today's menu

guided by the sea, the seasons and the morning market

the menu changes with the day's catch, the harvest and what arrives from nearby farms. every dish is prepared simply, allowing the ingredients to speak for themselves.

para empezar

papas aliñás con melva
new potatoes, spring onion, parsley and line-caught melva in good olive oil
14
tomates aliñados de conil
late-summer tomatoes, sherry vinegar, oregano and sea salt
13
cazón en adobo
fried marinated dogfish with lemon and warm spice
18
boquerones en vinagre
anchovies cured with garlic, parsley and arbequina oil
15

de la cocina y la brasa

atún rojo de almadraba
lightly grilled bluefin tuna, roasted peppers and capers
32
urta a la roteña
baked local fish with tomato, onion, pepper and fino
29
arroz meloso de choco
creamy rice with cuttlefish, saffron and fish stock
26
presa ibérica con limón y romero
iberian pork shoulder with rosemary, charred lemon and seasonal greens
28

algo dulce

tocino de cielo
silken caramel custard with a little sea salt
9
torrija con naranja amarga
brioche soaked in milk, fried in butter and finished with bitter orange
10
almendras, miel y limón
warm almond cake with rosemary honey cream
10

vino y jerez

manzanilla pasada
sanlúcar de barrameda — saline, dry, long finish
8
fino del puerto
el puerto de santa maría — almond, chamomile, sea breeze
8
palomino de la tierra
cádiz — textured white with citrus peel and chalk
11
tintilla de rota
rota — dark fruit, herbs and a gentle earthiness
12

please let us know about allergies or dietary needs when you arrive. most dishes can be adapted.