Blanco Cerrillo


Founded in 1926, Blanco Cerrillo has a semi-legendary status as the purveyor of the best boquerones en adobo (fried marinated anchovies) in Sevilla. It’s a small no frills, no fuss place (metal counter, tiny kitchen) just off the main shopping street of Tetuan, and is extremely popular for a pre or post shopping snack, so the bar and terrace are almost always packed. It’s a limited menu, but the fried fish and seafood are very good and most tapas cost about 1.80€. The anchovies really are worth going for: filleted, marinated, crispy fried deliciousness.

Bread/Service Charge: 0€

José de Velilla 1
Tel 954 227 384
Open 11.30 – 16.30 / 19.30 – 23.30
Closed Sundays
€ €

orange orange orange
Food 7 | Wine 6 | Service 6 | Ambiance 7

boquerones en adobo

fried calamares

Back to Top
orange orange orange

Cruo Reyes Católicos

This is one of two new slightly upmarket bar-restaurants recently opened  by the Cruo group (the other is on the south side of the Alameda de Hércules), and which take them in something of a new direction. The locale is light and spacious – big windows, high ceilings, lots of exposed brick, and light wood floors and tables. The effect is both classy and comfortable.

The menu is quite extensive, with a lot of quality charcuterie a mix of traditional and more modern mainly large plates and some tapas. The best dish we sampled was a carpaccio of presa Ibérica with a strawberry vinaigrette, celery and wasabi. Definitely something to go back for. Service gave the impression of being a little bit inexperienced, but polite and helpful, and actually quite efficient. I like that they are open all day, making it a nice spot to stop for a late afternoon drink or snack.

Bread/Service Charge: 1€

Reyes Católicos 14
Tel 955 648 822
Open 13.00 – midnight Monday – Sunday
€ € € €

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

ensaladilla with prawns, toasted garlic, carabinero mayo, red onion, pickle

presa Ibérica carpaccio, with strawberry vinaigrette, celery, wasabi

flamenquín XXL

beef and pork burger

the green-eyes cocktail: orange wine, PX, vermouth

Back to Top
orange orange orange orange

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

Maravilla Social Club

Maravilla is among a number of traditionally-styled-hipster small neighbourhood bars that have opened recently in Sevilla, in this case in the Macarena neighbourhood. It’s very much no-frills, with about half a dozen tables and a small terrace outside, but the food, a blend of traditional Andalucian and Italian, and vegetarian and eco friendly, is actually rather good. We especially loved the cauliflower in tempura and grilled pluma Ibérica.

Off the tourist beat, and not that easy to find if you’re not familiar with the barrio, but definitely worth a visit if you’re in that part of town.

Bread/Service Charge: 1€ PER PERSON

Maravillas 1
Tel 643 371 148
Open 9.00 – 17.00 / 20.00 – midnight Tuesday – Saturday
12.30 – 16.30 Sunday
€ € € €

orange orange orange orange
Food 8 | Wine 7 | Service 7 | Ambiance 7

aji and chicken croquetas

tempura cauliflower

ginger-marinated salmon

pluma Ibérica

co-owners

Back to Top
orange orange orange orange

Patas de Gallo

Patas de Gallo opened in March 2016 and bills itself as a “grunge” (?) fusion gastrobar, and owner Felipe Oliver Cousinou is also the proprietor of food and wine shop Catabuche in the Puerta Real. The premises are very pleasant, with a kind of “bistro style” feel to them that includes a substantial bar area, plenty of patterned tiles and even a “Star Wars” wall.

Food is generally good, but the staff could do with a bit more training. There are plenty of nice wines on offer, but our server didn’t know much about them, or the dishes. I think the Andalusian dishes worked better than the fusion attempts, but that’s me talking. I often think fusion bars here in Sevilla count on the local clientele never having eaten the original real deal. Anyhow, it’s a nice bar, good for snacks and wine.

