Fodor's Expert Review Código de Barra

Local produce comes under the Dutch microscope at one of the most innovative dining venues in Cádiz, under the direction of chef Léon Griffioen and earmarked by the New York Times. With only a few tables, and in minimalist surroundings, the restaurant, decked in black and gray, offers a tasting menu (€35 for 7 dishes, €47.50 for 10; pairing options available) that comes with several surprises including an "olive" and long, thin tortillitas de camarones---it is one explosion of flavor after another. On the à la carte menu is a good selection of fish dishes such as corvina con espinacas esparragá y guiso de berberechos (sea bass with spinach and cockles), lamb cooked two ways, and solomillo de jabalí con salsa gitana (wild boar steak with red pepper sauce). Leave room if you can for the torrija (French toast) with thyme ice cream, a true delight for your tastebuds.