Jerez is situated midway between the sea and the mountains, offering some fabulous cuisine ranging from the freshest seafood to hearty peasant fare like berza (chickpea and sausage stew) and puchero (chicken vegetable soup). It is cattle rearing area and the Rabo de toro (braised ox tail) and Riñones al Jerez (kidneys cooked in sherry) are quite delicious. Traditional fish dishes from the region include pescado frito (a selection of fried dogfish, cuttlefish, baby squid or shrimp). In the summer months there try the local gazpacho made with local produce and in the winter Jerez produces a heartier, thicker variation served hot called ajo campero (country garlic, tomato, pepper, garlic and wheat).

If you are visiting Jerez out of season (late November to March) take a drive out to one of the small country restaurants (ventas) on the outskirts of the city to sample some great traditional food and mosto (grape juice removed from the sherry making process where the alcohol content is much lower than sherry but it still packs a punch!). If you are looking for a ventas if you see a red flag on the road this indicates the establishment has mosto.

El Bosque
Avenida Alcalde Alvaro Domecq 26
Jerez de la Frontera
Tel: +34 956 307 030

Open: Tuesday-Sunday 13:30-17:00 and 20:30-midnight
Dinner not served during August.

El Bosque is located north of the bullring just 1.6km north of the centre of Jerez. It is in an elegant and stylish villa which opened just after World War II, The restaurant is filled with contemporary paintings of bullfighting themes and most tables are round and seat four. The smaller of the two dining rooms has picture windows overlooking a park.

It is a classy restaurant which is a favourite with the sherry producing aristocracy. The food is contemporary Spanish including Sopa de galeras (soup of mantis shrimp) makes a rich appetizer; follow up with confit de pato de laguna (leg of wild duck), rabo de toro (oxtail stew), or perdiz estofado con castañas (stewed partridge with chestnuts).

Gaitán
Calle Gaitán 3
Tel: +34 956 345 859

Open: Monday-Saturday 13:00-16:30pm and 20:30-23:30pm: Sunday 13.00-16:30pm. Reservations recommended
Gaitan is a small restaurant within walking distance of the riding school near Puerta Santa Maria. It has brick arches and traditional white walls decorated with bright ceramic plates and photos of regular and well known diners. It gets very crowded with business people at lunchtime offering a traditional Andalusian menu and a few Basque dishes. When in season the (setas) wild mushrooms fried in olive oil with garlic and parsley are a delicious way to start your meal. For something more substantial try the stewed bull’s tail or cordero asado (roast lamb) in a sauce of honey and Jerez brandy which is based on recipe dating back to the Muslim occupation.

La Carboná
C/San Francisco de Paula, 2
Tel: +34 956 347 475

Open for lunch and dinner. Closed Tuesdays

La Carbona is a cavernous restaurant located in a former bodega. It has a rustic atmosphere with arches, original beams and a central fireplace for the cold winter nights. During the summer you can enjoy live music and flamenco while you dine. The current chef serves cuisine which provides an innovative twist to classic dishes, including pechuguitas de cordorniz rellenas de pétalos de rosa y foié (quail stuffed with rose petals and liver pâté), accompanied by an excellent wine list.

Mesa Redonda
Manuel de la Quintana 3
Tel: +34 956 340 069

Open: Monday-Saturday 13:30-16:00 and 21:00-23:30.
Reservations required. Closed last week in July and first three weeks in August

Mesa Redonda is a small and friendly restaurant off Avenida Alcalde Alvaro Domecq, around the corner from the Hotel Avenida. It is one of the best traditional restaurants in Jerez using recipes once served in the homes of the local sherry aristocracy. The restaurant has a simple exterior which looks like a private residence. There are only 8 tables surrounded by watercolours and shelves filled with old recipe books and literature about food and wine. There is a round table at one end of the room which gives the restaurant its name.

The menu changes with the seasons but specialties include the albondiguillas marineras (fish meatballs in shellfish sauce), hojaldre de rape y gambas (pastry filled with monkfish and prawns), filetes de lenguado con zetas (filet of sole with mushrooms) and cordero asado (grilled lamb).

Tendido 6
Calle Circo 10
Tel: +34 956 344 835

Open: Monday-Saturday 13:00-16:00 and 20.00-23:30 Closed second week of August. Reservations recommended.

Tendido 6 is situated near the bullring in Jerez opposite gate number 6 - hence the name It started out in 1960 as a small wine shop serving olives and chicken with garlic, gradually expanded as a bar with an open-air terrace and eventually became a full-fledged restaurant.

The tapas and regional wines on offer are some of the best in Jerez, served on a patio decorated with bullfighting posters. Specialities include anglerfish in a savoury green sauce, perfectly grilled swordfish, grilled sirloin with pepper sauce, artichoke with clams and wild asparagus croquettes.

Venta Antonio
Ctra. de Jerez-Sanlúcar, Km 5,
Jerez de la Frontera
Tel: +34 956 140 535

Open Monday-Saturday for lunch and dinner. Lunch only served on Sunday

This is a very popular roadside inn serving the freshest seafood cooked in top-quality olive oil. Specialties here include sopa de mariscos (shellfish soup) followed by delicious bogavantes de Sanlúcar (local lobster).