Enrique Becerra

Enrique Becerra Review

Excellent tapas and a lively bar await at this restaurant run by the fifth generation of a family of celebrated restaurateurs (Enrique's brother Jesús owns Becerrita). The menu focuses on traditional, home-cooked Andalusian dishes, such as pez espada al amontillado (swordfish cooked in dark sherry) and cordero a la miel con espinacas (honey-glazed lamb stuffed with spinach and pine nuts). Don't miss the cumin seed-laced espinacas con garbanzos (spinach with chickpeas) or the extensive wine list.