The best restaurants Andalusia

As its name indicates, this top-of-the-range restaurant opens its terrace on the cloister of the Santa Paula Palace and its beautiful columns and warhead arches, occupying the old library of its convent. Invested in cooking and management, the young Andalusian chef Juan Andrés Morilla, well noted by his peers with a title of best cook in Spain in 2009 and participation in the Bocuse d 'Or, gives his vision of the new Andalusian cuisine. Here he opts for creations or renovations of traditional recipes in tasting portions: esthetic salmorejo, oysters with gin tonic and cucumber pearls, sturdy sturgeon on stuffed toe and small suppers, merluza to mussels and mushrooms, cochinillo (milk pig) on reduction of potatoes, segureño lamb, strawberry soup Vanilla… Beautifully presented, original and creative. For his market cooking with avant-garde notes using good Andalusian products, the author brought some sauces, a touch of butter and attention to foie gras, and the rest of Spain a certain know-how. Highlighted by a ceremonial service, the ensemble is more than satisfied with a range of good breads, not to mention that wine, tasting is accompanied by careful selection of the best regional names, all of Spain (Alicante, Galicia, Ribera del Duero, Rueda, Rioja…) and the whole world.

Near the pier for Cadix, an address for a different cuisine from author, personal and creative. Its chosen name comes from the Arabic "arriadh" which means orchard. At the bar for tapas, in romantic room (exposed beams) or patio terrace with trees and plants for a more substantial meal, the Cordovan chef David Méndez highlights local products. The aesthetics is combined with of course flavours: caldillo of perro (soup of small fish to bigarade), croquettes of guacamole, rock fish to creamy rice, black salicornes fried with garlic, octopus in the oven and potatoes, indigenous grilled beef... You can eat well! In addition to a warm bienveillant let us signalons un nice fond music (jazz, groove, ambient...) and even, sometimes, in the small concerts.

Near the río facing the catamaran which established the link with Cadix, an unchanging address of very informal look (the room has not changed for forty years or more!) who always well fills the dish with clams, fried fish and chocos with plancha. Fine wines and economic snack. In season in the evening, we had the tail, come earlier than the buildings!

Also known as Bar Pájaro Pinto, this institution has enjoyed an excellent terrace in the fishermen's barrio of La Viña since 1979. On the menu: shrimptortillitas , well-chosen rock fish a la plancha, snails when it's time, fresh mackerel, succulent squid or sea bream cooked just right, green pimientos and onions in olive oil and sherry vinegar, accompanied by a good bottle of Tierra Blanca white wine.

It is a sure and inimitable value in Triana. Since its creation by Ruperto Blanco Caro in the 1970s, this meeting point, which some Sevillians callcutre, has been serving a speciality that gets the whole neighbourhood moving: quail a la plancha. Everyone standing on the terrace or near the large zinc bar serving an excellent mosto (young family wine) licks their fingers. You should also try some of the small hot dishes and the guiso of the day, a stew often accompanied by snails. Fast and efficient service.

Located in Patria, a few kilometers northeast of Vejer de la Frontera, the restaurant of the Sindhura rural hotel has become a sought-after address. In an exceptional, cosy space with panoramic views, on the terrace or under the veranda, it is now dedicated to Italian cuisine, prepared by a chef trained in England at the school of Jaimie Oliver. Other highlights include vegetables from the garden, homemade bread and excellent meats prepared on the grill.

The barra, the walls, everything is white in Florida, a restaurant a little far from the centre, but popular with accitanos, who go there with friends. You can sit at the barra, quite comfortable with its row of stools, and choose one of the many presentations of prawns, à la plancha, salt, pil-pil, or accompanying artichoke hearts. And continue with a series of homemade croquettes or albondigas, meatballs, very tasty. Knowing that each dish will be hearty. Booking recommended unless you are in no hurry.

It is certainly the best terrace of Cortegana that guarantees beautiful views of the castle, the village and the surrounding reliefs. In the summer, its numbered stone tables fill up very quickly, with the idea of enjoying some nice tapitas where you will find all the pieces of the Iberian pig. A minimum for the region, but prawns, grilled sardines, revueltos and fish, will also be present on the menu. In winter, we enjoy grilled meat and paella inside in front of the fireplace. It is not expensive and it is copious.

If you want to try the local tapas, with extra virgin olive oil in the spotlight, you'll be happy to visit this friendly Pepe. You can sit in a small, unpretentious room or on the basic terrace. In this bar, located in a pedestrian street near Hostal Rafi, you can enjoy the good tapas of the day with copious portions, in the company of a family of regulars who remain faithful to him: aubergine fritters with honey, salpicón de mariscos (seafood salad), riñones al Jerez (kidneys) or artichokes with broad beans..

