ANDALUSIA - CÁDIZ - SANLÚCAR DE BARRAMEDA - CASA BIGOTE

Miguel Renoir Spanish Guides
Oct 8
2 min read

CASA BIGOTE Michelin Bib

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 the business. His brother Paco joined the company, and they gradually hired employees. He added food to the original tavern, and the rest is history.

With its setting on the mouth of the Rio Guadalquivir, opposite the Parque Nacional de Doñana, you will find an excellent spot for lunch.

In the old bar, artefacts from the depths hang from beams along with fishing paraphernalia, and sherry is served from the barrel.

The famed langostinos de Sanlúcar are the stars.

To talk about langostinos and Sanlúcar de Barrameda is to talk about Casa Bigote. Sanlúcar shrimp are a unique product raised and fed in the Doñana marshes. The key to its success is that it must be a genuinely fresh, live Sanlúcar shrimp, cooked in the traditional manner. Place the shrimp in hot water, remove them when they start to boil, and then put them in brine. Eat them as soon as they're cooked.

The langostinos are priced by weight, and they are not cheap at €150 per kg on this visit.

We also had to eat this lunchtime,

Capacio de gambas,