Enrique Becerra Review
Excellent tapas (€3.50—try the lamb keba with dates and couscous), a lively bar, and an extensive wine list 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 albóndigas de cordero a la hierbabuena (lamb meatballs with mint). Don't miss the fried eggplant stuffed with prawns. If you want a quiet meal, call to reserve a table in one of the small upstairs rooms.
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