Updated September 2024
Bodeguita Romero is famous for its award-winning pringá montaditos – the best in Sevilla (and according to FoodieHub, in the world). Pringá is typically a mixture of pork, chorizo and black pudding, served on bread as a sort of paté or paste in most other tapas bars. But here it’s very meaty and chunky; just tender slow-cooked pork and black pudding (with a dollop of manteca) in a perfectly toasted hot bun – pure porky heaven. Other favourites include the melt-in-your-mouth carrillada (pig cheeks), grilled salt cod, and the house marinated potatoes, prepared daily by Pedro Romero himself. Be sure to also check the daily specials board. The owners and staff here are friendly and welcoming and even when the place is heaving (which is often) the service is fast and efficient.
Also check out the wine list for a terrific selection of wines by the glass, including some top sherries – Alejandro Romero has created an exceptional sherry list.
But what makes Bodeguita Romero so especially special is how you feel so at home – I’ve been coming here for almost 30 years so the Romero family and their staff are like family to me (this also explains why SO many photos…). Going strong for more than 80 years now, and into its third generation, Pedro and Angela still run the show here, with their son Alejandro gradually taking over the reins, and you can feel the heart they put into it. Great home-style cooking, lovingly prepared from old family recipes, professionally presented, all in a cosy family-style atmosphere where you get superb value for money. One of the very best traditional tapas bars in town.
Bread Charge: 1.20€ PER PERSON
Harinas 10
tel. 954 229 556
Open: 13:00 – 17:00 Tuesday
13:00 – 17:00 / 20:30 – 00:00 Wed – Saturday
Closed Sunday – Monday
(closed in August for holidays)
€ € € €
Food 9 | Wine 9 | Service 9 | Ambiance 9
gildas
bacalao carpaccio with olive oil and salmorejo
jamón Ibérico de bellota
salmorejo
Pedro defies gravity
garlicky chorizo
manchego cheese cured in manteca
marinated sardine with alioli and salsa verde
marinated cod liver
THAT pringá montadito
jamón croquetas
pavía de bacalao
breaded swordfish belly
breaded hake
buñuelos de bacalao
crispy fried bacalao in tempura with ajoblanco
gambas de leche with fried egg
fritos variados
chocos fritos (cuttlefish) and bacalao frito
whole fried squid with alioli
tapaculos
breaded aubergine with cane honey
boquerones fritos
gambas al ajillo
grilled tuna belly
salmonetes (red mullet)
grilled tuna loin
carrillada – stewed pork cheeks
Pedro Romero prepares ‘house potatoes’ every day
marinated ‘house potatoes’ (papas aliñá)
mojama (cured tuna)
grilled presa Ibérica
presa Ibérica montadito with mojo sauce
cocido con pringá
menudo (tripe stew)
tortilla de patatas in whisky sauce
cuminy spinach with garbanzos and fried toast
revuelto de la casa with jamón and chorizo
stewed cola de toro (bull’s tail)
albóndigas de novillo
grilled lagartito Ibérico with mojo picón
grilled lamb chops
Pedro Romero and son Alejandro proudly holding their FoodieHub
award for World’s Best Sandwich 2015 – pringá montadito
award winners
Alejandro pouring sherry
Alejandro Romero with artist Alfredo Rodríguez
fabulous shutter art by Alexandra del Bene
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Updated September 2024
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