One of my favourites, where you can find traditional Andalusian dishes prepared with local market fresh ingredients, under the careful eye of restauranteur and cookbook author Enrique Becerra.
As well as fabulous tapas, including daily specials, there’s an excellent selection of wines – especially sherries – by the glass. And the helpful and knowledgable staff are great at recommending interesting food and wine pairings. Some of my favourite dishes are: an asparagus flamenquín (breaded & fried rolled aubergine with asparagus & cheese inside) stewed melt-in-your-mouth lamb in a honey sauce, filo-wrapped salt cod in an almond sauce … and well, everything else.
The latest news is that the entire downstairs area (which used to be mostly dining room) has now been opened up for tapas. A smart move, in my opinion, and of course it makes it much easier to stop in for a few tapitas. There are still two lovely dining rooms upstairs and, if you prefer the restaurant menu downstairs, no problem. Your table will set for full restaurant service.
c/Gamazo, 2
tel. 954 213 049
Open 13.00 – 16.00 / 20.00 – midnight
Closed Sunday
webpage: www.enriquebecerra.com
updated April 2012
Bar: € € €
Restaurant: € € € €
asparagus with smoked salmon
ajo blanco (cold garlic and almond soup)
bacon-wrapped langostines in sherry sauce
tender stewed carrillada (pig’s cheeks)
asparagus flamenquín
salt cod in filo pastry served with ajoblanco & almonds
grilled goat cheese with caramalised onion
José on his way to the dining room
baby eels on toast with alioli
grilled beef tenderloin “Señor Marquez” with garlic
grilled langoustine and scallop brochette with spinach sauce
broadbeans (habas) with butifarra and fried quail egg
grilled tuna with salmorejo
pastry filled with mixed wild mushrooms and langostines
grilled morcilla de burgos (black pudding with rice) topped with quail egg
Antonio the maître d’
Rafa & Pablo
Enrique Becerra
selection of cookbooks written by Enrique
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