This is the hotel restaurant (with swimming pool) of the same name, among the most interesting in the area! In a rustic room, make the appeal of the specialities at the moment: truchas/trout (eh!), oven cabri, rabbit rabbit, roasted quails in honey…

Nestled in one of the corners of the small plaza Altamirano, the Zozoi is first a very nice setting to ask itself with dining room but also lovely terrace, to rally both day and night. And what we eat there goes well with the decor. A fresh and creative cuisine inspired by the Mediterranean, but mainly with the Pase Lenoir paste, the chief of Zozoi, who has a considerable experience as professor at the Cordon Bleu school in Madrid. The result is a fine selection of products: Galicia meat, fish and vegetables of the market and season, worked with precision and great respect of tradition in cooking or preparing sauces accompanying them. Savor the delicious lamb slice or pooled butterfly with spinach and with spinach… knowing that menu dishes change one to two times a week. In soft radius, the slightly caramelized tatin pie was appreciated and vanilla ice was accompanied by vanilla ice. Attentive and friendly service. In short, a very good address in Marbella.

A change of scenery is guaranteed at this address run by Mexicans: ceviches, aguachiles, tacos, sopas, enchiladas, tamales, tostadas... There are alternatives for vegetarians and vegans, and the cuisine is guaranteed gluten-free. Don't hesitate to try the mezcal and tequila cocktails before enjoying the Aztec gastronomy in Andalusia. A menu full of flavours for everyone and which stands out from the current Sevillian gastronomic offer. We highly recommend this taqueria and mezcaleria.

This new restaurant is conveniently located in the lively Alameda square. It's perfect for a hearty breakfast of fresh fruit juice, coffee, tostada or eggs.... Mostly frequented by groups of young people sitting on the terrace, the place is also appreciated for its varied cuisine: cod salad with orange(bacalao y naranja), homemade tartar or fish lasagne. Note the delicious homemade cakes for dessert. Inside, the dining room is modern and comfortable, but a little noisy all the same.

A front like another, without much claim, and yet the place is worth the detour. The offered products in this house of the 18th century are of quality and setting is enough atypical to be noticed: walls decorated with tiles and old photographs, bar of time, and at the bottom of the room, a vast green patio with white marble columns and arches. They is besides there that the From Seville ones are found, in family or between friends, for the lunch or the dinner. Local cheese and ham wide selection, delicious salmorejos and red fine wines. The reception is very friendly there and the à la carte varies according to the season; it's a pity that the portions are not heartier... Jeudis of jazz are also with the menu, except the summer.

Many fresh fish and seafood specialities for this extremely pleasant address, mainly frequented by locals, around the plaza trinidad, and connoisseurs. The daily menu, with good Andalusian and Galician cuisine, is served on the patio and two dishes are undoubtedly worth a visit: pulpo gallego and salads of aliñadas lettuce. Logically, it will really have to be spent at the very beginning of the week and in the evening, because the rest of the time, the restaurant is always very full.

Located right next to the Santiago Hospital, this restaurant offers a rather elegant, yet warm setting. And on the cooking side, it enhances traditional dishes with fine creative and fusion touches. It is rightly very famous for its grills and it is true that its dishes cooked in a wood oven are downright excellent, especially the lamb, cordero, and the cabri, cabrito. Most of its meat comes from the northern part of the province of Jaén. To note, a cellar of quality.

Opened in 2013 by chef Julián Olivares, a local child, this restaurant under the sign of dawn offers dishes that have made its reputation as clams with sherry vinegar or scampi from Sanlúcar. You can enjoy them in two large rooms decorated in recovery mode or on a large terrace, choosing between tapas, raciones or dishes to share. We enjoyed the sea anemone mousse and the lean ceviche. Well composed, well presented and good to taste. A very good table.

In the heart of old Jerez and under the auspices of the banderillas, this tabanco has used this bullfighting theme throughout its decor. And perhaps you'll have to step into the ring a little to find a seat in this place that's been packed from the moment it opens, so loyal are its local regulars. Failing that, there's always the small ticket office outside. The crowds are justified by the impressive quality and variety of tapas and dishes. Meatballs, calamari, bull tail, eggplant with salmojero... whatever you choose, it'll be good.

Young atmosphere, industrial decoration: this is the new trendy address in Baeza opened in 2017. And the ideal place to proceed to a tapeo where you will find all the Andalusian classics. The tapas are inventive and generous and you can also share some light creations such as homemade chicken nuggets and a carpaccio of white prawns with a little oriental sauce. Fans of craft beer will find their happiness here. There is also a patio next to a small fountain for those warm evenings.

