La Manga

La Manga is a neck of land which encloses the Mar Menor sea. This beautiful stretch of land is less than 100 metres wide in some places and has a maximum width of 1.5kms
Crossed by four channels which allow the passage of water from the Mar Menor to the Mediterranean Sea, La Manga is surrounded by two areas of great interest: el Parque Regional de las Salinas (an area of salt lakes) and Arenales de San Pedro (San Pedro salt flats) in the north and La Salinas de Marchamalo (the salt works of Marchamalo) and Las Amoladeras (salt grinding machines) to the south.

Along La Manga there are eleven sailing schools with four marinas with all the necessary services to support boats and their crews. There are channels through which any type of boat can pass from the retail areas to enjoy a pleasant day discovering the Isla Grosa, the Farallon or the Islas Hormigas.
The presence of several underwater archaelogical sites and many shipwrecks has made this area a favourite with Spanish divers. At bajo de Fuera you get the chance to see the vast riches of the area in all their glory, like Syria, North America and Minerva shipwrecks.
Nearby there is a first class golf course and golf school, and also equestrian centres where you can ride along mountain trails or secluded beaches and through fragrant lemon groves.


La Manga is a recognised centre for fine dining, especially mediterranean cuisine, with a wide variety of rice and fresh fish dishes. El Caldero, the most famous dish of the Mar Menor has its origins in La Manga.
The local fishermen invented this rice dish cooked with garlic, ñoras (small, round and often dried red peppers) and rock fish. Seabream (dorada) and golden mullet (mujol) are local fish and are delicious either cooked in salt or grilled. Trays of mixed fried fish are not to be missed on the Mar Menor. The quality of fresh fruit and garden vegetables from the Murcian region add a healthy touch of colour to any dish.
Murcian mojete (roasted peppers and onions), zarangollo (roasted summer squash and onions), michirones (a hot and spicey stew of chorizo, serrano ham, beans and peppers), with peas or beans, with ham are some of the local delicacies that can be enjoyed in this area. There are also excellent meat dishes prepared with the traditional “ajo cabañil” – garlic, vinegar and salt, ground together to make a sauce.
By eating tapas (small local dishes), you can taste many of the specialities of the area: “mojama”, salt cured tuna; “bonito salado”, salt cod roe; “atun de hijada con habas crudas”, tuna steak with raw beans and of course, the famous Mar Menor prawns. Also black pudding and spicey dried sausages complete this area´s culinary diversity.

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