Tataki tuna on salmorejo cream
By José Melero.Restaurant El Campero. This restaurant specializes in the preparation of dishes and tapas with the best fish and seafood from the Costa de la Luz. Additionally, they offer more than 30 varieties to choose from with red tuna from Almadraba.
Pork loin with garlic and manzanilla
By Curro y Manuel Leal. Restaurant Quinto Toro.
In this Almeria restaurant it is possible to inhale the bullfighting ambiance. A large blackboard with a long list of tapas adorns the bar. This is also a poster which carries the Tapas of the day, the owner says they are tapas to eat with either a spoon or to dip your bread.
Monkfish in fried bread sauce with king prawns
By Fernando Bigote. Casa Bigote.From the seafaring kitchen of Casa Bigote, comes a unique dish from an on board recipe, learned by the fishermen of Sánlucar. The greatest satisfaction of chef Fernando Bigote is that the plates come back “eaten clean”, for this he gives us the recipe for “Monkfish in fried bread sauce with king prawns”, marinated in lemon, garlic and parsley.
Sweet and sour mojama on tomato and goat´s cheese
By Juan Manuel Rodriguez. Casa Juanito.A simple recipe is the proposal from chef Juan Manuel Rodríguez, which his way of cooking is based on time honored recipes, but is always open to new ideas. The mojama is a delicacy consisting of filleted salt-cured tuna. It is made using the loins of the tuna, they are washed and then laid out to dry in the sun and the breeze.
Crunchy mango ravioli and foie with spice bread
By Enrique Martín. Restaurant San Nicolás.Chef Enrique Martin recovers ancient recipes and brings them to the nowadays,
keeping hundred per cent andalusian grown products as the only secret he will never change. In his recipe, Enrique unfolds all the innovation and technique of the new andalusian cuisine, distinguished by detailing of tastes and aromas.
Tune steak with ali oli, quail egg and chorizo salt
By Carlos Ramírez. Restaurant Ciquitrake.
Tapas that mix products from the Huelva earth and sea are one of the secrets of this chef. With an original touch and lots of innovation, this miniature dishes demonstrate knowledge in eating well.
