The Towns of Andalusia
Restaurants in The Towns of Andalusia
Chef Willy Moya serves an olive-oil inflected tasting menu at this Seville restaurant.
Traditional dishes like serrano suckling pig and sautéed garbanzo beans are specialties at this restaurant in Córdoba.
The museum holds a modest restaurant, decorated with old black iron hydraulic olive presses and several scales.
Order the messy, spicy, tomatoey snail casserole as you peruse the faded bullfighting posters.
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.
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.