Casa Manteca

Updated July 2017

The perfect place to start a tapeo in Cádiz, Casa Manteca (literally “House of Lard”) specialises in excellent charcuterie. Favourites include the fried chicharrones (pork scratchings), mojama (air-cured tuna), and morcilla de higado (liver black pudding), washed down with a sherry or two. But for me the star dish is the chicharrones especiales (thinly sliced pork belly served with a sprinkle of sea salt and a squeeze of lemon).

The atmosphere is very old style, with walls covered in bullfighting photos and memorabilia, but despite a first impression of “only locals allowed”, the staff are very welcoming and the service is fast and friendly. There are always people coming and going so if it looks too packed when you first arrive just wait a few minutes for a space to open up at the bar or one of the small tables.

Also look for Antonio who has a permanent stall outside the bar selling seasonal treats such as erizo (sea urchins), camarones, ostiones and whelks. Buy a paper cone of his seafood delights and take them inside the bar to get a drink.