Sol Y Sombra |

Sol y Sombra

There are three Sol y Sombra locations in a row – my favourite is the one nearest the corner. All three offer the same fabulous menu and very special “bullfight/feria” ambiance. Solomillo al Ajo is the house speciality, which is a slow-cooked stew of melt-in-your-mouth pork tenderloin with a massive amount of 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.