Fodor's Expert Review Asador de Santiago

At this adventurous restaurant just off the main street, the chef prepares both Spanish classics, like white shrimp from Huelva or suckling pig from Segovia, and innovative dishes like ensalada de queso de cabra en hojaldre con calabaza (salad with goat's cheese pastry and pumpkin) and lomo de ciervo en escabeche (venison steak in pickled sauce). The candle-filled interior is more traditional than the bar and has terra-cotta tiles, dark wood furnishings, and crisp white linens. There are also plenty of roast meats. Vegetarian choices such as risotto can be prepared on request.