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 pork fat (really, it’s way better than it sounds). 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. The crunchy roquefort croquettes are also wonderful – a roquefort/bechamel mixture rolled in crushed almonds and then breaded and fried. Mmmm… I could go on, but I’ll let the photos speak for themselves.
The staff are extremely efficient and very friendly. I think the photos vouch for that too (well, you’ll have to take my word on the ‘efficient’ bit, but it’s amazing to see them in action when the place is packed out).
c/ Harinas 10
tel. 954 229 556
(closed Mondays)
updated: January 2010
€ €
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