Restaurants cuisine du monde Andalusia

Near the Corredera, it is one of the best value for money in the area. A suit of bullfighter and a few colorful traditional objects in the window draw the eye by announcing the colour necessarily typical. With a home made of rich dishes (flamenquín) and prepared tapas (guisos), the establishment once enlarged, set itself as a beautiful place rustic in the warm welcome. A classic for tapear on wooden stools and spend a very good time, just if you get there early enough!

Located in the heart of Segura de la Sierra, above the church, it is surely the most emblematic restaurant in the area. Appreciated for its rustic setting with walls tinged with salmon and water green, its small terrace, very pleasant with beautiful views over the valley and of course, its traditional and quality cuisine. You can taste scrambled eggs with langoustines, trout with ham, crabs and wild mushrooms, in season, as well as Segura lamb chops and homemade pastries to end a hearty meal.

A cran below Juanito's culinary talent, this establishment has become one of the restaurants of the recent Palacio de los Salcedo hotel, subtly nestled in the convent of the convent of San Francisco, giving to a rather refined dishes, but with a slightly chiches portion: almonds of almonds and snails, partridge, cod to baezana, Iberian pork with apple cream, ice cream… To crown the whole: a reasonably operational service.

It is probably one of the best restaurants in the area! The dishes are rich and generally based on mountain meat: don't miss carnes with brasa. Fish, seafood and even ostrich or fajitas complete the offer. Quality justifies card prices.

Near Plaza de Toros (arena), a restaurant always recommended by the locals for its varied home cuisine and at the right price.

In a fairly mature-traditional setting at one of the city's entrances, this restaurant is always drool when one evokes the cuisine of Manuel Gómez Sotoca with a delicious tan (cold soup with garlic), its solomillos solomillos and its flamenquín (ham and garlic roulade, an invention dating back to 1941).

Founded in 1956, this restaurant is a reference for the entire province! With traditional stews and innovative dishes, José Antonio and Ana have more than one trick in their bag to serve master meals showing many seafood products (octopus de octopus, sole to beer…). The Tonteo menu consists of eight different fish dishes filled with various different sauces. Imperial!

In the heart of the village of Linares de la Sierra, below the church and the arenas, we know how to take the initiative to compose delicious and creative dishes prepared with the best local products: homemade game pâté, Iberian sirloin stuffed with dates and various goat cheese specialities to accompany the bread of the house before finishing with a chestnut turrón. An atmosphere of yesteryear orchestrated by Luismi López, a chef with a late vocation.

It is considered one of the best restaurants in the city and offers a very nice and pleasant setting for its culinary proposals. Every day, it prepares excellent home-made dishes: garbanzos con pulpo (octopus with chickpeas), manitas de cerdo (pork), cocido con pringa (stew), chocos en tinta (cuttlefish), ternera a la Flamenca (flamenco veal)... And it will also delight lovers of rice, one of the house specialties, which is accompanied, for example, by hunting products, such asarroz caldoso con perdiz.

In a small plaza a stone's throw from the Church of Carmen, Casa Curro offers a large selection of tempting tapas displayed on slates covering an entire wall behind the bar. Be sure to try the meat and vegetable guisos (stews) prepared by the valiant cooks. Cualidad y buen trato, "quality and good service", attracts a large clientele to this typical tavern decorated with bullfighting photos. The place is known by the regulars as Currito, "lomejo dosuna". Good atmosphere and recommended address.

Close to the Plaza de la Constitución, it offers an elegant setting that pays homage to traditional Astigitan cuisine. You'll want to try theespinaca labrada, a spinach mousse served throughout Ecija, but particularly tasty here. You can continue with San Jacobo, a kind of Viennese schnitzel filled with chicken or pork, or flamenquins, Serrano hams wrapped in pork loins and then fried. The meats come from the north of the province and the fish and seafood from the Atlantic. For dessert, the inspiration is more Mozarabic.

The elegant restaurant is superb 4 -star Alcázar de la Reina hotel offers a good local cuisine. The dishes are traditional, with foreign influences. We recommend you, in particular, the < i > solomillo de cerdo glaseado < /i > (fillet of pork) or the < i > hamburguesa of salmón < /i > (burger with salmon). < i > < /i > Vous will be welcomed in a large lounge decorated with < i > flamenca < /i > fashion. In spring and summer, it is pleasant to eat in the typical Andalusian pretty patio.

