Lepe is characterized by a rich and varied gastronomy, both in flavor as forms. As a coastal town, it´s destined to taste a wide of small and medium variety of fish (sardines, mackerel,dab, anchovies, gilthead bream, young hake, sea bass...) molluscs and shellfish (shrimps, clams...), taken directly from the fishing port (El Terrón) to the dish. The raw material high quality and the fresh productes stablished a way to cook that needn´t specialize in sauces or in an excessive production of dishes. where the fried fish, broiled, baked or stewed with potatoes, tomatoes, paprika, are essential dishes, along gazpacho, poultry, sheep, goats or pigs.

Sweets are very typical, made from flour, eggs and almonds, among other ingredients. Highlights “Coca”, which is cider with sweet almonds, sweet pumpkin, made on festive season.

Strawberries and oranges, and tropical fruits, lately have completed the gastronomy range of this area.

Among our kitchen recipies, although seafood dishes are more known, which have been rescued by some of them such as bean salads or “Frijones caretos”, rice with beans and peas, fish with onions, squid with beans, devil-fish in paprika, aligned potatoes, tomato soup with sardines.