"Living in Murcia" Top 5 Page for this destination Murcia by Trindade

Murcia Travel Guide: 89 reviews and 198 photos

For a while...or not!

I was living in Murcia for 3 years.
It is a very peaceful place to live, well more than Madrid.
The city is not so big, even beeing a capital and you can go always with bici.
In spring´s time smells very nice.

The city of Murcia was founded in 831 by Abd-Al-Rahman II on a privileged location, in the centre of the Valley of the River Segura. The city wall offers a good idea of the importance achieved by the city under Arab rule, and the remains of part of the wall are still visible in different places around the city; the wall originally measured 15 metres in height and had 95 towers. The importance of the city has also been evidenced by the numerous archaeological findings, such as the remains of a palace unearthed at the Las Claras Convent. The Christian city has also left a profound mark on Murcia¿s urban physiognomy; two of its main arteries, La Platería and La Trapería, still reveal the intense guild activity that developed in the metropolis. However it was from the 16th century, and particularly the 18th century, onwards that Murcia achieved an urban splendour that lead to its expansion beyond the city walls

Oficina Municipal de Turismo de Murcia

Plaza Cardenal Belluga. Edificio Ayuntamiento,
30004 Murcia
Tfno.: 968 358 749
Fax.: 968 358 748
Web: www.murciaciudad.com
Email: informacion.turismo@ayto-murcia.es

Horario de atención: de 10 a 14 y de 16 a 20

Gastronomy

Wander from square to square, relish the pleasure of being out of doors and experience the warm and welcoming atmosphere of the city of Murcia. Going out for tapas is a real tradition here and is a great way to sample the exquisite gastronomy offered by the numerous well-plenished tapas bars and restaurants that dot the city. Lively conversation with family or friends is all part of the culture. Highly recommended at any time of year and any time of day.

The excellent produce of the huerta, a varied offer of meats and the prized treasures of the sea... a cuisine assimilating the products bequeathed by the peoples who settled here for centuries. The Romans showed us the art of making preserves and salted fish; the Arabs, among a thousand other products, introduced rice and how to grow and cook it, together with spices, condiments and aromatic plants.

Outside the fertile valleys were grown wheat, olives and vines, which is tantamount to saying bread, oil and wine: the three mainstays of the Mediterranean Diet.

To say, for example, caldero is to conjure up an image of rice, fish (grey mullet, monkfish, grouper), cooked in an iron pot, with ball peppers and garlic mayonnaise. Not to forget the fish a la sal, oven-baked in salt. Or grey mullet roe, mojama (salted tuna) and Mar Menor prawns. We cannot fail to mention pastel de Cierva, a pie filled with egg and meat. If you like fish and happen to be in Águilas, ask for moraga de sardinas (grilled pilchards), or the rice they make here a la piedra. If the produce from Murcia's Huerta is your preference, then rice and beans, olla gitana (a vegetable hotpot), cocido of turkey with meatballs, michirones (a broad bean stew), and braised chicken or rabbit. Hearty stews, where imagination has salvaged the modesty of the raw materials. Rice and vegetables, Cocido with meatballs. The Huerta once again impresses us with salads and the thousandfold combinations afforded by its vegetables. Pork has always been a staple for the people of the huerta and it is used in every way possible. Braised or grilled, not to mention a whole appetizing range of sausages (morcón, spicy longanizas, morcilla black puddings, etc.).

Another great option is inland Murcia. For those overcast and rainy days, try some migas ruleras, made from flour with oil, water, salt and a lot of patience. Or gazpacho jumillano, gazpacho de Yecla, pickled partridge, or rabbit and rice. When in season, rice with snails, in Calasparra. In the Ricote valley: tender oven-roast lamb. The cheeseboard includes excellent goat cheeses, cottage and cured cheeses, cheese with wine, with pepper... Fruit preserves, which constitute a thriving industry... Excellent marmalades and jams. And honeys, with a hint of the delicate aromas of the fields. And spices and condiments which, like the sweets and pastries (tocinos de cielo, marzipans, Caravaca sugared egg yolks, macaroons, etc.), deserve a separate mention. Lastly, the fruit, which can be summed up in the words of the famous operetta by Serrano: Murcia, tu huerta no tiene igual (there is no match for your huerta). The Murcia Region has also cultivated grapevines and produced wines ever since Roman times. As well as those from the Campo de Cartagena, there are the wines from Ricote and, of course, the three Denominaciones de Origen: Jumilla, Yecla and Bullas. Whites, reds and rosés with rich bouquets. For all tastes, and for all palates.

  • Last visit to Murcia: Oct 2002
  • Intro Updated Feb 21, 2008
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