Updated July 2017
A stone’s throw from the Metropol Parasol, Perro Viejo is yet another venture by chef Ernesto Malasaña and his Equipo MpuntoR, the force behind other popular Sevilla spots Bar Antojo, Zero Tapas and La Niña Bonita, as well as Pez Tomillo in Pedregalejo, Málaga.
It’s a stunning space extending over three floors, with cosy nooks, dining areas and even an oyster shucking bar, arranged around a small open courtyard (with an olive tree on the ground floor, in front of the open kitchen) that lets in plenty of natural light. The décor relies a lot on exposed brickwork and wood and matte tile floors, along with some cool artwork on the walls. The overall effect is an almost loft-style hybrid of restaurant and tapas bar that is crazy photogenic (hence all the interior shots here).
And the menu… it’s good. The char-grill features prominently. There are also two daily fish options – fried and otherwise – so be sure to ask. To me the food ranges from very good to pretty good, a bit of a curious range. The char-grilled ribs were the former, the chicken skewers the latter. But mostly it falls into an appealing and well-above-average “something for eveyone” category. Be sure to try the smoked sardines (clever presentation), the braised leeks with truffle hollandaise and, oh, I already mentioned the ribs, right? Just don’t order the “caesar” salad if you’ve ever experienced a proper one.
Service is very good, with knowledgeable, friendly and efficient staff. There’s a terrific wine list and lots of good stuff available by the glass (generous pours too). Really couldn’t have asked for a better spot to open up in my barrio.
Service Charge: 1€ PER PERSON
Tel 954 025 082
13.30 – 16.30 / 20.30 – 00.30 Monday – Friday
€ € € €
Food 8 | Wine 8 | Service 7 | Ambiance 9
croquetas de jamón
braised leeks with truffle hollandaise
chicken “caesar” salad – not even close
chicken bao with secreto Ibérico and satay sauce
presa Ibérica “lagrimitas” with mojo picón and potato purée
chicken yakitori skewers with bulger wheat and alioli
tuna tataky with setas
smoked sardines with portobellos, dashi and parmesan crisp
deconstructed langostinos rebozados with prawn cracker “batter”,
puffed pork rind “popcorn” and baby avocado
frito del día: adobo fish and chocos
mini beef burger with green mustard alioli
hake with cauliflower “couscous”, mascarpone with toasted almonds
tuna ceviche with basil tiger’s milk & huacatay
octopus with slow poached egg, migas and Ibérico broth
braised pig tail, seasonal ceps, oyster, Ibérico broth, pork rind popcorn
sous vide Iberian pork ribs, chargrill finished
with housemade BBQ sauce, parmesan polenta
brioche torrija al tiramisu
this is too bad, the dread “admission fee”…
the olive tree and open kitchen
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Updated July 2017