Just inland from the Atlantic coast this sleepy seaside town from where Columbus sailed (see his travels in ‘The Ice House museum’), comes to life in the summer months. Horse racing on the sands, trips across the short stretch of water to seek out the elusive Iberian Lynx in the beautiful Coto Doñana National park (day trip Eu35 per adult).
And the most fabulous fish dishes at the quay side restaurants, washed down with the famous ‘Manzanilla’, a fine, dry local sherry. What more could you ask?

www.sanlucar-de-barrameda.com
Google map: bit.ly/IADW8s

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This little unpretentious bar which also serves good simple seafood is run by a one-time bullfighter. Most of the seating is outside on the street. We paid €29 for starters/mains and two drinks.
Located in the old fishermen's quarter Barrio de La Vina where many of the streets are populated with bars and restaurants.
Not surprisingly considering the previous occupation of the owner, the bar is full of bull fighting memorabilia.

Calle San Félix, 2 Barrio La Viña, Cadiz, Spain
+34 956 220 838

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A really modern restaurant with an abundance of 'tapas de diseño'. In a very minimalist setting, the menu offers something for everyone's taste, pâté, mini salads, meat, fish and finger fancies. Tapas range from €2.75 - €3.75. Entering with a rumbly tummy is dangerous business, as you will want to try everything on the menu! A little pricier than your average tapas bar, but definitely worth every cent!

www.showdetapas.com/home/
There are several in Cádiz, but the one that I visited is:
Calle San Francisco, 3 Cádiz

* BecomingSevillana is our Been there local for Seville. You can read her profile here: www.ivebeenthere.co.uk/articles/seville-local-kim.jsp and follow her tips here: www.ivebeenthere.co.uk/travellers/BecomingSevillana.jsp
She also has her own blog: becomingsevillana.blogspot.com/

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A fried fish restaurant. There are two parts to the restaurant, separated by a wide pathway. One sells cooked seafood by the kilo, and the other fried fish. You walk in, pick your number and choose from the delights before you. They pack it up for you in a plastic bag, and you make your way to one of the silver tables equipped with a little rubbish bin for you to dispose of the shells and skins. Then the carnage begins ... biting, peeling, sucking and picking at, trying not to waste any of the succulent treats. If you can manage some more, you should then go for some pescaito frito (fried fish).

www.romerijo.com/
C/ J. Antonio Romero Zarazaga, 1
+34 956 542 290
Google map: bit.ly/pmd9ir

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