El Campero

In Barbate, the home of the almadraba (ancient, sustainable net-fishing technique used to catch Atlantic bluefin tuna), this long-standing restaurant has made wild bluefin tuna its raison d’être. Few places handle the different cuts with such precision and respect. The menu also includes meat, fish and seafood, but the real star is almadraba tuna, which also features in a tasting menu that explores the fish from head to tail, with cuts such as tarantelo (semi-fatty cut in the lower-back belly section), morrillo (upper part of the neck), ventresca (belly) and parpatana (juicy piece under the fish mouth). The wine list is well chosen and the service is warm and friendly. The restaurant is spacious and bright, with an elegant dining room and a more informal bar area. A classic that never disappoints and remains at the top of its game.