Chef Juan Viu, who defines himself as a “stewmaker”, views his cuisine as “a tribute to time-honoured cooking, to that of mothers, and to the sea”. The Pureza (Purity) menu, which changes almost daily depending on the availability of seasonal ingredients and those purchased from the nearby fish auctions in Conil, Vejer de la Frontera, Chiclana etc, reinterprets classic Cádiz recipes from a more contemporary perspective, with prominence shown to flavours from his childhood as well as maritime-inspired stews. Iconic dishes available year round include the highly original squid-based “calamar guisado en frío” and “grandmother Trini’s sofrito”.