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Fodor's Spain 2014
Chef José Mari Egaña is Basque, but he's considered one of the fathers of modern Andalusian cooking. This restaurant, on the edge of the Murillo Gardens opposite the university, has an atrium-style dining room with high ceilings and wall-to-wall stained-glass windows; in warm weather, you can eat on the terrace under the orange trees. The menu emphasizes the chef's Basque origins and includes tronco de bacalao pil pil y crema sauve de azafrán (spicy baked cod baked in a light saffron sauce) and ragout de jabali a la jardinera (wild boar stew with spring vegetables). The adjoining Pequeño Oriza and Bar España serve tapas including innovative marinated and almond-breaded anchovy with orange juice. Private dining rooms are also available for special occasions.
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