Updated February 2017
Sal Gorda is located just off the Plaza Alfalfa, and is owned and run by the brothers Cabrera Fernandez, who also own La Mia Tana pizza restaurant and Beodo, both of which are just around the corner in calle Pérez Galdós.
The premises are on the corner of a fairly narrow building, and extend vertically rather than horizontally, with a bar area on the ground floor, a dining area on the first floor, and the kitchen on the top floor, with the food being delivered by a “dumb waiter”. I love the pleasant, friendly atmosphere, with most of the activity centred on the ground floor, where there are half a dozen tables alongside the bar, and big plate-glass windows (with a window bench) looking out onto the little sidewalk terrace.
The tapas are mostly traditional with a twist, and mostly hits (with a couple of misses). I found the slow-cooked prawns a bit mushy and the risotto overcooked and stodgy. But the little squids served with bacon sauce (yes, BACON sauce) were sublime, and the beef stew burger is one of the best sliders I’ve had in Sevilla. The grilled seabream with ajoblanco is simply and perfectly executed, and the slow-cooked suckling pig is decadently delicious. Be sure to ask about the daily specials and, if you like craft beer, check out their always changing selection. Very good wines too.
Bread/Service Charge: 0.80€ PER PERSON
Alcaicería de la Loza, 23
Tel 955 38 59 72
Open 13.00 – 16.00 / 20.00 – midnight
Monday, Wednesday – Sunday
€ € €
Food 8 | Wine 8 | Service 8 | Ambiance8
bitter beers for happy people
croquetas de puchero
chocos fritos (really puntillitas) with BACON SAUCE and alioli
gambones al ajillo
white gamba tartare with poppyseeds and yuzu mayo
tuna tataky
seasonal mushrooms (amanitas) with poached egg and foie sauce
papas “bravas” with two spicy sauces on the side to perk them up
pork jowl taco
carrillada Ibérica with migas and manteca colorá
tender beef stew burger on a brioche bun
prawn & boletus risotto
grilled sea bream with ajoblanco
canellones filled with “ropa vieja”
Iberian pork rib with Canarian salmorejo
cochinillo with confit potatoes
chocolate coulante
tocino de cielo with citrus and mango
Updated February 2017