January and July mark mid-year celebrations for me and my partner. Since years we keep on surprising each other with different locations or venues we visit to celebrate. This year’s July surprise was visiting Cadiz, or Little Silver Cup, given the city’s shape, light and location between the majestic Atlantic Ocean and Bahia de Cadiz.
When we arrived to the city, we literally felt as if we fell into the hot, humid broth to describe the temperature best, so for the rest of the day we stayed at the water side, not able to wander around too long around the historic city center. We enjoyed a peaceful walk as there were not too many fellow visitors despite the high season, so we managed to inhale the relaxed city vibe, its charming parks and its magnificent Cathedral. When breaking free, we don’t like forcing on ourselves too rigid plans or timelines – the magic happens when you accidentally discover something unusual. This entry is about the gems hidden beyond the first sight.
And so it happened. The next day, awaiting the boat to take us to the fascinating town Puerto Santa Maria, and wanting to cope with the humid weather, we ordered a refreshing Cold Brew at the Top Coffee Shop, ran by some very interesting baristas. We even bought the book by one of them, Yolanda Mariscal with a promising, Almodovaresque title Pide Un Deseo in order to practice our Spanish, and experience a good lesbian novel intrigue. Both challenges unlocked!
When we arrived to Puerto Santa Maria, we were contrasted with a never-ending yacht marina (Cadiz Bay is a popular cross-Atlantic departure/arrival spot) and derelict port buildings. Passing around the quiet and rather rough-looking streets we discovered some of the quirkiest design stores and sherry wine cellars for the connoisseurs. Eventually, our ultimate hidden gem was a restaurant Whose Name Shall Not Be Spoken, situated between the tidal swamps and train station.
A 17th century mill, operating thanks to the powerful Atlantic Ocean tides, was restored and converted into the Andalucian experimental restaurant and a completely out of space experience. Before entering the venue and tasting the main menu, one has to go through the rite of passage, welcomed by the glass of fino and hostia made of sea urchins and sea honey, plankton tortilla and sun-dried octopus nigiri.
I would like to keep the rest of the experience a secret to be discovered only by the curious. Enough mentioning that what you see is not often what you eat. In a Petri dish there may be a dessert. A tardigrade-resembling creature may be a razor clam. While we ate, the tide changed from ebbs to flows, and the migratory birds of the Gibraltar Strait were enjoying their crustacean menu as well. Quoting my partner, there is nothing more (to say): Non Plus Ultra.