Bahia Cadiz Restaurante 1965 — Restaurant in Cádiz

I actually don't know where to start with this review. I cannot give any stars as I cannot recommend only advice no one ro ever go to this awful place We had food which was very poor...waiter was awful ..food took ages to come as well probably 45 mins ..they added food on to our order that we did not order ..we told them we didn't order this ...take it away.so they did and . they insiste ..they took ut away ..when we got the bill they added it on. We told them we not paying for that main and they said they call the police ..total.scam...I heard after this they do this to.tourists Total tourist trap ..the manager wouldn't even talk to us ..please anyone thinking of eating here don't...disgusting place..we had to pay 80 euro for a 45 euro bill They must have friends posting...

We ordered a large quantity. It was 7 of us. At first they didn’t want to accommodate our group and finally someone from inside said to give us the first table in the outside area. The same camarero 1 that said no, ended up being our waiter.He had an attitude. He never informed us their card system was down, and when it was time to pay, we scrambled to get the full amount together. We truly believe it was done on purpose. The food was good. Can’t say it wasn’t. But the fact that it started and ended the way it did, really...

Qué alegría descubrir sitios así. En Bahía de Cádiz Restaurante 1965 hemos disfrutado de una comida redonda, de esas que te reconcilian con la hostelería bien hecha. Empezamos con unos garbanzos con langostinos que son pura bahía en el plato: caldo sabrosísimo, garbanzo tierno de cocción impecable y el langostino en su punto, jugoso, con ese recuerdo yodado que solo tiene el mar bien tratado. Plato tradicional, sí, pero con una ejecución fina y respetuosa que lo eleva.

De principal, presa ibérica: fantástica y abundante. Sellada con buen carácter a la plancha, exterior dorado y centro rosado y jugoso, acompañamientos que suman sin robar protagonismo y una sazón precisa. Se nota materia prima de primera y mano en la parrilla.

Los postres rematan el festín: tarta de queso payoyo cremosa, con personalidad, equilibrio entre dulzor y el punto salino del queso de la Sierra; y una “Muerte por Chocolate” para rendirse sin culpa —intensa, golosa y con una textura que pide cucharada tras cucharada. De diez.

Y dejamos para el final lo mejor del restaurante: Carlos, nuestro camarero. Profesional como la copa de un pino, atento sin agobiar, rápido, resolutivo y amable. Te recomienda con criterio, cuida los tiempos, está pendiente de los detalles y transmite esa pasión por su trabajo que convierte una buena comida en una experiencia muy agradable. Un trabajador excepcional.

En resumen: cocina con raíces y técnica, raciones generosas, postres memorables y un servicio que brilla. Mi mujer y yo nos vamos súper contentos y ya tenemos otro restaurante de referencia. Volveremos seguro. ¡Gracias,...