Tohqa restaurant
This one-Michelin-star restaurant is housed in a converted convent near the Guadalete river. The contemporary space has colourful abstract painted walls and a leafy patio.
Tohqa is run by the Pérez brothers, Eduardo and Juan José. chef and front of house/sommelier. The grill takes protagonism, ideal for cooking fresh local tuna, prawns, and other fish and shellfish. Eduardo also uses produce from his father’s family farm in El Saucejo (eastern Seville province).
The restaurant offers two menus, Anafe and Tohqa, and was awarded its Michelin star in 2023.
On 13 October 2025, Tohqa serves its last order.
‘Come early and don't come with sorrow... Just a little bit.’ The Tohqa restaurant, run by Seville-born chef Edu Pérez, has announced that it will be closing its doors for good on 13 October. The establishment, which earned its first Michelin star in November 2023, will bring to an end a five-year journey marked by critical acclaim and loyal customers.
TohQa opened its doors in 2020 in an old house with an interior courtyard, a building with centuries of history that was a convent and bar before becoming a culinary temple. Within a few months of opening, it had already earned a Repsol Guide sun.
The news of its closure was announced on the restaurant's social media accounts, where the countdown was announced with a festive and grateful message: ‘Three months in which we are going to give it our all so that you can enjoy yourselves; evenings in the courtyard, the return of classics, some snacks, new things... because that's how we are, we like to play, always play’.
In his case, there are many factors. It is important to understand the full picture of what has happened for a Michelin-starred restaurant that took so much effort to set up to close. Can you be profitable when you aspire to do something so elaborate? ‘Craftsmanship takes hours. We prepare almost everything on the day and many things for each service, paying attention and taking care at every moment.’ And that, he acknowledges, ‘means that I exploit myself,’ which ‘is my decision so that no one else works overtime, and if they do, they get paid, and that's how it should be.’
Contact
Tel: +34 635 258 908
Location
Calle de los Moros 4, Avenida de la Bajamar 11500, El Puerto de Sta María, (Cádiz)