UPDATE:  Sadly Enrique Becerra closed his doors for good in March 2020 after over forty years. I will keep this here as a tribute to Enrique and the many excellent meals and good times I enjoyed there over the years. So many wonderful memories.

One of my favourites, where you can find traditional Andalusian dishes prepared with local market fresh ingredients, under the careful eye of third generation 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 pork with asparagus & cheese inside) garlicky grilled strips of beef  “Señor Marquéz”, and filo-wrapped salt cod with ajoblanco.

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 be set for full restaurant service.

Bread Charge: 0€

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

Food 9 | Wine 9 | Service 9 | Ambiance 8

ajo blanco (cold garlic and almond soup)

bacon-wrapped langostines in sherry sauce

fried courgette flowers filled with tuna and tomato

pavías de boquerones

braised asparagus with jamón

tender stewed carrillada (pig’s cheeks)

pork kidneys in sherry sauce

asparagus flamenquín

 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

spirals of breaded cuttlefish

fried lamb brains

oxtail burger with tartar sauce

grilled beef tenderloin “Señor Marquez” with garlic

broadbeans (habas) with butifarra and fried quail egg

grilled prawn & chipirone (squid) brochette

tuna with salmorejo

pastry filled with mixed wild mushrooms and langostines

lamb meatballs with mint sauce

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

carne (pork) con tomate

lamb brochette with couscous

Enrique Becerra

selection of cookbooks written by Enrique

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Updated March 2020