The El Faro group got its start in the fishing port of El Puerto de Santa María, but even Porteños profess to prefer the Cádiz branch for staying true to the Bay of Cádiz fish cuisine. Golden walls, painted ceramic plates, and handsome dark woodwork give the dining room an elegance that is only enhanced by crystal glassware and an abundance of fresh flowers. Dishes range from a whole sea bass or gilthead bream cooked in a casing of salt to red tuna with eggplant, caramelized onion, and citrus juices. El Faro is also celebrated for its baked rice dishes, including black rice with squid. Almost all dishes are priced according to the market price on any given day.