\u203a<\/span>Food guide<\/span><\/p>\n<\/p>\n
<\/p>\n
In El Palmar, eating well almost always means the same thing: red tuna, fresh fish and rice dishes by the sea. There are excellent places for that. But if you’re after something different \u2014a menu that changes every day, with Asian-inspired touches, vegan and gluten-free options, in a garden instead of a beachfront terrace\u2014 there’s an option almost nobody mentions: El Jard\u00edn de NEXO.<\/p>\n
<\/p>\n
\n
NS<\/div>\n
Nexo Surfhouse<\/span>Team \u2014 El Palmar, C\u00e1diz<\/span><\/div>\n <\/p>\n
\u00b7<\/span>August 10, 2026<\/time>\u00b7<\/span>6 min read<\/span><\/p>\n<\/div>\n<\/p>\n
El Jard\u00edn de NEXO: the restaurant that breaks from the usual in El Palmar<\/h2>\n El Jard\u00edn de NEXO is the restaurant at Nexo Surfhouse, open during summer season to anyone, not just guests staying at the surf house. It’s set within Nexo’s own garden, 300 metres from El Palmar beach.<\/p>\n
What sets it apart from the rest of the area’s dining scene is the format: a tasting menu that changes every day<\/strong>, with three starter options, three main courses and three desserts to choose from, for a fixed price. No fixed seasonal menu, no repeating the same thing \u2014 every day brings something new.<\/p>\n\n
\ud83c\udf3f El Jard\u00edn de NEXO at a glance<\/strong><\/p>\nMidday: daily menu \u20ac25 (\u20ac18 kids) \u00b7 Summer nights: outdoor grill with local produce \u00b7 Vegan and gluten-free options \u00b7 Free parking \u00b7 Camino de Teodoro, El Palmar de Vejer, C\u00e1diz \u00b7 Reservations: +34 600 11 39 40<\/p>\n<\/div>\n
<\/p>\n
A real menu example \u2014 and why every day is different<\/h2>\n The menu at El Jard\u00edn de NEXO changes every day, so what follows is a real example from one specific day, not a fixed menu. It’s here to give you a sense of the level and style of cooking, not something to book expecting these exact dishes.<\/p>\n
Starters<\/strong> \u2014 mochi tofu skewer (vegan), croissant filled with special chicharrones and fresh sprouts, red tuna maki with avocado, cucumber and mango.<\/p>\nMains<\/strong> \u2014 yakisoba with plant-based protein and vegetables (vegan), pork loin cachopo with Iberian ham and cheese, panko-crusted, Iberian pork steak with spaghetti and guanciale.<\/p>\nDesserts<\/strong> \u2014 plant-based yoghurt with dark chocolate and homemade nectarine jam (vegan), pancake with raspberry sorbet and hot chocolate, local fruit.<\/p>\nA different day brought anchovy toast with blue cheese, walnuts and honey; bluefin tuna tataki with confit potato sticks and melon ajoblanco; vegan Santiago almond cake. The kitchen moves between Asian, Mediterranean and local influences without settling into just one of them.<\/p>\n
<\/p>\n