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 [...]]]>

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
€ €

see map
photos

1. the bar

2. the boys

3. the open kitchen

4. pringá

5. crunchy roquefort croquettes a roquefort/bechamel mixture rolled in crushed almonds and then breaded and fried

6. turkey & seta mushroom roll

1. the bar

2. the boys

3. the open kitchen

4. pringá

5. crunchy roquefort croquettes
a roquefort/bechamel mixture rolled in crushed almonds and then breaded and fried

6. turkey & seta mushroom roll

7. hanging sherry glasses

8. Pedro Romero

9. Pedro mixing the ‘house potatoes’

10. marinated potatoes

11. pork tenderloin in ‘mojo picon’ sauce
carrillada (stewed pig’s cheeks)

12. breaded & fried salt cod (bacalao)

13. pork tenderloin in sweet sherry sauce

14. José and Manuel

15. tortillitas de camarones

16. pimientos de padrón

17. Argentinian steak

18. brie in pastry (spinach & leek)

19. prawns wrapped in crispy fried potato threads

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