This small bar will delight tapas lovers... and beer lovers since it is very cheap. To be appreciated especially on the terrace and in the evening. With a rather varied choice: salmorejo, tomato soup with pieces of ham, leeks au gratin, mushrooms a la plancha, camembert al horno, baked camembert toast or serrano toast. Also vegetarian and gluten-free dishes. Good value for money. A downside that can sometimes discourage: it has become very touristy. Sometimes you have to wait a few minutes before being placed.

Just a few steps from the Alhambra Palace, more than its new, yet sophisticated Andalusian cuisine, its exceptional view of Granada and the Sierra Nevada has made its reputation. The glass gallery of its rustic room or the pleasant green terrace of this Carmen allows you to enjoy a permanent spectacle. It is best to come in the evening, when the city is illuminated to be served by hotel masters, always good advice about the good dishes of the day (well presented using puff) and the wines of the region, the most interesting. A good note!

Located in the heart of Granada, it is a historical site founded in 1922, after having been a milk depot since 1903. Pleasant thanks to a Belle Epoque decoration inside and a large terrace, cooled in summer and heated in winter. For four generations, we have come here when we are hungry for a little sweetness. If it is hot, we will opt for traditional ice cream and try the excellent Copa Fútbol with nuts, turrón and amaretto liqueur, its famous leche rizada, milk, ice cream and cinnamon or refreshing batidos, granizados and horchatas. The smart advice is undoubtedly chocolate con churros, the house's great specialty, to be discovered without moderation! And except for addicts, more when it's cooler.

THE historic tapas bar in Granada! Located in a typical place (very close to plaza Nueva), it is always worth a stopover! Its long room and long counter are always very animated by cheerful waiters and a clientele composed of locals and tourists alike. The dishes to share are monumental, the preparations and sandwiches (bocadillos) are satisfying, and a cup of tapas is always offered with each glass. Among the sure values are the inimitably bitter vermouth to be completed with gin and the homemade gazpacho, delicious! The one that was malfemous, we are told, during the 1980s, continues to be an essential and timeless institution with an atmosphere that remains as fascinating as ever. It should be noted that, less relevant, the second address Antiguas Bodegas Castañeda (C/ Elvira, 5), which offers a little more solutions for sitting down, has not been under the same management for some time now.

One of the Andalusian marine customs is to buy fried fish served in paper cones, weight or portion in the freidurias, and this address located on the market square of the flowers is among the most appreciated by both Gaditanos and visitors. In the room, on the terrace (if you find a place!) or to take away, for more freshness and choice (including shrimps of all styles and shells) it is better to come to lunch!

With two stalls addresses (one for the fee, one for frit!), this restaurant-brasserie is one of El Puerto kings for fish (fried or boiled) and seafood. Over fifty years of good and loyal services. Institutional!

With its warm setting, this establishment is one of the best tables in the region, specialising in local gourmet cuisine in the market and home, generous as no other in quantity.

Launched in 1994 by Jean-Claude Juston, a Frenchman who wrote culinary guides, this restaurant was taken over in 2013 by two Frenchmen from the Basque Country, Brigitte and Michel, who maintained its position as a vegetarian restaurant offering a refined world cuisine, tajines, risottos... most often made with organic products. All this to enjoy in a pretty Berber house with a terrace. And for those who need a breakdown service solution in terms of housing, the workshop also has two guest rooms.

On the edge of the Guadalquivir, it is an establishment that is a meeting place between gastronomy, art and nature: both eco-friendly products and restaurant that serve tapas or quality products (liver con pisto de manzana, chipirones y arroz con curry, pera de) and vegetarian specialities.

On a corner of this busy avenue, the formula is very well-performing: tapas, media and raciones media, fast cooking of combinados combinados and à la carte restaurant, with fish from day to day, lamb lamb… After choosing from the preparations on display, you will install on a chair or a stool at the heart of the action of the capital. All products, gambas, langoustines, seafood and shellfish trays, are fresh and loyal customers. Moreover, the servers are good advice.

Located in a pedestrian street and installed in an old renovated house, this restaurant has specialized in the preparation of tuna since its creation in 2008. Its main dishes are: atún al romanero con pimientos confitados (tuna with candied peppers, served as a tapa or as a dish) or hamburguesita de atun con patatas fritas y soja dulce (tuna burger with chips and soy sauce). Good wine list and quality at reasonable prices. All this in a pleasant setting, with a brightly coloured room and contemporary decoration. Mini terrace in the alley.

