice of baguette, speaks to the Spanish love affair with bread. The heart of the Marinera, the ensaladilla rusa (Russian salad), is a staple across Spain, a testament to its widespread popularity since its introduction in the 19th century. But it's the anchovy, often a local salazón (salt-cured fish), that firmly anchors the Marinera to Murcia's coastal identity.

Legend has it that the Marinera evolved from the humble necessity of utilising available ingredients. Fishermen and farmers, seeking a quick and satisfying bite, combined the ever-present bread with a spoonful of the popular Russian salad and topped it with a prized anchovy. The name "Marinera," meaning "seawoman" or "mariner," further reinforces its connection to the sea and the coastal communities that likely perfected this delightful combination.

Over time, what began as a practical snack evolved into a culinary institution. Today, no visit to Murcia is complete without indulging in a Marinera, often paired with a refreshing "caña" (small glass of beer) or a crisp local wine. It's a tapa that embodies the spirit of Murcian cuisine: fresh, flavorful, and deeply satisfying.

Crafting Your Own Marinera: A Taste of Murcia at Home

While enjoying a Marinera in its native setting is an experience, recreating this Murcian classic at home is surprisingly straightforward. The beauty lies in the quality of the ingredients and the simplicity of its assembly.

The Three Pillars of a Perfect Marinera:

The Base: Traditionally, a "rosca" is used – a light, crunchy, ring-shaped breadstick. If you can't find roscas, a good-quality baguette or even plain breadsticks will suffice. The key is a crisp base that can support the salad without becoming soggy.
Ensaladilla Rusa (Russian Salad): This creamy potato salad is the heart of the Marinera. While variations exist, the classic Murcian ensaladilla is typically made with potatoes, carrots, peas, and mayonnaise.
The Anchovy: This is where the Marinera gets its distinctive salty kick. High-quality anchovies, preferably from the Cantabrian Sea or local Murcian salazones, are essential. Look for plump, firm fillets packed in olive oil.

Recipe: Authentic Murcian Marinera
Yields: 12-15 tapas Prep time: 20 minutes Cook time: 15-20 minutes
Ingredients:
For the Ensaladilla Rusa:
2 large potatoes, peeled and diced into 1/2-inch cubes
1 large carrot, peeled and diced into small cubes
1/2 cup fresh or frozen peas
1/2 cup good-quality mayonnaise (homemade is ideal, but store-bought is fine)
Salt and freshly ground black pepper to taste
Optional: 1 hard-boiled egg, finely chopped; 1/4 cup canned tuna in olive oil, drained and flaked.

For Assembly:
1 package of "roscas" (Murcian ring-shaped breadsticks) or 1 baguette, sliced into 1/2-inch rounds
1 jar (about 12-15 fillets) high-quality anchovies in olive oil, drained
Optional garnish: A sprig of fresh parsley or a slice of pimiento (roasted red pepper).

Instructions:

1. Prepare the Ensaladilla Rusa:
Cook the vegetables: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes, or until fork-tender but not mushy.
Add carrots and peas: During the last 5 minutes of cooking the potatoes, add the diced carrots and peas to the pot. Cook until all vegetables are tender.
Drain and cool: Drain the vegetables thoroughly and spread them out on a plate to cool completely. This is crucial; warm vegetables will break down the mayonnaise.
Combine and season: Once the vegetables are cool, transfer them to a medium bowl. Gently fold in the mayonnaise.
If using: Add the chopped hard-boiled egg and flaked tuna now.
Taste and season: Add salt and pepper to taste. Be mindful of the salt, as the anchovy will add more salinity. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.

2. Assemble the Marineras:
Prepare your base: Arrange the roscas or baguette slices on a serving platter.
Spoon the ensaladilla: Take a generous spoonful of the chilled ensaladilla rusa and place it on top of each rosca or baguette slice. Form a small mound.
Top with anchovy: Carefully place one drained anchovy fillet on top of the ensaladilla, curving it slightly to fit the shape of the tapa.
Garnish (optional): If desired, add a tiny sprig of fresh parsley or a small piece of roasted red pepper for colour and a touch of freshness.

