The best restaurants Province Of Huelva

Fuenteheridos has many good restaurants… In a rather rustic setting with fireplace, it serves well-nourishing, well-nourished family cuisine before or after hiking: Chestnut soup, vegetable vegetable revueltos, charcuterie plate (sausage) and, when it is season, freshly picked mushrooms. Note, as a bonus, the possibility of staying in rural accommodation (from 50 € to 70 € for two persons).

The rustic establishment offers authentic, authentic cuisine that makes the most of ocean and organic products: peppers to Aux anchovy, candied cod, lamb or grilled tuna in the chimney… Friendly service. Only a little bit, the portions are not always generous.

Here is an establishment with a warm decor, where the quality products of the region (mushroom soufflé, seasonal vegetables and, of course, jamón ibérico) are highlighted with talent. Many hearty dishes, a tasty homemade pâté made of the product of the hunt, not to mention good wines, including an excellent agua dulce de Villalúa, all served by waitresses in red suits. Manuel Garcia, the friendly manager, organizes from mid-February to the beginning of March the Gastronomic Days of Hunting. This happens every two years.

Nothing to fear from those Meigas (Galician witches) to whom this restaurant near the English working-class district pays tribute. While it retains its dual Basque and Galician inspiration, it also spices up its menu and dishes with a modern touch. In a minimalist yet warm decor, you can opt for his restaurant or prefer the barra. Whether you're enjoying boletus carpaccio with pine nuts and parmesan, kokotxak (cod) or Huelva prawns, you'll be spoilt for choice.

Since its beginnings as a small tapas bar, quickly becoming an essential part of the onubense tapeo, this place, transformed into a bar-restaurant since 2004, is held in the hands of Juan Francisco Martin. Who continues to provide attention and good advice to his clients. Two spaces to settle in, a traditional restaurant but which maintains the spirit of classic tapeo and a space more dedicated to tapeo which is organized at the entrance around the pretty counter and a few tables. Everything is particularly fresh, coming directly from the market, and we will be keen to test the day's suggestions. But it would be a shame to leave without tasting their specialities: tuna tartar, coquinas (clams) or huevos de chocos (squid eggs). Chocolates, the local name for squid, are present here in many forms: in sauce (salsa), fried or in albondigas (meatballs). The tapeo can also be decorated with one of the homemade reviews, prawns, cod, chorizo or small spring asparagus and can't resist the Iberico de bellota ham, hanging behind the counter. For the accompanying wines, we will also rely on good advice.

Founded in 1956, this restaurant is a reference for the entire province! With traditional stews and innovative dishes, José Antonio and Ana have more than one trick in their bag to serve master meals showing many seafood products (octopus de octopus, sole to beer…). The Tonteo menu consists of eight different fish dishes filled with various different sauces. Imperial!

In the heart of the village of Linares de la Sierra, below the church and the arenas, we know how to take the initiative to compose delicious and creative dishes prepared with the best local products: homemade game pâté, Iberian sirloin stuffed with dates and various goat cheese specialities to accompany the bread of the house before finishing with a chestnut turrón. An atmosphere of yesteryear orchestrated by Luismi López, a chef with a late vocation.

Founded in 1965, this restaurant has always been committed to traditional Onubense cuisine. Its star dishes include Morrillo de atún rojo al horno, a kind of red tuna casserole, squid stuffed with langoustine tail and ham, and skate with chilli. The menu also includes meats such as bull, beef, veal, lamb and pork, baked or grilled. For dessert, try the touron ice cream.

It is not the space that will be lacking in this old bodega transformed into a restaurant and now run by the third generation. You will also not miss the "lobito", a small wolf whose remains are hung on the wall, a trophy brought back by a distant ancestor. In the big is beautiful section, you will also have the fireplace, in which you can cook a whole beef. But it will not be there that the grilled meats, of good quality, will be cooked, which can be served with a whole series of vegetables. Once you are full, you can go out to contemplate the old stables, which are also part of the complex and whose patio can also be used as a terrace for the restaurant. Recommended for large eaters.

From this beach restaurant, we will first appreciate the terrace which offers pretty views of the sea. As for tasting, it is the place to enjoy fresh fish and seafood, with a focus on the day's selections. It has also made a name for itself by regularly organizing tuna butchering workshops, until a Japanese master of this art, Nobuyuki Tajiri, came along and cut up a 120 kg bluefin tuna specimen, caught in the wild in Mediterranean waters. You are not guaranteed that it will always be there, but if you are visiting, find out more about it.

It is certainly the best terrace of Cortegana that guarantees beautiful views of the castle, the village and the surrounding reliefs. In the summer, its numbered stone tables fill up very quickly, with the idea of enjoying some nice tapitas where you will find all the pieces of the Iberian pig. A minimum for the region, but prawns, grilled sardines, revueltos and fish, will also be present on the menu. In winter, we enjoy grilled meat and paella inside in front of the fireplace. It is not expensive and it is copious.

On a corner of this busy avenue, the formula is very well-performing: tapas, media and raciones media, fast cooking of combinados combinados and à la carte restaurant, with fish from day to day, lamb lamb… After choosing from the preparations on display, you will install on a chair or a stool at the heart of the action of the capital. All products, gambas, langoustines, seafood and shellfish trays, are fresh and loyal customers. Moreover, the servers are good advice.

If you come to visit the Barrio Obrero Reina Victoria, be sure to stop by this "guard's house". Built in the early 1920s and renovated in early 2013 to become a bar-cafétéria. On this occasion, everything has been done to restore it to its former glory and as you enter the bar, you will notice the hand-painted azulejos representing the muelle del tinto, as well as the iron bottle rack above the bar. You can also enjoy a drink on the pretty little shaded terrace, accompanied by a few tapas or montaditos (small sandwiches). And remember José Villadóniga, the first guard of the said district who was said to have received the keys from Alfonso XIII's own hands, on the occasion of the first inauguration of the place.

The interior is simple, but we eat very well, especially tapas and seafood. Cheap midday with an economical menu.

In front of the Paroquia de las Anguistas, a good little place to enjoy tapas and raciones making the most of the fishery products.

Close to the market, a little more expensive than some, a little cheaper than others in the neighborhood, it provides many typical local tapas varieties prepared with seafood and coastal fish.

Rather chic, he has been the guardian for over forty years of the local gastronomy, both on the mountain side and on the ocean side.

Located in the port, opposite the car park, this bar, "el pescador", immediately displays its very local atmosphere, i.e. seafaring, and its flagship dishes such as guisos marineros (stews from the sea). The most popular dish with visitors is rice with seafood, but you can also enjoy the razorclams in a sauce that is sometimes a little spicy, or the homemade cuttlefish balls. In general, the fish, fried, in sauce or grilled, is declined under all its facets. To be tasted in the dining room or on the small terrace.

In front of the Montecruz restaurant near the entrance to the cave, you can enjoy regional cuisine (including a colossal San Jacobo, chicken white or a piece of breaded veal stuffed with ham and cheese). The frame is charming and the prices are quite reasonable.

In the Five J (for hams, each jota is a distinction), it is a young and dressed staff who serve dishes incorporating Taste's speciality: le 100% tútugi. Tapas is consumed in the bar, while in the restaurant the rates are often exaggerated. Located at the entrance to the village, the house belonging to the largest local producer, Sánchez Romero Carvajal, also has a shop with a showroom. Note: branches in Seville, Lisbon, Barcelona and Madrid.