The most formal of the dining options at the Casa Mudéjar hotel, “the Sephardic cook” takes the unusual step of incorporating many traditional Spanish Jewish dishes into the otherwise Castilian menu. So while one table might be feasting on the ubiquitous suckling pig, the next will be enjoying a sort of strudel of layers of eggplant with curried lamb and tiny baby vegetables. The kitchen also makes some rather modern dishes, including salmon tacos with a basil-cream sauce. Dessert is the classic ponche segoviano, a cake drenched in syrup with the layers separated by a golden custard. The entire dessert is then encased in marzipan.