It is located in the Cadiz town of Barbate, which until 1998 was called Barbate de Franco. It belongs to the region of La Janda. It is located on the coast near Cape Trasfalgar (declared a natural monument), in front of which the battle of the same name took place. The Natural Park of La Breña and the Barbate Marshes is located in this municipality. Traditionally it has been a fishing town, especially dedicated to tuna fishing using the traditional art of the almadraba.
And where best to enjoy tuna from the almadraba is in the restaurant El Campero. In this restaurant you can taste the most traditional recipes of Barbate cuisine, together with new techniques and avant-garde recipes. The most spectacular thing about this restaurant is that whether it is a traditional or modern recipe, it is committed to simple cooking, with the flavour of a unique quality raw material, wild red tuna from the almadraba.
Wild red tuna from the almadraba has a flavour that is not forgotten. Its juicy and tasty meat does not go unnoticed by the palate. We could say that it is one of the delicacies found on the coasts of Cadiz. The almadraba takes place between the months of April and June, which is when the species cross the waters of the Mediterranean to spawn, and it is precisely at that time when they are caught.
The almadraba is a traditional fishing art, which according to history begins in Phoenician times. It consists of placing a tangle of nets near the coast where the tuna pass. It is an art that is very respectful of the environment, which guarantees the rational and sustainable exercise of fishing. Of the parts of the tuna most used in cooking for their juiciness and flavour, the following stand out: white tail, loin, belly and tarantelo. In our opinion, the best part is the belly. It is the belly or the flank of the tuna, called “toro” by the Japanese.
At El Campero you can eat in the dining room or at the bar, we recommend that you do so at the bar, and in the summer you must arrive before 1:30 p.m., as you will see that from that time onwards you will have to be on the waiting list. In addition, you must book well in advance, since during the summer months the demand is very high.
At the bar you can enjoy an extensive menu of tapas and half portions, so you can try all kinds of delicacies from this spectacular cuisine. The menu changes every year, but as in all restaurants there are classics that you cannot miss. Remember that there is only one ingredient that is always repeated, the wild red tuna from the almadraba.
Our recommendation for tapas is the following: tuna with tomato and tuna meatballs, classic and exquisite. Then order the tuna skewer, the sirloin tip and the mini tuna burger. And leave room for the tuna and truffle toast. Sometimes they have tapas off the menu, ask for the lentils with tuna.
Don’t forget to try another of their star dishes from recent years, the tuna ribs, simply spectacular. You can order a tapa or a portion.
And then some dishes in half portions: tuna tartar from the belly or white tail (a must), loin sashimi, belly with miso and mustard sauce, stewed galete with amontillado sauce and spiced pumpkin, etc.
For dessert, ask for the liquorice ice cream, you will never try anything like it, or for their cheesecake, it is exquisite, it is something different. I hope you enjoy it, you will want to come back. Don’t forget to order a local white wine to accompany the tuna, ask for the Maestrante or Tierra Blanca.