The best restaurants Andalusia

Since 1989, this establishment maintained by Pedro Lucena Ariza is known and renowned for its hams and cheeses from the cordobesa mountain. With a specialty, cerdo carrillada (pork cheek), but also will obtain salmorejos or toros rabos with the certainty of products from the day market. Enjoy everything in the restaurant, but also in the barra, with menus of the day (in week) and a zone of tapeo, where you particularly appreciate the anchovies of the lawyers.

Close to the town hall, this white cross is a great success for its terrace and its traditional, well-honed suggestions! The kitchen ensures (the service also!): cuttlefish, foie gras, fish and meat in sauce… Arrive early before the foire faire!

Here is an establishment with a warm decor, where the quality products of the region (mushroom soufflé, seasonal vegetables and, of course, jamón ibérico) are highlighted with talent. Many hearty dishes, a tasty homemade pâté made of the product of the hunt, not to mention good wines, including an excellent agua dulce de Villalúa, all served by waitresses in red suits. Manuel Garcia, the friendly manager, organizes from mid-February to the beginning of March the Gastronomic Days of Hunting. This happens every two years.

Here is the opportunity to grow a big coconut tree since to host its brand new gourmet market, Seville has chosen the old Lonja de Barranco (auction), the work of our national Gustave Eiffel, built on the banks of the Guadalquivir. Opened in November 2014, it aims to be a reference point for Seville's gastronomy and to promote the Andalusian, Spanish and European culinary traditions. With this in mind, all products are subject to strict quality control, a guarantee of freshness and authenticity for the visitor. To enjoy this space of more than 1,200 m² with 20 gastronomic points, you will have three types of access. On the first floor, a restaurant, accessible by stairs or an elevator, offers a very complete menu (parillada of green vegetables, langoustines, prawns, prawns, an assortment of fried or plancha fish, tartlet with tomato jam and quail egg, eggplant in tempura....) and a classic table service, with a nice view over the surroundings through the bay windows. On the ground floor, you will find a large number of stalls dedicated to a specific theme: a salmotheque, a galician pulpería, seafood still alive and cooked to the minute or a space dedicated to cheese, etc. Even if, like most French people who visit this stand, you may be surprised by the under-representation of French cheeses in its selection, the quality and variety of the products on offer are worth joining this new space. There, two options: you can enjoy it on the spot, tap on the barra, or take it away. The last asset of the place is the very large terraces overlooking the Guadalquivir.

A few steps from the cathedral, this Palacio du Gallego has been located in a building of the late sixteenth century since 2017. You can also say that you will be placed in a beautiful space and that the pleasure will first be that of the eyes, including when the selected dishes are carefully presented. Here, traditional cuisine is on the menu but sprinkled with innovative touches. For example, we can try the risotto to mushrooms and parmesan, but we recommend home specialty, truffle eggs, iberico ham and white gambas, prepared and served per minute, a delight. Aubergines with honey and liver million will also be able to treat you. For more informal cuisine, you can join the tasca, or choose the interior patio and its BBQ barbecue.

Nothing to fear from those Meigas (Galician witches) to whom this restaurant near the English working-class district pays tribute. While it retains its dual Basque and Galician inspiration, it also spices up its menu and dishes with a modern touch. In a minimalist yet warm decor, you can opt for his restaurant or prefer the barra. Whether you're enjoying boletus carpaccio with pine nuts and parmesan, kokotxak (cod) or Huelva prawns, you'll be spoilt for choice.

Since we are in Guadix, we might as well go to dinner in a restaurant set up in a cave and we will reach the heights, to the north, beyond the railway station. Specialized in grilling since 1998, the small brewery of the beginning has grown and has become the reference in its field, high quality meats, grilled over a wood fire. This earned her the National Gastronomy Award in 2016. To enjoy its large boards with very large grills, you can sit down in one of the many corners of the restaurant. Small appetites abstain, but for others, pleasure is guaranteed. It is better to book if you want to spend the weekend.

