This restaurant is next to the sea, in Cala de Bou, on a stretch of rocky coastline, at the far end of the bay of Sant Antoni de Portmany (San Antonio Abad) but is in the jurisdiction of Sant Josep de sa Talaia (San José).
It started, as a small snack bar over thirty years ago.
It is nan,a no-frills restaurant, serving superb seafood.
With an open kitchen you can see all the chefs at work.
There is a live tank, where you can choose your lobster if you wish.
You must try El Bullit de Peix con Arroz a Banda de Can Pujol, which is the house classic.
The dish comes in two courses: A soup-like, firs...
Mundaka is a Basque Country town and municipality located in the province of Biscay.
On the coast, Mundaka, is a working port and is internationally renowned for its surfing scene.
The port is in the centre point of the town, from there, the old part of the town grew.
All the houses are medieval with fishermen's houses, always looking out to sea.
The port has many small boats.
Mundaka is well renowned world wide for its quality of surf. Huge swells roll in from the Bay of Biscay and slam into the rocky coastline of the Basque Countryside. The estuary at Mundaka has created a perfect sandbar which forms hollow...
Chef de Mar Ángel León Gonzales now, has his third Michelin star in this ultra modern restaurant, which he has recently moved into. It is, a converted 18th century flour mill, overlooking the estuary and most appropriately looks out to sea, by the banks of the Guadalete River.
The old restaurant is now an up-market tapas bar/restaurant and is called
This review contains three different trips to Es Boldado
When driving from Sant Josep to Cala d’Hort, before you get there, take the last right turn to Cala Truja, after abour 3 km you will see the sign for Es Boldado on your left.
Turn into this road and drive down the dusty camino (dirt track) for around 1.5km and you will come upon the best view in Ibiza. If you are looking for a restaurant with a view, this is the one for you.
Restaurante Es Boldado is situated on a precipitous cliff, facing the mystical Islets of Es Vedrá (supposedly the third most magnetic place on earth!) and...
To find a nice lunch in the sun, with a view to the sea, head east, along the coastal road from Málaga for about 6 km and you will arrive in Pedregalejo. It's a pleasent walk a or short taxi ride from Málaga centre.
Looking back towards Málaga City
Just before you get to Pedregalejo you will see Baños del Carmen, a summer seaside resort that was opened for the rich and famous in 1918. The still beautiful building and its ruined gardens are now a restaurant and bar looking out to sea and is a great spot for a drink to watch the sunset.
The still, very traditional village of Pedregalejo has kept its local characte...
The beach at Caños de Meca curves inland from the Faro de Trafalgar in the Cabo de Trafalgar.
This is where Nelson defeated Napoleon at The Battle of Trafalgar, which took place just here, in October 1805, which is something to think about as you enjoy your lunch!. Things have chilled out since then. The beachfront is still wonderfully Underdeveloped, save for most of the dreamlike Chiringuito’s around the corner at Pago de Zahora.
Here you will find some of Andalusia's iconic beach bars. The chiringuitos here tend to batten down the hatches mid-September, but this one was still open in early October and is part...
A return visit to the Angel Leóns restaurant (famous for his cuisine of the sea and only from the sea).
We had previously visited the restaurant in its old guise in the centre of El Puerto de Santa Maria, which is now their up-market tapas bar/restaurant. The new one is just outside of town.
The new, far more glamorous place is just outside of town in what was an old flour mill, originally built in 1815. A small river/stream flows under the current building and the energy generated was used to grind the wheat into flour.
There are two tasting menus, which the army of chefs were preparing
Zahara de Los Atúnes is a fishing village and also a summer tourist resort with a fantastic, Atlantic facing beach. The village is appropriately named after the fish because of the local and traditional seasonal La Almadraba (an age-old Phoenician technique for trapping and catching Atlantic bluefin tuna in elaborate nets. This technique was introduced by the Moors and takes place every May and June around which there are many fiestas).
In a land that so honours the pig, Zahara’s red tuna is granted the title "The Ibérico of the sea".
As ever in Spain, it can leave the dedicated vegetarian feeling hungry, even the pl...