Alameda

A glassed-in, split-level gastrobar and strong wines set the contemporary-cuisine tone at elegant Alameda, where traditional, seasonal Andalucian and Spanish flavours and ingredients are given a creative twist. Croquettes arrive stuffed with oxtail or wild mushroom, cod cheeks are cooked in pil pil sauce, and steaming arroz is laced with pluma ibérica (a fine pork loin cut).