
Conil de la Frontera, Spain
Cooking Almadraba
Cooking Almadraba in Conil de la Frontera builds its entire menu around wild bluefin tuna caught by its own almadraba trap, Petaca Chico. Every cut, from Morrillo to Ventresca, is treated with the precision the fish demands, across a menu that spans raw preparations, grilled classics, and contemporary riffs. Michelin Plate recognition in 2024 and 2025 confirms its place in Andalusia's specialist seafood conversation.





