Spare ribs


Spare ribs on  New Zealand menu means a large, long rack of bones.

At La Brasa de Sancho in Vejer de Frontera, there’s less bone and more meat – and the meat is tender, tasty with the subtle flavour of the wood smoke from the fire over which it’s cooked.


La Brasa de Sancho



The personality of the owner, a Frenchman, first attracted us to La Brasa de Sancho  in Vejer de la Frontera.

He and his Spanish wife welcome customers as friends and carry on treating them that way.

Their welcome is complemented by good, fresh food, cooked and presented simply. It’s served by friendly, attentive staff  and all of that has made us repeat customers.

Dishes on the menu include:

Lamb kebab:

brasa 4

Tuna Steak

brasa 2

And marmitas de mejillones – casserole of mussels which are smaller and more tender than the green lipped variety we get in New Zealand.


P.S. Apropos of happy dining experiences, Brian Edwards has a post on good service.

Cordero pequeño


New Zealand lambs are usually killed at three to six months.

In Spain they’re only a few weeks old, so small it takes a leg to make a meal for one.


This one was cooked over a fire at our favourite cafe in Vejer de la Frontera, La Brasa de Sancho,  served simply with rice and baked potato and it was delicious.

Disincentives work too


One of the waiters we got to know at La Brasa de Sancho in Vejer de la Frontera which we frequented on previous visits was a med student.

He’s not working this summer because if he did he’d lose his student benefit.

That’s the problem with welfare. It should be only for those who need it but it provides a disincentive for people to provide for themselves.

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