The best Spanish restaurants Cadix – Cádiz

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.

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.

The objective of this two-storey restaurant is to make all the good products of the Province of Cadiz known to its guests thanks to imaginative recipes. Taking advantage of the view of the ocean, fish (sea urchins) and crustaceans (Sanlúcar's langoustines), but also mountain produce (meat or meats) make a great family. Service applied and also to enjoy more economically a good range of tapas at the bar.

For the sake of catering to food catering, let us know that this vast, modern, colourful and colourful establishment is not isolated but is the spearhead of a small group of restoration of the Bahia de Cádiz, managed by the three Pentecostal brothers. What would be a brodersingers location in France soon became completes in Andalusia! Take on your 31 and direction the avenue along the bay for a wide map of mergers and reinterpretation of the gaditane kitchen, predisposed to satisfy all tastes. Prefer the huge, very lively horseshoe bar or the room with a view over the bay rather than the upper lounge, but not the claustrophobes! Salads and cold tapas, fresh pasta, prepared rice of the day, revueltos (scrambled eggs), fritures, platos platos (simmered dishes to be tasted), grilled meats, cooked fish and homemade desserts, yolk! We have even planned what it takes for vegetarians or allergy allergy! But the kitchen is rich! A little hard to digest frites mer (ortiguillas fritas), we almost want to tell the dynamic server to remove the louche of aioli on tallarines/soup in cuttlefish ink, not bad la (whiting) in Sherry wine… And servings are copious.

For those allergic to fish, charcuterie and black pork meats from the Sierra de Huelva really take pride of place in this house, named after a village in western Andalusia and decorated to resemble an old inn(mesón). Since 1966, tapas and raciones have been served at the bar or in the lounge: cheeks, aloyaux, chops, scrambled eggs(revueltos) and even some fish... All in a very warm and lively atmosphere. The place is packed every weekend, as is its neighbor across the street, Cervecería Marisquería Aurelio, with its complementary focus on seafood.