By Claire Gledhill
The blooms of geraniums, Moorish tiles and brilliantly patterned crockery at Señorito will have you questioning whether you’re in Sant Antoni or Sevilla. Here they’ve brought the colors and flavors of Andalucía northwards; marinated and lightly fried dogfish cazón en adobo, thin slices of chicharrones belly pork from Cádiz, oxtail cannelloni, Cordoban tomato and bread salmorejo soup with quail’s egg and ham, or prized sturgeon caviar salad from Granada are all delivered with knowledgeable and attentive service.
Being a tapas restaurant, there’s freshly grilled seafood, jamón de bellota and specialty canned fish (from the Bay of Roses) but you can also try molletes, typical soft flatbreads from Málaga with fillings such as rural pringa stew, Payoyo cheese from Sierra de Grazalema or fried calamari with “inked” aïoli. If you need just one reason alone to visit, the dessert of sous-vide strawberries with Pedro-Ximénez sherry, vanilla ice cream and lemon verbena is your excuse.