This erstwhile country house retains its rustic charm inside, although the “country” around it has evolved into an industrial park. The restaurant emphasizes coastal Andalucían cuisine with some Moroccan dishes. House specialties include fideos (noodles cooked like rice in a paella) with monkfish and clams, fried eggplant drizzled with honey, and braised oxtail in the Córdoban style. One unusual choice is a succession of grilled seasonal vegetables brought to the table on skewers until you say “enough!” The Moroccan couscous is also very good, and you can order a plate of Moroccan honey pastries for dessert.
- Frommer's Staff