The larder of the south

The dish that made the tavern famous: slow-roasted pork belly, crisp outside and tender within, with flaky salt and a squeeze of lemon.

Pork slow-roasted in its own juices, cut into tender slices.

Payoyo cheese from the Cádiz mountains with homemade asparagus jam.

Acorn-fed Iberian shoulder, hand-carved, long cured.

Bay tuna sun-cured, thinly sliced with olive oil and almonds.

Cádiz's signature fritter: live shrimp in a lacy, crisp chickpea batter.

Dogfish marinated Cádiz-style with cumin and paprika, floured and fried to order.

Bay cuttlefish, floured and fried just right, with lemon.

Creamy inside, crisp outside, with a deep prawn flavour.

Marinated in-house with garlic, parsley and good olive oil.

Octopus cooked just right, with La Vera paprika, coarse salt and a good pour of olive oil.

Almadraba bluefin tuna slowly confit in seasoned lard. This is what the house is named after.

The juiciest cut of almadraba bluefin, preserved in-house. To share with bread.

With spring onion, parsley and olive oil. The classic side.

Chilled tomato cream with a scoop of extra-virgin olive oil ice cream.

Garden tomato wedges topped with tuna belly in olive oil.