Today we are going to talk about a subject that we are passionate about, the gastronomy of Cadiz. In this article you will learn about its main raw materials, the typical dishes of Cádiz and some places of interest that you can visit during your stay in Cadiz. Join us on this journey through the essence of Cadiz’s cuisine.
What you will find here
GEOGRAPHY THAT DEFINES THE GASTRONOMY OF CADIZ
inAs usual in our gastronomy articles (you can visit our articles on Almeria, Granada, Huelva y Malaga), we like to star by describing the geography of Cadiz in order to understand its gastronomy
In Cadiz, as is usually the case in many Andalusian provinces, the gastronomy of the sea and the mountains is present. In Andalusia, only Jaen and Cordoba do not have a coastline. The coast of Cadiz is mostly Atlantic, i.e. ocean. Only a small part of its coastline faces the Mediterranean. Andalusia approaches Africa through Cadiz. The Strait of Gibraltar is the transit point for tuna and other species.
Anchors of the tuna trap in the fishing port of Barbate.
A large part of the coast of Cadiz is dominated by river estuaries. From the great Guadalquivir (the main river of Andalusia), to the river Barbate, passing through the Guadalete in Puerto de Santa María. From north to south, there is a succession of marshlands, salt marshes and rice fields, where fresh and salt water are exchanged, shellfish are caught and plants such as salicornia are harvested.
With this geographical location, it is understandable that the gastronomy of Cadiz is defined by fishing and shellfishing. If we leave the plains of the Guadalquivir and head for the mountains. We are talking about humid mountains watered by the squalls of the Atlantic Ocean. In fact, this is the place with the highest rainfall in Spain (an annual average of 1,962 mm). This territory is protected by two natural parks, Grazalema and Alcornocales. These sierras are rich in food, with abundant pastures and trees such as the holm oak and cork oak that provide acorns for a large part of the year.
Views of the Bay of Cadiz from the Sierra de Grazalema.
The space between the sea and the mountains is occupied by hilly landscapes where vegetables are cultivated and cattle farming, especially Retinta cows, is widespread. We are talking about the surroundings of Conil, Barbate and Zahara de los Atunes, among others.
THE RAW MATERIAL THAT MAKES THE GASTRONOMY OF CADIZ SO SPECIAL
Let’s take it step by step, because the main subject of the gastronomy of Cadiz has a lot to talk about.
DRY FARMING
Rainfed crops vary in Cádiz depending on the area, but we can highlight pulses: chickpeas, lentils and beans. Although in today’s globalised world the raw material sometimes comes from distant countries, the whole area around Chiclana, Medina Sidonia, Arcos de la Frontera, etc., is dominated by the cultivation of leguminous plants. In Sanlúcar de Barrameda is famous for its potatoes. In Jerez de la Frontera and other nearby villages, the vine is the star.
OF THE ORCHARD
The abundance of water and the fertility of the land in the province of Cadiz mean that there is a great deal of market gardening. In Benamahoma, known as the Huertas de Benamahoma, large, wrinkled and tasty tomatoes are grown. Peppers, strawberries, carrots, onions, lettuce, cabbages, etc, are grown in all the villages surrounding the sierras of Cadiz.
Although they are not from the vegetable garden, the Cadiz hills provide foods that are very characteristic of the gastronomy of Cadiz. We are talking about tagarninas (a type of thistle), wild asparagus and salicornia. The latter is a plant that grows in the salt flats and marshes of Cadiz and is used as a condiment in rice dishes and haute cuisine.
OF THE SEA
The Atlantic provides a large quantity and variety of fish, shellfish and molluscs. We will only mention the most important ones in the gastronomy of Cadiz. As far as fish are concerned, the most important are mako or dogfish, mackerel, anchovies, sardines, snapper, sea bass, sole, sorrel, tapaculos (cockerels) and mojarra caletera. The latter is the name given to bream in the picturesque neighbourhood of La Viña.
Central Market of Cadiz, where you will find all the seafood products of Cadiz.
