C. Plocia, 2
11005 Cádiz
13:30 – 16:30 · 21:00 – 23:30
Closed on Mondays and Sunday evenings
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Cádiz · Calle Plocia
Mar · Tierra · Cielo
A produce-led restaurant in the old town of Cádiz. For every day and for the big occasions.
Since 2016
The produce comes first.
At Salicornia, the produce comes first: the best of each season, of known origin and chosen one by one. The menu follows the seasons and, every day, the restaurant offers a wide variety of dishes off the menu.
Just ask what has arrived today.
Sea
Shellfish from Cambados, Gillardeau oysters, prawns, red prawns and tuna from the Cádiz almadraba.
Land
Seasonal wild mushrooms and truffle; rib steak from Pinta, Simmental, Retinta and Wagyu cattle.
Sky
The foie gras gold bar with palo cortado.
Seasons
The year, in produce.
Spring
The almadraba
Almadraba tuna all year; spring is its natural season.
Summer
The agustinitos
Tiger prawns from the Chiclana estuaries.
Autumn
Mushrooms and truffle
Wild mushrooms and truffle, from the start to the end of autumn.
Winter
The elver
In full season in December and January.
Juan Höhr, cook
Produce, without artifice.
For Juan Höhr, the most important thing is the raw ingredient. When the produce is perfect, the cook’s job is not to dull that perfection.
Get to know the restaurantGift vouchers
Give an experience at Salicornia.
The voucher is paid for online and arrives by email, with its expiry date, ready to give.
Take it home
Creamy mushroom rice.
The dish that started it all, now also to take home. On sale at the restaurant.
RRP €14
Restaurante Salicornia ha recibido una ayuda de la Unión Europea con cargo al Programa Operativo FEDER de Andalucía 2014-2020, financiada como parte de la respuesta de la Unión a la pandemia de COVID-19 (REACT-UE), para compensar el sobrecoste energético de gas natural y/o electricidad a pymes y autónomos especialmente afectados por el incremento de los precios del gas natural y la electricidad provocados por el impacto de la guerra de agresión de Rusia contra Ucrania.