Cádiz cuisine is above all seafood, simple and full of flavour, tied to Atlantic fish and the wines of the sherry triangle. It belongs to the great tradition of Spanish and Andalusian cooking.
Fish
- Pescaíto frito, the city's symbol: anchovies, squid, chocos (cuttlefish), cazón en adobo (marinated dogfish), red mullet and acedías fried in olive oil, served in a paper cone at the freidurías.
- Tortillitas de camarones, thin, crispy fritters with tiny shrimp.
- Almadraba bluefin tuna, caught in spring with ancient fixed nets at Barbate, Zahara de los Atunes, Conil and Tarifa, served raw, as tataki, grilled or encebollado.
- Urta a la roteña, fish cooked with tomato, peppers and wine, typical of Rota.
- Sanlúcar prawns, fried ortiguillas (sea anemones) and sea urchins from La Caleta.
- Caballa con papas aliñás, mackerel with potatoes dressed with oil, vinegar, onion and parsley.
From the land
- Chicharrones de Cádiz, slow-cooked, spiced pork belly served cold in slices.
- Payoyo goat's and sheep's cheese from the Sierra de Grazalema.
- Garbanzos con langostinos and berza, a stew of cabbage, pulses and meat.
- Sopa de tomate and ajo caliente.
Wines
The province produces the wines of Jerez: fino, amontillado, oloroso, Pedro Ximénez, and Sanlúcar de Barrameda's manzanilla, perfect with fried fish.
Sweets
Pan de Cádiz, made of marzipan and candied fruit, typical at Christmas, Jerez's tocino de cielo, the alfajores of Medina Sidonia and tortas de aceite.
Where to eat
The freidurías of Plaza de las Flores and La Viña, the bars of the Central Market, the restaurants of La Caleta and taverns for tapas. In April and May many places offer menus devoted to almadraba tuna.