Serving Suggestion:
Serve your homemade Marineras immediately, ideally with a cold beer, a glass of chilled white wine, or a local Murcian vermouth. The contrast of the crunchy base, creamy salad, and salty anchovy is what makes this tapa so utterly irresistible.
The Murcian Marinera is more than just a snack; it's a culinary emblem, a perfect representation of a region that cherishes its simple, yet profoundly delicious, gastronomic traditions. Enjoy!

Spain has cemented its reputation as a leading destination for beauty, culture, and charm, with four of its cities making the prestigious ranking of the most beautiful in Europe, as compiled by the international travel, tourism, and lifestyle magazine Travel + Leisure. The ranking is based on a vote by nearly 180,000 readers who evaluated cities across the globe on their attractions, culture, gastronomy, friendliness, service, and overall value.

While Florence, Italy, secured the top spot in Europe with a remarkable score of 90.08 out of 100, Spanish cities dominated the runner-up positions, highlighting the country's enduring appeal.

The Andalusian Gems Claim the Podium

The top of the European list is marked by the stunning success of two Andalusian cities: Seville and Granada. These cultural powerhouses claimed the second and third places, respectively, confirming their status as must-visit European destinations.

Seville, with its stunning Alcázar, grand Gothic cathedral, and vibrant flamenco culture, scored an impressive 89.49 points
Granada, home to the magnificent Alhambra palace and the charming Albaicín neighbourhood, followed closely with a score of 89.48 points.

Madrid and Córdoba Complete the Quartet

Rounding out the Spanish representation are the nation's capital and another Andalusian treasure:

Madrid, a hub of art, history, and cosmopolitan energy, secured eighth place on the list with 88.02 points. The capital was praised for its world-class museums, lively squares, and excellent culinary scene.
Córdoba, with its breathtaking Mezquita-Cathedral and picturesque flower-filled patios, also made a strong appearance, earning 13th place with 87.22 points.

The strong showing of Seville, Granada, Madrid, and Córdoba underscores Spain's incredible diversity, offering visitors everything from imperial palaces and Moorish architecture to world-class modern museums and bustling city life, all underpinned by the country's renowned warmth and gastronomy.

The most beautiful cities in Europe

The Spanish capital, Madrid, is taking a major step into the future of urban mobility with the launch of its first-ever fully autonomous bus pilot project. Since September 15, an electric minibus manufactured and integrated in Spain has been circulating in the city's Casa de Campo park, offering passengers a glimpse of a driverless public transport system.

The test, a collaboration between the Municipal Transport Company (EMT) and the Automotive Technology Centre of Galicia (CTAG), is a key part of Madrid's European Mobility Week activities and is set to run until October 24.

The Pilot Program: Free, Electric, and Autonomous
The vehicle being tested is a small, 100% electric minibus with a capacity for 12 passengers. It operates on a free, circular route covering 1.8 kilometres with six stops, running from Monday to Friday between 12 p.m. and 5 p.m. The primary goal is to assess the performance of the vehicle's cutting-edge systems under real, open traffic conditions, navigating alongside cyclists, pedestrians, and other vehicles.

Despite its driverless nature, a safety operator is always on board. This is not only a regulatory requirement in Spain but also a safeguard, allowing an operator to monitor the journey and intervene in case of emergency, such as opening doors or manually braking.

A Made-in-Spain Brain
While autonomous vehicle components often come from various international suppliers, this project proudly features Spanish expertise. The assembly, software, and systems integration—the "brain" of the vehicle—were all developed by CTAG in Galicia.

The minibus operates at a high level of autonomy, Level 4, meaning it can handle nearly all driving situations independently. It uses an advanced array of sensors, cameras, and GPS to navigate, recognising:

• Roads and traffic lights.
• Cyclists and pedestrians.
• Any object, from a bicycle to an animal, reacts accordingly to avoid collisions.

EMT officials have expressed enthusiasm for the vehicle's dynamic behaviour, noting that the technology is "very well integrated" and does not behave "erratically or robotically."

