Torrox is situated in the eastern Costa del Sol, a little more than 40 kilometres from Malaga. Above the coastline rises a collection of modern housing estates, separated from the beach by two wide seafront promenades, where a great quantity of restaurants, bars, handicraft shops and other recreational centres are situated. At present, it has an infrastructure capable of providing comfortable accomodation to 30,000 people, as much to lovers of its two principal beaches, Ferrara and El Moche, as to those eager for peace and tranquility offered by the emerging rural tourism.

 

Despite the more than probable presence og Phoenicians and Punics in thse lands, the first remains found date from the time of the Romans, specifically those belonging to the factory-city of Caciclum, founded in the First Century. However, its name is derived from the Arabic word turrus. Various centuries of Moorish civilization have left traces in its history and its urban personality. Apart from the Roman Ruins of El Farro, worthy of visiting are the frieze remains of the ancient wall, the Shrine and Convent of "Nuestra Senora de las Nieves", hailing from the Sixteenth Century and Chapel of San Roque, which dates from the Seventeenth Century. And ovbiously, aslso recommended is a walk through its reminiscent town centre, a monument in itself.

Its traditions and popular festivities have a lot to do with the district of La Axarquia: the austere and emotional Holy Week, the festivities in honour of its Patron Sain, San Antonio, celebrated on the 13th of June; the summer night of San Juan, on the 24th of June; and the great popular, Torroxena, feast: the fair of mid-October.

                

Torrox, has a traditional gastronomy in which, above all, are highlighted "las migas", which can be accompanied by sardines (sardinas), cod (bacalao), clams (almejas), olives (aceitunas), "maimones", pap (gachas), salad with slices of orange (ensaladilla arriera con gajos de naranja), "papas a lo pobre", tomato vegetable soup (gazpacho de tomate), garlic and almond soup (ajoblanco), and the sardine and fresh anchovies espetos (espetos de boquerones y sardinas).