Andalusia Restaurants

Andalusia Restaurant Reviews

Spaniards drive for miles to sample the succulent seafood of Puerto de Santa María and Sanlúcar de Barrameda and to enjoy fino (a dry and light sherry from Jerez) and Manzanilla (a dry and delicate Sanlúcar sherry with a hint of saltiness). Others come to feast on tapas in Seville or Cádiz. Look for Spain's top dining delicacy jamon ibérico de bellota (Iberian acorn-fed ham) on menus—the village of Jabugo in Huelva is famous for its cured ham from the free-ranging Iberian pig. Córdoba's specialties are salmorejo (a thick version of gazpacho topped with hard-boiled egg) and rabo de toro (bull's-tail or oxtail stew). A glass of fino de Moriles, a dry, sherrylike wine from the Montilla-Moriles district, makes a good aperitif.

Moorish dishes such as bstella (from the Moorish bastilla, a salty-sweet puff pastry with pigeon or other meat, pine nuts, and almonds) and spicy crema de almendras (almond cream soup) are not uncommon on Granada menus. Habas con jamón de Trevélez (broad beans with ham from the Alpujarran village of Trevélez) is Granada's most famous regional dish, with tortilla al Sacromonte (an omelet made of calf's brains, sweetbreads, diced ham, potatoes, and peas) just behind. Sopa sevillana (tasty fish and seafood soup made with mayonnaise), surprisingly named for Granada's most direct rival city, is another staple, and choto albaicinero (braised kid with garlic, also known as choto al ajillo) is also a specialty. Many restaurants are closed Sunday night; some close for all of August.

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