Sol y Sombra
There are three in a row called Sol y Sombra – the best is the last one, nearest the corner. Solomillo al Ajo is the house speciality, which is a slow-cooked stew of melt-in-your-mouth pork tenderloin with whole garlic cloves. There is also a very good fritura variada (fried fish plate) and, if you’re not worried about your cholesterol level or daily calorie intake, try the ‘revuelto de la casa’. A dish of lightly scrambled eggs mixed with chorizo and mushrooms.
c/ Castilla 151 , Triana