In tune with our policy of promoting Cadiz’s gastronomical and cultural values, a delegation of El Faro Group led by our Head Manager Mayte Córdoba, our Main Chef Miguel Pérez and our Second Maître from El Faro José Núñez, traveled to Zamora for the celebration of the 14th Gastronomic Workshop. In this event, which took place on November 22nd to 25th, 2007, we counted on the staff from Sancho 2 restaurant’s professional help and paid special attention in our menu to the sea’s riches. To be precise, “marinated potatoes salad Cadiz style”, Sanlúcar shrimp-fritters and king prawns, and Cádiz Bay prawns were served with San León manzanilla (dry sherry). Our traditional fried fish was represented by rock red mullets, Conil marinated dogfish and Sanlúcar lemon soles. Likewise, our exquisite “meagre fillets with grilled Jumbo red prawns, seafood sauce and vegetables” was offered to the participants in this workshop. Finally, we opted for the “Capuchin cake with ice cream flavoured with Pedro Ximénez wine” in the desserts.