Sevilla’s pioneer slow food restaurant ConTenedor is celebrating its 20th anniversary! It has also made a few changes but remains as fresh and delicious as always. The bright and eclectically decorated space, with art work by co-owner Ricardo, has a friendly and laid-back ambiance with a small dining area in front of the bar, a longer one along the kitchen and a few tables out on the sidewalk.

It’s a seasonal market-based menu so there will always be something new to try, and explains why you may not see some of the dishes below. Though there are still some classics like crispy rice with duck confit and their silky cashew ajoblanco. The creamy chicken and duck liver paté is another must-have. And if you’re up for it, a kilo of grilled rintinto beef ribeye from Vejer is outstanding. Excellent wine list with reasonable prices and a good selection of craft beers. Be sure to call ahead and reserve a table as it fills up fast.

Also, look out for live music on Tuesday evenings at 21.00h.

Bread & service charge: 1.20€ PER PERSON

San Luis 50
Tel. 954 916 333
Open 19.30 – 22.30  Monday – Thursday
20.00 – 23.00 Friday
13.30 -16.00 / 20.00 – 23.00 Saturday – Sunday
(summer hours: evenings only Mon-Sun / lunch & dinner Sat-Sun)
€ € € €
Vegetarian Friendly

Food 9 | Wine 8 | Service 9 | Ambiance 8

20th Anniversary Tasting Menu 39€
Pâté, Salmon Tartare, Crispy Duck Rice, Cheesecake

cashew ajoblanco with pickled veg and pumpkin seeds

chicken and duck liver paté

the menu

salmon, mango & avocado tartare with cashew ajo blanco

cheese plate

grilled wild boar with cream of boletus, red cabbage slaw and figs in oloroso

asparagus with mango migas, fried egg, hollandaise sauce

fideuá with sweet potato and fennel purée, lamb sweetbreads a la manzanilla

black rice with grilled zamburiñas and seaweed alioli

crispy rice with duck confit with wild mushrooms

grilled pluma Ibérica with salsa guanche, baby leeks, artichoke and sautéed mandarine

grilled wild boar with pumpkin, sweet potato and hazelnut purée,
grilled endive and teriyaki sauce

wild boar

grilled retinto beef ribeye with rosemary potatoes

Team ConTenedor with chef Alejandro “Harry” Mancera

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Updated June 2026