Updated May 2015
One of my favourites, where you can find traditional Andalusian dishes prepared with local market fresh ingredients, under the careful eye of restaurateur and author of cookbooks, food & wine guides (and mystery novels!) Enrique Becerra.
As well as fabulous tapas there’s an excellent selection of wines – especially sherries – by the glass. Staff are professional without being stuffy, and are great at recommending interesting food and wine pairings. Some of my favourite dishes are the asparagus flamenquín (breaded & fried rolled aubergine with asparagus & cheese inside) garlicky grilled strips of beef “Señor Marquez”, and filo-wrapped salt cod with ajo blanco.
Since expanding the downstairs tapas area to include both the bar and (ex) dining room, tapas have become more prominent and the tapas menu is more innovative and varied. Be sure to check the daily specials. There are also two dining rooms upstairs and, if you prefer the restaurant menu downstairs, no problem. Your table will set for full restaurant service.
ajo blanco (cold garlic and almond soup)
bacon-wrapped langostines in sherry sauce
pavías de boquerones
tender stewed carrillada (pig’s cheeks)
salt cod in filo pastry served with ajoblanco & almonds
grilled goat cheese with caramalised onion
Enrique choosing sherry pairings for us
baby eels on toast with alioli
fried lamb brains
grilled beef tenderloin “Señor Marquez” with garlic
broadbeans (habas) with butifarra and fried quail egg
grilled prawn & chipirone (squid) brochette
pastry filled with mixed wild mushrooms and langostines
grilled morcilla de burgos (black pudding with rice) with quail egg
carne (pork) con tomate
selection of cookbooks written by Enrique
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Updated May 2015