Becerrita

Updated March 2017

Becerrita is about a ten-minute walk from the centre of Barrio Santa Cruz and is very much worth the trip. Moving with the times, the small tapas bar section as you enter has been expanded to include the first dining area, which now has glass-topped tables instead of table cloths and a lighter, more casual atmosphere. There are several other full-service dining rooms, including a private room for two, all overseen by super-charming maître d’ Antonio Cruz, and there is also a lovely sidewalk terrace.

Service is very attentive and professional without being stuffy. And owner Jesús Becerra is a perfect host, welcoming you with a warm smile and a handshake. There’s an excellent wine list with several options by the glass, and daily special tapas, which will explain why some of the food you see in the photos here might not always be available. The food is a wonderful blend of traditional and innovative cooking. Try the bulltail croquettes and the garlicky grilled beef “Señor Marqués”, and basically anything that’s being served with their gorgeous Pedro Ximenez sauce.

Bread/Service Charge: 1€

Recaredo, 9
Tel 954 41 20 57
Open 1.30 – 4.00 / 8.00 – midnight
Closed Sunday evenings and Monday
€ € € €

orange orange orange orange orange
Food 9 | Wine 9 | Service 9 | Ambiance 9

the bar

window seats in the bar area

jamón Ibérico de bellota

smoked salmon on pan crystal with salmorejo

becerrita-3.jpg
potato croquettes

becerrita fritodeep-fried monkfish

crispy salt cod with tartar sauce

bacalao (salt cod) with crispy fried baby eels and creamy garlic purée

scrambled egg (revuelto) with potato & stewed bull’s tail

tender grilled octopus on a slice of scalloped potato with alioli

becerrita vegassorted grilled veg

grilled presa Ibérica with lots of garlic and chips

becerrita artichokesartichokes stuffed with bacalao cocochas, muselina verde

fried calamari

grilled presa “señor marqués” with garlic and chips

stewed lamb with goat cheese topping

San Jacobo – fried rolled pork loin & cheese
pork tenderloin with caramelised onions in pedro ximenez sherry sauce

bacalao (salt cod) carpaccio with pine nuts

bulltail croquettes

vanilla ice cream with fresh orange juice & Grand Marnier

jamones at the bar

tapas area

becerrita antoniomaître d’ Antonio Cruz

one of the dining rooms

Jesús Becerra

Antonio Cruz & Jesús Becerra proudly hold their
Gourmets de Sevilla 2017 award for Best Front of House Staff

the sidewalk terrace

~ back to top ~

orange orange orange orange orange

Updated March 2017