The Tartana

His letter presents strong rice, such as that of a bull's tail, or that of a pig's manita and an asturian morcilla, and that of a pig's codillo, which are already boned. The last two are particularly recommended. Of fish, they offer the classic band and the typical black rice. In the rice world there is almost everything and in La Tartana they have opted, rather than for originality, for good harmonies, such as the rice of chopitos and tender garlic, or the rice of sepia and red gamba. They also prepare more excellent rice, such as lobster, or tuna parpatana, even the lobster that serve in the senyoret style, so that the patient does not need to get his hands stained. In the entry chapter, we find to open mouth from traditional appetizers such as bowels, cod buñuelos or a fish frying, to more frequent entrants in cards such as honey eggplant or shrimp tortillitas (listed in letter as pancakes). The latter have been popularized among restaurants because they are marketed frozen, but it has nothing to do with those consumed in Cadiz, with the shrimp of the newly taken island, its garbanzo flour, onions, fresh parsley and fried in a good oil. La Tartana is a family-run restaurant with few tables and, sometimes, with the full restaurant, the service slows down, so it is not appropriate to go in a hurry. In the background, the rumor of the waves is interrupted from time to time by the planes taking off on the track of the nearby Altet airport. .

Phone:+34 965 68 85 41

Links:restaurantelatartana.com

Latitude:38.285176·Longitude:-0.520735