A restaurant named after a grape variety that was once grown widely in the Jerez wine region, Mantúa has a minimalist feel and its own personality thanks to the emphasis placed on offering guests an array of unique and different sensations on what is described here as “a different journey across our terroir”. Here, chef Israel Ramos creates contemporary cuisine that encapsulates Andalucía and, above all, Jerez, respecting the region’s flavours with imagination, highly refined textures and delicate presentations. There’s no menu as such; instead, the chef prefers to express himself via two tasting menus (Arcilla and Caliza) that adopt a modern take on the culinary essence of his native area. Dishes that left their mark on us included the well-balanced tuna salad starter, the venison with mustard, as well as the cuttlefish stew, which perfectly combines modern cuisine with the traditional roots of Cádiz’s cooking. The wine-pairing option definitely adds to the experience here.