Asador Adolfo

Frommer's Review

Less than a minute's walk north of the cathedral, at the corner of Calle Hombre de Palo behind an understated sign, Asador Adolfo is one of the finest restaurants in town (though I prefer the Hostal del Cardenal). Sections of the building were first constructed during the 1400s, but the thoroughly modern kitchen has recently been renovated. Massive beams support the dining room ceilings, and here and there the rooms contain faded frescoes dating from the original building.

Game dishes are a house specialty; such choices as partridge with white beans and venison consistently rate among the best anywhere. Other offerings include hake flavored with local saffron as well as a wide array of beef, veal, or lamb dishes. To start, try the pimientos rellenos (red peppers stuffed with pulverized shellfish). The house dessert is marzipan, prepared in a wood-fired oven and noted for its lightness.

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