Founded in 1908 by the Díaz-Salazar family as a wine warehouse, it has become, decade after decade, one of the city's most emblematic establishments. Today, it's a refurbished, fully equipped bar that continues to exude a strong sense of tradition. With over 80 wine references and a wide gastronomic offer featuring the most outstanding Sevillian and Andalusian tapas, it is without doubt the ideal establishment to enjoy the authentic Sevillian atmosphere.

If you want to eat something other than tapas, go for this restaurant which opened in 2008 and offers tasty Italian food, as the owners are Italian themselves. You will find a selection of pizzas, fresh pasta or tempting desserts (tiramisu, lemon pie...). All to be enjoyed in an atypical setting. You will appreciate the friendly and cosy atmosphere with bicycles and black and white cinema pictures hanging on the wall. The staff is welcoming and will be happy to advise you.

Its advantage? A dream location on the banks of the Guadalquivir with a postcard view of the river, the torre de oro and the Giralda. To be savoured with the eyes from the glass-walled room, floating on the river or on the terrace. The French chef of the restaurant, which belongs to the Abades group, offers Andalusian cuisine that he revisits with a real touch of creativity, to be enjoyed, for example, by opting for the octopus salad. The address is quite expensive, but you can sit on the terrace just to sip a cocktail.

Above the Paseo de la Alameda, to taste the classics of Andalusian cuisine (salmorejo, honey lamb, pork solomillo, Toro tail, patatas stuffed and also some fish). A little expensive but is worth the penalty for its service and preparations.

The "house of the brake", in a wooden chalet at the west entrance of Lanjarón, ensures good grills accompanied by an interesting cellar.

At the corner of Calle Rejas de la Virgen, behind the Mercadona supermarket, its naturally clean and elegant setting, with numerous windows allowing external visual contact, all immaculate white, wooden floor, without excessive decoration, a piano in a corner, always attracts a clientele well on it. Installed on stools on the terrace, at the counter or on tables, it can be shared with some seafood, fish dishes or essential Andalusian dishes (salmorejo and solomillo) well presented and prepared and served with care. Exactly the type of address "modern and noble bar", up to the toilets with hammered copper sink, to be exchanged on social networks.

Founded in 1965, this restaurant has always been committed to traditional Onubense cuisine. Its star dishes include Morrillo de atún rojo al horno, a kind of red tuna casserole, squid stuffed with langoustine tail and ham, and skate with chilli. The menu also includes meats such as bull, beef, veal, lamb and pork, baked or grilled. For dessert, try the touron ice cream.

For typical tapas in the city, you will visit this wine bar to taste the exquisite specialities (flamenquín, crispín and brochetas). 

Located in the heart of Nerja, this property created in 2010 offers a modern, minimalist interior as well as a small terrace in the back of the restaurant. At the helm, a couple, Kim, Dutch, attentive and him, Spanish, meticulous in the kitchen. You will enjoy mainly Mediterranean, decorated cuisine few exotic touches like millefeuille of sole accompanied by mayonnaise with ginger or cod served with trumpets of death. A typical, their treatment of salad will malaguera, classically prepared with smoked cod and prepared here with smoked eel. You can also try the cheese coulant, torta de casar, one of the best Spanish cheeses, served with a sorbet with thyme and gelatine as grapes. On the whole, a beautiful range of flavours.

Located in the heart of the village of Cazorla, near the Santa María church, this good restaurant with its rustic setting has become a reference address in the area. It serves traditional local cuisine, but with a twist: stuffed aubergines, partridge meatballs and very good meats cooked over an open fire or on a stone, such as lamb chops. The Casero desserts, such as the cheese millefeuille with red fruits or the chocolate pie, are also very good. Reservations are recommended for evenings and weekends.

