Updated February 2024
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. Last year saw some changes when Jesús Fernández Gil (chef at the original location) took over the reins as co-owner with Luís Valpuesta. This second spot is an attractive corner location with large windows and lots of natural light and it also has a side walk terrace. As with the original La Cayetana 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. Their “matrimonio” is the stuff of dreams, not just the usual clever pairing of boquerón and anchoa, the accompanying alboronia and light alioli take it to another level. You should also 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. So crispy light and flavourful, as is the whole breaded squid. 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 / 20.00 -23.00
€ € € €
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
matrimonio: anchoa & boquerón on tramezzini, alboronia and light alioli
buñuelos de bacalao with black garlic alioli
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”
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
co-owner Jesús Fernández Gil
chef Adrian Sanchez Muñoz
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Updated February 2024