Seafood is another of the keys to the gastronomy of Cadiz. Sanlúcar de Barrameda prawns are internationally famous. Shrimps, prawns, carabineros, langoustines, etc. are also consumed.
Molluscs such as cañadillas, oysters and burgaillos are common in the bars and restaurants of the province of Cadiz. In addition, in the area of Puerto Real, muergos (Ensis minor), a mollusc similar to the razor clam, but smaller in size, are also harvested.
Among the cephalopods, the cuttlefish is one of the most common in Cadiz cuisine. In the port of Rota or the Port of Bonanza (Sanlúcar de Barrameda), among others, it is easy to see mountains of ceramic pieces used to catch the octopus. They are called “alcatruces” or “pulperas”. This system is really old and environmentally friendly. Although there are other arts that are damaging the marine ecosystems such as plastic pots, the tradition of the ceramic pieces is still alive.
Port of Bonanza in Sanlúcar de Barrameda (© Turismo Andaluz).
Other typical seafood dishes in Cadiz are sea urchins and ortiguillas (small sea anemones). Sea urchins even have their own festival in the city of Cadiz, ‘La Erizá’. This festival anticipates the start of Carnival and is organised by groups of residents from the La Viña neighbourhood. The ortiguillas with anemones, eaten fried, are a real delicacy, although not for all palates.
THE TUNA
Bluefin tuna occupies a prominent place in the gastronomy of Cadiz. Diced, salted, grilled or in more modern options such as tartar or tataki; any part of the tuna: ventresca, morrillo, heart, spine, sirloin. In any case, red tuna from Cadiz is one of the most special things you can try. Moreover, in Cadiz an ancestral art of fishing, the Almadrava, is still used. If you want to know more, we recommend you to read our post about the Cadiz tuna.
Tuna tartar that we enjoyed on our last visit to Conil de la Frontera.
MEATS
Of all the meats produced in Cadiz, the most prestigious are Retinto veal and Iberian pork from the sierra. As we mentioned earlier, the Sierra de Cadiz abounds in holm oaks and cork oaks, trees whose fruit is the acorn, the main food of the Iberian pig. The famous chicharrones (pork cracklings) are made from this pig. Unlike in Huelva, in Cadiz they are served in thin slices, with a little salt and a squeeze of lemon.
The Retinta cow is a breed native to these lands. It has a mahogany-red colour and, although it has been largely displaced by other foreign species, it is not difficult to find it in bars, restaurants or markets in Cadiz. The other breeds of cow reared in Cadiz are the Negra Andaluza, Cardeña and Pajuna, although they are not as commonly specified on restaurant menus.
Retinta cattle in the area around Conil.
As you go deeper into the interior of the province, it will not be difficult to find game meats such as venison, wild boar or rabbit. They are prepared very well cooked and usually with exquisite sauces. Although production is not very large, kid goats and suckling lambs from the Payoya goat and Merina sheep respectively are usually marketed.
CHEESES
We come to cheese, a section in which Cadiz stands out for its Merino sheep’s and Payoya goat’s cheeses. The main farms are located in the mountains around Grazalema. Both breeds of animal are farmed on a semi-extensive basis, feeding on natural resources by grazing and with food support in sheepfolds or sheepfolds.
We are not going to develop this section too much because we thought we would write an article on the cheeses of Cadiz that will be finger-licking good.
Payoya goat and homonymous cheese from Grazalema (© Turismo Andaluz).
WINES
If there is one thing in the gastronomy of Cadiz that has transcended the world, it is undoubtedly the wines of the Jerez-Xérès-Sherry Designation of Origin. The special geographical and climatological characteristics of the Marco de Jerez make this land a very special place for the production of wines with an excellent tradition and unique aromas.
We recommend you to read this post about the wines of Andalusia where you can find more information about the wines of Cadiz and find some recommendations.
La Gitana winery in Sanlúcar de Barrameda.
