With six dining rooms spread out over five levels built into the side of the hill overlooking El Tajo near the Puente Novo, Casa Santa Pola is very popular for large groups, business meetings, and even flamenco shows. It also makes a nice special-occasion restaurant, as the kitchen tends to produce big, attractive plates laden with meat. The establishment has stopped calling itself an asador, since that implies meat roasted over live coals, but many of the dishes are prepared in 19th-century brick ovens. Best bets are roasts and braises that cook a very long time, such as braised lamb shank or the suckling pig, which is cooked sous-vide, then finished in the oven to crisp up the skin.