"probably the best food we had in Andalusia"
Ask about seasonal mushrooms & wild asparagus
Don't skip the oloroso or amontillado
Since 1965, this Michelin Bib Gourmand family kitchen has been turning wild Andalusian ingredients into something special: tagarninas in tempura, partridge rice, and a cellar stacked with serious Jerez wines.
They recommend it:
Google
(291)
4.4
"probably the best food we had in Andalusia"
Ask about seasonal mushrooms & wild asparagus
Don't skip the oloroso or amontillado
Since 1965, this Michelin Bib Gourmand family kitchen has been turning wild Andalusian ingredients into something special: tagarninas in tempura, partridge rice, and a cellar stacked with serious Jerez wines.
They recommend it:
Google
(291)
4.4
What are you into?
- Michelin Bib Gourmand
- Family-run since 1965
- Traditional Andalusian cuisine
- Indigenous local ingredients
- Montellano