La Sal

Updated July 2017

This charming “taberna” is run by Charo Alvarez, whose family also has a restaurant in Zahara de los Atunes, both of which specialise in dishes made from tuna “Almadraba” caught off the Cádiz coast. Perfect for tunaholics as there are many tapas and main dishes featuring tuna, but the menu also includes a variety of salads, beef (el retinto), fish and rice dishes. The seaweed fritters and risotto de ortuguillas are not to be missed.

Over the past few years La Sal has been a constant winner in the annual Ruta de Atún tapas competition held in Zahara de los Atunes during the Almadraba season. Be sure to try at least a couple of these (they are clearly marked on the menu). The plastic “bento box” selection of 6 perfect tuna bites is, well, perfect. And the McDraba Around The World – a tribute to the migration route of the bluefin tuna – is both surprising and delicious.

There is a nice selection of wines by the glass and the service is very good, albeit a bit slow at times. Even if you are just stopping by for a couple of tapas you get the rare treat of tablecloths, linen napkins and well-polished glasses. The restaurant itself is beautifully restored. Wonderful ambiance.

The weekday “menu del día” is excellent value at 15 euros, including starter and main course, a beverage, bread, dessert and coffee, and is available at lunchtime.

Bread/Service Charge: 1€ per person

Doncellas, 8
Sevilla
Tel 954 535 846
Open: 13.00 – 16.30 / 20.00 – midnight
€ € € €

Urb. Atlanterra Playa, 73
Zahara de los Atunes
Cádiz

orange orange orange orange
Food 9 | Wine 9 | Service 8 | Ambiance 8


seaweed fritters

la sal ensaladillaensaladilla with tuna and tapenade

warm octopus salad on potatoes topped with miso

tuna tataky topped with braised cabbage in light soya sauce

cured tuna on toast

grilled langoustines

tuna tartar, murillo wrapped in algae in salt, tuna sperm in red wine,
crunchy mojama wrapped in chocolate, tarantelo tataki and rosemary

risotto de ortiguillas (sea anemone)

Mcdraba por El Mundo
tramezzino bread from Italy, Mediterranean white garlic,
bluefin tuna from Zahara de los Atunes with French onions,
sesame and wasabi oil in the form of a mini hamburger,
Japanese wakame seaweed with chive oil,
fried seaweed of the Cadiz estuaries, sea lettuce,
Mexican crunchy red pepper and crispy Barbate mojama,
finished with a seaweed oil ‘oleum viride’, made in Cádiz

tuna sashimi

tuna loin in manteca Ibérica

tuna tartare

la sal arroz galeterice with “galete” (tuna cheek)

grilled “retinto” burger

tuna in tempura with bonita flakes

morrillo de atún a la sal with Asian noodles

Antonio serves morillo de atún a la sal with stir fried noodles and veg… La Sal #Sevilla #almadraba

A post shared by Shawn Hennessey (@sevillatapas) on

leche frita with dulce de leche icecream

Antonio (front of house) and owner Charo Álvarez




back to top

orange orange orange orange

Updated: July 2017