{"id":3254,"date":"2022-01-17T10:31:18","date_gmt":"2022-01-17T10:31:18","guid":{"rendered":"https:\/\/global.williams-humbert.com\/?p=3254"},"modified":"2026-10-14T12:50:39","modified_gmt":"2026-10-14T12:50:39","slug":"tomato-soup-and-fino-pando-bajamar-restaurant","status":"publish","type":"post","link":"https:\/\/global.williams-humbert.com\/en\/tomato-soup-and-fino-pando-bajamar-restaurant\/","title":{"rendered":"Tomato soup and Fino Pando. Bajamar Restaurant"},"content":{"rendered":"\n

C. Libertad, s\/n, 11005 C\u00e1diz<\/strong><\/em><\/p>\n\n\n\n

Located on Plaza de la Libertad, at the very heart of the Carnival choir \u201cCarrusel\u201d, and just a step away from C\u00e1diz\u2019s central food market, Bajamar restaurant is a fine example of the cuisine and traditions of our land.\u00a0<\/p>\n\n\n\n

Being so close to the market means that at Bajamar \u201cthey don\u2019t need a fridge\u201d, because, as its manager Quique Pe\u00f1alver Miranda says, \u201cthe produce arrives fresh, straight from the market to the table\u201d.<\/p>\n\n\n

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\"Quique<\/figure>\n<\/div>\n\n\n

This restaurant, run by Quique Pe\u00f1alver 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.\u00a0<\/p>\n\n\n\n

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\"Dining<\/figure>\n\n\n\n
\"Painting<\/figure>\n\n\n\n
\"Wall<\/figure>\n\n\n\n
\"Blackboard<\/figure>\n<\/figure>\n\n\n\n

Bajamar\u2019s cooking showcases fresh fish from the Bay and local classics such as berza stew, menudo, carne al toro and tuna encebollado in adobo. Old C\u00e1diz dishes, the ones people have \u201calways\u201d eaten, with recipes dating back to 1800 and adapted to today\u2019s tastes.<\/p>\n\n\n\n

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\"Plaza<\/figure>\n\n\n\n
\"Arcades<\/figure>\n\n\n\n
\"Fresh<\/figure>\n\n\n\n
\"Fresh<\/figure>\n\n\n\n
\"Fresh<\/figure>\n<\/figure>\n\n\n\n

<\/p>\n\n\n\n

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Tomato soup and Fino Pando<\/p>\nThe tomato soup proposed by Quique Pe\u00f1alver<\/cite><\/blockquote>\n\n\n

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\"Tomato<\/figure>\n<\/div>\n\n\n

The tomato soup Quique Pe\u00f1alver 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.<\/p>\n\n\n

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\"Tomato<\/figure>\n<\/div>\n\n\n

For Quique Pe\u00f1alver, 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 \u201cold-gold colour and unmistakable flavour make it a wine that keeps all the purity of the authentic, traditional finos of the Jerez region\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bajamar, a classic of C\u00e1diz cooking, pairs its tomato soup with prawns with Fino Pando.<\/p>\n","protected":false},"author":1,"featured_media":984,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1107],"tags":[1273,1097,1150,1248,1255,1099,1095],"class_list":["post-3254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","tag-cadiz-en","tag-fino-pando","tag-pairing","tag-restaurants-en","tag-restaurants","tag-sherry-wines","tag-williams-humbert"],"_links":{"self":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts\/3254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/comments?post=3254"}],"version-history":[{"count":4,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts\/3254\/revisions"}],"predecessor-version":[{"id":4201,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts\/3254\/revisions\/4201"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/media\/984"}],"wp:attachment":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/media?parent=3254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/categories?post=3254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/tags?post=3254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}