Cádiz with T&E

 So on Saturday afternoon we took the train to Cádiz.  We arrived at our hotel around 6pm. It was a gorgeous day, so we went out for a drink in  a nearby plaza. Our 9 PM dinner reservation gave us time to settle in the room and relax a bit before we left to head to Plaza Candelaria. We were scheduled to eat at Sonámbulo. It was fabulous meal- so good we rearranged our reservations for the next few days so Todd & Evie could go with us on Monday night.

a stop for passengers, along the way at Jerez de la Frontera... beautiful station...

Our room (301) at the Palacio Sagasta on Calle Sagasta overlooking the Museo de Cádiz  Oddly we had stayed in this exact same room last visit to Cádiz in January 2024.

ON the way to dinner at Sonámbulo

At midnight I got a message form the place we had scheduled (months ago) for lunch with Todd & Evie that they would not be open that day and they were "sorry".... so this worked out fine because we grabbed a reservation at La Marmita where we had dined with  Lee last year.  We texted Todd & Evie and arranged for them to go there when their ship got into the port of Cádiz rather than MARE.  

The time changed overnight so we slept until the last minute and after getting up and seeing the weather we went right for the park in front of the museo.

When we got a message that T&E were 30 seconds away from the restaurant we headed over- less than five minutes form where we were sitting in the park. We were able to get an outdoor table and the weather was spectacular!

Then we took a walk along the water and were headed back to explore more of the old city when T&E got a call to return to the ship as they had a fmaily situation to handle. 

So we went back to the hotel and then later Phil went for another walk. where he took this photo of the Cathedral in Cádiz 

 

We had a leisurely walk to dinner at a place called Tapa La Candela. 

The next day we had a very mediocre lunch outside in the later afternoon - our #1 criterion was outdoors. That was met. 

Later in the day- just before dark (which is now 9:30 PM) we met up with Todd & Evie again for the dinner we had rearranged so they could try Sonámbulo.

Plaza Candelaria

Then we headed back home to Sevilla the next day on a 1:30 train - our handmade sandwiches with hand cut ham which we grabbed at the train station and then our train car on the way home. We wre in our apartment in almost two hours on the dot...

tonight we will go out with Lope and Helena to celebrate Helena's 21st birthday... yes we have friends 50 years younger than we are... age is just a number - we don't feel old so why would we act old?  More to follow- we are home for a week and then meet up with Todd & Evie in Barcelona for nearly a week. so never a dull moment... 

A Cool History

From a post written by Lanie Goodman from Michelin on must try dishes in Europe:

"In the heart of Andalusia, Córdoba is a city steeped in history and culture, where Islamic, Roman, and Visigothic influences blend. The city is renowned for its stunning Moorish architecture, including the iconic Great Mosque of Córdoba, a UNESCO World Heritage Site. Wander through its winding streets, where white-washed buildings are adorned with colorful, flower-filled patios. Don’t miss the spectacular May event, the Córdoba Patio Festival, offering visitors a peek into the most beautiful garden courtyards of private homes.

Salmorejo, one of the most emblematic dishes of Córdoban cuisine, is a chilled, creamy dish made with ripe tomatoes, bread, extra virgin olive oil, garlic, and salt. A variation of the more widely known gazpacho, it’s especially popular in warm summer weather. The name, derived from the Arabic word “salmur” (soaked bread) refers to the use of bread as a thickening agent. Over time, salmorejo has undergone modifications, additions, and improvements, and probably dates back to ancient times as a simple mash that the Romans called "moretum". The discovery of America and the subsequent introduction of tomatoes into its ingredients marked a significant qualitative and flavor revolution, shaping the dish we know today."

Of course, this is a dish I have regularly - even in Cordoba- here are a few of my own photos of good salmorejo that I have had over the last two years - all her in Andalucia... 

From the same author and article- 

Where to try it in Cordoba:

La Casa de Manolete Bistró, where the chef, Juanjo Ruiz, a specialist in the dish, has created numerous variations—rumor has it he has developed over 600 different types of salmorejo. In one of his current recipes, the chef uses only ripe garden tomatoes and seasons the soup with mild purple garlic. The traditional garnish—chopped Iberian ham and hard-boiled eggs—is replaced with a quail’s egg, roasted peppers, and cherry tomatoes.  Other options include La Cuchara de San Lorenzo, Casa Pepe de la Judería, Casa Rubio, La Taberna de Almodóvar, and Taberna el Nº 10.