I was excited to hear that famed Sherry Chef Javier Muñoz would be opening a bar in Sevilla as I have always enjoyed his La Carboná restaurant in Jerez. Amorío is a more casual experience and I was pleased to see Javi there when we visited as he will be dividing his time between Sevilla and Jerez, relying here on partners Javier Cordón and Pepe Gallardo, and their well-trained team.

The corner location allows for lots of natural light in the dining area and there’s also a good-sized sidewalk terrace. Inside there’s a 12-meter bar on the right as you enter with tables along the windows. The tables and chairs are neither high nor low, somewhere in between, and totally comfortable for someone like me (afflicted with short legs and hater of tall tables, which have become far too much of a trend here but you know, nobody ever asks me). Anyhow, comfy seating in an attractive well-lit space.

The menu combines tradition with innovative touches and Javi’s signature addition of a bit of sherry to, well, just about everything. And it works. On this first visit I was joined by three friends from London so we were able to try a good selection of dishes (though not the arroz, the photo below was of one that was passing by – looked great though). Every dish was a hit, but I especially loved the chorizo croquettes, the lubina (so beautifully plated too) and the marinated presa Ibérica. My friends enjoyed their desserts, I’m more of a cheese fan. Good wine list, attentive service and overall somewhere I really want to go back to. Check it out.

Bread/Service Charge: 1.50€

Amador de los Ríos 26
Tel. 617 19 64 31
Open 12. 00 – midnight  Wednesday – Sunday
(kitchen open: 13.00 – 16.00 / 20.00 – 23.00)
€ € € €

Food 8 | Wine 8 | Service 7 | Ambiance 7

gilda with anchovies

gilda with boquerones

croquetas de chorizo with wasabi mayo

Los Palacios tomato and avocado tartare, sheep cheese, wakame

sea bass (lubina) roasted in vine shoots, broccoli purée,
spinach tagliatelle and pine nuts

mormo de atún almadraba marinated with bitter orange, oloroso sherry

marinated press Ibérica, potato parmentier, cream sherry mole, shimeji mushrooms

arroz seco (secreto Ibérico and mushrooms)

sherry chef Javier Muñoz

tosta de arroz con leche, caramel ice cream

white chocolate soup, toffee, mango & amontillado granita

cheese plate

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