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Fodor's Spain 2014
La Encina Review
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 merluza en papillote de marisco (hake and seafood cooked in parchment) or carpaccio de champiñón a lo Idiazábal (mushroom "carpaccio" with Idiazabal, a traditional Basque cheese). There's also a reasonably priced and generous tasting menu, and the wine and gin lists are among the best in the city. The restaurant is fronted by a popular tapas bar (€2.50 including drink) that is generally filled with a boisterous business crowd.
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