Fodor's Expert Review La Encina

This justly popular restaurant is housed in an 1860s building that also incorporates an 11th-century Moorish well. Time may have stood still with the setting, but the cuisine reflects a modern twist on traditional dishes, including seafood mains like bacalao con cebolla, miel y pasas con crujiente de espinacas (cod with onion, honey, and raisins) or rabo de novillo con almendras (oxtail stew with almonds). Desserts such as the milhojas de manzana (apple mille-feuille) are also good, and the wine and gin lists are among the best in the city. The restaurant is fronted by a popular terrace and tapas bar (first tapa free) that is generally filled with a boisterous business crowd.