PRICE:
Frommer's Highly Recommended

This restaurant in one of Seville's most prominent hotels is awash in bullfighting memorabilia. The wall tiles were removed from one of the pavilions at the 1929 Seville world's fair, and the photographs adorning the walls are a veritable history of bullfighting. The restaurant boasts a popular bar, where Sevillanos meet and mingle before their meals. Menu specialties include upscale interpretations of local country dishes, with an attractive mix of items from other regions of Spain and Europe as well. Examples include bacalao al horno con patatas (baked salt cod with potatoes and saffron sauce), roasted shoulder of lamb stuffed with a deboned oxtail and served in a richly aromatic sauce, clams with white kidney beans, and cocido (a boiled amalgam of sausages, meats, chickpeas, and vegetables). Dishes from other parts of Europe include duck liver, truffled filet steak in puff pastry, and salmon cooked in lemon-flavored dill sauce.

Copyright: Excerpted from Frommer's Seville, Granada & the Best of Andalusia, 3rd Edition, (c) 2008, Wiley Publishing, Inc.

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