ZASCANDIL
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After 18 years at the helm of El Candil, José Luis Camacho has taken on a more personal challenge with this establishment. The cuisine is still based on seasonal products bought at the market, but the menu is more varied, with an emphasis on fish and rice, and also offers good, well-prepared meats. Try the rice with clams or the baked turbo, for example. Near the bar, there are a few high tables where you can pick up miniature versions of the dishes. A good selection of wines completes the gastronomic experience. An excellent address in the Barrio del Carmen.
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