Lonely Planet

"The hub of the Barrio de la Viña fun, with every inch of its walls covered in flamenco, bullfighting and Carnaval paraphernalia, always-busy Casa Manteca is full of old tapas favourites. Ask the chatty waiters for chicharrones (pressed pork with a squeeze of lemon)."

Lauren Aloise

"Old school and wonderful, the walls are covered with pictures of bull fighters and flamenco dancers. Order a sherry and some cold tapas– their chicarrones de Cadiz are wonderful."

Scott Rhodes

"We sat sipping our dos cañas (ice cold Cruzcampo of course), snacking on Chicharrónes (fried pork rinds). Despite being popular with locals of all ages and a few tourists, it's dirt cheap. But this is not a faux recreation of what we imagine a traditional tapas bar to be, this is the real deal."

Exodus Travels

"You can find specialities like chicharrones de Cádiz (razor thin, fat-marbled pork) at one of the most loved institutions in Cádiz - Taberna Casa Manteca. Understated and unapologetically authentic tapas bar."

Audrey Gillan

"I roll the chicharrones round tiny breadsticks, picos, to make a cumin and pepper-scented, crunchy snack of lardy delight, accompanied by glasses of Barbadillo, a local light, grassy white wine."

Shawn Hennessey

"The perfect place to start a tapeo in Cádiz, Casa Manteca (literally “House of Lard”) specialises in excellent charcuterie. Favourites include the fried chicharrones (pork scratchings), washed down with a sherry or two. But for me the star dish is the chicharrones especiales (thinly sliced pork belly served with a sprinkle of sea salt and a squeeze of lemon)."

Atrapalo

"A place with flavour, soul and spirit, founded more than 50 years ago by a famous bullfighter from the Manteca family. Fiesta, flavour, joy and, in addition very good chicharrones baked and seasoned with salt and lemon."

OWAY Tours

"It is one of the indispensable ones in our route of the tapeo and the pleasure. Located in the heart of the Barrio de La Viña, an authentic tavern emerges with strong Cadiz roots, ancient air with its decoration of the 50s, typical tapas and chacinas. One of its main dishes is chicharrones en lámina with lemon and salt, a very idiosyncratic delicacy from Cádiz."

Juan Alberto Romero Rodríguez

"Taberna Casa Manteca, founded in 1953, is hardly Cádiz’s best-kept secret, but it’s still a local favourite (Rick Stein is a fan). Order a tapa of chicharrones (thinly sliced cured pork belly with lemon and herbs). Wash it down with a glass of full-bodied, locally made Garum wine."

Fiona Dunlop

"Nothing to do with crackling, it turned out to be thin slices of pork dressed in lemon juice and salt – served on squares of greaseproof paper. Brilliant eco-plates, only just surpassed by the delicious subtlety of the slivers."