The Lighthouse

La Barra is an identity sign of El Faro de Cadiz Restaurant and must visit if you walk through Cadiz. The speciality is the Panaera shrimp. The prawns are not only abundant in number, but also in size and they carried the white color that is brilliant that they are removed from any suspicion of those prawns to the "chuchurrumias" model knife that is when they use the prawns that they already buy peeled and are known as "chubasqueras" for the amount of water they release in the stew. The other great feature of the prawns at the edge of El Faro was the generoisity in what is the saltite, which went like "half a gamba" in height. As for the alignment of the sauce, it was composed, as the main feature, of an extra virgin olive oil "Almanzar," made in Baeza with olives of a picual type. It is produced by the same family, the Salcedo Martínez, which run the famous Juanito de Baeza restaurant. The shrimp are native to Huelva, in particular to Palos de La Frontera. The Menudo with Carabinero is also highly recommended.

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