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In the city where tapas were born, Chef Javier Rico is updating the culinary tradition by adding contemporary touches to classic dishes like stewed oxtail. The restaurant's extensive wine list features more than 100 labels, including a number of Spanish vintages and outstanding examples from France, Italy and Argentina.
Executive Chef: Javier Rico
The hotel’s buffet restaurant serves international cuisine using the freshest products available. For an authentic taste of Andalusia, try the dishes from the regional section of the buffet. The elegant atmosphere is highlighted by gold and red décor, with crystal chandeliers providing a warm glow.
"Your breakfast buffet was spectacular"
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