The origins of tapas have been much debated. One of the most widely accepted theories is that it used to be made from shreds of bread with cheese and salami that were used to cover up wine glasses to stop insects from getting in. Other versions say that tapas were designed to prevent having to drink on an empty stomach.

Be that as it may, tapas have evolved a lot since then, and going out for tapas is currently practically a national sport in Spain, above all in the south. Here we will stand out some of the typical dishes you should not miss while visiting the city:

Churros con Chocolate

They are the best in Spain, hands-down. Always freshly made, thin and crispy as can be, with the perfect amount of salt. Typical breakfast in Cádiz, that can be found in Plaza de las Flores or Plaza del Mercado de Abastos.

Tortillitas de Camarones

A very typical tapas dish from Cádiz, which is more that 500 years old. This is a fritter which is made from small prawns, onion, parsley and a mix of types of flour. They say that the best tortillitas de camarones are made in San Fernando de Cádiz.

Pescaito Frito

An Andalusian classic which can normally be found in the tables of any self-respecting tapas bar. In English sometimes known as ‘sprats’ or ‘whitebait’, this is small fried fish dipped in flour. It’s dressed with a few drops of lemon.


Ortiguillas (fried sea anemone) are among the most bizarre foods you’ll find in Cadiz. Divers gather sea anemone, which are then battered and deep fried. Not for the faint of heart, they are a true taste of the sea.

Atún en Manteca

Another tapas dish made mainly from tuna, typical of Tarifa and Barbate. This is made from tuna conserved in fat, and although it can also be enjoyed hot, its normally served cold on a slice of toast. Simply delicious.

Arroz Almadrabero

A traditional dish made from red tuna and rice that you should definitely try, above all if you visit Chiclana, Tarifa or Barbate. This is a recipe which tuna fisherman traditionally used to prepare.


Although this is originally from Córdoba, salmorejo is also normally present in all tapas menus in the restaurants of Cádiz. Prepared with tomato, bread crumbs, garlic, oil and vinegar, this is a very refreshing recipe that can be compared to gazpacho. During the summer months, it’s a star hit.

Vinos de Jerez

The city of Cadiz may not be a part of the Sherry triangle, but the locals certainly support their neighbors! A crisp glass of fino with some of the area’s best seafood is a must.

The most well-known is Fino or Manzanilla, which makes the best companion for fish dishes.

Or a second option, if you prefer sweet wines, Cream or Pedro Ximénez is what you’re shouldn’t miss.