The Future of Urban Mobility
This pilot goes beyond a simple technological demonstration. It serves as an exploration of how autonomous vehicles can complement and enhance existing public transport networks. While the lack of professional drivers is a growing problem in many parts of Europe, Madrid's focus is on improving safety and efficiency.

Experts believe these small, autonomous shuttles won't replace the large 12-meter city buses, but rather serve as a solution for specific public transport challenges. They are perfectly suited for:

• Short-distance routes (1-5 km).
• Operation in constrained areas like university campuses, industrial parks, or city centres, where large vehicles are impractical.

With cities across Europe, including Paris and Stockholm, also experimenting with autonomous mobility, the results of Madrid’s pilot will be crucial in determining the path forward. It appears the journey towards a smarter, more efficient public transport future is well underway.

Spain is increasingly adopting a new type of 'invisible camera' known as 'foto-rojo' to automatically penalise drivers who run red lights. These systems are designed to be discreet, making them difficult for drivers to spot, and are part of a broader effort to improve urban road safety.

How They Work

These cameras are typically installed on poles or traffic light posts and are not designed to be conspicuous. Their presence is generally indicated by a vertical sign located 20-25 meters before the intersection. The system operates 24/7 and is only activated when the traffic light is red.

When a vehicle crosses the white stop line on a red light, the camera takes two photographs: one before the car enters the intersection and a second one after it has crossed. These images, along with the vehicle's license plate and other relevant data, are sent to a server. A mobility agent then reviews the case to verify the infraction.

Penalties and Legal Implications

If a red-light violation is confirmed, the driver faces a fine of 200 euros, which can be reduced by 50% if paid within the voluntary period. The offence also results in a deduction of 4 points from the driver's license. The citation is typically mailed to the vehicle owner, who is responsible for providing the identity of the driver at the time of the offence.

While these fines are automated, they can be appealed. According to legal experts, a significant number of fines are overturned by the courts due to procedural errors, technical deficiencies with the cameras, or a lack of solid evidence. Drivers can appeal a fine if the images are of poor quality, if the system's calibration is not up to date, or if the fine contains formal defects.

Location and Impact on Safety

These cameras are being installed by municipalities to reduce accidents in high-risk urban intersections, particularly those with a history of crashes involving pedestrians. They are already active in several major cities across Spain, including:

• Madrid

• Barcelona

• Bilbao

• Zaragoza

• Valencia

• Seville

The use of 'foto-rojo' systems is a key measure in Spain's road safety strategy, particularly in urban areas where distracted driving and a failure to follow traffic signals are significant factors in accidents. By automating the enforcement of red-light violations, authorities aim to reduce reckless behaviour and make city streets safer for all road users.

A new road marking, unofficially dubbed "dragon's teeth" (dientes de león), is appearing on Spanish roads and drivers should take note. These white triangles, painted along the edge of the lane, are a visual cue designed to slow down traffic and could result in a €200 fine for those who ignore them.

What Are They and What Do They Do?

The triangles, officially classified as M-8.1 markings, are spaced about 1.5 meters apart and typically cover the 30 meters leading up to a built-up area. Their purpose is to create an optical illusion, making the road appear narrower than it is. This subconscious effect prompts drivers to reduce their speed without the need for physical speed bumps or rumble strips. The Dirección General de Tráfico (DGT) states that the goal is to reduce accidents in areas where fast-moving traffic meets vulnerable road users, such as pedestrians and cyclists.

Where You Will See Them

These markings are being implemented at the entry points of towns and villages, as well as near schools, hospitals, residential streets, and crossings—in essence, any location where drivers need to transition from open-road speeds to urban speeds. The DGT has been trialing the markings in various municipalities, with Nava de Roa (Burgos) being one of the first to adopt them. The use of these markings is spreading as local councils update their road paint.

The Rule and the Fine

The General Traffic Regulations specify that the M-8.1 marking indicates that drivers must "sensibly reduce" their speed and exercise extra caution. The practical instruction is clear: when you see the "dragon's teeth," ease your speed down to 30 km/h unless a different limit is posted. Drivers who fail to comply and continue at a higher speed risk an administrative fine of up to €200.

