OUR ONLY WISH IS TO SERVE YOU GOOD FOOD
Since we first opened the doors of our Restaurant in 1998, We have experienced two transformations, but our goal has always remained the same, that what we offer on the menu comes out of the kitchen well prepared and delicious.
OUR PRIORITY IS OFFERING FOOD FOR THE TASTE OF THE CUSTOMER
In the past 14 years we have presented over 100 different dishes. The present menu only consists of those that continue to enjoy the approval of our friends and customers.
Fashionable food comes and goes without a trace. Products like foie, balsamic vinegar reduction, caramelized onions, yellow tuna (sold as red), etc … have never been offered on our menu.
WE SUPPORT FOUR SPECIALITIES OF THE CUISINE OF CADIZ…
Fresh fish and Seafood. Such as sea anemones, dogfish, cuttlefish, baby squid … All cooked in olive oil.
The “Almadraba” tuna (red tuna). The one the Japanese love and therefore we have difficulty to obtain and offer on our menu. In our opinion, the best parts of the tuna are the “morrillo” (top of the head) and the “ijada” (belly). The loin and sirloin (leanest parts).
The Oxtail, is the best way to measure the quality of a kitchen inCadiz. Without Oxtail, there is noAndalusiaon the menu.
The Iberian pork. Oh! How delicious the sirloin, how tasty the tenderloin…
… AND MEDITERRANEAN AND ANDALUSIAN RECIPES
“Gazpacho” is from the South of Spain.
“Salmorejo”, from Cordoba.
Clams and fried fish, “Piriñaca”(spicy sauce) sardines loins and sea anemones, mackerel and Oxtail, all from Cadiz.
Rice with squid ink, from Cataluña.
“Dourado” scrambled cod, from the Portuguese Alentejo.
Tenderloin carpaccio, from Italy.
Tuna couscous, from Morocco.
Roasted aubergine with yogurt, from Turkey.
Feta cheese salad, from Greece.
AND ALSO FROM AROUND THE WORLD
“guacamole” from Mexico, but here we like it with garlic prawns.
Tuna “ceviche” (marinated raw fish) from Chile.
Tuna steak tartare from Peru.
Iberian pork tenderloin in teriyaki sauce, from Japan.