Did you know that Cádiz’s cuisine has been recognized by prestigious publications like The New York Times and The Guardian as one of the best in the world? With its perfect balance of tradition and innovation, it’s no surprise that in 2017, Cádiz became the first province in Andalusia to host a three-Michelin-star restaurant: Aponiente, led by Ángel León, better known as "the chef of the sea."
Over the centuries, Phoenician, Arab, Roman, and Judeo-Christian influences, combined with Cádiz’s historic trade connections with the Americas, have shaped a rich, diverse, and globally inspired cuisine—all while keeping its recipes beautifully simple.
The best way to truly experience the flavors of Cádiz is to dive straight into its food. To get you started, here’s a look at the region’s key ingredients and must-try traditional dishes that you absolutely can’t miss on your next trip.
What is the Traditional Cuisine of Cádiz?
Cádiz’s cuisine is deeply rooted in its maritime heritage and rich farmlands, offering a diverse selection of fresh, high-quality ingredients. From the land, seasonal staples include Cádiz pink tomatoes, artichokes, wild asparagus, potatoes, Tarifa oranges, palm hearts, and tagarninas—a wild leafy green similar to arugula. From the sea, Cádiz is renowned for its almadraba bluefin tuna, dogfish, squid, cuttlefish, shrimp, and an array of shellfish, including coquinas (small clams), razor clams, langoustines, and lobster. For meat lovers, Retinto beef is considered a true delicacy. Meanwhile, artisanal goat and sheep cheeses from Cádiz have won numerous national and international awards, just like its Sierra de Cádiz extra virgin olive oil and the world-famous Sherry wine (Jerez).
Pescaíto Frito (Fried Fish)
Pescaíto frito is one of Cádiz’s most famous dishes, known well beyond Spain’s borders. According to tradition, it should always be fresh and best enjoyed at a chiringuito (beach bar) or freiduría (fry shop) by the sea.
Cádiz shares this deep-frying tradition with other Andalusian coastal provinces like Huelva, Almería, and Málaga, another foodie hotspot. A classic pescaíto frito platter can include a variety of small fried fish and seafood, such as anchovies, baby squid (chopitos or puntillitas), marinated dogfish (cazón en adobo), calamari, cuttlefish (choco or sepia), whiting (pijotas), fish roe (huevas), and young hake (pescadillas).
Once cleaned, salted, and lightly coated in flour, the seafood is fried in very hot olive oil until crispy and golden. It’s typically served with lemon wedges, and in some places, you can even buy it by weight, served in a traditional paper cone—a true Cádiz specialty.
Almadraba Bluefin Tuna
Every spring, the almadraba bluefin tuna fishing season begins along the Atlantic coast of Andalusia. Considered one of the most prized seafood delicacies in Cádiz’s cuisine, this tuna is caught between April and June, when it migrates along the coast. Fishermen from Zahara de los Atunes, Conil de la Frontera, and Barbate use the traditional almadraba technique, a centuries-old method involving a labyrinth of large nets designed to trap the fish. This high-quality tuna is best enjoyed grilled and rare, slow-cooked with onions, in a tomato sauce, or even raw—as tartare or tataki.
One of the best places to try it is at Restaurante Cataria, located at Iberostar Selection Andalucía Playa on La Barrosa Beach. Led by chefs Pablo Vicari and Aitor Arregi, this fine dining spot boasts a Sol Repsol award and is recommended by the Michelin Guide. The "Paisaje Culinario" tasting menu is inspired by Cádiz’s marine ecosystems, offering an unforgettable gastronomic experience in a five-star beachfront resort, just steps from a golf course designed by Severiano Ballesteros.
Tortillitas de Camarones (Shrimp Fritters)
The tortillitas de camarones recipe originated in the town of San Fernando, Cádiz, and has since become one of the most iconic tapas in the region. Despite its simple ingredients, achieving the perfect crispy texture requires a skilled technique. These delicate fritters are made with a batter of chickpea or wheat flour and water, mixed with finely chopped scallions, parsley, and the key ingredient—fresh shrimp from the Bay of Cádiz. After letting the batter rest, small portions are dropped into hot oil, where they thin out and crisp up into light, lacy pancakes.
While these fritters are especially popular during Carnival season, they are enjoyed year-round as a delicious appetizer or snack.
Papas con Choco (Potato and Cuttlefish Stew)
One of Cádiz’s most comforting dishes, papas con choco is a rich and flavorful stew made with local potatoes and cuttlefish (known as choco in the province). Fresh peas are sometimes added for extra texture and sweetness.
The secret to this dish lies in its slow cooking process, allowing the ingredients to develop deep flavors in a thick, aromatic broth. It’s seasoned with saffron, bay leaves, rosemary, extra virgin olive oil, and a splash of white wine, enhancing its depth. A sofrito of onions, garlic, green peppers, and tomatoes serves as the base, creating a rich, comforting dish that’s perfect for enjoying by the Andalusian coast.
