Casa Tino

The charm of Casa Tino lies in the tradition that the son inherited from his father. The first Antonio de la Luz opened the bar in 1948, which he named in memory of his father, Tino (short for Constantino). Over half a century later, the establishment no longer opens at 4 in the morning to serve the local fishermen as it used to. It now focuses on the restaurant, where you can dine or have tapas at your leisure.

The food, however, has remained largely unchanged, and Antonio, the son, says that many of the dishes still remind him of his childhood. The tomato soup, the dressed potatoes and the cockles à la marinière are still prepared following his mother's original recipe.

Nevertheless, anemones are the star attraction at Casa Tino, and Antonio ‐ better known as Tino ‐ claims they are possibly “the best in Spain". While they are usually fried, for some years now the bar has been serving a scrambled egg dish with this shellfish, giving it an unmistakable twist.