Tapas in Cadiz are more than food, they’re a way of life! In most local bars, tapas are casual, affordable, and meant to be shared. You can hop from bar to bar, tasting different specialities as you go. Moreover, Cadiz‘s location by the sea gives it access to some of the freshest seafood in the country. The recipes are simple, letting the ingredients’ quality shine.
Are you interested in its famous wines as well? Then you should join us on our wine tasting day trip to Sanlucar right at the river from which Colombus started his journey to America. That might be the perfect way to experience the region’s flavors firsthand. Now, let’s dive into our Cadiz Tapas Guide: Top 10 Delicious Dishes to Try blog and unveil how tapas are one of the many reasons why Cadiz is worth a visit!
Pescaito Frito (Fried Fish)
If there’s one dish that represents Cadiz on a plate, it’s Pescaito Frito. You can find this golden, crispy seafood platter all year-round, whether at beach bars, market stalls, or traditional freidurías (fried fish shops).
“Pescaito” is the Andalusian way of saying “little fish”. The dish includes a variety of small, local fish, such as anchovies, dogfish, hake or cuttlefish. These fish are dusted in chickpea or wheat flour, then quickly deep-fried in hot olive oil. As a result, we obtain a crispy exterior and a tender, flavorful inside. No heavy batter, no sauces, just the pure flavor of the sea. In traditional bars, you’ll see fried fish presented in a cartucho, a simple, cone-shaped bag made of white paper. It’s the Cadiz version of street food. It’s casual, fun, and eco-friendly too!
Local tip: Without a doubt, you should try pescaito frito in Freiduría Las Flores. Located in the old town, this spot has been serving fried fish for decades. Order a mix of fish served in a traditional paper cone and enjoy it near the square.
Tortillitas de Camarones (Shrimp Fritters)
Another must-try in this Cadiz Tapas Guide: Top 10 Delicious Dishes to Try is the famous Tortilla de Camarones. This tapa is light, crispy, and full of flavor. It’s unique to the province of Cadiz, and you won’t find it quite the same anywhere else. Made with tiny camarones (baby shrimp), flour, onion and parsley, finally fried until golden and crunchy.
What makes them special is their paper-thin texture and delicate shrimp taste. Unlike heavy fritters, these are light and airy. They’re fried flat, like a crisp pancake, and served hot and golden brown. The baby shrimps are so small that you eat them whole, shell and all!
For a truly local experience, head to Casa Angelita. This traditional spot has earned the love of locals for its perfectly crispy and addictive tortillas de camarones.
Chicharrones de Cadiz (Cadiz style Pork Belly)
Obviously, we couldn’t forget the carnivores! Chicharrones (sliced pork belly) aren’t the average crunchy pork skin. These are tender slices of seasoned pork belly served cold and thinly sliced, often with salt and a squeeze of lemon. Cadiz-style chicharrones are slow-cooked slices of pork belly. Firstly, the meat is cured with paprika, garlic, oregano, and salt, then cooked at a low temperature until soft and flavorful.
Because it’s so unique to this region, this tapa is one of the most authentic bites you can try here. While you can find it in many old-style bars, my favourite place to eat it is in Mercado Central (Cadiz Central Market), paired with a glass of local wine. It’s just… irresistible!
Papas Aliñás (Marinated Potatoes)
Sometimes less is more, but these aren’t just any potatoes. Papas Aliñás are one of the most loved and refreshing tapas in southern Spain. At first glance, it might seem like potato salad. But ingredients differ; in this case, we use soft-boiled yellow potatoes, extra virgin olive oil, white wine vinegar, fresh parsley and chopped onion. Often, topped with tuna, boiled egg or even shrimp. Simple, refreshing, and a perfect palate opener!
Thanks to its freshness, it pairs beautifully with fried tapas such as pescaito frito or tortilla de camarones. It’s a tapa that proves great flavour doesn’t have to be complicated.
Cazón en Adobo (Marinated Dogfish)
It’s one of the most traditional and flavorful dishes in Andalusia. Cazón is a type of dogfish, a small, firm white fish from the shark family. But what makes it unique is the adobo, a bold marinade that transforms the fish into something unforgettable. Soaked for hours in a marinate (Adobo) of white vinegar, garlic, paprika, oregano and bay leaf, it’s then lightly coated in flour and fried to golden perfection.
The result is crispy on the outside, juicy on the inside, and bursting with spice and tang. This tapa has Moorish roots and dates back centuries. The marinade was originally used to preserve fish before refrigeration. Today, it’s all about sour, spicy and savoury flavors.
