The brewery Tío Pico, which opened on June 3rd, has joined the offerings on Calle Libertad. The venture is backed by partners Josef Ben Amar, Isaac Cabanes, Fernando Rasco, and Francisco Javier Julbes. Their culinary concept focuses on traditional Cadiz dishes, such as seasoned potatoes, potato salad, and hake fritters, presented with an innovative twist to stand out.
Head chef Josef explains that the seasoned potatoes are served with a finely chopped mix of peppers, onion, quail egg, and tuna, dressed warm. The potato salad includes octopus and garlic shrimp, with fried sea lettuce. The hake fritters, prepared daily, are accompanied by a tartar sauce. They also feature tuna in dishes like sashimi and tartare, using local produce. The menu is rounded out with cured meats, cheeses, preserves, small bites, olives, seafood, and meats.
The establishment, which has undergone a complete renovation, is situated in a lively area frequented by both tourists and locals. Opening hours for the bar and kitchen vary throughout the week and on weekends, extending into the late evening.
More recently, on June 13th, Saborea el mundo opened its doors. This empanada and pizza shop is located in the former premises of Amalia and is run by the couple Carolina Martel, originally from Argentina, and Nicolás Assandri, from Uruguay.
Saborea el mundo specializes in Argentine-style empanadas and Neapolitan-style pizza slices for takeaway, although they offer a few bar stools and a small indoor counter. They also serve a variety of coffees from around the world, including specialty brews and flavored frapés, with plans to add frozen yogurt soon.