Bread/Service Charge: 1€

Carlos Cañal 32
Tel 689 714 365
Open 9.00 – 16.00 / 20.00 – midnight Tuesday – Saturday
12.00 – 16.00 Sunday
€ € €

orange orange orange
Food 6 | Wine 7 | Service6 | Ambiance 6

cruquemoles… guac croquetas

crispy gyozas

grilled solomillo Ibérico with mojo mayo

Back to Top
orange orange orange

Zalata

Zalata is a slightly off the beaten track neighbourhood bar run by husband & wife team Younes & Viviana. And lucky for me that they happen to be in MY neighbourhood! The modest sized menu is a fusion of Spanish, Moroccan and Peruvian, with a few touches acquired by Younes on his travels, and includes salads, hot and cold meat and fish dishes and desserts.

We enjoyed a varied selection that included really crunchy & tasty chicken croquettes, a deliciously light and citrusy ceviche, and perfectly grilled presa Ibérica. All of which served to bring me back again a few days later to test out some more of the menu – fried chicken bits with fried spiralised potato? Wonderful! Swordfish with a radish slaw? Equally good. I even went so far as to have a dessert (well okay, my friend did) – a dark chocolate cake with a light fresh chestnut sauce.

Excellent friendly service makes you feel right at home. And they’re even open Sundays and Mondays! Already a neighbourhood favourite, as you can tell.

Bread/Service Charge: 0€

Doña María Coronel 17
Tel 854 550 358 / 692 901 092
Open 9.00 – midnight  Monday – Sunday
Kitchen closed 17.00 – 19.30
€ € €

orange orange orange orange
Food 8 | Wine 7 | Service 8 | Ambiance 7

artichoke salad with red & green peppers, sun-dried tomato, burrata

sea bass ceviche

chicken croquetas

fried chicken bites and potato spirals with 2 sauces

squid ink ravioli filled with chocos & prawns

swordfish with radish slaw

char-grilled octopus brochette with celery purée and bonito flakes

presa Ibérica with potato purée
(usually it comes with sweet potato croquetas)

beef tenderloin with tortilla de patatas

chocolate cake with chestnut orange cream

Younes & Viviana


Back to Top
orange orange orange orange

Zero Tapas

zero-1
Chef Ernesto Malasaña likes to keep busy. After his hip and stylish Bar Antojo became one of the most popular tapas bars in calle Calatrava, at the north end of the Alameda, he then extended his scope by opening two other spots in the same street: La Niña Bonita (abacería and wine bar) and Nikkei Bar (Japanese-Peruvian fusion). His MpuntoR Group also includes Perro Viejo and Perrochiko near Plaza Encarnación and, further afield, a beachside restaurant and bar in Málaga called Pez Tomillo.

Zero Tapas is essentially an updated version of Bar Nikkei, which occupied this location until recently. It maintains the previous rustic chic ambiance with exposed brick walls, nice tiled floors and a corrugated iron ceiling, but mismatched tables and chairs have been replaced with more classic wood and leather furniture. There are a couple of tables at the front of the bar, and a bigger dining area in the back, but the place to be is still at the bar with a view of the open kitchen. We had one minor wait staff blip (yes, we know buñuelos are FRIED, thank you), but the service was otherwise efficient enough.

Can’t say too much about the food at this point as we had just stopped by to see the changes and then stayed for a couple of tapas. The menu is mostly “Mediterranean” with a few Asian fusion touches left over from Nikkei (here’s hoping they will bring back the fabulous presa nigiri!). There are a few tapas available, though it’s mostly large plates, good for sharing. Plenty on there to warrant another visit, but our tapas were a bit hit and miss. The buñuelos de bacalao (cod fritters) were super greasy and almost inedible, in contrast to the super tender and tasty pork tenderloin. Will update here when I’ve had a chance to revisit, hopefully soon.

