El Bacalao

El Bacalao, which currently has two restaurants in Sevilla (one in Plaza Ponce de León, the other in Calle Tarifa), has been a fixture in city for as long as anyone can remember. They have recently renovated both the restaurant and menu at their Ponce de León location, and I was invited to sample this new menu with a group of other lucky food writers, bloggers, etc. I like what they’ve done with the place. It looks fresher and more welcoming, with a long bar as you enter and a few dining rooms both on the main floor and upstairs, though I would always opt to sit at the bar.

Our meal was served in a dining room at the back of the restaurant, and took the form of a tasting of thirteen menu items – four starters, seven main courses and two desserts, with either manzanilla sherry or white wine. And as you might expect given the name of the restaurant, bacalao (salt cod) figured prominently in the menu, from the signature bacalao al ajo confitado, through pavias and croquetas to an excellent bacalao tartare, though one of the dishes – the bacalao dorada – was too much salty for me (and that almost never happens, I love salty food). Other personal favourites included a lovely fresh spinach salad and the milhojas de cola de toro (oxtail).

And so a disclaimer here: my rating of the bar is based only on this one occasion, which overall was a very good experience. I shall try to pop in again soon as a “regular customer” at the bar, to see how things go during regular service. The good thing is I actually want to go back! So many thanks to El Bacalao for such a pleasant – and delicious – afternoon.

Bread/Service Charge: 0.90€ PER PERSON

Ponce de León 15
Tel 954 21 66 70
Open 8.00 – 12.00 for breakfast
12.00 – midnight Monday – Saturday for tapas
8.00 – 16.30 Sunday
€ € € €

orange orange orange orange
Food 8 | Wine 8| Service 8 | Ambiance 8

Cantabrian anchovies on toast with courgette alioli and lime foam

ensaladilla with king prawns, dried cherry toms, mayo foam

salt cod tartare, confit tomato, fresh chives, wasabi and balsamic vinegar spheres

spinach salad with walnuts, pine nuts and goat cheese ice cream

bacalao pavía with squid ink mayo, bacalao, spinach & pine nut croqueta

bacalao dorada

bacalao with confit garlic and tomato

bacalao loin with creamy leek brandada

bacalao cocochas “pil pil” with toasted garlic and chilis

oxtail in red wine with wonton pastry and slow-cooked egg yolk

selection of desserts

a lovely new rosé wine by Delgado Zuleta

Back to Top
orange orange orange orange