Mantúa

A restaurant named after a grape variety that was once grown widely in the Jerez wine region, Mantúa has a minimalist feel and its own personality thanks to the emphasis placed on offering guests an array of unique and different sensations on what is described here as “a different journey across our terroir”. Here, chef Israel Ramos creates contemporary cuisine that encapsulates Andalucía and, above all, Jerez, respecting the region’s flavours with imagination, highly refined textures and delicate presentations. There’s no menu as such; instead, the chef prefers to express himself via two tasting menus (Arcilla and Caliza) that adopt a modern take on the culinary essence of his native area. Dishes that left their mark on us included the well-balanced tuna salad starter, the venison with mustard, as well as the cuttlefish stew, which perfectly combines modern cuisine with the traditional roots of Cádiz’s cooking. The wine-pairing option definitely adds to the experience here.

Culinary Heritage Focus

• Mantúa emphasizes the gastronomic memory of Jerez, showcasing local ingredients and traditional cooking methods while incorporating modern techniques.

Tasting Menus with a Twist

• Instead of a traditional menu, Chef Israel Ramos offers two unique tasting menus, Arcilla and Caliza, which provide a fresh perspective on Andalusian cuisine through innovative combinations and refined textures.

Minimalist Décor Enhancing Experience

• The restaurant features a minimalist décor that creates a warm and tranquil ambiance, allowing the culinary experience to take center stage.

Signature Ingredients

• Local wines from Jerez: Integral to the culinary creations, these wines reflect the unique terroir of the region and are incorporated into various dishes, enhancing flavors and providing a local touch.
• Tripe: A traditional ingredient in Andalusian cuisine, prepared with modern techniques to create refined dishes that pay homage to local culinary heritage.
• Rabbit: Sourced from local farms, this ingredient is often featured in tasting menus, showcasing the chef's commitment to regional produce and traditional flavors.
• Foie gras: Used in innovative combinations, such as with calamari and pumpkin, this luxurious ingredient adds richness and depth to the dishes.
• Pumpkin: A seasonal vegetable that is creatively utilized in various preparations, highlighting the restaurant's focus on fresh, local produce and its versatility in modern cuisine.