Antonio's octopus
The sandbanks of Cadiz coast southernmost remained for many years alienated from the tourist focus and its excesses - and let's not even mention gastronomy - beyond a few lucky ones who knew this little paradise of infinite beaches and the richness of its waters.
But that the Cadiz coast turns every summer into the mecca of bluefin tuna It is no longer a secret to anyone.
Much more than tuna in Zahara de los Atunes
After each trap that occurs after the last moon of spring, approximately at the end of April or beginning of May, at the tuna invasion It is the case of tourists eager to sink their teeth into the gastronomic icon par excellence of the early 21st century.
**The Mota-Verdejo family and their Hotel Restaurant Antonio ** have experienced first-hand the explosion of popularity of Zahara of the Tuna which went from being a small district of barbate of people dedicated to the almadraba to one of the fashionable tourist destinations on the Spanish coast.
The coast of Zahara de los Atunes
And like Zahara, Antonio has evolved over the years . From a small beach bar that lola and antonio opened to early 80's , passing by that simple and charming hotel with a loyal clientele that he repeated every summer, until that luxury establishment that it is today, with a second annex hotel and dining room which has undergone a spectacular reform with its children Alejandro, Carlos and Juan Antonio in front.
Now, yes, the room is up to the magnificent product that is exhibited there.
Antonio's fried ortiguillas
Antonio is much more than a tuna restaurant although demand has made it the epicenter of its supply.
And it is true that they handle it with success: his download tartar is impeccable , the pickled tarantelo is among the best we've ever had and the plate of tuna – mormo I want to remember - with tomato, potatoes and fried egg is a tribute to Cádiz and the mother who gave birth to him.
However, it is also true that sometimes the kitchen neglects the cooking points of the morrillo or the ventresc a. But Antonio is much more.
To begin with he has a very noticeable bar , assiduous winner of the local tapas contests. there, some salted fish, some well-fried nettles or some excellent and tempting Romanitas de langoustines well accompanied by a remarkable offer of fortified wines by the glass.
And to continue on table with that excellent white prawn tartare or any of those pieces of scale fish that embroider in the oven . Less interesting is some own creation that tends to overcomplicate life.
Baby lamb, acedias, red mullet... freshly fried fish
The wine list complies even though it is in the most classic line and I would appreciate more depth in whites and sparkling wines and the service is friendly and diligent but suffers – like many others that multiply their demand exponentially – during peak summer hours.
The reform of the room and the terrace provides comfort and distinction. And that english bar-gadita that frames the Atlanterra beach i Invites you to a distillate and a quiet after-meal conversation.
This red tuna tartar from Antonio can make you fall in love