Bodeguita Romero

Updated October 2016

bodeguita_romeroBodeguita Romero is famous for its award-winning pringá montaditos – the best in Sevilla (and according to FoodieHub, in the world). Pringá is typically a mixture of pork, chorizo and black pudding, served on bread as a sort of paté or paste in most other tapas bars. But here it’s very meaty and chunky; just tender slow-cooked pork and black pudding (with a dollop of manteca) in a perfectly toasted hot bun – pure porky heaven. Other favourites include the melt-in-your-mouth carrillada (pig cheeks), grilled salt cod, and the house marinated potatoes, prepared daily by Pedro Romero himself. And for a bar that is so well-known for its meat dishes, it also has a great selection of vegetarian options, including their fabulous cuminy spinach with garbanzos. Be sure to also check the daily specials board. The owners and staff here are friendly and welcoming and even when the place is heaving (which is often) the service is fast and efficient.

Check out the wine list for a terrific selection of wines by the glass, including some top sherries – Alejandro Romero has created a very interesting sherry list, which you can see below. There’s a small chalkboard on the bar with weekly wine recommendations, and Alejandro is always happy to suggest pairings.

But what makes Bodeguita Romero especially special is how you feel so at home – I’ve been coming here for about 20 years so the Romeros and their staff are like family to me (this also explains why SO many photos…). Going strong for close to 80 years now, and into its third generation, Pedro and Angela still run the show here along with their son Alejandro, and you can feel the heart they put into it. Great homestyle cooking, lovingly prepared from old family recipes, professionally presented, all in a cosy family-style atmosphere where you get superb value for money. One of the very best traditional tapas bars in town.

Bread Charge: 0€

c/ Harinas 10
tel. 954 229 556
Open: 12:00 – 17:00 / 20:00 – 00:00
Closed: Sunday evening & Monday
Bodeguita Romero Website
€ €
Vegetarian Friendly

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Food 10 | Wine 10 | Service 9 | Ambiance 10

bodeguita romero bar and kitchen

bodeguita romero beerice-cold Estrella Galicia

bodeguita romero bacalao salbacalao carpaccio with olive oil and salmorejo

romero jamonjamón Ibérico de bellota

romero-cana-de-lomocaña de lomo Ibérico

romero-sardinasmarinated sardines with alioli and salsa verde

bodeguita romero pringaTHOSE pringá montaditos

romero-artichokesbraised artichokes with jamón in sherry sauce

seafood “trumpets”

bodeguita romero bacalao planchagrilled bacalao (salt cod) with salmorejo

salt cod & prawn croquettes

romero-bacalao-fritocrispy fried bacalao

romero-fritos-variadosfritos variados

prawns wrapped in crispy fried potato threads

romero-gambasbattered prawns

romero-boqueronesboquerones fritos

romero-tunagrilled tuna

bodeguita romero carrilleracarrillada – stewed pig’s cheeks

Pedro Romero prepares ‘house potatoes’ every day

marinated ‘house potatoes’

romero-mojamamojama (air-cured tuna)

gambas al ajillo

pimientos de padrón

bodeguita romero presagrilled presa Ibérica

bodeguita romero beef meatballs beef meatballs in red wine sauce

bodeguita romero lomolomo en manteca montadito

romero mondadito solomillomontadito de solomillo (pork tenderloin)

bodeguita romero chorizo priñaospicy chorizo priñao

cocido con pringá

romero-menudomenudo (tripe stew)

tortilla de patatas in whisky sauce

bodeguita romero tuna escabechetuna in escabeche

romero-spinachcuminy spinach with garbanzos and fried toast

bodeguita romero huevos chorizofried potatoes with eggs and chorizo

stewed cola de toro (bull’s tail)

romero-lamb-chopsgrilled lamb chops

romero-chuletonbeef chuletón

bodeguita romero jamon

pedro-and-alejandro-romeroPedro Romero and son Alejandro proudly holding their FoodieHub
award for World’s Best Sandwich 2015 – pringá montadito

romero-pringa-potatoesaward winners

bodeguita romero bar


sherry menu – click to enlarge

romero-alexandra-del-benefabulous shutter art by Alexandra del Bene

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Updated October 2016