Casa Pedro Ximenez

Ivan Drušković★

Unfortunately, our experience at Casa Pedro Ximénez was a huge disappointment. We reserved a table on the rooftop, but when the waitress showed us to our table, I honestly could not believe what we were given. My girlfriend at least had some sort of view, while I was literally sitting turned 180 degrees away from the view, looking at empty drink crates covered with a dirty tarp. A table like that should never even be offered to guests. We had a reservation in the restaurant for 10:00 PM and arrived around 9:45 PM. We politely asked the waitress if we could move to another table since several

Terry McManus★★★★★

Excellent food, lovely rooftop terrace. My wife had this delicious Cod dish (I can’t remember the name exactly) and I had a Tuna salad. Both excellent! Very helpful staff. Highly recommended.

Jenny Pilling★★★★★

I had a great lunch here after spending the morning at the Catedral-Mezquita. It’s very close. I booked online the night before (in winter). I was warmly welcomed. I had ensaladilla (my new favorite food) and knew I wanted the beef cheeks, which I didn’t know came with potatoes. The portions were good sized. The orange w/ walnuts, cinnamon and olive oil was surprisingly good. Light and citrusy after a big meal. Something I never would have thought of but will be making at home. Service was attentive and professional. Waiter suggested a nice red wine, which I rarely drink. Complimentary glass o

J Wan★★★★★

Went there on holiday with no booking at 1 pm sharp. Got seated luckily. Waitress was nice and made sure we ordered to our likings. Local Wine recommended was nice. She checked on us regularly. Appetizers were great. We ordered the smallest “tapas” size and was glad that we did. A full size fried eggplant went by us and one plate could have fed our whole family. Ox tail was flavourable and tender. I had gazpacho in other places and find it not my taste. This Salmorejo has a tangy fruitful flavour to it, which i love. Flamenquin, the meat inside is quite hard and the fried outer layer peel