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Vandelvira ReviewA 16th-century former convent has been converted into this citadel of good cooking and affordable prices. Similar to a cathedral in size, the building still contains much of its original architecture and conventual furnishings. The summer terrace is one of the most popular night bars and taverns in town. The chefs have a few fish dishes, including bacalao (cod), but mostly their meats are the way to go. Milk-fed lamb is one of their finest options, and the veal dishes are also outstanding. One of their more exotic specialties is pigs' knuckles stuffed with perdiz (partridge) and spinach. They also prepare an excellent appetizer of partridge pâté with virgin olive oil. Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip. Related Features Partner Deals:
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| 0 stars | Frommer's Recommended | |
| 1 stars | Frommer's Highly Recommended | |
| 2 stars | Frommer's Very Highly Recommended | |
| 3 stars | Frommer's Exceptional |
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