Cádiz summers can be sweltering—think 38°C (and for those of you from the big continent across the pond 100,4°F) kind of hot. While we’re famous for our fried fish, sometimes you need something a little lighter and cooler to beat the heat. So, from my non-air-conditioned house with a trusty fan at my side, let me introduce you to five refreshing summer tapas you have to try when you’re in Cádiz.

First things first, what is a tapa? Tapas are small portions of different Spanish dishes served in bars, usually accompanied by a glass of wine, vermouth, and/or beer.

1. Gaspacho vs. Salmorejo?

These two cold tomato-based soups are Spanish classics, and both are perfect for a scorching day.

Gazpacho is made with tomatoes, cucumber, garlic, olive oil, vinegar, and water—sometimes with a hint of green pepper or onion. Want to get creative? Try swapping in watermelon for tomatoes. It’s often served chilled in a glass, almost like a savory smoothie.

Salmorejo, on the other hand, is thicker and creamier, made from tomatoes, day-old bread, garlic, olive oil, and salt. Traditionally served with Serrano ham and chopped hard-boiled egg, it originated in Córdoba, but you’ll find it everywhere around here.

2. Salpicón de Marisco

A colorful seafood salad that sits proudly on many tapa bars across Spain. It’s made with chopped shellfish or fish, bell peppers, onions, and dressed with olive oil, vinegar, and salt. Originally a humble fisherman’s dish, it’s now a light and healthy staple.

3. Salmon or Tuna Tartar

Not traditionally Spanish, but definitely a summer favorite. Made with fresh raw fish, avocado, onions, lime, soy sauce, and sometimes a dash of wasabi, these tartares are light, flavorful, and made with local ingredients. Served cold, it’s perfect for when you want something fancy without the fuss.d ;)).

4. Bocarones en Vinagre 

Pickled anchovies might sound intense, but give them a try. These white anchovies are marinated in vinegar, olive oil, and garlic, and topped with parsley. They’re a true southern Spanish delicacy—simple, tangy, and oh-so-refreshing

5. Paté Cabracho

AThis one’s technically more of a fish cake than a paté, made from scorpionfish. Ugly fish? Maybe. Delicious result? Absolutely. It’s creamy, flavorful, and usually served with crispy bread and a dollop of alioli or mayo.

All of these tapas pair beautifully with a cold Cruzcampo, Estrella Galicia, or a chilled glass of white wine. I usually go for a white in the summer because you can always add an ice cube if necessary, although I have to say every once and a while a Rose can hit just the spot. Feeling extra Spanish? Try a Manzanilla or Fino sherry.

Want to taste these local favorites with a guide?

Join us for a private Cádiz Tapa Experience! We’ll take you to our favorite local spots to sample summer’s best bites.‘Tapa Experiences’ .