“The tapa is fundamental in our gastronomy.” “You have to cook with your feet on the ground, using raw material with imagination but also good sense. The important thing is that it have flavor using quality raw material and that the final result be good.” For Antonio, when it comes to cooking the products, Iberian ham and Almerian jumbo shrimp are Andalusia’s tapas par excellence.

Antonio is part of the third generation of the family that heads up the kitchen at the Terraza Carmona. For sixty years, they have been dedicated to making the diners that visit them happy. They have always felt the need to recapture typical plates from Almerian cuisine. “My father has always defended traditional and specialty cooking and we try to maintain that premise. One example is the rum cake from the Padres Mínimos Convent, a recipe that my father got writing letters with the followers of this order located in Barcelona.”

Other tapas in his kitchen rescued from Almerian culture are the “Remojón” salad, paprika soup, and meatball stew… “Thanks to our restlessness we have been able to maintain them and not let them be forgotten.” If there is anything Antonio hasn´t forgotten, it´s his grandmother Beatriz’s Russian salad, a tapa from his childhood. Restaurant Terraza Carmona (Almería). Tlf: 950 390760.

Suggestions of the chef:

Torticas (small cake) de avío from Vera
Rabbit Loin stuffed with gurullos (noodles)
Mackerel loin with Almerian paprika with crispy corn gachas (porridge) and jumbo shrimp