A love of cooking with its roots in tradition is behind the values of this restaurant with its impressive array of rice dishes, soups, stews, and specialities such as Segovia-style roast suckling pig. Now run by the third generation of the family, Deli always works with local producers to source its ingredients, focusing on the traditional cooking of inland Andalucia, with some recipes on the menu harking back to the region’s long period of Moorish rule. Specialities here include creamy rice with local partridge, the delicious snails in an almond and dried red pepper sauce, and the exquisite artichokes.