The Towns of Andalusia

Restaurants in The Towns of Andalusia

The decibel level can shake plaster off the walls—then again, a great Andalusian bar routine is as frenzied as corrida moves are slow and controlled.

A weathered 1940’s zinc bar with beautiful azulejos of orange groves on the walls. And to eat, freshly baked Antequera rolls stuffed with salt-cured pork loin and apples, or mounted with Cantabrian anchovies under squiggles of condensed milk.

The tortilla, the seafood noodles, and the dreamy crushed-potato salad drenched in olive oil are better than ever. Since the owner’s son took over and moved the bar here, the place has snapped into focus.

Chef Willy Moya serves an olive-oil inflected tasting menu at this Seville restaurant.

Try the ethereal lacy fritura of baby squid.

The cacophony is part of the charm at Cordoba's El Caballo Rojo, an incessantly popular Andalusian dining spot done in modern mujedar style in this melting-pot city where Arab, Christian, and Sephardic Jewish cultures have rubbed shoulders (occasionally the wrong way) for centuries.

Bodeguita A. Romero, despite its pink walls, is renowned for its he-man’s oxtail stew, grape-size caper berries, and pringa—cocido (boiled dinner meats) pressed into sinful sandwiches.

Traditional dishes like serrano suckling pig and sautéed garbanzo beans are specialties at this restaurant in Córdoba.