In 2012, Pepe, the owner, opened this dynamic table in place of the old Nostrum bar. In a small friendly indoor room or on the terrace, with high stools, you can enjoy cordovan and grenadine specialities such as bacalao albondigas, cod balls; prawns with leek cream; Trevélez ham, one of the best in the Alpujarra; faux-filets with Jimenez pedro; or the great house specialty, croquette au boudin, to try absolutely. A guaranteed treat, not to mention the rather enjoyable wine list! Welcoming and efficient staff, all in a good general atmosphere.

Run by the owners of the Mikasa hotel complex, this beautiful space to be enjoyed on the terrace near a swimming pool or under Arabian alcoves prepares international cuisine inspired by beautiful travels. Homemade oriental tabbouleh, cooked octopus, salmon burger, monkfish medallion, succulent desserts... Everything is super delicate and a particular care for the details, as well on the level of the preparations as of the presentations, makes that one wants to return as fast as possible. Adorable attentive service.

Be careful, mythical place. Here you enter a tavern founded in 1870 and occupying the rank of number three of the oldest tavernas in Andalusia, also known as el Elephant, whose effigy you will see at the entrance. Originally, it was used as a supply point for the stagecoaches on their way to Madrid and in 1911 it passed into the hands of Enrique Martínez, the current owner's grandfather. From the simple sale of granel wines accompanied by a little cold meats, it has gradually become a reference in the field of tapeo, and would have been frequented by García Lorca himself. While the building that housed this Enrique house was destroyed in the early 1990s, the tavern has been rebuilt as it was originally. Even today, it remains in its juice, with its collection of eclectic objects, its photos of the many visitors and its old wine barrels, still present. The opportunity to take a step back in time by tasting a wine from the Granada or Cadiz region (more than a hundred references) in the small bar area, accompanied by Iberian charcuterie, homemade anchovies, organic tomatoes or very good local cheeses. If you are lucky, you will be accompanied by a flamenco song, sung by one of the guests.

A good address to try mountain specialities in the region. Here you can prepare cachorreña soup (boiled bread, garlic, pepper, salt and vinegar) and kid in sauce. For lighter meals, all the other good Andalusian recipes are on the map: sausage, omelettes, as well as the whole range of cheeses!

Opened in 1995, this establishment of great tradition is renowned for the quality of its grilled meats. They eat quality products that are cooked in a charcoal oven, which gives a unique taste. The most famous dishes are, chuletón de buey a la piedra, côte de boeuf; chulletillas de cordero, lamb chops; bacalao a la brasa, cod papillotes; mollejas de cordero,calf sweetbreads; pimientos del padrón y huevos con jamón. All this is accompanied by a good selection of wines and served by a professional team.

It is not the space that will be lacking in this old bodega transformed into a restaurant and now run by the third generation. You will also not miss the "lobito", a small wolf whose remains are hung on the wall, a trophy brought back by a distant ancestor. In the big is beautiful section, you will also have the fireplace, in which you can cook a whole beef. But it will not be there that the grilled meats, of good quality, will be cooked, which can be served with a whole series of vegetables. Once you are full, you can go out to contemplate the old stables, which are also part of the complex and whose patio can also be used as a terrace for the restaurant. Recommended for large eaters.

Golden and brown tones for this very small space, with some stools in the bar and some tables in the dining room. A restaurant opened in September 2017 by Pedro Sánchez, after sixteen years of good and loyal service at Casa Antonio, one of Jaén's culinary references. No menu but a menu of a good ten proposals that fluctuate according to the market and whose creation can be seen since there is no separation between the kitchen and the room. We should try some of its specialities such as grilled Motril shrimps marinated in partridge juice, kidney kidneys with caviar, or eggplant fritters, served with bacon and blood sausage. And why not finish with a melon in wine, served with bitter almond ice cream.

From this beach restaurant, we will first appreciate the terrace which offers pretty views of the sea. As for tasting, it is the place to enjoy fresh fish and seafood, with a focus on the day's selections. It has also made a name for itself by regularly organizing tuna butchering workshops, until a Japanese master of this art, Nobuyuki Tajiri, came along and cut up a 120 kg bluefin tuna specimen, caught in the wild in Mediterranean waters. You are not guaranteed that it will always be there, but if you are visiting, find out more about it.

