Lobster Spring rolls wraped in corgette

By Daniel Corzo. Restaurant La Barra.
Every moment is great to enjoy a Tapa especially in Andalusia, where tapas are a way of life. For chef Daniel Corzo there is no greater satisfaction than to see his clients leave their plates completely empty.

Iberian Sirloin marinadad in liquorice beer

By Paco Ybarra.. Restaurant Gambrinus.

Without a doubt the star ingredient in the tapas which can be sampled in this restaurant is beer. Chef Paco Ybarra offers this tapa with liqourice, bacon or nutmeg.

Rice with fried duck and vegetables

By Manolo Ojeda. . Restaurant El Faro.
To dine over tapas watching the sun move across the sky on the Cadiz coast is priceless. There are some that prefer to dine while seated at a table, but all of the guests at El Faro enjoy each mouthful equally as much as the environment.

Cream of Cadiz cakes with mackerel fillets

By Francisco Chicón. Restaurant El 10 de Veedor.

Francisco Chicon has more than 30 years of experience in the world of hospitality therefore his tapas are filled with tradition. They are exquisitely prepared with Andalusian products and are the main attraction of his establishment.
The word “Tapa” is associated with friends, people and relationships.

Tuna tartar, avocado, chutney and paniza

By Willy Moya. Restaurant Poncio.

Andalusia is a model to follow when referring to gastronomy, but Willy Moya goes beyond to incorporate ingredients from all over the world in his recipes.

He has a long list of prizes and acknowledgments under his belt and even his restaurant has been recommended by the New York Times.

Albur, Pil pil, Shrimp fritter

By Angel León. Restaurant Aponiente.

By Angel León. Restaurant Aponiente. With the change of every season the menu of the Aponiente restaurant offers new and interesting entrees. Regardless, this chef from Cadiz maintains his personal touch, and of course with the authentic taste of the sea.