La Peña Restaurante was another of the many newer restaurants in Sevilla to buck the gastrobar trend and focus on traditional dishes with attention to quality ingredients and presentation. Upstairs from the newly relocated La Peña Sevillista Eindhoven (the actual peña has their space downstairs) this is a collaboration with culinary dream team Marco Suárez (front of house), Alejandro Coutelier (chef) and Isaac González, owner of Restaurante Jacarandá (Higuera de la Sierra).

The inside is well-lit with lots of natural light and with cosy simple homestyle furnishings, including clever and attractive tables that can be raised/lowered or expanded as needed.  The menu is also simple and well thought out with cold starters, salads, stews, fried fish and meats. There are also several daily specials, as this is primarily a fresh market driven kitchen. The wine list is short but with a good selection of excellent regional and national wines.

I know it’s unhelpful to recommend EVERYTHING on the menu, but I have loved all the dishes I’ve tried here.  The housemade marinated tuna belly a la sal is first slow baked while covered in salt, then steeped in evoo, manzanilla sherry, lime and herbs. Salads are crisp, fresh and organic, including the dressed radishes, which Marco explained used to be a very typical starter at tapas bars in the old days.  The whole crispy fried choquito (small cuttlefish) is a must have, as are any of the perfectly grilled Ibérico meats. For menudo-lovers (I’m afraid I’m not one of them) I am told the one at La Peña is a house speciality and one of its most ordered dishes. And don’t leave without trying the empanada Salteña filled with tender beef, egg and veggies. So much flavour and great texture too. Some of the photos below are of daily specials so you may not see them when you visit, but there will be something just as delicious available.

Bread/Service Charge: 1.40€

Carlos de Cepeda 5
Tel 637 63 28 55
Open 13.00 – 16.30 Tuesday, Wednesday, Thursday, Sunday
13.00 – 16.30 / 20.30 – 23.30 Friday, Saturday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 8

chicharrones de Cádiz

Pan de Vejer -rillette of tuna with manteca Ibérica

tuna belly a la sal, marinated with evoo, manzanilla sherry, lime and herbs

dressed radishes

cornichas in garlic, butter and sherry sauce

mixed organic greens with exquisite evoo and creamy burrata

whole braised artichoke with vinaigrette for dipping

cardoons in velouté sauce with fried free range egg

whole crispy fried baby cuttlefish

crispy fried strips of cuttlefish

bacalao frito

medley of organic veg, some sautéed, some stewed, some raw

chard-wrapped monkfish (topped with its liver)
served with grilled fennel, leek and cauliflower

grilled presa Ibérica with perfect chips

empanada Salteña filled with tender beef, egg and veggies

menudo – house speciality

grilled abanico Iberico de Bellota

Alejandro (chef) and Marco (front of house)

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Updated February 2024