From the beaches of Motril, you can enjoy an unusual and paradoxical experience: contemplating the white peaks of the Sierra Nevada while swimming in the Mediterranean. A visit to the Pre-Industrial Sugar Cane Museum is a must, which recalls the golden centuries when Motril was one of the world's leading producers of the sweet condiment.

Salobreña becomes in the visitor's imagination a great mountain of sugar lumps. Its small, white, cubic houses are clustered in front of the sea around a hill crowned by a monumental Moorish castle, recently restored. From the top of the hill you can enjoy, at a glance, delightful panoramic views over the magnificently preserved old town, the sea and the fertile plain.

Next to the beaches of these towns there are countless small and quiet coves located in Albuñol, Castell de Ferro, Gualchos, La Mamola, Polopos and Torrenueva Costa. Nearby are the municipalities of Albondón, Ítrabo, Jete, Lentejí, Los Guájares, Lújar, Molvízar, Murtas, Otívar, Rubite, Sorvilán and Turón, surrounded by exuberant nature, and Vélez de Benaudalla, which conserves a lush garden from the Nasrid period.

In addition to sea and culture, the Costa Tropical offers endless possibilities, such as golf, paragliding, hiking in the inland villages, water sports and boat trips, which are centred in the marinas of Marina del Este and the Motril Yacht Club.

The rich seabed of the coast of Granada is, from the point of view of landscape and biodiversity, ideal for beginners in the practice of scuba diving. There are eleven schools in Almuñécar, La Herradura, Calahonda and Gualchos-Castell de Ferro, which offer baptisms or expeditions for divers in the 27 dive sites in the three Special Areas of Conservation: Punta de la Mona, Tesorillo-Salobreña and Acantilados de Calahonda.

The Mediterranean supplies the tables of the Costa Tropical with excellent fish and seafood. The star product is undoubtedly the shrimp, splendid cooked or lightly grilled. Also succulent are the langoustines cooked in the same way, the rock fish and all the fish suitable for frying (anchovies, horse mackerel, red mullet, baby squid, monkfish...) which can be accompanied with some semolina breadcrumbs. Special mention should be made of the 'espeto' sardines, skewered on a rod and roasted over firewood in boats beach bars along the coast; and the dried octopus, with a deep iodised flavour, which is left to soak in the sun for several days and served on a griddle over crispy seasoned cabbage.

Custard apples, with their own Denomination of Origin, mangoes and avocados are used in salads, desserts and creative dishes. It is possible to take a guided tour of their crops and taste them straight from the tree in places such as the San Ramón, El Edén and Matagallares farms. The sweet ending to the meal should be the 'torta real' - made with almonds, sugar and eggs - and the amazing sugar cane rum that has been produced in the area for decades.