Costa Luz Holiday Villas

Costa de la luz villas and Cadiz villas for Chiclana holidays. 

6/8 people sharing a villa much cheaper than a hotel and not much more than camping

If you have been looking for villas en Cadiz or a perfect costa de la luz holiday with villas costa de la luz, chiclana holidays and cadiz villas , you have found the right place.

We are not a big conglomerate but a family firm who have lived in the area and managed costa de la luz villas holidays in this area for more than 20 years and this website has been registered and run by us since 2007.

All the costa luz holiday villas we vet all villas before we accept them, we clean them, we maintain them and we look after you when you get here starting with a meet and greet and giving you a tour of your holiday home so that you know where everything is.

The Costa de la Luz confuses the preconceived ideas of a Spanish costa. First, most of the coast is still undeveloped. Stretching from the Strait of Gibraltar to Portugal, stretch miles and miles of awe-inspiring, wild sandy beaches, as memorable as any in southern Europe; few places have lounge chairs, let alone high rise hotels. Second, the Coast of Light (as it translates) is uncompromisingly Hispanic.

The vast majority of holidaymakers are Spaniards: in July and August, families migrate en masse from Madrid and Seville to their seaside apartments and villas here, and students hole up in campsites behind the beaches. Still a very untouched part of Spain, most holidaymakers come from other parts of Spain, with some German and English families.

For this reason, most bars and restaurants are typically Andalusian and reflect this in their cuisine. Instead, the resorts are full of tapas bars and restaurants offering fantastic seafood, rather than pints of lager, the glasses of choice are cold glasses of fino (dry sherry) and tinto de verano - Chilled Rioja and lemonade served with ice. It's a part of Spain where siesta is strictly enforced and everyone, whether one or 81, stays up late; The main meal of the day is at 2:00 p.m. and dinner at 10:00 p.m.

The Costa de la Luz ("Coast of Light"), Spain's southwestern coast, overlooking the Atlantic Ocean, has beautiful beaches, hotels and golf courses, and areas that lend themselves to surfing and diving. Here, the climate is Mediterranean, with mild, relatively rainy winters and warm, sunny summers. However, there are some differences that are worth considering: the western part is hot in summer, with highs around 30 °C (86 °F) in July and August, and a greater likelihood of hot days, while the eastern part, and especially the south-eastern tip, overlooking the Straits of Gibraltar, is mild and windy.

In winter, very cold days on the Costa de la Luz are rare, though cold periods, with minimum temperatures dropping to 0 °C (32 °F), can sometimes occur.

Besides its charming beaches, the Costa de la Luz offers holidaymakers a whole range of authentic eateries scattered all around the area.
Oysters, white Sanlucar de Barrameda prawns, lobster, clams, fresh anchovies and whitebait are just some of the top-notch seafood on offer. Enjoy the sea breeze whilst you taste dishes such as Tuna infused with rosemary served with sweet red peppers, scarlet shrimps and spider crabs or fresh oysters and scallops in garlic.

Enjoy the local wine with your food Fino and Manzanilla
Palomino Fino local white grapes are vinified into a base white wine that is then put in oak butts with a little added extra wine alcohol. Butts or criaderas are not totally full and the wine surface develops a kind of yeast layer that over the years transforms the base wine into a crisp, fresh, dry, yeasty, nutty and tangy Jerez. The longer it is aged, the more complex, less fruity it becomes. The difference between Fino and Manzanilla is that Fino is made around Jerez de la Frontera and Manzanilla is made in Sanlúcar de Barrameda, close to the seaside where the soil is more mineral, salty. Manzanilla is the Spanish word for chamomile because of its aroma reminiscence together with notes of almonds and dough. Usually drunk chilled, Fino and Manzanilla are great with olives, ham, salt marinated fish dishes and tapas in general.