This spacious restaurant displays typically Andalusian decoration with additional sea-related motifs. It offers local cuisine, freshly caught fish and seafood – Almadraba tuna in particular – prepared in countless different ways. “Local tuna is what I’d serve to my best friend, because this tuna isn’t like others, it’s Almadraba, caught right here in front of the restaurant, the best tuna” says Joaquín, head chef at Restaurante Antonio.
The story started in 1981, when Antonio Mota chose this outstanding spot in Zahara de los Atunes (Cadiz) as the site for the small restaurant which would bear his name and which over the years has gained not only customers but also friends. There are now two hotels next to the restaurant, one with two stars and the other, facing the beach, with four. Hotel Restaurante Antonio (Zahara de los Atunes/ Cádiz). Tlf: +34 956 439135.
Joaquín describes the restaurant’s cuisine as traditional. “Andalusian cuisine has a great deal of prestige. Northern cuisine has enjoyed more publicity, but here in the South we have the best raw material. Olive oil is the best product we have, although all our products are excellent – oil, ham, fish, and of course wine; like the wine they make in Barbadillo, where the Manzanilla is special and the Castillo de San Diego is an excellent wine for seafood and fish”.
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