I’ve been coming to Las Teresas for almost 30 years and I love taking people here when they first come to Sevilla, to give them an idea of what a very typical and traditional tapas bar feels – and tastes – like. Aside from the obvious (order some of that jamón that’s hanging from the ceiling!) there is also fabulous grilled tuna collar (morrillo), spinach with garbanzos, judiones (butter beans) with jamón … all in a cosy and comfortable ‘ambientation’ with Semana Santa, Feria and Taurino memorabilia on every possible surface.

You can have tapas inside at the bar and tables or enjoy raciones out on the terrace, which runs alongside the building in a narrow pedestrianised street. There is also the Las Teresas annex across the street, an attractive airy space where you can enjoy the same great food and service, as well as a smaller cosier dining area in another building opposite.

Founded in 1870, Las Teresas has been run by the same family since 1920. Although it has become popular with visitors due to its location and many “trip advisor” and guide book mentions, don’t let that put you off. Just as many locals come here on a regular basis too for the wonderful food and the excellent wine list, including cava by the glass and some fabulous sherries.  Service is genuinely friendly – it’s easy to feel at home here.

Bread/Service Charge: 0.50€

Santa Teresa 2
Tel.954 213 069
Open 12.00 – midnight
Kitchen open 13.00 – 16.00 / 20.00 – 00.00
€ € € €

Food 9 | Wine 8 | Service 8 | Ambiance 9

jamones

Jamón Ibérico de Bellota

jamón, queso & manzanilla

boquerones en vinagre

arroz con ibéricos

carrillada (stewed pork cheeks)

spinach with garbanzos

lomito Ibérico

salchichón sendra and queso zamorano

lomito Ibérico doblado

tuna loin in olive oil

ijada de atún (cured tuna flank)

smoked salmon

grilled prawn skewer

fried puntillitas (little squid)

calamares fritos

marinated judiones with jamón

pulpo salpicón

cocochas de bacalao

caña de lomo, jamón Ibérico, paired with amontillado sherry

pavia de bacalao – battered salt cod

fried boquerones (fresh anchovies)

lomo (pork loin) “adobado”

solomillo al whisky

grilled chipirones (squid)

grilled tuna collar (morrillo de atún)

menudo (tripe and garbanzo stew)

kobe beef (raised in Spain)

life expectancy of a jamón cutting knife

Candido and Pepe (now retired after 50 years at Las Teresas)

Rafael (now retired) pouring sherry

Andrés and jamón

my favourite nook

the annex

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Updated January 2025