Código de Barra

This gastronomic oasis, located along a busy pedestrianised street in the historic quarter of Cádiz, will definitely leave its mark thanks to its contemporary take on some of the more hidden aspects of the city’s cuisine over its 3 000-year history. The decorative combination of stone, brick and whitewashed walls that also extends to the small tables by the kitchen induces a sense of calm that provides the perfect habitat for chef Léon Griffioen (originally from the Netherlands) and his wife Paqui Márquez (sommelier and front of house) to showcase their skills. The cuisine is centred around two exclusive tasting menus (Cotinusa and Erytheia) which provide an insight into the flavours of Cádiz’s cuisine from a contemporary perspective, revealing specific aspects of its history through the region’s very best ingredients. Examples include the elegant “Candié” eggnog with prawns, the tomato escabeche with red shrimp, the “navazo”-grown vegetables from kitchen gardens by the coast, the estuary sea bream, the corvina fish “en adobo” etc.

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