Berza Jerezana (Jerez-Style Stew)
Another classic stew from Cádiz’s traditional cuisine, berza jerezana is a must-try, especially if you visit Jerez de la Frontera.
The simplest, vegetarian version is made with chickpeas, white beans, peas, or fava beans, combined with greens such as collard greens (berza), cabbage, cardoons, tagarninas, and Swiss chard.
For a heartier version, known as "berza jerezana con todos sus avíos," the dish resembles a Spanish cocido, incorporating pork cuts and cured meats like morcilla (blood sausage), ham, and chorizo. It can be served as a one-pot meal or in two separate courses—one with the broth and legumes, and the other with the meats.
Since this is a traditional peasant dish, it allows for many variations, depending on seasonal and locally available ingredients.
Tagarninas Esparragás (Sautéed Tagarninas)
While much of Cádiz’s cuisine is centered around meat and seafood, there are also traditional plant-based dishes, like tagarninas esparragás—a rustic, flavorful recipe that can be vegan or vegetarian.
Tagarninas, also known as cardillos, is a wild leafy green foraged in the colder months in southern Spain, particularly in Andalusia and Extremadura. After boiling the greens until tender, they are sautéed in extra virgin olive oil and mixed with a flavorful spice blend made from toasted bread, garlic, paprika, cumin, vinegar, salt, and a few spoonfuls of their cooking water. This dish is typically enjoyed as is, with an extra sprinkle of paprika, or in its vegetarian version, where a soft-cooked egg is added at the end, letting the residual heat gently cook it to perfection.
Tomate Aliñao (Seasoned Tomatoes)
Another garden-fresh delicacy from Cádiz, tomate aliñao is a simple yet flavorful dish—perfect for sharing with friends over vermouth or as a side to other traditional Cádiz dishes. In the summer, you’ll find it on most chiringuito and restaurant menus along the coast.
This dish is a prime example of Cádiz’s ingredient-focused cuisine, where high-quality produce shines on its own. Made with Cádiz pink tomatoes, it requires little embellishment. The tomatoes are served at room temperature, sliced into medium-sized wedges or rounds, and seasoned with coarse sea salt or flaky salt and a generous drizzle of extra virgin olive oil (AOVE). Some variations include crushed garlic, vinegar, and fresh herbs like oregano, thyme, or parsley, adding an extra layer of Mediterranean flavor.
Retinto Beef
A true delicacy for meat lovers, Retinto beef (also known as Retinta) is one of Cádiz’s most prized meats. The breed gets its name from its mahogany-red coat, reminiscent of red wine. Traditionally, these free-range cattle graze near the sea, feeding exclusively on natural pastures, which enhances the flavor and quality of the meat. In places like Bolonia Beach, you can still see these cows roaming freely or even basking in the sun by the shore.
Considered superior in quality, Retinto beef is cooked depending on the cut—either grilled over charcoal, pan-seared, or cooked in a skillet. It is typically served rare to preserve its natural juiciness and deep flavor.
One of the best places to try it is Sea Soul by Cataria, the beach club of Restaurante Cataria, where they prepare a Retinto ribeye steak with a traditional side dish. You can also enjoy this and other authentic Cádiz dishes at the culinary spaces of Iberostar Waves Royal Andalus (a family-friendly resort) and Iberostar Selection Andalucía Playa (an adults-only retreat).
Both resorts share facilities, offering guests a selection of eight restaurants and bars where the best of Andalusian and international cuisine is served.
Gaditan Cheeses
Whether served as an appetizer or dessert, artisanal cheeses are an essential part of a Cádiz-style meal, often paired with local honey or quince paste. There are many varieties to try, but one of the most famous is Payoyo cheese—a semi-cured or cured goat cheese that has been recognized as one of the best in the world. Another well-known producer is Pajarete, which also offers a selection of high-quality cheeses.
As Cádiz’s cuisine evolves, so do its cheese offerings. Today, there is even a vegan cheese, called Fresquito Vegano, made in El Puerto de Santa María using nuts and plant-based cultures. Enjoy these delicious cheeses as a pre-meal snack or a sunset treat, ideally paired with a glass of local sherry or wine.
Pan de Cádiz (Cádiz Almond Cake)
Although traditionally associated with Christmas, Pan de Cádiz, also known as Turrón de Cádiz, is now available year-round in Cádiz’s pastry shops. This beloved dessert quickly became a staple of local cuisine since its creation. Its origins are debated—some believe it was invented in the 1950s, inspired by Viennese pastry techniques, while others trace it back to the 19th century, during the Peninsular War.
Regardless of its history, Pan de Cádiz remains one of the region’s most iconic sweets. Made from a baked marzipan dough with ground almonds, it is filled with fruit preserves, candied spaghetti squash (cabello de ángel), glazed fruit, sweet potato paste, or egg yolk cream. This rich and flavorful treat continues to be a favorite in Cádiz’s traditional gastronomy.
