Writing up my sherry adventure, and a special plug for Bar Arturo

restaurants sherry spain

Writing up my sherry adventure, and a special plug for Bar Arturo

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I have just written up the first two parts of a five part series on my sherry adventure in October, when I got to visit Jerez and helped blend the spectacular Las Palmas sherries for Gonzalez Byass. The remaining three parts will be up tomorrow.

I wanted to highlight a remarkable meal I had on this trip. It was at Bar Arturo (Calle Guita 9, 11408 Jerez De La Frontera, Andalucia +34 956 33 00 12), which is an amazing tapas place, specializing in fish, and in particular fish that has been fried.

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We tried a number of different dishes. Normally frying is seen as a sort of a crude way of cooking, but for the small fish we ate it works brilliantly. With a very fine batter (just a coating of flour), the fish are beautifully cooked in olive oil. You eat around the main bones, but this isn’t hard.

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We also had whelks, which were delicious. And sea anenomes, too. They are marinated in vinegar, put in a tempura-like batter, and then fried in olive oil. They are known as Ortiguillas. Highly recommended.

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All this was washed down with Tio Pepe, which tasted fabulous in this setting. Tio Pepe is just such a pure, expressive, delicious wine, and at around £10 a bottle, sometimes less, it’s quite a bargain. It works really well with food like this.

Arturo’s is rightly a Jerez legend!

2 Comments on Writing up my sherry adventure, and a special plug for Bar ArturoTagged , ,
wine journalist and flavour obsessive

2 thoughts on “Writing up my sherry adventure, and a special plug for Bar Arturo

  1. When I worked at the Connaught Hotel, London we used to prep whitebait and cook just like that (first pic)!

  2. This is incredible!! I will be in Andalucia this coming May and I think I’ll stop by Bar Arturo! Whelks and sea anemones need to be added to my list of tapas to try.

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