Restaurants cuisine du monde Jerez De La Frontera

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!

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.

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.

Opened in 2013 by chef Julián Olivares, a local child, this restaurant under the sign of dawn offers dishes that have made its reputation as clams with sherry vinegar or scampi from Sanlúcar. You can enjoy them in two large rooms decorated in recovery mode or on a large terrace, choosing between tapas, raciones or dishes to share. We enjoyed the sea anemone mousse and the lean ceviche. Well composed, well presented and good to taste. A very good table.

In the heart of old Jerez and under the auspices of the banderillas, this tabanco has used this bullfighting theme throughout its decor. And perhaps you'll have to step into the ring a little to find a seat in this place that's been packed from the moment it opens, so loyal are its local regulars. Failing that, there's always the small ticket office outside. The crowds are justified by the impressive quality and variety of tapas and dishes. Meatballs, calamari, bull tail, eggplant with salmojero... whatever you choose, it'll be good.

Unavoidable! It is by taking a small central lane from the plaza del Arenal that we lead to small terraces, near the old fish market (now recently the exhibition room). Some of them belong to a very good address (quality Q certified) with charming interior patio, it is the house where chef Faustino and his second, probably among the best cooks in Andalusia, or even Spain, with the débordante olive oil. The map has not changed since 1943, but proposes only great moments for eyes and then for the olfactory papillae and taste: The…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the… and the…. All of the gourmets regularly find themselves in the midst of frames and paintings in Faustino's honour. Note that despite the many shots, the professional service is still listening! Juanito has recently established Alta Cazuela, a full catering service and develops its inimitable cuisine in two establishments, Mirabanda in the NH Avenida Jerez and Isabella Hotel at the Hace Villa Jerez Hotel.

The large terrace of this address is often packed. And with good reason: the menu of tapas and raciones, all homemade and tasty, is very extensive. We also come to see Juan Antonio, the owner, who serves, greets tables, laughs, chatters... all the character that makes up the restaurant's atmosphere. If you prefer to dine a little more quietly, or for two, a pretty little room is available inside. As for the dishes, the rabo de toro and the Arroz negro con choco are well worth the detour.

There will be little tastes of France and theatre for those who will have the chance to come and eat in this place. Opened since the beginning of 2018 by Juan Lú Fernández, chef de cuisine at the Aponiente restaurant for 10 years. On the theatre side, it is the art of cooking and the products that are highlighted. Located in the centre of the restaurant, the kitchen functions as an "island" according to the chef and will allow you to follow the preparation of the dishes live. Either sitting on the barras on either side of the central island, or from a few tables, accompanied by their Louis XVI style chairs. And the prepared products, essential according to the chef, are displayed with all the honour they deserve. On the French side, you can enjoy a Bresse duck with Périgordine sauce, poultry raised in France and a whole series of sauces such as gribiche or beurre blanc. Not to mention of course the seafood from the Bay of Cadiz. Baba or chocolate soufflé can close the meal. With a wine list that logically favours Jerez wines.

This blue rooster is housed in an iconic building in Jerez, designed by Aníbal González and considered one of the great Mudejar achievements in Andalusia. It was built by the Domecq winery as a gift to the city on the occasion of the Universal Exposition in Seville in 1929, and has always served to promote the wines of this winery. Since 2022, it is also positioned as a bistro, "French style", in a completely refurbished interior on 3 floors. It is advisable to go to the balconies of the^1st and^2nd floors for superb views of the city.