Cataia, grill restaurant with Northern Soul




In Chiclana de la Frontera, Cadiz, the restaurant Cataa makes its own the art of the grill of an illustrious house like Elkano, grilling on it own fish and typical of its waters.

El hotel IBEROSTAR Andalucía Playa de Chiclana de la Frontera, Cádiz, concentra en el restaurante Cataria su más seria apuesta gastronómica. En un espacio privilegiado en primera línea de la playa de La Barrosa, el referente culinario indiscutible de Guetaria desde hace más de medio siglo, Elkano, encuentra un reflejo de alma gaditana.

Como en su homólogo vasco, como la casa madre genuina, aquí las parrillas se ven en la puerta y se alimentan con un carbón de calidad, en este caso extremeño. El actual responsable del famoso asador, Aitor Arregui, hijo del fundador y gran pionero de las brasas, traslada al sur el arte desarrollado en tierras norteñas con una adaptación al producto local. Sus famosas merluzas, sus más que clásicos rodaballos dejan su puesto a las venerables capturas que llegan desde las lonjas más próximas.

We Speak of fish like the voracious or sea breams of La Pinta, which are only found in the waters of the Straits, of Groupers, of folding trestles, of sea bass of Sanlúcar, of shrimps, of snappers, of shrimps of Porreo... Species that inhabit the Cadiz waters and speak, in the dish, in Andalusian key with a lot of Basque essence.

They also add some meats, in this case travelers, because not only of fish and terroir lives man. For the carnivores, the grills will contemplate the visit of Galician beef made at its fair point. Managed with care by the lieutenant of Arregui in the irons, Eduardo Perez, instructed in the embers in the very Elkano, and Carlos Hernández del Rio as head chef, Cook who likewise worked in the restaurant Gipuzkoa.


From This space Cadiz are already classics the tuna belly roasted like a steak, the prawn enlisted in two firings, the grilled snapper, the shrimp of Porreo from the bay to the fire alive or the oysters of San Fernando open at the moment and temperate to the grill , without forgetting the Marmitako of Chocos with Roe, one of the most ensalzadas preparations. To This offer is added a concise winery, with little more than twenty references of wines from the best wineries, and an offer of homemade desserts for the feast to finish in a high.