This popular, central spot serves fine regional specialties, such as cazuela de rape (monkfish baked in a sauce of almonds and pine nuts), arroz negro (rice flavored with squid ink), and the deliciously simple pescado en adobo (dogfish baked in clay with garlic, oregano, and paprika). If you're open to serious credit-card overdrive, go for the lobster. The surroundings are rustic-yet-elegant Andalusian: whitewashed walls, dark wood, and exposed brick. Come on the early side (around 9) to get a table for dinner.
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