Arrebol•Cádiz

Mediterranean•€

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It all started in 2015 when in a small local neighborhood, we decided to create a corner where the main objective was as simple as that, that they eat, drink and be happy. With a word that gives its name to one of the most beautiful natural spectacles, “ARREBOL”. With honesty as a premise, having as a safe value the products of the area, close and wonderful. Based on the traditional recipe book, that recipe book that my grandmother approached me day after day and that, thanks to the Hospitality School of Cádiz, taught me to understand, execute and transform it. From this humble but rich beginning, feeding on curiosity and love for the gastronomy of the world, we constantly fuse and link ingredients, flavors and recipes, guided by the best judges, our customers. They make new proposals the flagship of our cuisine, such as our guacamole cones and tuna tartare, the calamari sandwich in our own way, the Galician mussels with all the flavor of the sea, the gyozas of pringá de la cabbage or creamy rice of mushrooms, truffle and payoyo cheese. Dishes that have been with us from day one.

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It all started in 2015 when in a small local neighborhood, we decided to create a corner where the main objective was as simple as that, that they eat, drink and be happy. With a word that gives its name to one of the most beautiful natural spectacles, “ARREBOL”. With honesty as a premise, having as a safe value the products of the area, close and wonderful. Based on the traditional recipe book, that recipe book that my grandmother approached me day after day and that, thanks to the Hospitality School of Cádiz, taught me to understand, execute and transform it. From this humble but rich beginning, feeding on curiosity and love for the gastronomy of the world, we constantly fuse and link ingredients, flavors and recipes, guided by the best judges, our customers. They make new proposals the flagship of our cuisine, such as our guacamole cones and tuna tartare, the calamari sandwich in our own way, the Galician mussels with all the flavor of the sea, the gyozas of pringá de la cabbage or creamy rice of mushrooms, truffle and payoyo cheese. Dishes that have been with us from day one.