La Casa de Tigre is a tapas bar with a curious history. Back in the day (mid 1900s) the building was home to explorer and adventurer José María Lassaletta (Barcelona 1927-Seville 1997), who was also the director of the Jerez Zoo. He infamously kept a tiger as a pet that would sit out on the balcony watching the world go by, something that would bring the animal protection services running today, but it must have been quite the sight back then.

The premises is run by four friends who are already well-known on the Sevilla tapas bar scene: Emilio Gimeno, Pedro Guardia, Manuel Miura & chef Luis Plaza (you can read more about them here: Los Chicos de Petit). The concept is simple, offering a casual and relaxed space with a comfortable dining room as you walk in, and a cosy horseshoe bar at the back and two other small dining areas in front of the open kitchen. The same menu is available in both areas and is made up of just 13 dishes and 3 desserts, mostly based on traditional Andalusian recipes but with an “upgrade” in terms of quality and execution.

Favourites include the crispy thinly-layered patatas bravas, a perfectly seared sea bass with a creamy mushroom sauce, tacos de puchero (complete with broth) and the “tortilla vaga” made with potato straws and topped with fried gambas de cristal and lime mayo. The surprise dish for me here was the grilled beef mollejas in a celeriac purée – I’m not normally a huge fan of sweetbreads but these are to die for. Be sure to check out the daily specials.

Now you can also enjoy a seasonal tasting menu, a new addition this year. I love this because at this point I’ve pretty much had everything on the menu several times over, all of which are worth returning for, and I’d hate to see any of them replaced, so this is a perfect option. It comes with or without wine pairings and is truly delightful, well-balanced and delicious. There’s a photo collage of the tasting menu below.

The wine list is short but well thought out and service is excellent, which is not surprising given the hospitality pedigree of the four partners. It’s truly one of my favourite places. Reservations recommended.

Bread/Service Charge: 1.50€ PER PERSON

Amparo 9
Tel 954 72 81 13
Open 13.30 – 16.15 / 19.30 – 23.00 Monday – Saturday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

ensaladilla with hake, assorted pickles

mini brioche filled with manteca colorá,
topped with smoked pork, lime gel

delicias de pato (duck and foie muicuit)

chicken livers in amontillado sauce on tramezzini bread

sweet fried pipirranas with mojo de tomatillo verde

tortilla vaga with cristal prawns and lime mayo

tacos de puchero

puchero broth

seabass pavía “hotdog” on toasted brioche bun with
remoulade, aji amarillo and grapefruit foam,
housemade smoked ketchup, organic lettuce and mango

THOSE patatas bravas

grilled white asparagus with gazpachuelo malagueño and mussel fumet

whole fried sea bream

grilled chipirones

grilled sea bass with a light green curry sauce (summer version)

seared sea bass with mushrooms (winter version)

seared tuna tarantelo with cauliflower purée, basil sauce

coquelet (poussin) cooked three times: sous vide, char-grilled
then glazed and finished in the oven, with parmentier and summer truffle

chef Luis Plaza

grilled seasonal mushrooms (chanterelles, níscalos, lengua de buey)
with egg yolk, citrus cream al oloroso and truffle

rice with chicken livers al oloroso and níscalos

sous vide beef sweetbreads finished on the wood grill,
with celeriac purée and px demi glace

angus beef rib

grilled solomillo (beef tenderloin)

puff pastry with chocolate and ice cream

chef Luis in the open kitchen

“chef’s table” in front of the kitchen

private patio dining room

tasting menu winter 2025

• tiger mussel
• live salad greens with parmesan, caramalised pistachios
• verdinas with confit cod
• crispy pargo with pork breading
• mushrooms al oloroso, egg yolk, black truffle
• rack of lamb, cashew cream, demiglace
• lime and ginger granita with passionfruit custard

Emilio Gimeno, Pedro Guardia, Manuel Miura & chef Luis Plaza

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Updated January 2026