Zahora is a small and unspoilt community on
the windswept, but stunning Costa de la Luz, on
the Atlantic coast. Deep in the Parque Natural del
Acantilado, it has beautiful beaches, backed by cliffs and pine trees.
Perched on the cliff-tops straddling the coast road, this sleepy little village is fast waking up to a reputation as a trendy place for beatnik travelers and wave-jumpers to spend the summer.
Small bars on the beach, sandy paths, tranquility and a magnificent beach of fine sand characterises this area of the coast with its views of the historic Cape Trafalgar.
There are some shops and restaurants locally situated.
The Arab presence made a lasting impact on the cuisine of Southern Spain. Rice, lemons, oranges, olives and vines were introduced, as well as many new vegetables and spices.
Typical today are barbecued meats, sauces flavoured with cumin or saffron and sweets made from crushed almonds. Tomatoes and peppers are much used.
The region is famous for its frilled fish, especially
sardines, deep-fried calamares (squid) and fish baked in salt. Quality ham and pork are used widely in sausages.
Tapas were invented in Andalusia and a wide variety of them is still used throughout the area.
Some of the best jamon Serrano (cured ham) comes from the mountains of Andalusia, in particular from Jabugo.
Zahora has a mild climate; the hottest period of the year is during the summer months of July and August, when the temperature rises to around 32 degrees, and the winter months drop to around 18 degrees. Zahora enjoys around 300 days and 3200 hours of sunshine per year.