Since its beginnings as a small tapas bar, quickly becoming an essential part of the onubense tapeo, this place, transformed into a bar-restaurant since 2004, is held in the hands of Juan Francisco Martin. Who continues to provide attention and good advice to his clients. Two spaces to settle in, a traditional restaurant but which maintains the spirit of classic tapeo and a space more dedicated to tapeo which is organized at the entrance around the pretty counter and a few tables. Everything is particularly fresh, coming directly from the market, and we will be keen to test the day's suggestions. But it would be a shame to leave without tasting their specialities: tuna tartar, coquinas (clams) or huevos de chocos (squid eggs). Chocolates, the local name for squid, are present here in many forms: in sauce (salsa), fried or in albondigas (meatballs). The tapeo can also be decorated with one of the homemade reviews, prawns, cod, chorizo or small spring asparagus and can't resist the Iberico de bellota ham, hanging behind the counter. For the accompanying wines, we will also rely on good advice.

In an alley near Mateos Gago, this bar with a long counter and a good team has changed from a copa bar (for drinking only) to a tapas and copas bar. In an often festive atmosphere, you can try the salmojeros, the burgers or the tapas of the day (ceviche, tortilla de patatas or mini cheddar burger...), which have sometimes won awards during Tapas Week. The other address, el pasaje Santa María la blanca, (Ximénez de Enciso, 33) has the same range of dishes, but in this second place you can also enjoy a nice little terrace.

This new address has taken the Sevillian practice of "barra" as its starting point. A tip: sit at the bar and enjoy the open kitchen to admire the work done on the products. You can enjoy fried food, tuna tataki, chipirón a la plancha or... the rice of the day, but we particularly liked the cauliflower with truffled hollandaise sauce and coffee powder. A nice address appreciated by Sevillians and tourists alike.

This address has everything to seduce. A privileged location, difficult to do better, in a family house of the great flamenco flamenco Enrique Morente, the sublime views on the Alhambra for moments of romance, and a kitchen to travel in the Mediterranean with the good Andalusian gastronomic products. Around a trend patio, a reception hall tradition, in the plates of the dishes elaborated (salmorejo, exotic salad, apples on apple crumble, duck at pedro ximénez) and some suggestions. The wine list is in agreement with the proposed kitchen. The pig of milk candied, mashed potatoes and jumped from cocoons to harissa sauce is worth the detour.

Restaurant in a Jewish house of the fourteenth century, with stone columns and an original patio of the period. The cuisine is based on ancient and traditional Sefarad and Al-Andalus recipes. Among the different dishes, we will test the lamb, but there will also be duck confit. The restaurant also offers many vegetarian dishes. The wines are selected and the desserts are home made. Almost every day you will have the chance to enjoy live music in the patio. Casa Mazal won the 2018 Cordoba Gourmet Award.

This restaurant combines the flavours of Argentina, where Luis comes from, with the typical cuisine of his adopted city, Córdoba. On the Cordoba side, for example, we will test the cordobé salmorejo, croquettes or pistol, and on the Argentine side, there will be empanadas (cheese, tomato, chicken, meat) and of course meat for which Argentine beef steak is unanimously accepted. Everything is homemade and served with a smile, either in the main restaurant located a stone's throw from La Mezquita or in the Mercado Victoria, the city's gastronomic market.

Besides serving the small tapas and the cheapest glasses in Ronda, this micro bar attracts a crowd of young people and less young people. There is often animation and a truly local, she and vitaminée atmosphere that discharges into the streets. Grognons, abstain. To order tapas, you check on a paper the name and number and give it to the server. You will be surprised by his dexterity to handle this crowd of orders.

Opened in 1954, it is the oldest bar in Marbella. He has had time to make tourists known, but it has not gone away from the people who continue to be faithful to him. On the elbow to the barra, on all small tables, in a corner of the restaurant or on the street, we continue to honour its perfectly honest tapas: albondigas, croquetas, jamon, all that there is more Iberian. To enjoy without restraint.

This central restaurant attracts a lot of activity to its counter because of its creative tapas. If you decide to sit down at the table, it will be to discover the tasty classics of Spanish and Andalusian cuisine: salmorejo, squid, Iberian pork, octopus carpaccio with its poached egg and truffles... Which will also be presented in a very imaginative way. We will also enjoy a rather elegant setting, a good cellar and friendly service.

