Cádiz · Barbate
The Barbate almadraba
Bluefin tuna from the almadraba is our obsession. Loin tartare, sashimi, belly on the Basque grill… every cut, a tribute to ancestral fishing in the straits.
La Herradura · Costa Tropical
Sharingis living
Bluefin tuna from the Barbate almadraba, the Motril fish market and grilling over olive wood. The sea, cooked with respect, facing the Mediterranean.
Our manifesto
The refuge where the sea is cooked with respect.
"We don't travel to find it. It arrives every day from the Motril fish market and the Granada countryside."
Acontramar is not just a restaurant in La Herradura; it is a statement of intent on the Paseo Andrés Segovia. We pay homage to the bluefin tuna of the Barbate almadraba, always over charcoal and olive wood, so that every bite tells a story of tradition and fire.
The sea, cooked over live fire.
Three sources of excellence
Sea, fire and market on a single table
Basque Grill · Josper
Fire with soul
Charcoal and olive wood on the Basque grill and the Josper oven. Live fire that turns every fish and every cut into a unique, unrepeatable experience.
Motril Market · Costa Tropical
The Motril market
Shrimp, red prawn, langoustines and the catch of the day. The produce doesn't travel: it comes straight from the Motril market so everything tastes of the real sea.
Our dishes
The Acontramar universe
Scrolls on its own →
Our proposal
What we love to cook
A living menu that changes with the market and the season. Tuna in all its forms, rice dishes, grill and produce from the Costa Tropical.
Our origin
The host who knows every cut and every wave
Inspired by names such as Aponiente or Lobito de Mar, but with a democratic, honest spirit. Luxury lies in the simplicity of fresh produce, in knowing the origin of every cut of tuna and the exact point that olive wood brings.
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