Updated October 2017

A little off the beaten path, but well worth making the extra effort. It’s also a good idea to get there early, but even if it’s all packed out when you arrive (which is usually the case), just give your name to one of the staff, have a drink at the bar and wait for a table. Brothers Manuel (front of house) & Javier (chef) now run the business that was started by their father Florentino Yebra more than 50 years ago and it maintains a very pleasant family feel, welcoming and comfortable.

Yebra specialises in seafood, but there are also several excellent meat dishes. Some of my favourites include the sea bass with risotto and foie cream, clams with jamón and prawns, and presa Ibérica (pork) stewed in a sweet sherry sauce with pinenuts & nutmeg. They also do what I think are the best boquerones al limón in town. There’s no written menu so check out the blackboards or ask the waiter to recommend either fish or meat dishes. There are lots of new tapas on offer, so if you haven’t been in awhile this would be a good time for another visit. Great service and very good wines too.

Some of the photos here date back to 2007, when I first started Sevilla Tapas. I keep meaning to replace them with updated versions of the same dishes, but somehow there is always something new to try instead. A work in progress…

There is also a dining room across the street from the bar, with reservations accepted.

Bread/Service Charge: 0€

Medalla Milagrosa, 3
Tel. 954 35 10 07
12.30 – 17.00 / 20.00 – midnight
closed Sunday evenings and Mondays
(summer hours – closed August)
€ € € €

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Food 10 | Wine 10 | Service 9 | Ambiance 9

The Bar

yebra-2chalkboard menus

complimentary starter – marinated potatoes

yebra-arrozseafood rice with langostines

corvina (sea bass) in sherry sauce with jamón, prawns, clams

selection of tapas

cazón en adobo

Antonio “Nono”, always helpful and friendly (photo: 2007)

grilled sole with squid ink rice au gratin

yebra presa

  presa (pork) in sweet sherry sauce with pinenuts & nutmeg

grilled hake topped with langostines and gulas

yebra-boqueronesboquerones al limón

stewed pork cheeks (carrillada)

grilled sea bass with asparagus risotto and foie foam

“tower” of baby tortilla, grilled morcilla de burgos & goat cheese

monkfish with clams & prawns

yebra-12pulpo, langostino, ortiguilla frita

grilled beef with mustard sauce

breaded swordfish in white wine sauce with garlic and clams

turbot with tempura vegetables and salmorejo

yebra-lamb-mollejaslamb sweetbreads

yebra-ventrescatuna belly with razor clams

swordfish with amontillado sauce



yebra-teamTeam Yebra: Jairo, Antonio (Nono), Alejandro, Julián,
Manuel, Rafael, Karen, brothers Federico Javier & Manuel Yebra

yebra-4co-owners (and brothers) Manuel & Javier Yebra

The Restaurant

dining area (across the street)

yebra-restaurante-1jamón Ibérico de bellota

yebra-restaurante-2queso manchego

yebra-restaurante-3fritos: cazón en adobo, calamares, boquerones al limón

yebra-restaurante-4squid ink noodles with sea bass and prawns

yebra-restaurante-5presa Ibérica in PX with pine nuts and nutmeg

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Updated October 2017

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