The story
Spain’s first butcher-restaurant, La Carnicería de Cádiz, is a straightforward temple to aged beef on Paseo Príncipe de Asturias. “Where The Foodies Go” calls it “a must for meat lovers who prize excellent quality and fair prices,” noting that all beef is local and aged at least 45 days. The rustic open-kitchen space blurs the line between butcher counter and dining room.
The menu leans heavily on that aged beef, with standouts like Vaca Vieja (Vaca Ciarra de Salamanca) and Ternera Retinta. Croquetas de Puchero and Patatas Bravas round out the savory side, while a bright lemon dessert—cream, migas, brioche, gelato, gelatin—offers a clean finish. It’s a direct, no-nonsense ode to local meat, and it’s working.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers hail La Carnicería de Cádiz for its sizzling, convivial energy, with the patatas bravas stealing the show as a crisp, smoky triumph that defines the warm, unpretentious vibe.
“These are the first patatas bravas we've tried on this trip. Everyone knows them — one of the most common tapas. Here they have a garlic sauce and also a chorizo sauce on top. Good, very garlicky, and the rice is delicate.”
What creators say
1 creator has covered La Carnicería de Cádiz. Most active: Where The Foodies Go
The first butcher-restaurant in Spain, serving only local meat aged at least 45 days — a must for meat lovers with excellent quality and fair prices.
Dishes mentioned
Croquetas de Puchero
These croquetas de puchero are made from puchero — a dish where different meats like chicken and veal are cooked together with vegetables. They shred everything and put it into the croquettes. The filling is so soft, it makes me think we hit the mark again.
Patatas Bravas
These are the first patatas bravas we've tried on this trip. Everyone knows them — one of the most common tapas. Here they have a garlic sauce and also a chorizo sauce on top. Good, very garlicky, and the rice is delicate.
Vaca Vieja (Vaca Ciarra de Salamanca)
Look at that cooking! Look at that show! Madonna, I already recommend this place halfway through dinner. This Vaca vieja — Vaca Ciarra from Salamanca — look at the cut, it looks like butter. It's very tender. I took a piece without fat, but the fat is there — it's good. The flavour is more delicate than I expected. It was cooked to perfection, all the juices are still inside. A creation of meat.
Ternera Retinta
Finally the Vaca retinta arrived — actually in this case it's ternera, which is veal. This is an autochthonous breed, very flavourful, very tender, according to what the butcher told us. One of the advantages of this restaurant is you can talk to the butcher — he's right there. You can see it's veal because it's very lean, much lighter in colour. This meat is much more flavourful than the other one, which was already quality meat. It's flavourful on its own, and I think it's because these cows eat grass that grows very close to the sea, so some of the sea salt gets into the grass and stays in the animal. I've never studied this breed, but I think this is the bovine equivalent of the pré-salé lamb from Normandy. Really good.
Crema di Limone con Migas di Limone, Brioche di Limone, Gelato di Limone, Gelatina di Limone
For this spoon show — I won! The lemon cleanses the palate. A lemon cream with lemon migas, lemon brioche, lemon ice cream, lemon jelly. All lemon. Not bad. Very good, very good.
