The inherited art of our gastronomy

Gonzalo Córdoba opened “El Faro” restaurant’s doors to the public on April 4th, 1964 in the very heart of the traditional La Viña quarter. Since then, its premises have evolved from serving traditional local dishes, such as marinated fried fish, squids, or grass shrimp fritters, to a few small tables around a bar toward becoming one of the main references of Cadiz gastronomy served in a warm atmosphere.

As a tireless worker devoted to Cadiz cuisine innovation, Gonzalo Córdoba has left an outstanding display of professionalism supported by a high qualified staff which have taken due note of his long business career.

His commitment to update traditional tastes constitutes the shared philosophy that features the cuisine style which his sons and daughter are currently carrying out in their restaurants too.

Nowadays, three different proposals shape our group style. El Faro de El Puerto under the direction of Fernando Córdoba delights with its innovative cuisine and a modern and smart atmosphere. In contrast, Ventorrillo ‘El Chato’, conducted by José Manuel Córdoba, creates a cozy and traditional environment for the magical quality of his dishes. Finally, Mayte Córdoba’s proposal from El Faro de Cádiz has translated the charm and tradition of Cadiz Bay into gastronomy.