La Cayetana opened this sister bar to their already successful spot in Javier Lasso de la Vega in early 2021 and it’s been going strong ever since. Jesús Fernández Gil (chef at the original La Cayetana) runs this location as co-owner with Luís Valpuesta. It’s on a corner spot with large windows letting in lots of natural light and it also has a side walk terrace. The menu is kept short with daily specials available, featuring Andalusian classics, and a well thought out wine list with lots of options available by the glass. And of course with Jesús at the helm, service is both professional and friendly.

The menu at La Cayetana is basically divided into cold dishes, hot dishes (including fab fritos) and a selection of top notch charcuterie and conserves. Try their famous made-to-order tortilla de patatas, and the puntillitas (tiny squid) topped with a perfectly fried egg and truffle sauce.  Check the daily specials and if they happen to have boquerones al limón, do not hesitate. On our most recent visit the specials included a selection of Almadraba tuna dishes – we had the fried marinated ribs and were blown away. You really can’t go wrong here.

Bread/Service Charge: 1.50€ PER PERSON

Marqués de Paradas 55
Tel 608 240 535
Open 13.30 – 16.00 / 19.00 -23.00 Sunday – Tuesday
13.30 – 23.30 Wednesday – Saturday (all day kitchen)
€ € € €

Food 9 | Wine 8 | Service 8 | Ambiance 8

salpicón with gambas blancas from Huelva

zamburiñas al ajillo with a dollop of alioli

ensaladilla with galera mayo and plump prawns

burrata salad

buñuelos de bacalao with black garlic alioli

almadraba tuna tartare with wakame and truffle mayo

steak tartare on toast with kimchi mayo

croquetas: jamón and spinach/blue cheese

puntillitas fritas on a bed of roasted peppers
topped with a lacy fried egg and truffle sauce

salmorete frito

made-to-order tortilla de patatas

boquerones al limón, filetted and crispy fried

prawns wrapped in potato threads with hollandaise and alioli

gambas al ajillo

whole breaded calamari

grilled sea bass with gazpechuelo and “calamares del campo”

fried marinated Almadraba tuna ribs with gajo potatoes and chipotle mayo

arroz negro with alioli

secreto Ibérico “hotdog” with pickled veg and salsa

char-grilled lagartito Ibérico with padrón peppers, roasted piquillo pepper, mojo picón

grilled Presa Ibérico de Bellota with mojo picón, padrons and potatoes

arroz de Ibéricos (pork loin and pork rib)

brioche torrija infused with orange, lemon and cinnamon
served with meringue ice cream

cheese cake!
even better with cream sherry on ice and a slice of orange

co-owner Jesús Fernández Gil

chef Adrian Sanchez Muñoz

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Updated December 2025