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Eating out is an intrinsic part of the Andalusian lifestyle. Whether it’s sharing some tapas with friends over a prelunch drink or a three-course à la carte meal, many Andalusians eat out at some point during the day. Unsurprisingly, there are literally thousands of bars and restaurants throughout the region catering to all budg
Eating out is an intrinsic part of the Andalusian lifestyle. Whether it’s sharing some tapas with friends over a prelunch drink or a three-course à la carte meal, many Andalusians eat out at some point during the day. Unsurprisingly, there are literally thousands of bar
Eating out is an intrinsic part of the Andalusian lifestyle. Whether it’s sharing some tapas with friends over a prelunc
Eating out is an intrinsic part of the Andalusian lifestyle. Whether it’s sharing some tapas with friends over a prelunch drink or a three-course à la carte meal, many Andalusians eat out at some point during the day. Unsurprisingly, there are literally thousands of bars and restaurants throughout the region catering to all budgets and tastes.
At lunchtime, check out the daily menus (menús del día) offered by many restaurants, usually three courses and excellent value (expect to pay €8–€15, depending on the type of restaurant and location). Roadside restaurants, known as ventas, usually provide good food in generous portions and at reasonable prices. Be aware that many restaurants add a service charge (cubierto), which can be as much as €3 per person, and some restaurant prices don’t include value-added tax (impuesto sobre el valor añadido/I.V.A.) at 10%.
Andalusians tend to eat later than their fellow Spaniards—lunch is 2–4 pm, and dinner starts at 9 pm (10 pm in the summer). In cities, many restaurants are closed Sunday night (fish restaurants tend to close on Monday) and in inland towns and cities, some close for all of August.
Cádiz's most quintessentially Andalusian tavern is in the neighborhood of La Viña, named for the vineyard that once grew here. Chacina (Iberian ham or sausage) and chicharrones de Cádiz (cold pork) served on waxed paper and washed down with manzanilla (sherry from Sanlúcar de Barrameda) are standard fare at the low wooden counter that has served bullfighters and flamenco singers, as well as dignitaries from around the world, since 1953. The walls are covered with colorful posters and other memorabilia from the annual Carnival, flamenco shows, and ferias. A few hot dishes are available such as albóndigas (meatballs).
Calle Corralón de los Carros 66, Cádiz, Andalusia, 11002, Spain
The only restaurant with a Michelin star in the city has chef León Griffioen at the helm, placing local produce under the Dutch microscope and creating dishes themed around the history of Cádiz. With just eight tables in minimalist surroundings, the restaurant, decked in black and gray, offers a tasting menu (€60 for 10 dishes, €70 for 13; pairing options available) that comes with several surprises, including an "olive" and "deconstructed" tortillitas de camarones—it's one explosion of flavor after another.
A block north of Plaza de la Candelaria and on one of Cádiz's narrow pedestrian streets, La Candela is a good place to try local fare with a modern twist. The salmorejo comes baked with pork loin tartare, the pork cheeks are melt-in-the-mouth tender, and several dishes come tempura-style or have South American touches, such as the sea bass ceviche with tiger's milk and mango. There's a good choice of vegetarian dishes. Be sure to try one of the homemade desserts—the cheesecake and chocolate coulant are particularly good.
With over 170 stalls of fresh produce, Cádiz's main market provides an illuminating insight into the types of local fish and seafood, as well as seasonal treats. It also has a rincón gastronómico (gastro-corner) with several stalls serving dishes based on the produce available in the market. Highlights include El Freidor del Mercado, where you can try the city's famous fried fish served in paper cones, and Las Niñas Veganas, with vegan and gluten-free options that include a delicious dish of the day. At all venues, you can perch at the bar or at one of the outside tables.
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