sevilla tapas

 

c/Gamazo, 2
tel. 954 213 049

webpage: www.enriquebecerra.com

This place is amazing. It has two somewhat posh dining rooms, one up one down, and also an eensy-weensy bar for tapas. I usually go to the bar, when there is room to squeeze in, and I recently celebrated my birthday in one of the upstairs dining rooms. It was wonderful.

At the bar you can get quite an interesting selection of wines by the glass, more so than at other tapa bars. Also some fabulous tapas. Some of my favourites include: an asparagus flamenquín, breaded & fried rolled aubergine with prawns inside, stewed melt-in-your-mouth lamb in a honey sauce … and well, just about everything else.

The staff are very friendly and helpful … “oh what should I have today?” always ends up with quite a few good recommendations.

1. the bar

 

2. Peter at the bar

 

3. stewed lamb in honey tapa

 

4. can’t remember what these were - they were on their way to the dining room

 

5. breaded & fried aubergine stuffed with prawns

 

6. asparagus and marinated salmon
grilled prawns & squid on a skewer with garlic & parsley sauce

 

7. avocado and prawn salad

 

8. newly met friends Susan & Kurt enjoying asparagus flamenquíns

 

9. Isaac keeping us well-oiled

 

10. José & Isaac

11. asparagus flamenquín

12. lentils with chorizo & black pudding

13. smoked salmon with cream cheese and salad

 

14. filo packet filled with cod, served with ajo blanco and almonds

 

15. grilled pork tenderloin

 

16. mussels with bechamel

 

17. beef tenderloin with garlic

 

18. birthday lunch in private dining room upstairs

 

19. olives and cava

 

20. our favourite starter - cod in filo pastry served with ajo blanco & almonds

 

21. Iberian pork ‘presa’ in sherry sauce
lamb stuffed with spinach and pine nuts in honey sauce

 

22. the fabulous Rafa & Pablo

23. Antonio the maître d’

24. seta mushroom quiche

25. courgette filled with bacalao in cheese sauce

26. grilled beef tenderloin with jamón

27. jamón flag

 

28. bacalao stew

 

29. bacalao adobo

 

30. baby eels with alioli on toast

 

31. scallops with bechamel & cheese sauce

 

32. asparagus with salmon

 

33. fried anchovies filled with pisto in a bitter orange sauce

 

34. battered salt cod (pavia)

 

35. pork tenderloin in paté sauce

 

36. lamb & date brochette with couscous

37. paella

38. cheese, artichoke & bacon pastel

 

39. Paco slicing jamón serrano

40.  beef burger ’sicilia’

41. courgette stuffed with salt cod and vegetables

 

42. broccoli & asparagus casserole

 

43. quail breast in almond sauce

 

44. bacon-wrapped langostines