Barrels of Pedro Ximénez, manzanilla (chamomile-coloured sherry) and oloroso (sweet, dark sherry) stack up behind the bar at this down-to-earth 1956 tavern, thoughtfully revamped keeping Cádiz' old-school scene alive. Tapas focus on almadraba tuna, but there are plenty of other tasty bites, such as mussels, chicharrones and Iberian bellota ham, along with Cádiz-province wines and vermouth on tap.
Pay at the tiny local-products shop on the way out.