Jaylu. Over the years the name always came up whenever I asked friends (and especially chefs) where they went out for a special meal in Sevilla. A family project that began in 1967, it is now run by Enrique Caballero, son of the founder, and his daughter Ana. It is product-based cuisine focused on fish and seafood from Huelva and Cádiz and it couldn’t be fresher or better prepared, with a mix of both traditional and contemporary dishes.

And so after almost 30 years here, in January 2023 I finally made my way to Jaylu to celebrate my birthday and wasn’t sure what to expect. What I hadn’t expected was a rather modest but elegant space with a side walk terrace on the outskirts of Triana. As you walk in there is a long bar area with a handful of seats and then the dining area, like a blast from the past, all white linen and pale walls, tastefully decorated. Somehow I’d pictured something more, well, intimidating. But this felt both cosy, formal and welcoming at the same time.

It’s a small menu, changing seasonally with several daily specials. Make no mistake, it’s spendy, as you would expect with this quality of fish and seafood. But it’s also easy to pick and choose if don’t want to totally splash out. On my first birthday visit we had a fabulous plate of Jamón Ibérico de Bellota from Enrique’s personal selection at renowned producers Sierra Mayor, paired with Papirusa manzanilla from Bodegas Lustau. We followed with a plate of the sweetest and most succulent gambas fritas I’ve ever had. Then some breaded Ibérico bites and a lovely grilled swordfish with a lemony sauce. The service was top notch, very professional but not stuffy. And omg the wines. I found one on the list that was rather obscure and that I had been wanting to try for ages, so that was also a plus. I mean, you know me, I’m more of a tapas bar girl, but for a special occasion this was a fabulous experience.

BUT THEN I realised after getting home that I had just ordered the “ordinary” exquisite plate of Jamón Ibérico de Bellota. Yes, there is an even more exquisite one, the special cuts option by Enrique whereby you get to sample five different parts of the jamón. So of course I had to go back and try that. This time we asked to sit at the bar and had a couple of snacks, a smoked sardine aperitif and their famous king crab ensaladilla (possibly the best ensaladilla I’ve ever had) before being presented with total piggy joy on a plate. I’ve only enjoyed this sort of jamón tasting at producers out in the dehesa, so it was a real treat to have it available here in the city.

Since then sitting at the bar has become my favourite spot, simply because I enjoy having a chat with the staff and checking out what else is coming out of the kitchen (the lobster and cigalas below were not mine). On subsequent visits I’ve enjoyed their famous king crab salmorejo served in the shell perfectly grilled bacalao morrillo (first time for me), and melt in your mouth tuna belly. But really, there’s no way you can go wrong here.

Excellent food and service, an impressive wine list and a lovely ambiance. Not for every day, but go on and treat yourself, you’re worth it.

Bread/Service Charge: 4€  PER PERSON

López de Gómara 19
Tel 954 33 94 76
Open 13.00 – 17.00 / 20.00 – 23.30 Tuesday – Saturday
13.00 – 17.00 Sunday
€ € € € €

Food 10 | Wine 10 | Service 9 | Ambiance 9

smoked sardine

tomatoes

scallop with roe

warm olive oil bread

Cantabrian anchovies, tomato, evoo, balsamic

king crab ensaladilla

yellow cherry tom salmorejo with gambas

king crab salmorejo, served in the shell

Sierra Mayor private seleccion Jamón Ibérico de Bellota

Enrique’s special-cuts jamón tasting

confit morillo de corvina

confit tuna belly

morrillo de bacalao

colas de gambas fritas

breaded solomillo Ibérico bites with mustardy mayo

grilled cigalas

garlicky ovas de choco

grilled swordfish with lemon and olive oil

lightly grilled tuna belly with garlic sauce

lobster

queso marantona

queso zamorano

Enrique Caballero

Manuel with Ana Caballero

José

Team Jaylu: José, Enrique, Ana, Luis, Manuel & Antonio

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Updated January 2026