Close to the Murillo gardens, on a privileged terrace or in an Andalusian bistro atmosphere with bottle cellar, this wine shop stands out with over 100 wine references and a cuisine to suit all tastes. Spanish cold meats and cheeses, hot and cold preparations and a few salads arrive at the table in appetizing presentations and rather generous portions: broccoli couscous with a panache of sautéed bamboo, shrimp carpaccio with sesame and soy reduction, homemade semi-cooked foie gras with caramelized peanuts, mussels marinara with Jerez wine, grilled sweetbreads... If it's not too busy, the service is pleasant. Because of the crowds, it's best to make reservations or come early to this tapa fast-food restaurant. A good option for a quick bite and a refreshing drink.

Just a few steps from the cathedral, this furiously authentic bodega has belonged to the same family since its creation in 1850. The counter separates the restaurant (entrance C/ Cristóbal de Castillejo) from the bar. On one side people are standing, on the other, sitting in a room decorated with large earthenware jars. In a typical yet chic atmosphere, you can enjoy tapas served on a wooden board: smoked tuna, tortilla, local ham... while drinking a glass of tinto. You will notice the large collection of bottles on display. Not to be missed.

In the maze of streets of the Albaicín between Mirador de San Nicolás and San Juan de los Reyes, this is an address that deserves a good reputation, and rightly so. From the outset, we appreciate the cozy and intimate atmosphere, the garden terrace, a haven of peace, or a nice living room with fireplace. Culinary specialties combine Andalusian products with some know-how and always concern the presentation: artichokes with ham, gambas and wine "palo cortado", boar accompanied by rice and mushrooms (risotto way), cod at plancha and beans, Iberian bacon and beet purée, and finally pork filet in its juice and cedar sauce. Not to mention homemade desserts. A good cellar with references from the province of Granada and Spain, as well as a service always to the smallest care, will complete a painting that is more than exciting.

In the pedestrian heart, you will be able to visit the international and also the premises, around a circular bar, place on the round tapas of the day (not always unforgettable!), accompanied by glass of wine. Even if the brave and cheerful servers sometimes push a little to consumption (it's good war!), this cheerful comic band takes care to keep the glasses destined for beer at the expense. Bravo for the atmosphere, gentlemen!

A few steps from the church of Santo Domingo, the chef de cuisine Pablo Grosso and the master Rafael Montero Navas have been striving since the beginning of this century to satisfy a demanding clientele. The hotel has a brand-new, pseudo-refined kitchen that constantly restores the culinary tradition of fresh market products: blocks, pickled fish, stews, pastries… Small salons with a massive décor. Diligent service.

Don't be fooled by appearances, the place seems very small, but it has a room upstairs and another advantage, a beautiful terrace overlooking the main square of Alhama de Granada. From the outset, you will be greeted by Antonio Miguel, a colourful character and owner of the place, who will offer you tapas concocted by his wife. On the following program, good cold cuts, grilled meats or fried fish. Attention, small stomachs will have to abstain.

Right in the center of town, opposite the Parroquia San Miguel, the old wine tavern La Montillana has had an excellent reputation since it was founded in 1948, both for its typical convivial atmosphere, its passionate bullfighting decoration, its exceptional beverages, its delicious traditional home cooking and its gatherings of loyal regulars, worthy representatives of Cordoba's social diversity. Renovated in 2008 and awarded the "Q" for tourist quality, the authentic, rustic tavern boasts noble lounges on the first floor and a gigantic interior patio on the first floor, marked by a multitude of deer antlers, hunting trophies from the nearby sierras, and a huge, life-size canvas depicting a bullfighter on horseback and his pike. Amidst the hustle and bustle, under the blessing of the five masters of Cordoba bullfighting (Lagartijo, Machaquito, El Guerra, El Cordobés and Manolete), enjoy jamón ibérico from Valle de Los Pedroches, salmorejo, fried eggplant with Montoro honey, grilled zucchini with Zuheros cheese, onion croquettes with béchamel sauce, artichoke stew prepared with Montilla wine, flamenquín.. And let's not forget the equally generous desserts, such as cottage cheese cake with hazelnuts and pineapple coulis! If you don't have the opportunity this time to visit the Montilla-Moriles appellation area, a well-informed and professional team will be delighted to present you with a tasting of the wines of tierra cordobesa (25 to 30 references):fino, joven (young table wine), tinaja (jar), excellent, oloroso, amontillado, palo cortao and pedro ximénez... A fine program in prospect.

