EL CHOCO
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To the east of the historic city, in the La Fuensanta district, at the piano, young chef Kisko García, who made his name at the IV Madrid Fusión International GastronomicSummit in early 2006, is developing an innovative Andalusian cuisine. Trained at the Cordoba Hotel School, the chef took over the family business with his brother, which was established some forty years ago. On the intimate à la carte menu, classic dishes such as salmorejo or Huelva prawns mingle with tasty creations such as liver chupa-chups with goat's cheese or rabbit a la Maestranza. Our Michelin-starred restaurateur would like to move closer to the livelier city center, with an additional, more economical gastrobar, near the paseo de la Ribera...
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