Tips for Drivers

To avoid a fine and drive safely in these areas, drivers should:

• Spot the run-up: The triangles are placed well in advance of the first houses or junctions, so recognize them as an early warning sign.

• Confirm the speed: Look for a speed limit sign or a painted '30' on the road surface as you enter the urban area.

• Maintain a slow pace: The intent is not a quick brake but to maintain a steady speed of 30 km/h until signs indicate a change.

• Be aware of people: These zones are chosen to protect children, pedestrians, and cyclists, so stay alert and be prepared to yield.

The "dragon's teeth" are part of a broader refresh of Spain's traffic signage and markings, aimed at improving road safety. For tourists and residents alike, understanding these simple but crucial markings is essential for safe driving and avoiding a fine.

Nestled in the heart of Spain's Valencian Community, the municipality of Anna is a true natural and historical gem, often celebrated as "The City of Water." Defined by its abundant springs, lakes, and breathtaking waterfalls, Anna offers a perfect blend of serene natural beauty and rich cultural heritage. This comprehensive guide will help you plan an unforgettable trip, from leisurely moments by the water to adventurous hikes through its stunning landscapes.

The centerpiece of Anna's watery world is the Lago Albufera de Anna, a tranquil oasis just a kilometer from the town center. What began as a vital reservoir during the Almohad period is now a cherished tourist destination, seamlessly blending its historical function with modern recreation.

The lake area is a haven for relaxation and fun. Surrounded by tall pines and plane trees, it's the perfect spot for a leisurely stroll. The calm waters are home to a diverse array of wildlife, including ducks, geese, herons, and various fish. Visitors can enjoy a variety of amenities and activities:

• Lakeside Recreation: Rent a boat to explore the surface of the lake, or simply relax on one of the many benches and take in the serene views.

• Swimming: Beat the summer heat with a refreshing dip in the natural swimming pool or, during the warmer months (late June to early September), in the municipal swimming pool.

• Family Fun: The little ones will love the dedicated children's park, while the whole family can get lost in the Laberinto del Lago, a remarkable plant labyrinth located near the campsite.

For those planning to extend their stay, the Municipal Campsite is an excellent option. Please be aware that the campsite is currently undergoing a comprehensive reformation. It is anticipated to reopen in March, offering renovated facilities and a renewed experience for campers. It's advisable to check for an official reopening date directly with Tourist Info Anna before planning your trip to ensure it is fully operational.

While the Albufera is the main draw, the town of Anna itself is worth exploring. Its historical and natural attractions are deeply connected to its water-rich identity.

• Palacio de los Condes de Cervellón: A visit to this magnificent palace is a must. Built over the ruins of an ancient Almohad castle, it showcases a beautiful blend of Arabic and Christian architectural styles. The palace also houses the Ethnological Museum and the Water Museum, which provide fascinating insights into the town's history and its relationship with this vital resource.

• The Fountains and Waterways: Take a stroll through the town center to discover its numerous urban fountains, such as those in the Plaza de la Alameda. The town's historical irrigation channels and water-related constructions are a constant presence, telling the story of Anna's prosperity.

For the more adventurous, a journey into the natural wonders surrounding Anna is essential. The Ruta de las Tres Cascadas (Route of the Three Waterfalls) is a breathtaking trail that showcases the area's most spectacular features.

1. Gorgo Gaspar: The first stop on the route is a smaller, but stunning waterfall and a beautiful, clear natural pool.

2. Cascada de los Vikingos: The second waterfall is the most powerful and impressive, requiring a more challenging trek to reach.

3. El Salto and Gorgo de la Escalera: The grand finale of the route is the Gorgo de la Escalera, a famous canyon featuring a magnificent 25-meter waterfall. The site is equipped with 136 steps for direct access to the water, making it a popular and accessible spot for wild swimming.

Walking Routes:

• The Full Route: A challenging 3 km trail with difficult sections. Recommended for intermediate hikers. The full loop can take up to 3 hours or more with stops for photos and swimming.

• Direct Access: For those who prefer a simpler journey, you can drive to the Gorgo de la Escalera parking area and take the stairs directly down to the pool.

