Casa Bigote - Sanlúcar de Barrameda

There's little to say you don't know, or you haven't said it already. It is a pride to heal entrepreneurs like this family who carry, presume and propagate the excellence of the rich cuisine of san luis everywhere. is significant the pulse that maintains good service, with good kitchen. will be difficult for you to decide which is superior. You will find two possibilities: the tavern is the option that lets me fall the most, you can enjoy the full potential of a large restaurant kitchen, but with a tavern atmosphere. try not to be too late, because the site is limited. not even though the service is exceptional and you will not need to be in the front row to be treated quickly. I wouldn't go without trying: the corvine fillets in tartar sauce, lobsters etc. and as not the chamomile that you have is of the best. Often what I do is let me advise the waiters and you will never miss.

Not only is the best bar and restaurant to heal for its excellent food: fried fish, freshly cooked seafood, aliños at its point. and what to say about so stews: snots in sauce, sea rice. ratio quality price very good. They serve well both in the bar and in the restaurant, but the bar has a special charm, cared for by paco, manolo and eloy. and in the stoves fernando the mustache.

Magnificent place. it has two rooms, separated by the street. we truly find a bar on one side and on the sidewalk opposite is the restaurant. What to eat? I would start with a bottle of manzanilla from the house. cod hamburgers corbine in tartar sauce marred to the vinegar.

Service and excellent food. all riquious. a drop.

We go down for a walk from the hotel to the low guide area where you will find a mustache house. our intention was to sit at the bar because we had eaten late and we were not very hungry. When we arrived a day at 9 o'clock, there was no room in the bar or on the terrace so we decided to go directly to the restaurant after having a look at the long letter that we asked for everything to share for two people.