El inicio no puede ser más suculento: tosta de atún rojo de almadraba con trufa…¡para repetir!. Tras el inicio, secuencia desglosada del atún en todas sus vertientes: en el jugoso y simple tartar, al estilo japonés, mormo encebollado, parpatana con zanahoria y salsa de ají, morrillo a la plancha…¡¡una delícia que mejora a cada paso y que permite conocer la anatomía del tan preciado pescado así como la diferencia de gusto, sabor y textura entre cada una de sus partes… Los postres, a la altura. Originales y refrescantes.
Especializado en atún de Barbate
El restaurante, siempre hasta los topes y con significativas colas y listas de espera, está capitaneado por un joven chef, Julio Vázquez @juliojosevazquezmunoz, que dirige con maestría los fogones de este clásico, pese a su juventud…
Una visita obligada para los que estén por la zona. La mejor forma de conocer uno de los manjares más cuidados y buscados de la zona, que en restaurantes como éste suponen levantadas de hasta 8 toneladas de producto, que després de ser convenientemente congelado y almacenado, alcanza su máxima expresión en manos tan profesionales como el servicio de El Campero. ¡¡Una experiencia que todo el mundo debería probar!!
An obligatory visit in this area, this classic, traditional and recently renovated restaurant offers one of the area’s most prized delicacies: bluefin tuna. With more than forty different culinary specialties based on this delectable product, El Campero serves it up like nowhere else, ranging from traditional dishes (stewed, with onions, grilled) to more innovative ones (Japanese carving techniques for sashimi, makis, tartare…).
The beginning of the meal couldn’t be any more succulent: almadraba bluefin tuna toast with truffle… worth repeating! After this start, a sequence of tuna broken down into all of its possible cuts: the juicy and delicious Japanese-style tartare, mormo encebollado (with onions), tuna parpatanawith carrots and ají sauce, grilled morrillo…an exquisite offering that gets better with every dish and that gives diners the opportunity to learn about the anatomy of this prized fish, as well as the differences in flavor and texture between each of the different parts… The desserts are equally good. Original and refreshing.
Specialized in Barbate tuna
The restaurant, which is always packed to the gills and with long lines and waiting lists, is helmed by chef Julio Vázquez who, despite his young age, masterfully reigns over the kitchen of this classic.
An obligatory stop for anyone in the area. The best way to get to know one of the most cared for and sought after delicacies from this region, which in restaurants like this one can mean using up to 8 tons of this product. After being conveniently frozen and stored, it reaches its maximum level of expression thanks to the highly professional hands of the staff at El Campero. An experience that everyone should try!
