TABERNA CASA MANTECA Cádiz is one of Western Europe's oldest continuously inhabited cities. The Phoenicians founded it, and archaeological remains date back 3,100 years. During the 18th and 19th centuries, it became a trading port with the Americas. This famous spot in the Casco Antiguo (the older part of Cádiz), which is within the remnants of the city walls and is commonly referred to as the Old Town, is an old-school Restaurant and tapas bar (the name means house of Lard!

TABERNA MANOLO CATECA Tucked away in a corner alleyway, this hidden gem gives you the feel of being a local. The bar has been on this side street since 1920, when it was a wine despacho. In 1952, it became Taberna La Goleta. The current owner, Manuel Navarro, who goes by Cateca (hence the new name), took over around 12 years ago. Although small inside, it always seems popular, day and night, as it is packed with people standing outside drinking and enjoying Sevilla's nightli

LA VENENCIA The fabulous La Venencia is like stepping back into an Andalusian sherry bar from the 1920s/'30s. The bar has a great history (it is believed anti-General Franco supporters would meet up here during the Spanish Civil War). It is doubtful the place has changed much over the years, with the unassuming sign above the door, the dusty old sherry bottles behind the bar and the vintage posters on the walls, which give the place great character. This refreshingly non-mode

EL FARO This hidden treasure, tucked away in the old fishing quarter of Cádiz, offers authentic Spanish dining. A locally popular family-run Restaurant. Nicely set-up tables and unpretentious cuisine, featuring outstanding fish and seafood dishes. In the past, we have eaten in the Restaurant and the bar area. It's a different place post-COVID. The bar has been revamped with three new rooms, each the size of the original. I miss the hustle and bustle of people and the theatre.

CASA BIGOTE      Michelin Bib Gourmand It was in 1951 when a local sailor, Fernando Hermoso, opened a despacho de Vinos selling manzanilla to fishermen. Fernando grew an Errol Flynn-style moustache, and his friends started calling him "El Bigote".   Manzanilla, a salty, extremely dry sherry (the salt comes from the local bodegas' proximity to the sea air), originates from Sanlúcar de Barrameda, and you will still find it on almost every table. In 1970, Fernando Jr. took over

RESTAURANTE BALANDRO Our friend, Bill Benham, visited this excellent Restaurant in Cádiz, offering a varied and high-quality menu featuring local fish. They serve designer tapas in a modern, hip, and vibrant place. There is a Restaurant area that requires reservations, as well as a bar area featuring high stools. It does get extremely popular, so get there early (8 pm) if you want a seat at the bar. Tataki de atún Ensalada de langostinos and mango Albondegas de merluza Gambas

JOSÉ TAPAS & SHERRY BAR Situated on a corner of the now-trendy Bermondsey Street, this cosy little tapas bar serves excellent, authentic tapas. Opened by José Pizarro with his eponymous restaurant, Pizarro, further up Bermondsey Street on the same side of the road.   José is a buzzing spot for an atmospheric lunch or dinner. This is not a sit-down restaurant but a Spanish bar where you go to have a drink and some tapas, standing or sitting on stools around a barrel for a tabl

CAPOTE Y TOROS HAM & SHERRY BAR We returned to the little offspring of Cambio de Tercio, where you will find this lively little tapas bar specialising in sherry and Jamón and serving other delicious tapas. From the small menu, you can try: The wonderful 5J Cinco Jotas Jabugo Jamón Ibérico de Bellota. The patatas bravas here are served in all three of their restaurants and tapas bars. Tiny new potatoes are topped with a smooth tomato bravas sauce and a luscious dollop of sp

BARRA BAJA RESTAURANTE This excellent Restaurant in the centre of Sevilla has an open kitchen. The food is structured as if in a market, with ingredients coming from oyster stalls, fruit stalls, fish stalls, butcher stalls, etc. The freshness of the local 100% Andalusian product is most important here. Once settled in, we had, Carpaccio de cigalas (langoustine carpaccio). One of the standout dishes. I do not know how they could have carpaccioed (if that is a word!) a langoust

MARABUNDA FOOD This is an excellent bar on a quiet street in the San Lorenzo area of Sevilla. It has tall stalls at the bar or tables and chairs opposite. The open kitchen allows you to see the food being prepared. The tapas menu is short but well-executed. We have been here three times now. Gilda acostada, anchoa, boquerón, piparra y aceituna kalamata (gilda lying down, salted anchovy, pickled anchovy, piparra and kalamata olives). A must-try is croquetas de pato. Duck croq