Close to the Place du Théâtre Cervantès, this cosy, welcoming restaurant is the image of its manager, Hélène. Since 2003, it has been attracting bon vivants, who appreciate the dishes simmered by chef Simon. These include tuna tataki, veal carpaccios with parmesan and pine nuts, stuffed prawns with tomato jam, marinated chicken brochettes and vegetarian risotto. The flamenco show each evening is often lively, with guests and waiters so enthusiastic they start dancing between the tables.

In an 1850 building, a décor combining tradition and modernity, an address that combines the same double cap in the kitchen. With rather innovative proposals such as mushrooms breaded with cava, Spanish champagne; candied cod or truffled duck breast and its red fruit sauce. All in all, it is a rather interesting Mediterranean cuisine. Who proposes to present this same cuisine in a more accessible form, in the form of tapas to be enjoyed in the tavern area of the establishment or on the terrace.

Not far from the Giralda, on the corner of Mateos Gago street, this is an authentic and timeless classic of the neighborhood. And it's bound to be crowded with customers lining the sidewalks. Here, you can opt for house classics such as vino de naranja (orange wine) or tortilla de bacalao (codfish omelette). Enjoy them inside, elbowing your way to the counter, or at the very few tables outside.

If Spain is the land of paella, Seville is not its cradle, it is Valencia. But no problem, here, in fact, the recipes of "La Paella" are those of Marta's mother, a true Valencian. On the menu: Paella valenciana, Paellade marisco (with seafood), Arroz negro (black rice with seafood, served with aïoli...) or also arroz a banda (rice cooked in a fish stock). Be careful, when it is crowded, you have to wait for the new round of paella, because everything is prepared at once. A recommended address.

Located in the heart of Judería, this restaurant, founded in 1920, is an institution in Córdoba. From the very beginning, the place has kept its distribution in multiple salons, spread over several floors, and its decoration, that of a traditional tavern in Cordoba, whose founder was of course a great lover of bullfighting and a friend of Manolete. Since 1997, new owners have taken over the restaurant and adapted it while preserving its traditional charm through a very complete collection of Cordoba artists hanging on the walls. On the culinary side, chef Juan Pedro Secaduras blends Cordoba's culinary tradition with notes of modernity. Among the classics, the toro rabo with red wine, flamenco, caliphate eggplants, honey, a delight of finesse, and of course the salmorejo corbobès with its egg and Iberian ham. If you choose the restaurant, it is better to choose the terrace, booking in advance, to have a beautiful view over the top of La Mesquita. But for tighter budgets, a tapeo can be made on the marble barra, which has also been preserved intact since its creation.

Easily disoriented in the maze of streets and alleys of Alfafa, some people discover this traditional bar, inaugurated in 1939, by chance, others often confess to being accustomed to the place with its magnificent azulejos. Well away from the sterile hustle and bustle, at the counter, in the dining room, or on the terrace, you'll be spoilt for choice, pick from its large slates of Rabelaisian tapas of the day: vegetable moussaka, fried supions, flamenquín, solomillo skewers, tapada eggplant... These croquettes are all as famous as the vintage photos of Seville on display.

In a narrow street parallel to Calle Larios and leading to the Alameda Main, to eat outdoors, sitting on plastic chairs, among mostly local clientele, delicious seafood and gambas à. Among the stars of the four establishments of the same name (all small street, or almost, belongs home): chocos in su (small cuttlefish in their ink, slightly bitter), coquinas (tellines) to garlic and parsley, gambas (shrimp) has plancha with for sound punctuation, waste tanks placed on the table and the bell bell, ring at every tip for the team of funny. Rather economical, living and very popular!

At the foot of the Giralda, the restaurant, which hides behind its yellow façade, has been serving Sevillian specialties since the late 1980s, served with élan in a retro Andalusian setting. On the terrace or through the windows, the cathedral and its stream of tourists are there before our eyes. The menu, which includes a mix of international dishes and typical recipes (bull's tail, paella...), offers a wide choice and uses quality products! Over the years, the restaurant has won a number of awards.

Located in one of the oldest and most emblematic neighborhoods, cod is the flagship product of this establishment. The high quality raw material is processed by hand in all its phases, which gives it a unique flavor in Andalusia. Its menu, traditional Andalusian, accompanied by local wines, is in constant evolution to obtain new flavors. Since 1985, it has been the ideal place to soak up the Sevillian and local atmosphere and the great wine reference of the city.

Close to the episcopal palace, in the heart of the city, a family-run hotel with terrace with a very beautiful ceiling ceiling in the room. Málaga's typical cuisine offers fresh seafood and specialities including asparagus and fried fish. It's more economical and better to come and pick tapas with cool pressure than dinner for the big game with a bottle of wine. Irregular service.

