It is one of the favorite destinations for national tourism, not only for its beaches and its beautiful natural environment, but also for its rich and diverse gastronomic offer. And we have focused on it. Thus, we travel the province of Cádiz in search of the most demanded restaurants this summer.


In the old town, and overlooking the place where the Mediterranean meets the Atlantic and Africa, it is the perfect place to enjoy the Mediterranean cuisine seasoned with international influences and delicious cocktails offered by this new restaurant of the Trocadero Group. You can opt for its rice, its fish or its typical dishes of the area with a touch of Asian influence.

Where: Coronel Francisco Valdés, 20 (Tarifa) Tel.: 666 96 75 38.


In the heart of the ecotourism complex of Bodegas Osborne, this restaurant, which combines the tradition of the house with creativity, is already giving much to talk about. First for its modern decoration inside the old warehouses of the winery, creating a cozy and cosmopolitan atmosphere. And second, for its cuisine, which makes a clear tribute to the recipes and traditional flavors of southern Andalusia, where the product is the protagonist. Attention to its special chicharrones from Chiclana, its cheeses from Cádiz or the dogfish from Conil in light marinade.

Where: Los Moros, 7 (El Puerto de Santa María). Phone: 956 90 50 20.


In the famous beach of Valdevaqueros is the most traveler concept of Dani Garcia, with which he puts rhythm and flavor to the beach days of Tarifeños. In his kitchen he creates dishes that take the diner to enjoy a unique trip, mixing traditional recipes with more innovative ones that make a nod to the Cadiz area. Thus, there is no shortage of the popular crumbled oxtail brioche with DG sauce, the crispy robuchón prawns or the almadraba tuna loin tartar on sushi rice, spicy dressing and edamame. As a plus, BiBo Beach House offers the possibility of practicing water sports at the Ion Club BiBo Tarifa School, located next to the restaurant.

Where: CN-340 road, km.76.6 (Tarifa). Phone: 956 92 64 22.


This small place, located in the center of Zahara, delights its guests with a cuisine that moves away from the local tradition but maintaining the prominence of wild tuna from almadraba. The menu, brief but interesting, focuses on the product. In it the chef Manuel Auer, Austrian by birth and Spanish at heart, creates dishes with a wink from Cádiz and touches of other cuisines, with hits such as the shrimp skewer, the tomato stuffed with tuna mousse, the salad with crystal shrimp, the salmorejo with green pepper slush and jalapeños, the sardines in vinegar, the dogfish in adobo or the original tuna caramelito with wakame seaweed salad, ginger and soy sauce and honey among others.

Where: Pérez Galdós, 11 (Zahara de los Atunes). Phone: 644 81 36 20.


A piece of France on the beach of La Barrosa, and its interior design is reminiscent of a mythical French bistro. Signed by Jean Porsche, "the decorative concept of Chez Lumière seeks to transfer the idea of the typical Parisian bistro to the beach. For this, I have been inspired so much by the Côte d'Azur, Deauville or Biarritz", explains the interior designer. As for food, chef Juanlu Fernández leads the kitchen, with one Michelin star and two Repsol suns, known for fusing French and Andalusian cuisine. Its menu is full of nods to Cadiz cuisine such as its tribute to Carmela, one of the most popular buns in the area that is filled with a squid stew. It also has its brioche version, inside which there are pieces of lobster, vegetables and a kind of American sauce. And, of course, tuna.

Where: La Barrosa, s/n (Chiclana de la Frontera). Phone: 956 24 27 90.


In the center of Tarifa and inspired by the style of locals on the other side of the Atlantic, it is the perfect space to enjoy an extraordinary summer after-dinner. It has several plants of very surfer decoration, and its cuisine is a fusion of cultures, although the Andalusian is the main base of its dishes. "It is important to emphasize that we always use product km O", they explain from there. The menu includes dishes such as grilled octopus, sweetbreads at low temperature or tomato tartare.

Where: Silos, 3 (Tarifa). Phone: 956 43 56 91.


Interior patio of El Cuartel del Mar.

Little else can be said that is not already known about this place, with the most photographed stairs in the province and the best views of La Barrosa beach. "The sea has a prominent presence in this menu for which I have been inspired by gastronomy and local products, giving it the prominence it deserves," says Manuel Berganza, executive chef of Azotea Grupo. A varied and fresh menu where the smoky touch of the grill predominates. Some of the most popular dishes are the grilled clams with a touch of sherry, the tartar of red tuna loin from almadraba marinated in anchovy garum or the tuna meatballs in tomato.

Where: Bajada de la Torre del Puerco, s/n (Playa de la Barrosa, Chiclana de la Frontera). Phone: 956 06 44 33.


It is the last to join this list on Palmar beach. A new concept of beach club led -like El Cuartel del Mar- by Azotea Grupo that is the largest gastro-beach club in Europe. The interior design, again, has the art of Alejandra Pombo and the kitchen, is again in charge of Manuel Berganza, chef of the group who knows how to combine local products with succulent and tasty recipes. As he himself tells us "the dishes to highlight are salted and semi-cured. We have to give value to the area with tasty options such as semi-cured sea bass with white garlic or mackerel with picadilla. I would also highlight the roasted eggplant with chermoula and the tuna belly." It is recommended to go at sunset and thus take advantage to see the sunset.

Where: Camino del Piñero, s/n, corner with Paseo Marítimo, 11 (Vejer de la Frontera).


A walk through the Middle East; North African recipes and secret aromas of Lebanon merging in this garden, located inside a sixteenth-century barn in the center of the village of Vejer. There is no shortage of dishes such as harira, tayín, pinchitos, pastela, couscous or breuats. There are also some proposals with local products such as bluefin tuna from almadraba and retinta beef, a native species of the area.

Where: Plaza de España, 12 (Vejer de la Frontera). Phone: 956 45 17 06.


A classic among the classics of the fishing village of Barbate. It is the universe of bluefin tuna, cooked in all its aspects with a philosophy that goes beyond an avant-garde trend to turn to the true meaning of traditional almadrabera cuisine and the Mediterranean diet. "We are the rediscovery of a unique, sustainable and seasonal product, such as bluefin tuna from almadraba," they say from the restaurant.

Where: Avenida Constitución, Local 5 C (Barbate). Phone: 956 43 23 00.


The culinary tradition and the wines of Sanlúcar merge in this restaurant that proposes "a cuisine linked to the territory that incorporates the experiences and products of the immediate environment. Farmers, producers and fishermen are the ones who give meaning to this menu", explains its chef José Luis Tallafigo, a native of the area but trained in restaurants in Bilbao or France. Highly recommended is its urchin cake with citrus mayonnaise, the shrimp ssam, its roasted eggplant taco with tuna rillette or its classic red tuna from almadraba with onions.

Where: Caballeros, 11 (Sanlúcar de Barrameda). Phone: 651 14 16 50.


In its 2,800 meters of inland beach you can take a dip or enjoy a delicious meal surrounded by nature. Alberto Sarmiento, head chef, reveals that they have a menu "fresh, dynamic and very attractive. I've made sure that each dish has its own identity and is true to the flavors of every ingredient I use." The menu does not lack rice, fish and meat. The almond soup made with black garlic and the teriyaki salmon stand out, which combines the temperature of cooked salmon with the freshness of a mango tartar with a spicy touch.

Where: Avenida La Reserva, La Reserva de Sotogrande (Sotogrande). Phone: 956 79 10 06.

  • Beaches
  • Cadiz
  • Summer

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