centro-sagrarioMon-Sun 12:00-00:30
Bodegas Castaneda on Calle Almireceros plates the canonical Granadina berenjenas con miel de cana, fried aubergine batons in sugar-cane molasses, at the bar.
Try: Berenjenas con miel de cana
Tip: Order at the bar with a cana; the berenjenas land as the free tapa on the second drink.
centro-sagrarioSeasonal: Mar-Oct daily 11:00-00:00Cash only
Heladeria Los Italianos on Gran Via has scooped artisan helado since 1936, the citys oldest gelateria still in the same Italian-Andalusian family.
Try: Cassata helado from a 1936 family recipe
Tip: Seasonal March to October only; cassata is the historic order, takeaway window moves the queue.
centro-sagrarioMon-Sun 12:00-00:00
Los Manueles on Reyes Catolicos in Granada plates the classic tortilla del Sacromonte since 1917, the gypsy-quarter offal tortilla in slice form at the bar.
Try: Tortilla del Sacromonte (eggs with offal)
Tip: Slice at the bar or full tortilla at table; the vegetable version is on the menu if offal is not your speed.
centro-sagrarioMon-Fri 09:00-14:30, Sat-Sun 10:30-14:30
Pasteleria Lopez Mezquita on Reyes Catolicos in Granada is the 1872 counter that named the Apperley pastel, a hojaldre with custard and sugar dust.
Try: Apperley pastel (1872 hojaldre)
Tip: Closed all of August; the front window display rotates with the feast-day calendar.
centro-sagrarioMon-Sun 09:00-21:00
Casa Ysla Piononos in Granada is the in-city outpost of the 1897 Santa Fe pasteleria, with the canonical pionono in slice form to take away.
Try: Pionono of Santa Fe
Tip: Six-pack of piononos travels well; this is a takeaway-only counter with limited cafe seating.
centro-sagrarioMon-Sat 07:00-14:30Cash only
Horno de Encarnacion on Almona in Granada is the traditional wood-fired horno baking hornazos with chorizo and boiled egg every morning over the counter.
Try: Hornazo (yeasted bread with chorizo and egg)
Tip: Hornazos sell out by 11:00 on Saturday mornings; the working-day mollete bag is the safer late order.