Flavours from Cádiz collide with international flair in imaginative, market-fuelled concoctions at this romantic patio restaurant up in the old town. Tables huddled between palms and geranium pots set the tone for elegantly prepped dishes such as delicate, little-known Sanlúcar-grown vegetables, almadraba red tuna tartare, or rice with boletus, truffle and payoyo cheese. Wine-pairing menus, and a swish bar.
Chef José Luis Tallafigo also runs smart courtyard restaurant EntreBotas, at Bodegas Hidalgo–La Gitana.