TYPICAL DISHES FROM CADIZ
OK, now we get to a restaurant, we pick up the menu and we start reading, what do we order if we want to taste typical dishes from Cadiz? Well, here is a list of tasty, authentic and original dishes. Some of them are easy to find in almost any restaurant, others are only served in specific places.
SEAFOOD STEWS
Of course, in Cadiz there is a wide range of particularly tasty seafood stews.
GARBANZOS CON LANGOSTINOS (CHICKPEAS WITH PRAWNS). This stew is one of the most typical of Cadiz. You can find it in traditional restaurants, although it is also served as tapas. It is cooked over a low heat and the resulting broth has a strong sea flavour.
Chickpeas with prawns from Cadiz.
CAZÓN CON TOMATE (DOGFISH WITH TOMATO). This jewel of the gastronomy of Cadiz is very common in Sanlúcar de Barrameda and Chipiona, but it is not difficult to find it in other parts of the province. Cazón is a shark that is also known as marrajo (mako shark), although sometimes other similar types of sharks typical of the area may be used.
FIDEOS CON CABALLA (NOODLES WITH MACKEREL). This is another essential seafood stew. Its main characteristic is the fat noodles, also called “babetas” in Cadiz. It is typical in the city of Cadiz and the neighbouring town of San Fernando. Mackerel (Scomber scombrus) is a very common blue fish on the Andalusian coasts and really cheap due to its abundance.
Mackerel with noodles from Cadiz.
PAPAS CON CHOCOS (POTATOES WITH CUTTLEFISH). Potatoes with cuttlefish is one of our favourite recipes. It is a potato and cuttlefish stew with a thick and delicious broth. Everybody likes it and it is easy to find in many places along the coast of Cadiz. Although it can also be made with squid, the cuttlefish pieces are thicker and better suited to cooking.
Potatoes with cuttlefish from Cadiz.
ATÚN ENCEBOLLADO (TUNA IN ONION). A seafood dish par excellence in the gastronomy of Cadiz is tuna with onions. This dish can be found in different ways, in broth or with a very reduced sauce. The quality and part of the tuna will make a huge difference to the flavour and texture of the dish. It is really easy to find in many restaurants in Cadiz.
Cadiz tuna with onions (© Junta de Andalucía).
PESCADO EN SOBREHÚSA (SURPLUSED FISH). This typical recipe from Cadiz is difficult to find, it is a homemade dish that has not found its way into restaurant kitchens. It really is an old-fashioned way of cooking to make the most of food. Our friend Marí tells us that when there was leftover fish, her mother used to say, ‘I’ll make this on sobrehusa’. A delicious sauce is prepared and mixed with the fish fried the day before.
BEFORE GOING ON TO SEE MORE TYPICAL DISHES OF CADIZ
WE INVITE YOU TO TAKE A LOOK AT OUR
HISTORICAL-GASTRONOMIC TOUR IN CADIZ
MORE TYPICAL DISHES
MENUDOS (TRIPE FROM CADIZ). We have already talked about the menudos in Malaga’s gastronomy. In Cadiz it is also a typical and traditional dish that can be easily found in many bars. We remind you that callos are tripe and fragments of cow, pig or mutton stomach.
PUCHERO (POT). It is a stew of different types of meat typical throughout Spain, but with substantial variations in each region. In Cadiz, shank is used as veal, pork rib, a salted bone, pork backbone, bacon and a piece of ham. The vegetables used are celery, leek, carrot, chickpeas, potato, turnip and mint. Noodles or rice can be cooked in the broth.
Puchero de Cádiz (Cadiz stew) (© Turismo Andaluz).
ROPA VIEJA (OLD CLOTHING). As the stew contains a lot of meat and sometimes not all of it is consumed, the ‘ropa vieja’ is made. This dish is made with meat and leftover chickpeas fried with onion, tomato and fried potatoes. It is an exquisite dish from Cadiz.
SOPA DE TOMATE (TOMATO SOUP). It is a stew that can be found under different names in other Andalusian provinces. It is a traditional food from rural areas where the bread that got a bit hard was used. In Conil it is very common in restaurants. Bread and mint are the keys to this recipe.
