After 18 years Sandra Rodriguez and Nacho Dargallo have closed the doors on their beloved Gallinero and will be focusing on their Corner House Hotel and restaurant El Disparate in the Alameda. Expect some of the same favourites along with new dishes and a great cocktail list at their charming rooftop bar.

I don’t get to El Gallinero de Sandra often enough, simply because I am more of a “de tapas” chica than a restaurant goer. But the recent renovation at the Gallinero, combined with having friends visiting Sevilla, was the perfect opportunity to check out both the new décor and the new menu.

As expected, the whimsically-decorated dining room and the spacious covered terrace remain charming and comfortable. And as always, the food was fabulous and the service impeccable. It’s impossible to come here without having their star dish – the huevo estrellado (smashed egg) – which is a perfectly fried free range egg atop a mound of potatoes and caramalised onions, with lots of smoked paprika. The presentation is gorgeous, and then immediately “destroyed” by the waiter as they smash the egg and incorporate it into the other ingredients. The other speciality here are the rice and noodle dishes, with lots of crispy and delicious socarrat clinging to the bottom of the pan. The wine list is very well thought out and reasonably priced, and it’s simply a great restaurant experience for when one isn’t in the mood for “just tapas”.

Bread/Service Charge: 1.60€ PER PERSON

Pasaje Esperanza Elena Caro, 2
(between Trajano & Amor de Dios streets)
Tel. 954 909 931
Open: 13.00 – 16.30 / 20.30 – midnight
Closed: Sunday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

front of house team
pillowy salt cod fritters

grilled prawn salad

sea bass tartare on avocado, topped with trout roe

boquerones fritos

huevo estrellado:
fried egg with potatoes, caramalised onions and pimentón dulce

revuelto de la casa

squid ink rice with monkfish and prawns, alioli on the side

langoustine and pescado fideuá with carabinero sauce & alioli

grilled presa Ibérica

presa Ibérica tataky with marinate bamboo and wild mushrooms

frozen goat cheese covered in white chocolate

co-owners Sandra Rodriguez & Nacho Dargallo

Chef Nacho and kitchen team

the terraza

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Updated April 2018