In a beautiful arty space with a small terrace at the entrance, a dining room, a mezzanine and a roof terrace, this "tank" offers Andalusian cuisine with oriental touches. Using fresh market produce, the seasonal menu is made up of beautifully presented dishes: chicken wok with rice and green vegetables, fried cod with tartar sauce and grilled vegetables, liver breast prepared a la plancha with fruit risotto. Homemade desserts, good Andalusian wines and pleasant service also make this a great address in the Alameda square.

Near Plaza Nueva. Who doesn't know Salinas taverns doesn't know Granada! All generations combined, they are renowned for their typical Andalusian specialities and their neat, classy and friendly surroundings. Part bar/restaurant, the pretty decoration gives pride of place to the nicely lit woodwork and red bricks. Solomillo de buey (beef fillet), presa ibérica, secreto ibérico (piece of Iberian pork), revueltos de morcilla (scrambled eggs), rabo de toro (bull tail), tabla d'embutidos (sausage board) are among the sure values of this house at the various branches in the district. The cuisine of the day also provides the joy of tasting charcoal and paella meats. Cured meats, smoked meats, canned food, pâtés and para picar cheeses (for pitting) also provide snacks. A certain consistency in quality and good atmosphere.

The old tertulia del Rinconcillo where, once, intellectuals including Federico García Lorca met for literary cafés, is a classic among classics.Despite the disappearance of its historic chef Antonio Torres, his Andalusian cuisine with arabic influences maintains its fame in rustic lounge or summer terrace, very pleasant. As example of dishes on the menu: remojón granadino (cod to orange presented in an original way in reversed bowl), delicious foie gras with Pedro Ximenez and candied apple bed, then tasty bull tail or solomillo of ternera nazarí (fillet of veal with grapes at). The whole Spain is in the wine at very affordable prices. You won't also neglect the tapas at the bar, including the hilarious small shrimps (quisquillas) of Motril. And places displays its supporters: an incredible collection of photographs of the Master (and his two sons) posing with a multitude of celebrities of the world of politics, show business (Placido Domingo...), sport (McEnroe, Maradona...), Nobel Prize or even the astronauts of Discovery.

For nearly fifty years, this family restaurant offers Spanish specialities: paella, fish soup, fried fish, famous bull tail and milk lamb. Two rooms and two terraces (a garden at the rear of the restaurant and an outdoor terrace on the plaza of Doña Elvira) are open all year round except January. The frame is superb! Medium service and a little salty.

A very high-end house, which has in the person of Javier Nuñez, a chef able to accommodate with great talent the excellent products (four red seabream, duck wild duck, banana pie and its cardamom ice ball). Please note that this restaurant has also been a very good wine cellar.

This typical restaurant-restaurant (friterie) is very popular with locals in Estepona who enjoy fish and seafood. On the terrace or in the room: Good food in perspective with excellent value for money. Popular!

The White Merle (also Hostal), an apostle of good Basque cuisine on Andalusian soil, continues at a good level. Quality of service and impeccable cuisine: estofado of lamb, duck to orange, spider of sea… And beautiful terrace on the square of the Constitución for those who wish.

Well known for fried fish and seafood enthusiasts. Choose between a rich menu or a variety of delicious salads.

The house of López is very recommended for seafood (cigalas…) and fresh fish (pargo…). Prices are relatively affordable, especially when it comes to small frying and tellin (coquinas), more economical. A safe value of the Costa del Sol for its friendly service and wine list.

This award-winning table, located on a representative square of the rich monumental heritage of Antequera, serves in a traditional room or terrace the good dishes that make the renommée kitchen famous: Porilla frita of setas, asadura in chanfaina, not forgetting local pastry (bienmesabe and angelorum). Today, the tradition of El Angelote, attended by a few local personalities, is one of the safe values of the city.

You will discover this restaurant while strolling through the narrow streets of the Albaicín and you will surely appreciate what constitutes its major asset, a very nicely decorated and shaded Andalusian patio, in which it is pleasant to take refuge during the hot hours. Other pluses, a friendly welcome, a varied menu and generous portions. We advise you to try the papas a lo pobre, one of the specialities of the Alpujarra region.