BERZA. For some it is a variant of “puchero” (stew), for others it is a dish in its own right. Different types of meat are also cooked in this stew, but berza includes black pudding and chorizo sausage. It also contains pumpkin and its reddish colour is due to the sweet paprika. Although the way it is cooked is similar to stew, the flavour is completely different. It is a very old typical dish from Cadiz and has a large territorial extension throughout the province.
Berza, stew from Cadiz.
GAZPACHO AND HOT GAZPACHO JEREZ. One of the foods that has represented Andalusia internationally has been gazpacho. It is a cold soup of tomato, a piece of green or red pepper, cucumber, garlic, a small piece of bread, vinegar, oil and salt. The usual thing in all restaurants is to add water to make it softer and more liquid and to be able to drink it better, although sometimes it is not added at home. Although it is an ancient recipe, the current version of gazpacho would not be understood with today’s electric blenders.
In the area around Jerez de la Frontera and during the grape harvest, ‘ajo viña’ or ‘ajo caliente’, a variety of gazpacho, used to be prepared. It differs in that it contains ñora, roasted peppers and is served hot.
Andalusian Gazpacho (© RTVE)
BULL’S TAIL. This traditional dish is not exclusive to Andalusia, but it is true that here it is usually prepared flavored with wines of the Denomination of Origin Jerez, usually fine or oloroso. The large number of bull breeding farms in Cadiz is one of the reasons why this dish has so much prestige in the area.
CHÍCHAROS CON ALCAUCILES (PEAS WITH ARTICHOKES). The “chícharos” are peas and the alcauciles are “artichokes”. In our opinion, this is one of the tastiest and healthiest typical Cadiz recipes you can try. You will not find it in every bar, but you can find it in the traditional food bars. It is an exquisite stew that only contains small pieces of ham. In Puerto de Santa María they also add broad beans.
Peas with artichokes and beans from “Mi cocinera Favorita” (© Mi cocinera Favorita).
PAPAS ALIÑADAS (DRESSED POTATOES). Few things of the gastronomy of Cadiz are more famous than the “papas aliñás”. This is something you will find in every restaurant. The boiled potatoes are served cold and seasoned with vinegar, lots of oil, onion strips and profile. A good “papas aliñás” should have a fillet of canned frigate tuna.
Papas aliñás by Mario Jiménez, chef of El Faro (© Mario Jiménez).
CABALLA A LA PLANCHA CON PIRIÑACA (GRILLED MACKEREL WITH PIRIÑACA). We have already mentioned that mackerel is one of the most economical, typical and tasty fish of Cadiz. One way to eat it, and that is a delight, is grilled or roasted and with piriñaca. The piriñaca is a salad that accompanies the fish. It is a salad of tomato, bell pepper and onion cut into very small cubes. We have always tasted it in the neighborhood of La Viña, but it is typical to find them in the towns of the Bay of Cadiz: San Fernando, Puerto Real, El Puerto de Santa Maria and Rota.
Mackerel with piriñaca (© Turismo de Cadiz).
TORTILLITA DE CAMARONES (SHRIMP OMELETTE). It is a typical recipe of the gastronomy of Cadiz. It is a kind of fried cake made with a dough of chickpea flour (or wheat), water, onion, parsley and small shrimps (tiny prawns). This mixture is fried in hot oil until it is crispy on the outside and tender on the inside. Although you can find them from Tarifa to Sanlúcar, it is especially typical of San Fernando and the capital of Cadiz.
Tortillita de camarones (shrimp omelette) from Casa Manteca (© Helen Santiago).
POTAJE DE TAGARNINAS (TAGARNINAS STEW). This traditional stew is made mainly with legumes and “tagarninas”, an edible wild plant similar to thistles, which is harvested in the countryside. In some versions bacon, chorizo or ribs are added to give more flavor, we prefer it completely vegetable. Tagarninas have traditionally been a food from rural areas, where they were harvested in the countryside. This dish reflects the tradition of using local and wild ingredients. If you visit Cadiz, especially in spring, you are likely to find this dish in restaurants and private homes – a delight for lovers of traditional cuisine!
