拉蒙·德卡兰萨球场
football stadium
到达与交通
🚆 Puerto Real train station🚆 Las Aletas train station🚆 Cádiz railway station🚆 San Fernando-Centro train station🚆 El Puerto de Santa María Station🚆 Cortadura🚆 San Severiano🚆 San Fernando-Bahía Sur
附近景点与去处
La Cachucha beach
beach
加的斯主教座堂
cathedral in the province of Cádiz, Andalusia, Spain
1812年宪法大桥
Cable-stayed bridge in Spain
卡拉卡兵工厂
naval shipyard and naval base in San Fernando, Spain
加的斯湾自然公园
protected area
Castillo de San Marcos
historic site in Cádiz, Spain
Panteón de Marinos Ilustres, San Fernando (Cadiz)
building in San Fernando, Spain
加的斯博物館
cultural property in Cádiz, Spain
羅馬劇場 (加的斯)
Roman theatre in Cádiz, Spain
南湾伊比利亚美洲运动会体育场
stadium in San Fernando, Spain
圣卡塔利娜城堡 (加的斯)
cultural property in Cádiz, Spain
餐饮
Aponiente
Ángel León, known as ‘The Chef of the Sea’, has transformed this old tide mill into the epicentre of an exceptional gastronomic experience. Surrounded by marshes bursting with life, his cuisine is based on absolute respect for the ecosystem, proposing a revolutionary way of understanding the sea. The experience begins outside, where diners cross wooden walkways and enter recovered estuaries, participating in the collection and preparation of ingredients: blue crab, moray eel, sea bass, halophyte plants... or prawns from the marsh itself (in one course, as a kind of cold stew, they are added al
官网Código de Barra
This gastronomic oasis, located along a busy pedestrianised street in the historic quarter of Cádiz, will definitely leave its mark thanks to its contemporary take on some of the more hidden aspects of the city’s cuisine over its 3,000-year history.The decorative combination of stone (also used on the walls), brick and white-toned walls also extends to the small tables by the kitchen to induce a sense of calm that provides the perfect habitat for chef Léon Griffioen (originally from the Netherlands) and his wife Paqui Márquez (sommelier and front of house) to showcase their skills. The cuisine
官网Mare
Are you looking for a tasty and meticulous cuisine with Andalusian heritage? In this restaurant, overlooking the central Plaza de Candelaria, you will find it. Chef Juan Viu, who describes himself as a ‘guisandero’ (stew maker) and explains all his preparations in detail, seeks to pay his personal tribute to traditional cuisine, to a mother's cooking and the best seafood. The proposal, subject to a unique surprise tasting menu that changes almost daily, depending on both seasonal products and those purchased in nearby fish markets (Conil, Vejer de la Frontera, Chiclana, etc.), brings the class
官网Contraseña
Occupying the same street as its elder sibling (the one-Michelin-star Código de Barra), Contraseña is run by Léon Griffioen, a chef and errant spirit originally from the Netherlands who decided to unpack his suitcase for good in the “little silver cup” as Cádiz is affectionately known in Spanish. His modern, cheerful cuisine, with its roots set firmly in tradition and the Cádiz area, always aims to showcase local flavours through the use of contemporary techniques. The à la carte here, featuring enticing dishes such as tuna with black olives, is complemented by a tasting menu entitled Clásico
官网Almanaque Casa de Comidas
A small, charming restaurant occupying a historic building in the old quarter of Cádiz, next to the Plaza de España park, the latter home to the monument to the 1812 constitution. Juan Carlos Borrell, for several years a pupil of award-winning Valencian chef Ricard Camarena from whom it is said he learnt how to cook rice to absolute perfection, showcases cuisine that avoids unnecessary frills to concentrate on safeguarding traditional Cádiz recipes and maximising flavour. On the concise à la carte, which works with the seasons, make sure you try the typical Poleá dessert.
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