We went to Taberna Sanlúcar and really enjoyed the alcachofa, adobo sanluqueño, garbanzos con espinacas y bacalao, and of course the jamón ibérico. The place was packed when we arrived; we waited for a bit to sit at the bar and eat. Many people came and were turned away because they were so busy.

A beautifully presented fried artichoke, sliced thin and fanned out in a flower-like shape, with crisp, golden-brown edges and a tender, translucent interior. It glistens with olive oil and is sprinkled with coarse sea salt and paprika, creating an elegant balance of texture and seasoning.A plate of Adobo Sanluqueño, featuring bite-sized pieces of marinated dogfish coated in a light, golden batter and deep-fried to a crisp. The irregularly shaped pieces hint at a rustic, home-style preparation. Presented on a traditional Andalusian ceramic plate, the dish looks crunchy, savory, and inviting.A bowl of garbanzos con espinacas y bacalao, a traditional Cádiz dish made with chickpeas, spinach, and salted cod. The stew is rich and hearty, with visible chunks of flaked fish and greens in a glistening golden broth. A garnish of chopped boiled egg adds visual texture, and the patterned ceramic bowl enhances its rustic presentation.A plate of finely sliced jamón ibérico, arranged in overlapping layers to highlight the marbled fat and deep red hues of the cured meat. The slices glisten with natural oils, suggesting a melt-in-your-mouth texture. The decorative ceramic plate adds a refined, traditional touch.The interior of a traditional Cádiz-style taberna, warmly lit and filled with character. Hanging cured hams, shelves of vintage bottles, and rustic wooden beams frame the scene. A Cádiz C.F. 1910 scarf draped across a mirror adds local pride, while fresh herbs, grapes, and cheeses at the bar create a cozy and authentic atmosphere.