La Castela

Located in an old tavern founded in 1929 and re-founded in 1989, it retains the flavour of yesteryear with its brass counter, stucco bases, mirrors and marble. Along with its beer and its vermouth prepared in traditional style, there are noteworthy typical tapas such as mojama (salted dried tuna) with almonds, cecina (salted dried meat) from León, cheese, salted anchovies or deep-water rose shrimps from Huelva, and market cuisine dishes with starters such as seafood croquettes, boletus mushrooms with ham and egg and scallops, fish such as salted gilt-head bream or hake a la bilbaína, and meats such as steak al oloroso with foie gras, or oxtail.