La Chancha y los 20, new project in downtown Cadiz

In the center of Cadiz, LA CHANCHA Y LOS 20, a new concept of Argentinean restaurant, opened by Bruno Bermúdez and Adrián Gómez.

The promoters of the business, Isabel Perez and Javier Senese have started this new business project, years after launching, back in 2016, a business called “La Vaca Atada” that over time has acquired an important weight in the hospitality scene of the city of Cadiz.

Nordic style lamps, upholstered chairs and teak wood tables or natural rattan armchairs complete the interior decoration making the place a cozy and warm space. The architecture of the premises with those old arches and the oyster stone of Cadiz, provide a unique setting.

It is a large establishment, where you can eat portions and seated. Although the main dishes are meats -the establishment has two grills- there are more dishes to choose from, some of them with touches that go beyond the traditional Argentine repertoire, such as the use of beer as an ingredient. The name La Chancha y los 20 comes from an Argentine saying that comes to mean something like “wanting to be in the broth and in the tajás” and which sums up the phrase “the pig, the pig and the twenty piglets”. At the head of the kitchen is Enrique Cabello, with 25 years of experience in the hotel and catering business and whose curriculum includes well-known establishments in the province.