Mantúa

A restaurant whose name is a play on the history of local viticulture, 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. The proposal, which comes in the form of a small à la carte/set menu (you must choose four dishes) and another, more structured and substantial option called Caliza, is a modern version of the culinary essence of this land. Dishes that left their mark on us were the Aguaillo with bocas de La Isla (Fiddler crab claws in a light seafood broth) appetiser and their excellent sea bass with fried bread from Sanlúcar and Palomino grape foam, making the experience even better by adding the wine pairing option!