{"id":6869,"date":"2023-05-03T10:35:58","date_gmt":"2023-05-03T10:35:58","guid":{"rendered":"https:\/\/vivesanlucardebarrameda.es\/?post_type=restaurant&p=6869"},"modified":"2023-05-03T11:21:20","modified_gmt":"2023-05-03T11:21:20","slug":"la-gula","status":"publish","type":"restaurant","link":"https:\/\/vivesanlucardebarrameda.es\/en\/restaurant\/la-gula\/","title":{"rendered":"LA GULA"},"content":{"rendered":"\t\t
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Signature Cuisine<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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GastroBar La Gula<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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GastroBar La Gula<\/strong> offers unique traditional dishes with the creative touch of an author, in a very pleasant atmosphere located in a square in La Calzada de Sanl\u00facar de Barrameda, five minutes from the Plaza Cabildo. La Gula has a large terrace and a relaxing decoration inside.<\/p>

Head waiter Yesu Jim\u00e9nez M\u00e1rmol and chef Antonio L\u00f3pez Acosta are responsible for creating La Gula, a highly recommended place to enjoy a good meal.<\/p>

At La Gula attention is paid to detail, and it shows.<\/p>

Antonio creates dishes with his own style of Mediterranean cuisine, working with natural products and giving them a twist that makes the main product stand out even more. La Gula specialises in rice<\/strong> dishes and grilled meats<\/strong>. Its spectacular black rice stands out, which has very loyal diners who even come from abroad just to eat it. Other dishes of reference are Raya a la naranja<\/strong>, fried skate tatin with sour orange and amontillado reduction, Piononos de bacalao<\/strong>, a contrast of sweet and salty flavours, the bacalao al pil pil ends crowned with an aioli souffl\u00e9, It is an explosion in the mouth or False prawn maki with tomato<\/strong>, another explosion like the Pionono but with different nuances, the nori seaweed covers prawns with tomato topped with an aioli souffl\u00e9 and a reduction of manzanilla in branch.<\/p>

The Butifarra of tuna and cheese<\/strong> is perhaps chef Antonio L\u00f3pez Acosta’s most emblematic dish. 28 years ago he won the first tapa prize with his original and delicious butifarra and has always had it on the menu.<\/p>

All the desserts are homemade, with a variety of cakes (chocolate, carrot, cheese…) and other sweets that will delight those with a sweet tooth. The fake Tiramisu cake<\/strong> is very original, without mascarpone, but with all the flavour of the cheese given by the liqueurs used in its preparation, it has more meringue and less cream, and it is delicious.<\/p>

WINES<\/p>

La Gula is mainly committed to local wines, but the more conservative can choose from Rioja, Ribera or Verdejo<\/strong>. Their wine list includes 22 Pies, Cuervo (Riojas), Laderas del Norte, Canta Perdices, Ser o no Ser (Riberas), El Paje, Cotorra and the house wine CaraJaula (Verdejos). They have a variety of wines from Sanl\u00facar, such as the white wine Garc\u00eda de la Jara and from the province of C\u00e1diz, to mention a few, Entrechuelo (white and red from Jerez), Garum, Samaruco and Forlong (C\u00e1diz). You can also taste excellent manzanillas<\/strong> such as Gabriela, Gitana en rama (special with veil), La E (bodegas Arg\u00fceso) or, if you prefer, in bulk.<\/p>

La Gula’s beer list is extensive<\/strong>: specials, imported, on tap, gluten-free, toasted, …<\/p>

Let Yesu<\/strong> advise you depending on the dish you order, whether you prefer wine or beer, the head waiter at La Gula is a great connoisseur of the nuances of wines and beers.<\/p>

Yesu is from Sanl\u00facar de Barrameda, he financed his degree in chemistry by working in the hotel and catering business, and he never gave it up, becoming the professional head waiter that he is. Yesu ensures that La Gula offers a first-class customer service, he makes sure that all his staff work efficiently with a smile, so that the diner enjoys Antonio’s succulent dishes as they should be.<\/p>

Chef Antonio L\u00f3pez Acosta’s passion<\/strong> for cooking began in childhood, he loved being in the kitchen with his mother Rosario, it started as a game, an entertainment that became his livelihood. It must be said that Rosario has not only been a cook in her family, but her love for going further in her food led her to do an internship at the Roca brothers’ restaurant.<\/p>

Antonio has worked in prestigious restaurants in Sanl\u00facar such as Do\u00f1ana and Avante Claro. In the latter, his boss, colleague and friend was its owner, Manuel Rodr\u00edguez Camacho, who passed away in 2019. They made a unique team, he let him create whatever he wanted, he supported him, he was a great friend who always gave him good advice. Manuel was an important pillar in the growth of chef Antonio L\u00f3pez Acosta’s cuisine.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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