Exquisite Andalusian food is served at this somber yet elegant restaurant with three small dining rooms, all with cherrywood-panel walls, dark plywood floors, and a few modern-art paintings. Try the foie y queso en milhojas de manzana verde caramelizada en aceite de pistacho (goose or duck liver and cheese in julienned green apples caramelized in pistachio oil) or salmonetes de roca en caldo tibio de molusco y aceite de vainilla (red mullet in a warm mollusk broth and vanilla oil).
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