Established in 2005, this little corner bar near the Puerta de Jerez run by Tomás and Antonio Casablanca is justly acclaimed for the kitchen’s deft riffs on traditional dishes. The Casablancas convert the humble tortilla Española into the noble Tortilla al Whisky, copied by chefs all over Spain. (The sauce is carefully cooked so the alcohol from the Scotch is retained.) In deference to the burger craze, the brothers created a radically Spanish version: two salt cod sliders served on a puddle of melted cheese. Most diners graze on tapas, but Casablanca also offers full plates, including a huge roast leg of lamb.