Ortiguillas Fritas (Fried Sea Anemones)
Next on our Cadiz Tapas Guide is something that may surprise you: sea anemones (ortiguillas). They’re marine animals, similar to jellyfish, that live on the rocks along the Cadiz coast.
Once harvested, chefs clean them, batter them and fry them to crispy perfection. The result? a crunchy golden exterior with a soft, almost custardy centre. Each bite bursts with umami and the unmistakable flavor of the sea.
Feeling brave? Do as the locals do and order a plate at El Faro de Cadiz, a historic restaurant that serves ortiguillas in their most traditional form, fresh, simple and unique.
Puntillitas (Fried Baby Squid)
Puntillitas are tiny squid, usually just a few centimetres long, and they are a beloved staple in Andalusian cuisine. They’re cleaned, lightly floured, and quickly deep-fried in olive oil.
Unlike their larger counterparts, puntillitas aren’t rubbery or tough. Instead, they’re delicate, juicy, and full of flavor in every bite. Often served with a squeeze of fresh lemon, they are an ideal tapa to enjoy by the sea, paired with a cold beer or a glass of manzanilla.
Local Tip: Try them at any local freiduría to taste the essence of Cadiz’s coastal cuisine.
Queso Payoyo (Local Goat Cheese)
Not all tapas in Cadiz are fried or come from the sea. Some come straight from the mountains. And Payoyo Cheese is the perfect example. This cheese it’s bold, creamy, and one of Spain’s most awarded ones. It comes from the Sierra de Grazalema, a stunning natural park in the province. Made with goat’s milk, often mixed with sheep’s milk, and aged for several days or months. You have the chance to visit a family run cheese factory on our private day trip to White villages and Ronda
You’ll often find this cheese on cheese platters or even on toasts: Some bars also serve it with fig jam or honey, creating a sweet-savoury contrast. This cheese pairs beautifully with Cadiz wines.
Additionally, you can find this cheese in desserts with a sweet and slightly tangy flavour. In Cadiz, you’ll find restaurants serving Payoyo cheesecake, often topped with wild berries. An unexpected way to enjoy this local product, and a delicious end to your tapas journey!
Langostinos de Sanlúcar
If you’re looking for something truly special during your visit and you are a seafood lover, Langostinos de Sanlúcar (Prawns) are an absolute must. These large prawns, caught off the coast of Sanlúcar de Barrameda, are among the finest in Spain. Juicy, full of flavor, and with a satisfying firm texture, they’re a delicacy that captures the essence of Andalusian coastal gastronomy.
We couldn’t leave out one of Spain’s best seafoods in our Cadiz Tapas Guide: Top 10 Dishes You Must Try. Usually grilled or simply boiled with a sprinkle of sea salt and a squeeze of lemon, their natural flavor is what truly shines. Check out Casa Manteca for savouring local seafood like these prawns.
Atún Rojo de Almadraba (Red Tuna)
One of Cadiz’s most unforgettable flavors is Atún Rojo de Almadraba, red tuna caught using a thousand-year-old fishing method. This sustainable and selective technique, used every spring during the tuna’s migration, produces some of the world’s finest tuna—an essential part of Cadiz’s culture and gastronomy.
The meat is rich, tender, and full of umami. Depending on the cut, it can melt in your mouth or offer a firmer bite. You’ll find it served in countless creative ways, tataki-style, lightly seared and raw in the centre; as tartar, seasoned with olive oil and herbs; or even grilled, simply with salt. Each version empowers the natural flavor of this exceptional tuna.
You’ll find tapas made with red tuna in almost every bar across Cadiz, from humble, old taverns to gourmet hotspots, each with its twist on this iconic local product.
From crispy fried fish to delicate almadraba tuna, Cadiz offers a culinary journey as varied as its coastline. In this Cadiz Tapas Guide: Top 10 Delicious Dishes to Try, we’ve explored the flavors that define the region, each dish rooted in tradition, local ingredients, and a passion for good food. If you’re traveling with the little ones, be sure to check out our blog for even more tips on making your visit unforgettable.
If you happen to be in Seville, Cadiz is just a short drive away. Join us on our Cadiz day-trip where you’ll have the chance to try its famous sherry wine! If your cruise ship docks in Cadiz and you have explored enough its culinary delight embark on a day trip to Seville from Cadiz. Seville is the unrivalled jewel of southern Spain. For those looking to explore even further, check our custom-made tours and craft unforgettable journeys tailored to your interests.
Keep exploring, keep tasting!