RIÑONES AL JEREZ (KIDNEYS IN SHERRY). Although this traditional dish is prepared in many parts of Spain, it is especially traditional in Cadiz. It is a stew or stew of pork or veal kidneys cooked with a sauce made from sherry wine, which gives it a characteristic, sophisticated and powerful flavor. The sherry wine adds a sweet and aromatic touch, balancing the strong flavor of the kidneys. The kidneys are tender and the sauce is thick and tasty. It is usually served with fried potatoes, rice or bread to dip in the sauce. This dish is an example of the cuisine of utilization, where parts of the animal are used that, although less noble, are very tasty if prepared correctly. If you like intense flavors and traditional cuisine, sherry kidneys are an excellent choice, perfect to enjoy with a glass of sherry wine!
Riñones al Jerez (Kidneys in sherry) (© Real Academia Gastronómica).
SALTED AND SMOKED PRODUCTS
Both salting and smoking are ways of preparing fish to preserve it for long periods of time. These culinary traditions have been well known for thousands of years, at least since Phoenician times. Among these delicacies you have to try the tuna flank and mojama, the ling roe (molva molva) or the smoked sardine loins. You can do it in our gastronomic tour of Cadiz.
Ruins of Baleo Claudia on the beach of Bolonia, a very seafaring city (© Turismo Andaluz).
SWEET MOMENTS, THE DESSERTS OF CADIZ
To conclude this section of traditional dishes of the gastronomy of Cadiz we are going to talk about some desserts. This section is dedicated to those who love sweet moments, either for dessert or in the middle of the afternoon.
POLEÁ. It is a traditional dessert from the province of Cadiz. It is a kind of sweet porridge. Originally it was a humble and simple dish that was made with basic and inexpensive ingredients. The poleá is served hot, sprinkled with cinnamon and sometimes accompanied by pieces of fried bread or torrijas. It is a comforting dessert, especially popular in cold weather or during Lent. In Cadiz, it is a dessert that evokes nostalgia and is associated with the cuisine of grandmothers.
NEGRITOS. This common sweet in the confectionery is a sponge cake cut in half, filled with cream and dipped in chocolate. It is common in many places, but we have always heard that “let’s eat a negrito in Vejer”. Wherever it is, you have to try it.
Negritos (© ABC).
CASA HIDALGO. Casa Hidalgo is not any kind of sweet, it is an artisan bakery in the Plaza de la Catedral in Catedral de Cadiz that has a long tradition in the elaboration of sweets. We recommend everything from this bakery, including its savory empanadas.
Casa Hidalgo of Cadiz (© Turismo de Cadiz).
ROSCOS DE ARCOS (SPIRAL PASTRY). In the town of Arcos de la Frontera they prepare a kind of spiral pastry with the texture of a bun. The roscos are normally hard and dry, but these are somewhat spongy inside. Like many Andalusian sweets, they have their origin in religious festivities, but nowadays it is not difficult to find them in the bakeries of the village throughout the year.
PAN DE CÁDIZ (CADIZ BREAD). This is a version of the classic marzipan. In this case the marzipan is filled with sweet potato and jam. This sweet has become so famous that there are even Spanish food brands that manufacture it industrially. Of course, to try a good one, it is always better if it is confectionery and handmade.
Pan de Cadiz, typical dessert (© Thermomix).
CORRUSQUILLOS DE CADIZ. We go now to the Carnival of Cadiz, one of the most popular and recognized festivities of the city. At this time corrusquillos were traditionally prepared. It is a kind of very crunchy cookie made from peanuts or almonds and cinnamon and sesame.
GAÑOTES DE UBRIQUE. The gañote is a sweet with a helical shape that is prepared fried on a stick. In Ubrique it is so deeply rooted that for some years it has had its own festival. It is prepared in other towns of Andalusia, but with nuances.
Gañotes de Ubrique (© Diputación de Cádiz).
