13:00
The bar
Vermouth, a gilda and conversation with whoever lands next to you. The bar knows nothing of hurry or reservations.
The tavern · since 1987
Here the check is in no hurry.
Casa Lola has spent three generations defending the sobremesa — that long, lingering chat after the meal — in the historic center.
Three hours at Casa Lola
The bar, the sobremesa and the candle.
15:30
The sobremesa
Nobody brings the check unless you ask. The coffee drags on, dessert is shared, the afternoon stays.
21:00
The candle
At night the dining room lowers its voice: candles, Axarquía wine and the kitchen open until midnight.
1987
The origin
Lola opened the tavern with three tables and her mother's ensaladilla. The tables multiplied; the recipe didn't.
The team
Who's behind it.
Lola Jiménez
Founder · the recipe
She no longer cooks daily, but she tastes the ensaladilla every week. If it doesn't pass her test, it doesn't go out.
Pablo Jiménez
Kitchen · third generation
He brought the grill and the octopus. He never touched the ensaladilla — he knows what's good for him.
Rocío Vera
Dining room · the sobremesa
The one who never brings the check unless you ask. Twenty years defending the afternoon.
«The sobremesa is never charged for or interrupted. It's the house specialty.»
Rocío Vera · dining room
Come linger over the sobremesa.
Historic center · dining room and patio by reservation, bar first come.