Taking its name from the Arabic word for cellar, this bright and chic restaurant features a large, arcade pergola at its centre. It serves Moorish cuisine with an Andalusian touch, with a menu reminiscent of Cordoba in southern Spain, where chef Paco Morales grew up. Here, dishes are influenced by recipes dating from the 10th to the 18th century, such as a green couscous prepared in spinach water and an eggplant fritter with cane honey, representing the chef’s ode to his hometown’s timeless flavours.
Tavsiye
