Fodor's Expert Review Asador de Santiago

At this adventurous restaurant just off the main street, the chef prepares both Spanish classics, like white shrimp from Huelva and slow-roasted local lamb and goat, as well as innovative dishes like sashimi de atún rojo con ajo blanco de piñones (red tuna with pine nut garlic soup) and lomo de ciervo en escabeche (venison steak in pickled sauce). The candle-filled interior is more traditional than the bar and has terra-cotta tiles, dark wood furnishings, and crisp white linens. There are also plenty of roast meats. Vegetarian choices such as risotto can be prepared on request.