La Chunga

Updated September 2017

Something between a traditional and “gastro” bar, with a dash of corner store thrown in, La Chunga is a very pleasant eating experience a little outside the normal tapas trail. Part of the Ovejas Negras group (though I don’t hold that against them 😉 )  it has two smallish dining areas, one at each end of a ‘U’ shaped public space around the kitchen and bar, with lots of light and a charming modernist decor. There is also a small sidewalk terrace.

The tapas menu, now under the direction of chef Jesús Dopazo, is nicely varied, and there are several good wines by the glass at around 3€. You can skip the “caesar” salad, but the solomillo al whisky is one of the best I’ve ever had. The fried fish option changes daily and each one I’ve tried – boquerones al limón, chocos fritos, cazón en adobo – has been superb. Lovely crunchy croquetas too.

Attentive staff and generally just a friendly feel-good atmosphere.

Bread Charge: 0.90€ per person

Arjona 9
(near the Triana bridge)
Tel. 600 341 399
Open: 13.00 – 1.30 Sunday – Thursday
13.00 – 2.30 Friday & Saturday
All day kitchen
€ € € €

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Food 8 | Wine 8 | Service 8 | Ambiance 8

hola!

front dining area

la chunga salmorejosalmorejo with jamón and chopped egg

la chunga seta and truffle croquetasseta and truffle croquetas with onion alioli

creamy boletus croquetas

“caesar” salad

cazón en adobo with lime alioli

la chunga provolonebaked provolone with herbs and sun-dried tomatoes

huevos cabreados (angry eggs) with potato and tomato sauce

grilled foie with apricot jam

chocos fritos

fried boquerones limón

chicken satay with rice

la chunga bravaspatatas bravas with smoked pimentón

la chunga chapapizza“chapapizza” with carrillada, goat cheese and basil alioli

grilled secreto with romesco sauce

solomillo al whisky

grilled presa Ibérica with mojo picón potatoes

la chunga maria dessertcookies & cream with maria biscuit mousse and icecream

fresh yoghurt with fruit and muesli

limoncello

back dining area

Minerva, Carlos, José and co-owner Carlos Zorita

chef Jesús Dopazo

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Updated September 2017