JAPONESAS. In the south of the province of Cadiz, the Campo de Gibraltar, we can also find original and handmade sweets and desserts. The Japanese is a sweet made with a soft fried brioche-style dough that is filled with angel hair or cream and can be dipped in honey. We prefer the cream one, but it is a matter of taste.
PIÑONATE. To finish with desserts, we travel to Jimena de la Frontera. The Piñonate is a sweet with multiple variants. It is a dough of flour and egg with lots of condiments and nuts. It is a dessert with a somewhat complicated preparation, but it is not difficult to find, because from the women’s association El Avío they have proposed that everyone try it with home marketing.
Piñonates of Jimena de la Frontera (© Alejandría Tés Cafés y Chocolates).
In every town or city of Cadiz you will find typical and traditional sweets. For us it is impossible to include them all, because it would be a real encyclopedia of desserts. So we invite you to describe this aspect of the gastronomy of Cadiz through the pastry shops, confectioneries and artisan bakeries.
SOME KEYS TO ENJOY THE GASTRONOMY OF CADIZ.
MONTADITOS. A montadito is a small sandwich, usually with soft white bread, although in some places the bread is toasted. One of the most typical montaditos is the one of melva with bell bell pepper and a little bit of mayonnaise, this montadito is called “dobladillo”.
Dobladillo typical of Cadiz
TAPAS ARE PAID FOR. In Cadiz tapas are chosen and paid for. Only in Jaen, Granada and Almeria tapas are complimentary. In Cadiz tapas are usually very elaborate and abundant. With two or three tapas you can eat.
THE FISH CARTRIDGES. An economical and traditional way to eat in Cadiz is to buy a cartridge of fried fish and eat it in the street, the bar or the terrace of the bar. In the center of Cadiz there are many fried fish restaurants where you can choose the fish you prefer and they will prepare it for you to take away. They usually offer marinated dogfish, cuttlefish (chocos), slices of hake, puntillitas (small cephalopods), acedías (Dicologlossa cuneata) and shrimp pancakes. Although it is rare in some places you can also find fried moray eel (Muraenidae).
Cadiz fish cartridge (© Restaurant Salsédine).
DO NOT CONFUSE THE CHICHARRONES. One of the typical things you can order in many bars and restaurants in Cadiz are chicharrones. As we saw in Huelva, chicharrones are small pieces of pork fried in its fat. However in Cadiz when you order chicharrones you will get a portion of thin slices of pork marinated with a little salt and lemon.
Chicharrones of Cadiz (© ABC).
SNAILS AND CABRILLAS. If you venture to try the snails you have to know that in Cadiz the “cabrillas” are large snails and are not very common. Generally in Cadiz people ask for “caracoles”, which are small snails served with a broth. However in eastern Andalusia, small snails are not usually consumed, and if you ask for “caracoles”, they will be large snails served with a tasty sauce.
WHERE TO EAT IN CADIZ
Well, almost anywhere, in Cadiz you can eat great food. We are preparing a specific section in our website where you can see an exquisite selection of restaurants in Cadiz capital. But in the meantime we are going to leave here a small list of popular and very authentic restaurants that we have tried in the province.
Here we also recommend what to see in Cadiz.
WHERE TO EAT IN BENAMAHOMA
Without a doubt Bar González is one of the best options. And it is not only a culinary question, but the unbeatable attention and the close and friendly treatment of Antonia and her family. You can order almost anything, but the game meats, a cheese brought from Ubrique and the “sopas cocidas” are a must. This restaurant combines all the tradition of Benamahoma.
Bar González in Benamahoma.
WHERE TO EAT IN ALGODONALES
On the outskirts of Algodonales there is a mythical restaurant on the way to Cadiz. Venta Salas is an excellent place to eat some typical dishes from Cadiz such as tagarninas stew or meat with homemade tomato. Do not expect a chic and modern place, but efficiency and authentic taste.
