The authentic red tuna from Barbate (Cádiz) arrives in Madrid thanks to El Campero, the restaurant from Cádiz that has been recognized with two suns from the Repsol Guide for its high-level cuisine. Its opening is scheduled for late February or early March 2026 and will be in a French mansion in the Salamanca district.
Although it will add a new establishment to its seal, El Campero will maintain the same menu, the same chef and the same service that have made it a gastronomic reference. Bluefin tuna will continue to be its star product in the future establishment, which will be located at Calle María de Molina, 25, on the corner of Calle Lagasca.
More than 45 years of tradition
El Campero emerged as a restaurant in 1978 with Pepe Melero, who inherited a tasca from his father and decided to introduce tuna in its offer. They bet on the almadraba, the traditional fishing on the coast of Cádiz, which consists of catching tuna by corralling them through a circuit of nets in a maneuver known as the “levantá”.
In 2025, Pepe Melero retired and Azotea Grupo acquired the business in March, with the aim of maintaining its essence. Thus, the Madrid menu will continue to focus on tuna, although other grilled fish and some meat options will be added to cover a wider public.
A stately three-story building
In its move to the capital, El Campero will occupy a three-story French mansion located in the heart of the Salamanca neighborhood. It will have 700 square meters of interior space and 200 square meters of garden, with a seating capacity of 200 people.
The decoration will also be linked to fishing and will try to resemble that of the restaurant in Cadiz. For example, on the first floor they have designed La Casa del Pescador, a glassed-in dining room that will be more informal, with a bar and high and low tables. The first and second floors will be dedicated to more serious lounges and the third floor will be used for experiences and private events, being a more exclusive space.
MIL Studios is the company in charge of the interior design and will try to maintain the luminosity of Barbate with noble materials, natural textures and fishing nets that evoke the almadraba. In addition, the reception will include a mixture of bar and wine cellar to welcome guests.
From the most classic tuna to innovation
Among its creations, the tuna and truffle toast stands out, which has become a classic of the restaurant. You can also try traditional recipes such as tuna with onions, inherited from the founder’s mother, Pepe Melero.
Other outstanding dishes on the menu are the tuna palate carpaccio with lime and basil sorbet, the sashimi trilogy (loin, tarantelo and ventresca) or the carved tomato with semimojama vinaigrette and grated dried roe, among others.
The price per diner will remain the same as in Cadiz, with an average of 70 euros. And, only by order, it will be possible to enjoy the tasting menu “El susurro de los atunes”, which includes 14 recipes dedicated to this fish, for a price of 145 euros .