The story
Mare is a small, serene restaurant on Plaza de la Candelaria. With just three tables, the experience is exclusive and personal. The minimalist interior, in whites and blues, evokes the light of the Cadiz coast. A central bar brings the kitchen close, allowing diners to watch Juan Viu and his team finish each dish.
Born in Barbate, Viu learned early that flavour is memory, working in his family’s confectionery. After training at the Higher School of Hospitality in Seville and honing his skills in demanding kitchens, he found his most intimate expression at Mare. A finalist for Revelation Chef at Madrid Fusion, he now holds a Michelin Star, a Repsol Guide Sun, and the T de Oro of Andalusia.
Viu’s cooking is a tribute to the maritime tradition of Cádiz, expressed in a precise contemporary language. It comes from the stews of mothers and grandmothers, from the fish market, from that coastal recipe book that tastes of memory and truth. The product sets the pace: the tasting menu evolves with the market and season, respecting the sea and small producers. Technique refines, never overshadows, the roots. This is modern cuisine with a deeply Cádiz soul.
The menu changes regularly, but examples include Olives Sucking, Dressed Lettuce Water, Anchovy and Moroccan Lemon, Shrimp Stew, Squid Toffee, Mackerel in Adobo, and Royal of Tuna with Onions. The full experience is €105, with a wine pairing at €65. The kitchen works with seasonal products, and guests are asked to note allergies in advance.
Mare’s deeply personal, honest modern cuisine earned it a Michelin Star in 2026, marking the full maturity of Viu’s vision. It is a place where product, memory, and emotion sit down at the table, offering a truly Cádiz-style experience.
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