The best restaurants Provinces Of Cádiz And Gibraltar

In a pleasant setting with swimming pool on the shores of Lake Arcos, the restaurant of the same name offers a good quality food certified Andalusian and Spanish at reasonably reasonable rates.

An excellent restaurant for fish and seafood. Famous for its monkfish, sole or delicious bouquets, Le Phare also prepares, in its comfortable and comfortable surroundings, some well-known specialities (ajo blanco to apple and Grapes, pastel pastel, cuttlefish albóndigas, fish frying, rice dishes topped with rice dishes). It's chic, but retains the typically gaditane atmosphere thanks to some figures of gouailleurs and professional servers. Note, first of all, that in order to enjoy more economical in this excellent kitchen, it is possible to order in the bar bar dishes in tapas formula, and, segundo, that owners own another Faro in El Puerto. You will not be disappointed by the proposed preparations! Here too, you are waiting for the world to be there.

Close to the town hall, this white cross is a great success for its terrace and its traditional, well-honed suggestions! The kitchen ensures (the service also!): cuttlefish, foie gras, fish and meat in sauce… Arrive early before the foire faire!

A few steps from the church of Santo Domingo, the chef de cuisine Pablo Grosso and the master Rafael Montero Navas have been striving since the beginning of this century to satisfy a demanding clientele. The hotel has a brand-new, pseudo-refined kitchen that constantly restores the culinary tradition of fresh market products: blocks, pickled fish, stews, pastries… Small salons with a massive décor. Diligent service.

Facing the arenas, good local cuisine (Toro's rabo: Wild Bull tail) who also knows how to benefit from the riches of the coast (langosta salsa urta: pagre striped sauce lobster). A restaurant that is part of the big classics of Jerez, especially for group menus.

In a beautiful cave cave with fountain, an address of circumstance when it comes to good tapear, that is to say to drink blows by testing some local specialities (solomillo, caldereta caldereta/lamb meat stoves and pimientos rellenos) and barbecue served by a discrete couple of five.

Located on the central square, it is famous for its cochonnailles and stews, as well as for game (in the hunting season). In the new room, there is a fountain with trout, which often end up on the plate! After a few flottements, the address continues.

Located near a horse riding centre on the Camino de Rota, the house belonging to Pablo Grosso (also read El Aljibe in Cadiz), a cook artist prepares good traditional dishes renewed. The adventure that started in a small cabin managed to maintain affordable prices. A very beautiful range of perfumes, aromas and flavours.

We will be able to return to Cadiz. To the Cantina Zapata, the owner imports Mexican products to get as close as possible to Mexican culinary flavours. At very reasonable prices, one can choose from a number of considerable dishes: nachos, or, enchililadas, taco, and even salads. As for decoration, it illustrates the spirit of true Mexico in colours: yellow and blue paint, small colored chairs… Hitting the tequila in the yard allows you to wait while preparing your order! A pretty nice address.

Close to the Ribera del Marisco, an alternative offering good Italian cuisine in a nice room or in the patio of a th century century Palacio: Pizza and some meat (cutlets) yes, but especially a good selection of fresh pasta and well-developed salads.

A family-run hotel for a few classic tapas and consistent in two pretty lounges, close to the tiny market. A place of life.

In this ancient picturesque bodega, decorated with ancient objects, we eat tapas and homemade dishes at reasonable prices.

Starred by Bibendum, in a small modern room of the city, the young chef Ángel León, son of fisherman, a preference for delicate futuristic creations based on seafood features. Its lobster from Cadiz bay and its rice with the plankton already make them speak well beyond the Andalusia region. Reception and service worthy of our hopes.

Without waiter that uses the péquin on the promenade, the last of the backs of restaurants is a tribute to a valorous Mexican bullfighter. A terrace, a room on the ground floor and another upstairs invite to fresh Sanlúcar, accompanied by a good white light local wine (a grape palomillo Viña Galvana, for example). After wonderful olives broken aperitif, the menu of the day and the specialities are declaimed in a jolly way: all sorts of fresh fish grilled on plancha (espada's...), a prepared monkfish... and full of seafood. The very good price at more than reasonable and this since 1955! Typical welcome for a régalade on the horizon...

Opened in 2011 by Pepe Romero Valdespino, one of Jerez's renowned chefs, this "Val de Pepe" is the heir to the old Mesa Redonda restaurant, itself founded by Pepe Romero's parents in 1986. On the menu, tapas and porciones, with suggestions from the chef, updated daily according to the market. And according to the proposals, there could be some flagship proposals such as the stew of bull tail or fish balls that will be enjoyed in a small modern space with painting exhibitions or on the terrace.

Near the ferry pier in Cadiz, this is the right table for Rota! Finnish because at the same time creative tapas bar with terrace, restaurant with are decoration and a comfortable 4-star hotel lounge around the swimming pool, there are really for all tastes and scholarships! On the edge of the ocean, typical specialities are naturally ordered around freshly caught fish and seafood. And in the kitchen, we know to do, régalade with large shrimp on bed bed and avocado, sardine served with purée, fillets pastels (cabrocho), tuna albóndigas (boulettes), classico classico to roteña (striped pagre prepared in tomato and Sherry wine), not to miss also delicious chipirones (supions) to plancha or fish of the day, still good options without talking about desserts, original delicacies. As a bonus: a correct wine list and a friendly professional team.

Near the pier for Cadix, an address for a different cuisine from author, personal and creative. Its chosen name comes from the Arabic "arriadh" which means orchard. At the bar for tapas, in romantic room (exposed beams) or patio terrace with trees and plants for a more substantial meal, the Cordovan chef David Méndez highlights local products. The aesthetics is combined with of course flavours: caldillo of perro (soup of small fish to bigarade), croquettes of guacamole, rock fish to creamy rice, black salicornes fried with garlic, octopus in the oven and potatoes, indigenous grilled beef... You can eat well! In addition to a warm bienveillant let us signalons un nice fond music (jazz, groove, ambient...) and even, sometimes, in the small concerts.

Near the río facing the catamaran which established the link with Cadix, an unchanging address of very informal look (the room has not changed for forty years or more!) who always well fills the dish with clams, fried fish and chocos with plancha. Fine wines and economic snack. In season in the evening, we had the tail, come earlier than the buildings!

Also known as Bar Pájaro Pinto, this institution has enjoyed an excellent terrace in the fishermen's barrio of La Viña since 1979. On the menu: shrimptortillitas , well-chosen rock fish a la plancha, snails when it's time, fresh mackerel, succulent squid or sea bream cooked just right, green pimientos and onions in olive oil and sherry vinegar, accompanied by a good bottle of Tierra Blanca white wine.

Located in Patria, a few kilometers northeast of Vejer de la Frontera, the restaurant of the Sindhura rural hotel has become a sought-after address. In an exceptional, cosy space with panoramic views, on the terrace or under the veranda, it is now dedicated to Italian cuisine, prepared by a chef trained in England at the school of Jaimie Oliver. Other highlights include vegetables from the garden, homemade bread and excellent meats prepared on the grill.