Practical Tips for Your Trip

• Entry Fee: There are entry fees to both the Albufera de Anna and the Route of the Three Waterfalls in high season. The tickets are sometimes sold separately, but can be combined depending on the time of year.

• Regulations: Barbecues are strictly prohibited. Always respect the environment, use the provided trash cans, and keep pets on a leash.

• What to Bring: For hiking, wear appropriate footwear with good grip and bring plenty of water and snacks.

• Stay Connected: For the most up-to-date information on fees, hours, and campsite availability, contact Tourist Info Anna directly.

A visit to Anna is a deep dive into a landscape where nature, history, and culture are beautifully intertwined. Whether you choose to relax by the serene lake or explore the hidden waterfalls, you're sure to leave with unforgettable memories.

A part of one of the oldest towers in Madrid is nestled among the cars in a nondescript underground car park. Stumbling upon it is a treat for those looking for a place to park before heading to the Royal Palace in Madrid.

The Tower of Bones (la Torre de los Huesos) was built in the 11th century by the area’s Muslim inhabitants. It received its name because it was near Huesa del Raf, the ancient Islamic cemetery. The tower was built two centuries after the 9th-century construction of the walls of Mayrit, the medieval Muslim city that predates the Spanish one.

The looming structure was situated outside the citadel, where it functioned as a surveillance post over the old Arenal stream. When King Alfonso VI of Castile conquered Madrid in the early 11th century, the watchtower was incorporated into the Christian wall.

The Royal Palace now occupies the space the tower was built to guard. Bits of its base were discovered in 1996 during renovation work on the Plaza de Oriente by workers constructing an underground parking lot. The partially preserved remains are on display where they were found.

The carpark is situated in front of the Royal Palace in the heart of Madrid. The nearest tube station is "Opera."

The shores of Andalusia, Spain, are home to a culinary secret that has captivated the palates of adventurous eaters for generations. This dish, known as ortiguillas de mar, transforms a humble marine creature—the sea anemone—into a crispy, flavourful delicacy that is a true testament to the region's rich seafood tradition.

From the Sea Floor to the Frying Pan

Ortiguillas, scientifically known as Anemonia sulcata, are not plants as their appearance might suggest, but marine animals closely related to jellyfish and corals. Found clinging to rocks in the Mediterranean and Atlantic, these anemones use their vibrant green and purple tentacles, armed with stinging cells, to catch small prey. However, a simple preparation method renders them harmless and delicious.

Historically, ortiguillas were a food of necessity, consumed by coastal communities during the lean years of the Spanish post-war period. Over time, their unique flavour and texture elevated their status from a humble meal to a highly sought-after delicacy, celebrated in coastal towns, particularly in the Bay of Cadiz.

A Taste of the Ocean

The defining characteristic of ortiguillas is their intense and unforgettable flavour. Diners describe it as the concentrated essence of the sea, with a powerful taste that evokes shellfish, iodine, and fresh algae.

The texture is equally remarkable. The most common preparation involves a light batter or a dusting of flour before the anemones are deep-fried in hot olive oil. This process creates a delightful contrast between a crispy, golden-brown exterior and a soft, juicy, and creamy interior. This unique combination has earned them the affectionate nickname of "sea brains" among some gourmets.

The Art of Preparation

Harvesting ortiguillas is a delicate and time-consuming process, as they are hand-picked from their rocky homes by divers. Because they lose their freshness quickly, they are best enjoyed as close to their source as possible, making them a true regional speciality.

The preparation is simple yet crucial. The anemones are thoroughly cleaned and rinsed, sometimes steeped in vinegar to help remove any impurities and neutralise the stinging cells. They are then coated in a batter, often made from flour, and fried until golden. They are typically served as a simple tapa, allowing their powerful and singular flavour to take centre stage.

While frying is the most popular method, the versatility of ortiguillas has led chefs to incorporate them into other dishes, from enhancing the marine flavour of a rice dish to being a key ingredient in croquettes and scrambled eggs. Whether served on their own or as part of a more complex creation, ortiguillas de mar offer a delicious and unforgettable taste of Spain's coastal heritage.