Famous for having the very best pringá montaditos in Sevilla! This is a small toasted bun filled with a mixture of very tender roasted pork, blood sausage and morcilla. It’s usually served as a sort of paste in other tapa bars, but here it’s very meaty and chunky, served hot and totally to die for. Other favourites include the tender carrilladas (stewed pig cheeks) and the house marinated potatoes, made by Pedro Romero himself. The staff are friendly and welcoming, and the service is fast and efficient.
But what makes Bodeguita Romero (not to be confused with Bodguita A Romero) special is how you feel so at home there. Going strong for over 70 years now, and into its third generation, Pedro and Angela still run the show and you can feel the heart they put into it. Great homemade food, lovingly prepared, professionally presented, all in a cosy family-style atmosphere where you get superb value for money. It’s been on my top-five list for years.
c/ Harinas 10
tel. 954 229 556
Open: 9:00 – 17:00 / 20:00 – 00:00 (Mon-Fri)
12:00 – 17:00 / 20:00 – 00:00 (Weekends)
Closed: Sunday evening & Monday
updated: April 2012
Bodeguita Romero Blog
€ €
the best tapas in sevilla
Exceelnt, excellent food.
But no picture of the pigs cheeks? For shame. One of the best things on the menu.
A La Atencion Del Sr. Pedro Romero
Favor de dejar ese mensaje para Pedro. Hace mucho tiempo que la ultima vez estuve en Sevilla. Viajaba a menudo a Seville y siempre comia a su resturante. Ademas soy un amigo de Pedro de Todopan. Agradeceia si puedes mandarme su direcion completa de su returante y a la vez mandarme mis mejores recuerdos a Pedro y a Fermin. Si es posible, me gustaria obtener su direccion de e-mail.
Te conoci hace mucho tiempo cuando trabajaba con Rich Products Corp. de Buffalo de Nueva York.
Espero oirte pronto.
Gracias.
Un abrazo,
Mark A. Fennie &
Kathleen A. Fennie
96 Lord Byron Lane
Williamsville, NY 14221-1997
E-Mail: maf910@roadrunner.com