Updated October 2025

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 and the fish/seafood showcase. 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 about 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 – Wednesday
13:00 – 17:00 / 20:30 – 00:00 Thursday – Friday
13.00 – 17.00 Saturday
(closed in August for holidays)
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

gildas

bacalao carpaccio with olive oil and salmorejo

boquerones en vinagre on toast with roasted garlic purée

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

rabo de toro croquetas

pavía de bacalao

breaded swordfish belly

breaded hake

corvina frita

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

whole chocos fritos

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

solomillo al whisky

grilled presa Ibérica

cocido con pringá

menudo (tripe stew)

caviar lentils with grilled foie gras and a splash of sherry vinegar

tortilla de patatas in whisky sauce

chistorras con huevo

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

beef chuletón

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 October 2025