Updated July 2025

Chef Jordi is back with the re-christened Almoradux, which was first opened in April 2024 as Zaragoza Restaurante by partners Jordi Palomo (chef) and Antonio Franco (manager of well-known Almoradux in Huelva). There was a nice synchronicity happening as the location used to house the third La Azotea (closed since Covid lockdown) and was then reopened with ex-Azotea chef Jordi at the helm and the interior featuring art by David Gómez, another Azotea alumni. THEN… as everyone who lives in this barrio (my barrio!) knows, Zaragoza street was completely shut down for major road works and the restaurant remained closed until spring of 2025. So glad to see it’s back.

The décor is the same as before, simple and fresh, reflecting Jordi’s concept of working with top raw materials cooked to highlight their qualities, with a display case running the length of the bar showing the catch of the day. The menu is also similar with a selection of inventive starters, fish and meat dishes. Some photos below overlap with dishes from the previous menu and/or daily specials.

This time round we loved the beet and apple panipuri, the silky tartare de gambas with sea urchin and coconut ajoblanco and especially the clams in an orange butter and amontillado sauce, a recipe inspired by Jord’s grandmother. There’s a nice wine list and service is pleasant and professional. Looking forward to going back already.

Bread/Service Charge: 2€ PER PERSON

Zaragoza 5
Tel. 645 629 813
Open 13.30 – 16.30 / 20.00 – 23.30 Wednesday – Sunday
€ € € €

Food 8 | Wine 8 | Service 8 | Ambiance 8

red tuna on tomato & olive toast with guacamole and trout roe

Santoña anchovies with smoked goat butter

anchovy with mango, pipirrana, cream cheese

croquetas del día

beet and apple panipuris with cured tuna

toasted brioche with tuna tartare and truffle cream cheese

avocado in tempura with house-smoked salmon and cucumber yoghurt sauce

seared scallop on pipirrana “ecevichada” with mango and strawberry

white asparagus filled with tuna, topped with salmon roe, smoked fish, jamón

tartare de gamba, ajo blanco de coco, erizo de mar (sea urchin)

grilled artichoke in JAMÓN SAUCE with soft boiled egg

clams in orange butter and amontillado sauce

whole fried calamar with padrón peppers and roasted cherry toms

puntillitas fritas

presa Ibérica with potatoes and roasted cherry toms (tapa)

lamb chops with potatoes and fried garlic

cream of mango with hierbabuena ice cream and mojito granita

chef and co-owner Jordi Palomo

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Updated July 2025