![4]( "Recensione")
We had a decent meal here - but I would really rate it 3.5 stars.
We, as boring Americans, arrived for an early dinner before the tourist rush, and enjoyed a quiet restaurant with a few other tables. We ordered some wines, which were priced nicely.
For food, we ordered the jamon croquettes which were really nice, with 3 different sauces. Also, a potato dish which I thought sounded unique on the menu, however it was just their version of patatas bravas. However, the sauce was mustardy and had cumin in it, so it was unique enough. Also, the fried school shark which was very tender and tasty. And finally a dish of beef rolled with cheese & jamon, then breaded & fried (like chicken cordon bleu) - this ration was almost inedible. The beef and jamon was tough, the cheese melted out and took some of the redness of the jamon with it so it looked like bloody, runny cheese (unappetizing). And several of the bites had gristle or fat in them.
We enjoyed the dinner but the service was a bit lacking - the server tended to patrons out of order, and we could see other tables that came in after us getting service/food/drinks first. Paid about 40 euro for the two of us.
The wife and I really enjoyed this restaurant.. food was fresh and delicious something that is hard to find since all restaurants are always reheating their food...it's a small family restaurant love it we've been there 3 times in one week!!!!!
Casa Rubio was a friendly experience with local flavors artfully presented. Most of the dishes we tried were wonderful introductions to Andalucian food.
We ordered two starters for the table: ham and potato croquettes plus fried potatoes. The server spoke some English and was very accommodating. The croquettes were accompanied with three mayonnaise based sauces that were tasty, if somewhat bland. The fried potatoes, a common tapa in Spain were acceptable, though quite bland and covered with one of the same sauces delivered with the croquettes.
Our entrees were excellent: braised oxtail, seared tuna, lamb shank, and suckling pig. The oxtail was tender and relatively lean for the cut of meat. It contained a rich sauce everyone loved. The tuna was lightly seared with roasted vegetables. The lamb shank was also tender and lean, the meat falling off the bone. The pig was a little too salty, but tender and good portion size.
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