Frequently asked questions

Q: Is there parking near Musalima?

We are on the seafront promenade, there are several car parks very close by such as the Puerta del Mar car park or the Onepark – Estacionamiento Cadiz, and there are also paid parking spaces around the area

Some frequently asked questions about Musalima

Do you have any more questions?

General information about the restaurant

Does Musalima have the menu in English?

Yes, we have a menu in English for international customers, as well as the letter in Spanish.

Is there parking near Musalima?

We are on the seafront, there are several car parks very close by such as the Puerta del Car Park mar oil Onepark – Parking Cádiz, there are also paid car parks around the area

Is Musalima suitable for children?

Yes, Musalima is a family-friendly space; if you need a high chair or children's menu, please indicate this when booking.

Does Musalima have a terrace or outdoor area with sea views?

Yes. Musalima has an outdoor terrace with sea views, right on the Paseo Marítimo in Cádiz and facing the Playa de la Victoria. It is one of the most sought-after areas of the restaurant, especially at sunset. As the number of outdoor tables is limited, we recommend booking in advance and indicating that you prefer the terrace when making your reservation.

Does Musalima organise birthdays or hen/stag dos?

Yes, it is usual to celebrate birthdays, leaving parties and other special occasions at Musalima; celebration menus apply for large groups. Ask when booking

About food

What kind of dishes will I find on Musalima's menu?

A Nikkei-fusion menu: ceviches, tiraditos, makis and dishes designed for sharing, with constant nods to produce from Cádiz.

Are Musalima's dishes designed for sharing?

Yes, the fusion-tapas format encourages ordering several dishes to share between two or more people, rather than an individual starter and main course.

What desserts does Musalima have?

Among others, Payoyo cheesecake (made with cheese from the Sierra de Cádiz), carrot cake and brownie; there is also a vegan option served in a little glass.

Do you use local and seasonal produce?

Yes. Although the technique is Nikkei, the foundation of our cuisine is the produce of the Bay of Cádiz and its surroundings. On the menu we work with trap-caught red tuna, cuttlefish, red soldier shrimp, tomatoes from the Conil vegetable garden, dressed potatoes with Cádiz PDO, Retinto beef and Payoyo cheese from the Sierra.