Restaurante Casa Pepe

Opened as a tavern in 1920, it was taken over ten years later by José Jiménez Aroca, whose nickname was “Pepe de la Judería (Pepe from the Jewish Quarter”), a name that has stuck to this day. Juan Pedro Secaduras’s menu is filled with the type of Andalusian specialties that grandmothers serve: salmorejo with Iberian ham, fried pimento and padron pepper with spicy mayonnaise, Almadraba tuna grilled à la plancha with baby vegetables and slow-cooked pork shoulder with Ratte potatoes.