A tiny three-table restaurant in the heart of Cadiz has been crowned Best Restaurant in Andalucia at the T de Oro awards by Tapas Magazine.
Mare, located in Plaza de la Candelaria, is a minimalist space with an open kitchen and a culinary philosophy that has earned it a growing list of accolades.
Leading the kitchen is Juan Viu, a 31-year-old chef from the tuna-fishing capital of the world, Barbate.
Viu describes himself as a guisandero, aka someone who carries forward the Andalucian tradition of slow, soulful stews.
He trained at the Sevilla School of Hospitality but says his greatest influence is his grandmother Trini. Her cooking, he explains, shaped his understanding of flavour and simplicity.
The name Mare is a double nod to the sea that defines Cadiz, and to the Andalucian word for ‘mother’.
The restaurant’s style boasts pared-back decor, seasonal menus and a commitment to produce sourced from small local farmers, fishermen and artisans.
From behind the central bar, Viu prepares tasting menus that blend ‘the essence of traditional stews with contemporary techniques’.
The offer changes according to the market each day, but regular dishes include shrimp consommé, piriñaca, anchovy gazpachuelo, squid toffee, partridge, mackerel roe, razor clams esparragá, mullet, tuna with tomato and pumpkin escabeche.
The tasting menu costs €98, with a €65 wine pairing for those who opt in.
With only three tables, Mare works strictly by reservation and has become a must-visit for serious food lovers.
Viu was named ‘Revelation Chef’ at Madrid Fusión 2021, and Mare now appears both in the Michelin Guide and in multiple national rankings.
The restaurant has also caught the eye of one of Spain’s most internationally recognised chefs, Jose Andres. After dining at Mare this past summer, he shared high praise for Viu, calling him ‘an incredible young chef with only 12 seats in the old town of Cádiz’.