A little away from the Sacromonte with a good terrace and panoramic panoramic views of the Alhambra and Generalife gardens, since 1977, this charming little street has attractive culinary assets… The servings are not only copious enough, but the dishes are prepared with care (family kitchen). The sequence can take place in this way: salad of refreshing roasted peppers, tortilla del tortilla, chops milk chops (from the fireplace in winter), pisto de (from the nearby Market). Nothing exceptional but everything in a super frame with fireplace (for the winter), an authentic and sometimes musical atmosphere in the middle of the insider.

Facing the arenas, good local cuisine (Toro's rabo: Wild Bull tail) who also knows how to benefit from the riches of the coast (langosta salsa urta: pagre striped sauce lobster). A restaurant that is part of the big classics of Jerez, especially for group menus.

In a beautiful cave cave with fountain, an address of circumstance when it comes to good tapear, that is to say to drink blows by testing some local specialities (solomillo, caldereta caldereta/lamb meat stoves and pimientos rellenos) and barbecue served by a discrete couple of five.

Located on the central square, it is famous for its cochonnailles and stews, as well as for game (in the hunting season). In the new room, there is a fountain with trout, which often end up on the plate! After a few flottements, the address continues.

Located near a horse riding centre on the Camino de Rota, the house belonging to Pablo Grosso (also read El Aljibe in Cadiz), a cook artist prepares good traditional dishes renewed. The adventure that started in a small cabin managed to maintain affordable prices. A very beautiful range of perfumes, aromas and flavours.

We will be able to return to Cadiz. To the Cantina Zapata, the owner imports Mexican products to get as close as possible to Mexican culinary flavours. At very reasonable prices, one can choose from a number of considerable dishes: nachos, or, enchililadas, taco, and even salads. As for decoration, it illustrates the spirit of true Mexico in colours: yellow and blue paint, small colored chairs… Hitting the tequila in the yard allows you to wait while preparing your order! A pretty nice address.

Close to the Ribera del Marisco, an alternative offering good Italian cuisine in a nice room or in the patio of a th century century Palacio: Pizza and some meat (cutlets) yes, but especially a good selection of fresh pasta and well-developed salads.

In a residential area above the railway station and near the Junta de Andalucía, this good house, dedicated and consistent since 1990, has an attractive rustic setting (traditional tile, azulejos and wood worked) and a small terrace for the fine days. A local colour with countless photographs of personalities posing in the place, perched on the walls, the Calvo brothers'table, one in the room and the other kitchen, originating in Archidona, enjoys loyal clientele and loyal service. Specialising in grilled meat and fresh fish, it is a great place to discover you among the best Andalusian specialities and malagueñas, thanks to a beautiful compilation of native recipes. First of all, the suggestions of the day are very tasty. Good food, good wine, good food and typical ambiance.

A family-run hotel for a few classic tapas and consistent in two pretty lounges, close to the tiny market. A place of life.

In this ancient picturesque bodega, decorated with ancient objects, we eat tapas and homemade dishes at reasonable prices.

Since its foundation in 1958, this house has moved around a lot before moving into this commercial gallery. Manuel, the son, a sommelier, developed an impressive menu and a cellar for demanding customers. The dishes feature market cuisine with creative touches thanks in particular to good seafood products, known or less known fish, accompanied by vegetables from the Almeriense tierra such as stuffed turbot or tuna with ajo blanco..., and the menu also includes some meat, such as duck liver sirloin.

Famous for seafood. It prepares excellent octopus or grilled sardines accompanied by migas. The menu of the day is not expensive, the tapas is very good, also!

The restaurant is frequented by seafood dishes and fish dishes, but it also offers chicken recipes.

Ten kilometres from Baena (direction Granada), a former restored cortijo with garden and orchard allows you to dine on the terrace in the shade of majestic palm trees or in a rustic room. Local revenues with good regional products are at the party: salmorejo, lamb of lamb, deer in sauce, roast cabri… The cellar is well stocked and an adjacent shop allows to buy olive oil, cheese or meats…

In the south-east of the Montilla centre, a éclair on the local land, this table with a presence dining room, rustic lounges and a staff in costume offers a good opportunity to taste the best wines in the region. Let yourself be tempted by the chef's aubergines, the partridge at Campiña, the leg of lamb and milk fried milk before going to the wine shop.