THIS Danish-run gem in rural La Muela, near Vejer, is really making the most of Andalucia’s climate, using the freshest locally-sourced ingredients such as Barbate tuna, and of course, Iberico ham. Its menu is relatively small, but the fact it changes every few weeks is a guarantee that Thomas and Ase are working hard to provide their hungry customers with treats combining the season’s best ingredients. When the weather allows it, diners can enjoy an outside meal in Patria’s garden, with fabulous views over the sea and a swing which will be popular with children. Patria’s off-season weekend lunch buffet is great for with vegetarians, with its range of fresh salads, soup, cheeses and breads – and also charcuterie and fish dishes for carnivores. As you’d expect the wine is great quality, and all food is made completely from scratch, including the bread served with olive oil at the start of your meal.
Place Categories: Cadiz.
Spain's most evocative region finally has a restaurant culture of which to be proud. From mountain terraces to cave restaurants, from inventive fine dining to top-value venta offerings, Andalucia has it all.
Having worked on the Daily Mail and freelanced for other UK national newspapers, journalist Jon Clarke moved to Andalucia in 2003. While continuing to work as a travel writer he set up the region's first community newspaper, the Olive Press
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