Updated April 2024
Barra Baja refers to the comfy low bar in front of the open kitchen where eight guests can enjoy watching their food being prepared. In total there is capacity for 24, with seating available in the small dining area next to the entrance. Co-owners and chefs Rafa Liñán and Patri Moliner have worked together for over 10 years, having trained in the kitchens of Michelin starred chefs Dani García and Rafa Zafra among others, and more recently running the María Luísa Restaurant in Grand Luxe 5-star Hotel Mercer. This is their most personal professional venture and has become a local gastronomic gem.
The short seasonal menu is organised as if you were visiting various market stalls: fresh oysters, fruit & vegetables, fishmonger, butcher and dessert, and there are also daily specials. The focus is on quality products and simplicity of preparation, giving the natural flavours of each dish their chance to shine. The oak-fuelled grill and oven adds to the uniqueness of the restaurant and also makes for some good prep viewing. The photos below are from various seasons, so you may not find everything on the menu when you go, but there will be something equally delicious.
The space is cosy and attractive, service is excellent (well-trained knowledgeable wait staff are still not the norm here in Sevilla) and there’s an extensive wine list with over 70 bottles available (50 of those by the glass). We have loved all the food on every visit so it’s hard to pick a favourite but anything fishy-seafoody is guaranteed to be amazing, as weel as the char-grilled meats and a crazy good retinto beef tartare with grilled bone marrow. Be sure to start with any of the oyster options paired with a sherry cocktail. And while I’m usually not one for desserts I loved the frozen lemon peel and torrija is divine. Excellent wine list too. Highly highly recommended. You really must eat here if you come to Sevilla (and sit at the barra!).
Bread/Service Charge: 2.50€ PER PERSON (includes a small starter)
Javier Lasso de la Vega 14
Tel 955 055 660
Open 13.30 – 16.00 / 20.30 – 23.30
Closed Monday & Tuesday
€ € € €
Food 9 | Wine 9 | Service 9 | Ambiance 9
sherry cocktails! above: MaiCai below: Sherry Fizz
lightly wood-smoked ostra Guillardeau with sherry butter
fresh ostra Guillardeau with cucumber and dill vinaigrette / natural
olives filled with payoyo cheese in tempura
boquerones en vinagre with black pepper oil
tomato tartare with orange and stracciatella
warm lobster salad with kale stir-fried in roe emulsion
scallops “versión meunière” with butter, lemon and deep-fried capers
clams al vapor
wood-fire grilled baby gems topped with payoyo cheese
pistachio ajoblanco with confit portobellos and spring onion
roasted leek with portobellos and an egg yolk and honey vinaigrette
prawn carpaccio with caramelised onions and roe
gamba blanca with avocado gazpacho
crudo de borriquete, red onion in lime and cold gazpachuelo
grilled lobster ‘con su ensaladilla’
clams lightly grilled and smoked in the oak-burning oven with garlicky manzanilla sauce
monkfish tail with flamed kale and celeriac purée
special of the day
pumpkin cream, roasted pumpkin, pumpkin seeds,
char-grilled shimeji mushrooms, vanilla oil
retinto beef steak tartare with roasted bone marrow
char-grilled duck breast with rich creamy meloso rice
char-grilled lamb chops Al-Andalus with hummus, pistachio and mint
abanico Ibérico
oxtail with sweet potato and mustard
45-day aged beef rib-eye (lomo alto)
presa Ibérica with Robechon potatoes and a pineapple soy sauce
frozen lemon peel filled with caramalised toasted pistachios, lemon sorbet
white chocolate garnache, rosemary and lemon gelé
cheesecake
torrija caramelised with orange ice cream and amontillado sabayon
pan con chocolate and evoo
co-owners and chefs Rafael Liñán & Patricia Moliner (2019)
Rafa & Patricia 2023 (tattoo update!)
the barra baja and open kitchen
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Updated April 2024