Small tapas bar with a wide choice of tapas, bruschettas, burgers and sandwiches. Here everything is made minutes before the client. You can also enjoy a nice terrace for breakfast or cocktails. Many offers at very affordable rates. The service is very pleasant. Possibility to take away. 

This is the restaurant of the Historical Museum, housed in the Benamejí Palace, which means that the setting is sumptuous. If you opt for the indoor space, you will be surrounded by beautiful objects evoking the museum's treasures and sometimes an original. You can also opt for the terrace installed in the superb patio, with sometimes music. You will be served Andalusian specialities with a guarantee of freshness for products bought at the market daily. For example the risotto withrabo de toroor a revueltowith garlic sauce.

Located about 4 km southwest of Lucena, this is the restaurant of the Los Bronces Hotel . It offers as its first pleasure a chic and elegant place to eat. It is particularly well known and appreciated by Lucentinos, who like to stop here at weekends to enjoy succulent meats cooked in the oven, with special mention for its grilled lamb and Iberian ham with beans. In terms of tapas, the salmorejo is the most popular.

Located in one of the corners of one of Úbeda's most emblematic squares, not far from the San Pablo church, this misa offers a very small space, some tables inside and some stools on the terrace, but the pleasure can be great. Because on the menu, there will only be good food, Iberian bellota ham, Asturian meat, cheese from the Basque Country, but also salmorejos, grilled meats or very good croquettes, all accompanied by a fine selection of wines. Good welcome and warm atmosphere. So we hurry up.

In the middle of a pedestrian area, this bar with its azulejo-covered facade is one of Seville's timeless places, and has been since 1925. The cute Bar Europa offers a coveted terrace and a typical room with dog: checkerboard floor, long mahogany counter, mirror and chandeliers... Even if, given its location, the establishment is touristy, one still appreciates its good variety of almost gastronomic tapas: tuna a la plancha, chop suey of small shrimps, croquettes of jamón ibérico... Sometimes rewarded during the week of the tapa

Already tired of the Andalusian tape? Why not let yourself be tempted by good Moroccan specialities well made. Head for the shopping town with a family (from there, well, from here!) for caviar of aubergines, hummus or falafels to choose from an appetizing list of tapas (gift accompanying each drink ordered). But also tajines or vegetable couscous. A rather cute place with a welcoming counter, cosy benches and black & white photo frames of the Egyptian diva Oum Kalsoum, giving her name to the bar. Colourful, relaxed and above all friendly with beautiful attentions such as the glass kept in a cool place before filling the draught beer.

Opened in 2011 by Pepe Romero Valdespino, one of Jerez's renowned chefs, this "Val de Pepe" is the heir to the old Mesa Redonda restaurant, itself founded by Pepe Romero's parents in 1986. On the menu, tapas and porciones, with suggestions from the chef, updated daily according to the market. And according to the proposals, there could be some flagship proposals such as the stew of bull tail or fish balls that will be enjoyed in a small modern space with painting exhibitions or on the terrace.

Near the ferry pier in Cadiz, this is the right table for Rota! Finnish because at the same time creative tapas bar with terrace, restaurant with are decoration and a comfortable 4-star hotel lounge around the swimming pool, there are really for all tastes and scholarships! On the edge of the ocean, typical specialities are naturally ordered around freshly caught fish and seafood. And in the kitchen, we know to do, régalade with large shrimp on bed bed and avocado, sardine served with purée, fillets pastels (cabrocho), tuna albóndigas (boulettes), classico classico to roteña (striped pagre prepared in tomato and Sherry wine), not to miss also delicious chipirones (supions) to plancha or fish of the day, still good options without talking about desserts, original delicacies. As a bonus: a correct wine list and a friendly professional team.

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.

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.

Without waiter that uses the péquin on the promenade, the last of the backs of restaurants is a tribute to a valorous Mexican bullfighter. A terrace, a room on the ground floor and another upstairs invite to fresh Sanlúcar, accompanied by a good white light local wine (a grape palomillo Viña Galvana, for example). After wonderful olives broken aperitif, the menu of the day and the specialities are declaimed in a jolly way: all sorts of fresh fish grilled on plancha (espada's...), a prepared monkfish... and full of seafood. The very good price at more than reasonable and this since 1955! Typical welcome for a régalade on the horizon...

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.