In the central plaza of Gavidia, surrounded by El Corte Inglés, this restaurant offers a large menu of generous tapas with traditional Sevillian dishes, quality products and a touch of avant-gardism. A reference address for codfish, which is presented in a thousand and one ways. The cellar will not leave anyone indifferent and the service is warm and professional. You can enjoy the real flavors of Seville in the dining room or on the beautiful terrace. Vegetarians and vegans will also find their happiness.

"La Taverne du fleuve" is part of Cordoba's reappropriation of the Guadalquivir's pleasant north bank. Just a stone's throw from the picturesque plaza del Potro, this three-storey establishment features an imposing interior patio that acts as a skylight (with overhanging views), and a racy, meticulously-crafted décor linked to the river! With a good, young and dynamic team, this contemporary tavern is already a great success, not only because of its privileged location, but also because of its quality catering, with suggestions from the market. In the large dining room or in the lounge with its beautiful olive wood furniture, let yourself be pampered with refined cuisine inspired by Cordoba specialties: Salmorejo Cordobés, risotto version of bull's tail (Rabo de Toro), etc. Depending on what's available, fish is also often showcased, braised, with just the right amount of oil, and accompanied by fine wines from the Montilla-Moriles appellation. Don't hesitate to head up to the terrace, with its panoramic view, to take advantage of the riverside microclimate while enjoying a cocktail.

At the end of Calle Navas, in this beautifully decorated house, taste specialities to delicious grilled meats in the oven (like the milk pig). This is the new branch of the well-known establishment near town hall. A new challenge for Antonio Moya, emblematic restaurant restaurant for over 35 years.

The whole raw material comes from the sea or from a sea of seafood located in the establishment. Manuel Lara García kitchen all with local recipes or from ports in the Great Spain: ...... and.

Located near Plaza Nueva and Calle Tetuán, this is a very pleasant restaurant that also doubles as a tapas bar. Its gastronomic quality is guaranteed by the fact that its menu features many specialties from Sanlúcar de Barrameda, a town renowned for its fish, seafood and fragrant manzanilla. Don't hesitate to try the fine, crispy tortilla de camarones or the gambas al ajillo. Finish with Santa Fé piononos for dessert. A selection of fine wines too.

As an asset, you will find a flowered patio in the heart of the city, a good value-for-money ratio with its map and a very pleasant setting in a small palace of the th century, for the oldest part. We will also appreciate the creation of new spaces, including an inner patio with ceiling opening from the summer. Fajitas and seafood are part of the good creations of the subtle author keys developed by Pedro, the boss of the place. We can now sample a mix of five tapas made according to the market. Let yourself be guided by suggestions of choice and tasting methods to move from the best to the strongest. There will be spinach, for example, surrounded by a nachos crepe, goat cheese served with a pochée apple, all caramel, rolls of serrano ham, small caramel duck empanadas - a delight - and terres potatoes. Menu or variation on tapas will be a good entry to appreciate this restaurant created in 1980.

Squid, octopus, gambas, cuttlefish... more than a dozen proposals on the menu of this family-run freiduría founded in 1929. You order the weight you want at the counter and it is served in a cone. To be enjoyed on the terrace, with a salad or to take away. The drinks are served on the terrace. Ideal for small or large untimely hunger and family breaks. It has just added a new space with a minimalist look, but air-conditioned.

If you come to visit the Barrio Obrero Reina Victoria, be sure to stop by this "guard's house". Built in the early 1920s and renovated in early 2013 to become a bar-cafétéria. On this occasion, everything has been done to restore it to its former glory and as you enter the bar, you will notice the hand-painted azulejos representing the muelle del tinto, as well as the iron bottle rack above the bar. You can also enjoy a drink on the pretty little shaded terrace, accompanied by a few tapas or montaditos (small sandwiches). And remember José Villadóniga, the first guard of the said district who was said to have received the keys from Alfonso XIII's own hands, on the occasion of the first inauguration of the place.

This former tavern (1917), moved near the town hall to Plaza Nueva and then a little further down recently, has a bar on the ground floor (with terrace) and a more elegant lounge on the first floor. Although a little touristic, but always appreciated by the people of Granada, Los Manueles remains a good place to eat raciones or snack on tapas. Taste gaspacho andalúz or salmorejo correct, famous tortilla Sacromonte, prepared meats or the typical dishes of the Alpujarras... Here, or even better, in its new nearby branch in the Hotel Monjas Carmen, the warm welcome is welcome, for the latter, in a quite modern and very quiet space, behind its bay windows or at the barra.