C. Libertad, s/n, 11005 Cádiz
Located on Plaza de la Libertad, at the very heart of the Carnival choir “Carrusel”, and just a step away from Cádiz’s central food market, Bajamar restaurant is a fine example of the cuisine and traditions of our land.
Being so close to the market means that at Bajamar “they don’t need a fridge”, because, as its manager Quique Peñalver Miranda says, “the produce arrives fresh, straight from the market to the table”.
This restaurant, run by Quique Peñalver Miranda, has been open for more than 15 years, and he brings over 50 years of experience in the restaurant trade. Add to that his heritage: Quique is the son, grandson and great-grandson of hospitality professionals. Together with his brothers, he has also been fortunate to learn from his father, who besides working in the trade was a hospitality teacher.
Bajamar’s cooking showcases fresh fish from the Bay and local classics such as berza stew, menudo, carne al toro and tuna encebollado in adobo. Old Cádiz dishes, the ones people have “always” eaten, with recipes dating back to 1800 and adapted to today’s tastes.
Tomato soup and Fino Pando
The tomato soup proposed by Quique Peñalver
The tomato soup Quique Peñalver suggests for this issue 50 of Global: onion, pepper, garlic, fresh tomato and mint with country bread, to which a fish and seafood stock is added, served with prawns.
For Quique Peñalver, the dishes from his kitchen pair best, without a doubt, with sherry. That is why he has chosen Fino Pando as the ideal companion for this tomato soup. A sherry whose “old-gold colour and unmistakable flavour make it a wine that keeps all the purity of the authentic, traditional finos of the Jerez region”.