EL AZABACHE

Since its beginnings as a small tapas bar, quickly becoming an essential part of the onubense tapeo, this place, transformed into a bar-restaurant since 2004, is held in the hands of Juan Francisco Martin. Who continues to provide attention and good advice to his clients. Two spaces to settle in, a traditional restaurant but which maintains the spirit of classic tapeo and a space more dedicated to tapeo which is organized at the entrance around the pretty counter and a few tables. Everything is particularly fresh, coming directly from the market, and we will be keen to test the day's suggestions. But it would be a shame to leave without tasting their specialities: tuna tartar, coquinas (clams) or huevos de chocos (squid eggs). Chocolates, the local name for squid, are present here in many forms: in sauce (salsa), fried or in albondigas (meatballs). The tapeo can also be decorated with one of the homemade reviews, prawns, cod, chorizo or small spring asparagus and can't resist the Iberico de bellota ham, hanging behind the counter. For the accompanying wines, we will also rely on good advice.