Service Charge: 1€ PER PERSON

Calatrava 30
Tel. 955 440 030
Open: 13.30 – 16.30 / 20.30 – midnight
Closed: Tuesday all day and Wednesday lunchtime
€ € € €

orange orange orange
Food 5 | Wine 7 | Service 5 | Ambiance 8

zero-4

zero-bunuelosbuñuelos de bacalao

zero-porksolomillo Ibérico with sweet chilli sauce and potato purée

zero-5

zero-6

Back to Top
orange orange orange

Taberna Azahar

azahar

A bar named after ME! 😉 I’ve actually known about this place for some time, but as it’s a way off the beaten path it took me awhile to finally get here. Taberna Azahar still maintains the traditions of a typical neighbourhood bar. The menu is written in chalk on the bar, there’s sawdust on the floor, walls are covered in knick knacks and memorabilia, and it’s busy and buzzy with locals. Owner Juan and barman Josema have been running the show since some time in the 80’s. With only a limited kitchen the tapas menu is short and full of typical Spanish comfort foods like spinach with chickpeas and albóndigas. Not really a place for a full meal, but it’s a great little beer and snack stop if you’re exploring this part of town.

Bread/Service Charge: 0€

Plaza San Julián
Tel 954 416 794
Open 13.00 – 17.00 – 20.00 – midnight
Closed Sunday evening and Monday
€ €

orange orange orange
Food 5 | Wine 5 | Service 7 | Ambiance 9

azahar-5

azahar-6

azahar-14

azahar-2

azahar-albondigaspork meatballs in tomato sauce

azahar-arrozrice of the day

azahar-espinacasspinach with chickpeas

azahar-10

azahar-8

azahar-12

azahar-4

azahar-7

azahar-juan-josemaJuan & Josema

azahar-18Josema does the math

azahar-16

azahar-terraza

Back to Top
orange orange orange

La Cava Bar

la cava

La Cava Bar is the newest venture by Neus Bragat (formerly with Bar Europa & Cava del Europa) and opened about three months ago in this location near the cathedral. It’s a small, fairly minimally but newly decorated bar, and a nice touch is the “indoor terrazza” in front of the bar (the street’s too narrow for an outside terrace). Staff were friendly and efficient making the overall ambience very pleasant.

We only stopped for a couple of tapas – jamon croquetas, which turned out to be very good, and some nice langostines in crispy pastry. The menu as a whole is fairly small, but sufficiently varied for most people with daily specials as well. Some nice wines (including cava) by the glass. Desserts are by Manu Jara. Will be back.

Bread/Service Charge: 0€

Hernando Colon 12
Tel 954 531 652
Open 12.30 – midnight (all-day kitchen)
€ € €

orange orange orange
Food 7 | Wine 9 | Service 8 | Ambiance 8

la cava (2)

la cava crujientes langostinoslangoustines in crispy pastry

la cava jamon croquetasjamón croquetas

la cava (6)

la cava (7)

la cava (5)

Back to Top
orange orange orange

Zaguán

zaguan

I came to Zaguán because it was one of those new bars (it opened in April) that almost immediately leaps to being number 1 on Trip Advisor, and I wanted to test my theory that such instant fame is rarely justified. First impressions were good. The bar is quite small, with a nice, slightly rustic, atmosphere and an open kitchen, and staff were friendly and efficient. But of course, it’s all (well, mostly) about the food. Zaguán bills itself as an Asian-Spanish fusion, so we started with a couple of Thai dishes, which we found bland and disappointing. A more Spanish dish for our third tapa was definitely better. Zaguán’s Trip Advisor position, now backed by plenty of reviews, has fallen back to a more realistic, but quite respectable position. Final verdict – okay, but not number 1 material.

Bread/Service Charge: 0.80€ PER PERSON

San Jacinto 51
Triana
Tel 954 104 823
Open 13.30 – 16.30 / 20.00 – midnight
€ € € €

orange orange orange
Food 6 | Wine 6 | Service 7 | Ambiance 7

zaguan (2)

zaguan (3)

zaguan bread

zaguan (9)

zaguan carrots

zaguan nemsVietnamese rolls

zaguan pad thaipad Thai

zaguan presagrilled abanico with confit potatoes and lentil salad

zaguan (4)

zaguan (6)

zaguan (5)

Back to Top
orange orange orange