Category Archives: Enrique Becerra

Enrique Becerra

Updated February 2013

E Becerra

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) garlicky grilled strips of beef, and filo-wrapped salt cod in ajo blanco.

The downstairs tapas area has just been renovated and has a fresh new look that will soon be accompanied by a fresh new tapas menu. 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.

c/Gamazo, 2
tel. 954 213 049
Open 13.00 – 16.00 / 20.00 – midnight
Closed Sunday
Bar: € € €
Restaurant: € € € €

orange orange orange orange orange

becerra bar

becerra stairs

ajo blanco (cold garlic and almond soup)

bacon-wrapped langostines in sherry sauce

tender stewed carrillada (pig’s cheeks)

becerra windows

asparagus flamenquín

becerra bacalao ajoblanco salt cod in filo pastry served with ajoblanco & almonds

grilled goat cheese with caramalised onion

baby eels on toast with alioli

grilled beef tenderloin “Señor Marquez” with garlic

broadbeans (habas) with butifarra and fried quail egg

becerra prawn chipi brochetagrilled prawn & chipirone (squid) brochette

pastry filled with mixed wild mushrooms and langostines

becerra morcilla quail egg grilled morcilla de burgos (black pudding with rice) with quail egg

Enrique Becerra

selection of cookbooks written by Enrique

becerra pillar

becerra tapas tables

~ back to top

orange orange orange orange orange

Updated: February 2013

Posted in Enrique Becerra | Tagged , , , , | 8 Comments