The food is Andalusian tapeo, built from fresh market produce and served in half or full portions to share. The kitchen has also adapted almost its entire menu to a gluten-free certification, remaking its breads and fried dishes so the recipes hold up.

Most dishes come as a full or half portion, so you can graze. The fritura section is the heart of it: the house's own favourite is baby squid a la andaluza over truffled parmentier with a fried egg (€21), then Huelva white prawns grilled or boiled, cazón en adobo made to the same recipe for 15 years, jigged-squid strips with lime alioli, Victoriano fried anchovies, shrimp tortillitas by the piece, and a mixed Triana fry for three or more. From the cold side come a seafood ensaladilla with sesame mayonnaise, Los Palacios or Níjar tomatoes with ventresca, house-pickled bonito, and Cordovan salmorejo. Hot tapas include Ibérico ham and garlic-prawn croquetas, crisp confit pig's ear with brava sauce, a Cordovan Ibérico flamenquín, and Cádiz-style aubergine sticks with cane honey.

Beyond the tapas there are melosos rices (a seafood arroz del señorito, a vegetable one with coconut milk, one of beef cheek in sherry with mushrooms, around €20 each), charcoal-grilled monkfish and chipirones, a whole sea bass baked in the salt style, and Cordovan oxtail stew. The meat is from butcher Mario Vaquero, including a roughly one-kilo chuletón (€87) and a 650 g aged loin for sharing. Desserts at €7 to €8.50 include the Quitapenas of biscuit, cream and dulce de leche under melted chocolate, a baked cheesecake and the house torrija on brioche with leche merengada. Almost everything has a gluten-free version, and the carta flags each dish. There's also a sherry and Montilla-Moriles bent to the drinks, a year-round terrace (heaters in winter, misters in summer) and two hours' free parking for diners.