WHERE TO EAT IN SANLÚCAR
Balbino is an institution in Cadiz, a place of pilgrimage for many travelers who come to Sanlúcar de Barrameda atrattracted by the legendary prawns and manzanilla wine . This is the place where you come to taste products of the sea, but also of the terroir. It is a bar with “solera”, that is to say, it is a bar with roots, tradition, antiquity, age and character. Next to the sea there is also the restaurant Casa Bigotes, more specialized in seafood.
Casa Balbino, a tavern with a bullfighting atmosphere in Sanlúcar.
WHERE TO EAT IN BARBATE
Surely there are many fantastic restaurants in Barbate, but we will stick with the peña “El Atún”. It is a simple restaurant to enjoy excellent fish and seafood. It specializes in almadraba red tuna and, without a doubt, the food is not the only good thing about this place.
WHERE TO EAT IN MEDINA
Medina Sidonia is a town with a lot of charm and history nestled in a mountain and dominating the landscape. It is certainly worth a visit, but also to enjoy a good meal at La Vista de Medina, an exquisite restaurant that, as its name suggests, has one of the best views of the town.
WHERE TO EAT IN SANCTI PETRI
Another magical place on the coast of Cadiz is the ancient settlement of the almadraba of Sancti Petri. It is located next to the mouth of a water channel and in front of the castle of Sancti Petri, a castle on a tiny island where millennia ago was located the ancient Phoenician temple of Melkart. All the seafaring essence is concentrated in the Fishermen’s Association Caño Chanarro. Here you can eat the freshest fish you can imagine.
Caño Chanarro Fishermen’s Association.
WHERE TO EAT IN ZAHARA DE LOS ATUNES
Again difficult choice. We suggest La Luna, a beach bar on the beach of Zahara de los Atunes where live music and good food are combined. Maybe it is not the best place to eat in Zahara, but it is the best option to eat on the beach with your feet in the sand. It is a place with some fame where some celebrities are seen during their vacations in Zahara.
WHERE TO EAT IN SAN FERNANDO
And if you are looking for one of those authentic and original places, you can go to San Fernando. On the shore of the Bay of Cadiz and next to some fishermen’s huts was born in 1934 the Cantina del Titi (El Bartolo), a popular restaurant that when the tide rises the water reaches the tables. Today the fishermen’s huts no longer exist, although this is probably the germ of this famous establishment in San Fernando.
Cantina del Titi on the shore of the Bay of Cadiz.
PLACES OF GASTRONOMIC INTEREST IN CADIZ
- Central Market and Virgen del Rosario Market in Cadiz.
- Marketplaces (plazas de abastos) in Barbate, Chiclana, Algeciras, Chipiona, Rota, Conil, La Línea, Jerez, El Puerto de Santa Maria, Puerto Real, Sanlúcar de Barrameda, San Fernando, Tarifa, Ubrique and Vejer.
- River and old fish market of Barbate.
- Vineyards and wineries in the Marco de Jerez: Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda, Chiclana de la Frontera, Chipiona, Puerto Real, Rota and Trebujena.
- La Chanca Interpretation Center of Conil.
- Chipiona fishing corrals.
- Fishing village of Sancti Petri.
- Cheese factories in the Cadiz Mountains.
- Ruins of Baleo Claudia.
- Tidal mill “Rio Arillo”.
- Sanlúcar Ice Factory.
Mercado Municipal Virgen del Rosario en Cádiz.
GASTRONOMIC MAP OF CADIZ
We have created this Google Maps map so you can visually know the places related to gastronomy in Cadiz. We hope it will be an inspiration for you.
IF YOU WANT TO KNOW MORE ABOUT CADIZ
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Acknowledgments
We have been very excited to write about this topic because, besides liking it, we have had the help of many friends from Cadiz who know well the gastronomy of Cadiz. We would like to thank María Barroso, José Bote and Cintia Romero. Also special thanks to Domingo Romero who has taken us to taste so many bars and restaurants that we have lost count. We would also like to thank the waiter of the Peña Taurina “Emilio Oliva” (Chiclana) for clarifying the difference between carne mechada and chicharrones.