Murcia

In the province of Murcia, you’ll find sandy beaches, dunes and unspoilt coves along the coast; inland hills and valleys plus the regional parks of Sierra de Carche, Sierra de la Pila, Sierra de Espuña, and Carrascoy and El Valle.

Murcia, the capital of the region, was founded in the ninth century by the Moors on the banks of the Río Segura. The square of Cardinal Belluga houses two of the town's architectural gems, the Episcopal Palace and the Cathedral, and there is a range of museums and exhibitions to visit. With narrow medieval streets, the characterful town of Cartagena has lots of bars and restaurants, plus two nautical museums: the National Museum of Maritime Archaeology and the Naval Museum. Also, on a nautical theme, International Nautical Week is celebrated here in June. Along the coast, there are numerous beaches offering a wide range of water sports: sailing, windsurfing, canoeing, water skiing and diving. The area between the coastal towns of Águilas and Mazarrón is a breeding ground for tortoises and eagles. Inland are the historic towns of Lorca and Caravaca de la Cruz. The former is known as the ‘baroque city’ with its examples of baroque architecture, seen in the parish churches, convents, and houses; the latter, too, is home to beautiful churches, including El Santuario de Vera Cruz.

Places of interest

Águilas: Seaside town with good beaches. 

Moratalla: Pretty village, castle offering stunning views of the surrounding countryside and forests.

Puerto de Mazarrón: Enchanted City of Bolnuevo – a small area of eroded rocks, nature reserve and lagoon at La Rambla de Moreras.

San Pedro del Pinatar: Seaside resort, La Pagan beach is renowned for its therapeutic mud which reputedly relieves rheumatism and is good for the skin.

Santiago de la Ribera: Upmarket resort with sailing club.

Cuisine of the region

Vegetables are important and found in nearly every dish. Fish is also popular, cooked in a salt crust or a la espalda (lightly fried and baked), and usually accompanied by rice. Fig bread is a speciality of the region.

Bizcochos borrachos: sponge soaked in wine and syrup.

Cabello de Ángel: pumpkin strands in syrup.

Caldero: made of rice, fish and the hot ñora pepper.

Caldo con pelotas: stew made of turkey with meatballs.

Chuletas de cordero al ajo cabañil: suckling lamb chops served with a dressing of garlic and vinegar.

Tocino de cielo: dessert made with egg yolks and syrup.

Yemas de Caravaca: cake made with egg yolks.