Cinta Romero has been running La Cochera del Abuelo since May 2016. Originally a coach house, for many years it was a small family-run bar called El Abuelo. When Cinta took it over she transformed it into a charming spot for private gastronomy and wine events, catered by some of the best chefs in the city. The space is intimate, with seating on the main level in front of the bar, and a few tables up on a small mezzanine. Decór is classic with lots of attention to detail.

In 2019 Cinta joined forces with chef Bosco Benitez Ruíz del Pozo and began offering set tasting menus at the weekends. These became so popular that the next step was taken and La Cochera began opening Tuesday to Saturday for lunch and dinner with an always-changing market-based bistro menu. The photos below are from both the bistro and tasting menu so the dishes you see may not be on the menu when you go, but there will be something equally delicious. The seasonal tasting menu is still available upon request.

Service here is both professional and personal and you’ll find one of the most unique wine lists in the city which, like the food menu, is constantly changing. It’s a great place to go for a special Sevilla dining experience. Reservations are a must.

And if you haven’t tried Bosco’s killer cheesecake, you simply must. It is also available to order for takeaway so you can enjoy it at home.

Álvaro de Bázan 2
Tel 664 440 636
13.30 – 16.00 / 20.30 – midnight Tuesday to Saturday
Website
€ € € €

Food 9 | Wine 9 | Service 10 | Ambiance 9

Cinta Romero & Bosco Benitez Ruíz del Pozo

bone marrow butter and brewers yeast bread

char-grilled zamburiña with roasted aubergine, tomato, fresh radish

Grilled chicken heart skewer with pancetta

quail breast in escabeche, pickled red onion

char-grilled rabbit kidneys in raisin and caper sauce, sage

macerated white prawns with crunchy veg and guacamole

Red tuna, watercress salad, pineapple and peanut mojo sauce

wild red tuna tataky (Gadira, Barbate) with green apple and fennel sauce,
char-grilled baby leeks

Scalded egg “flower” with truffle sauce

Sea bass with a cream of peas and sautéed baby leeks

whole grilled squid with piparranas and leeks

beluga lentils with sturgeon

autumn rice with duck breast, seasonal mushrooms, foie

Grilled beef with Café de Paris sauce, baked beetroot

grilled presa Ibérica with house potatoes and onions, salad

Bosco’s cheesecake

Owner Cinta Romero (L) and team: María, Inma, Estela

Bosco & Cinta

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Updated November 2021