“The tapa is what best sets the standard for Andalusia. It defines our character wonderfully.” “The tapa culture has always existed, though right now it is more in style because of the crisis we´re living. It is a way to come, snack and spend little money.”

He has been behind the burners and surrounded by tapas for 35 years and assures us that the best thing someone unfamiliar with Andalusian cooking can try is the “fried fish from Rota.”

He affirms that, according to his experience, “people prefer traditional tapas, classics, though that doesn’t mean El Campero doesn´t have its own modern touch. It just doesn´t get too far away from tradition.”

Melero feels a certain pride when expressing that his tapas are “de chicote a caló,” a marine expression to say that his tapas are completely Andalusian.

The best compliment he could ever get: that the client returns. Restaurant El Campero (Barbate, Cádiz). Tlf: 956 432 300.

Suggestions of the chef:

Tuna with onions
Mojama
Tuna from Hijar