After a 10 year stint in New York, Jaime Guardiola and Pedro Ruiz-Ocejo returned home in 2021 and, along with partners José Carpintero and Miguel Criado, set up this very traditional neighbourhood cervecería in one of Sevilla’s most traditional neighbourhoods. Just off the Plaza Alfalfa, Salmedina is exactly the kind of place I hoped would take over venerable Casa Antonio-Los Caracoles, which had been in residence for over 50 years. I love that the Salmedina team want to create a genuine “bar de barrio” and I also love what they’ve done with the place. Its all light and bright inside, white and blue, with lovely tiles, tall tables and an open kitchen. Outside is one of the nicest terrazas in Sevilla.

The concept here is to keep the food simple and traditional, but with attention to product and presentation. Jaime is also a partner of Tribeca and Cañabota with his brother Eduardo, so it’s no surprise that fish and seafood are the main protagonists at Salmedina. The Guardiolas also have their own fish market, Pescaderías Astaroth, in Rota on the Cádiz coast, which ensures superior freshness and quality. The menu at Salmedina is short but varied, complimented with daily specials based on what was best at the market that morning. To accompany your meal there is also a good wine list.

And the food is terrific. Hard to pick a favourite but as someone who’s not that crazy about ensaladilla this one blew me away, so much depth of prawny deliciousness. Prawns also show up on the menu as simply cooked Cádiz style, split open and grilled or in tempura, and they are all great. The salt cod brandada served on lightly toasted fresh bread is crazy moreish, and the overnight-cured red tuna with pickled onion and cuke fresh and delightful. Check out the fresh fish display too. And be sure to save room for one of their creamy individual cheesecakes, with a touch of cabrales, perfect with a glass of cream sherry (try it on ice with a slice of orange).

Seafood heaven in a casual ambiance with fabulous staff. The expertly chosen short wine list works perfectly with the food and there’s plenty of ice cold beer on tap too.

Bread/Service Charge: 1.20€ PER PERSON

Guardamino 1
(Plaza de la Alfalfa)
Tel. 954 213 172
Open: 12.00 – 16.30 / 20.00 – 23.30
€ € € €

Food 10 | Wine 8 | Service 9 | Ambiance 8

classic gilda with anchoas, olives and guidillas

the super gilda! gordal olives, guindillas, house marinated bonito

gildas with chipirón, cherry tom and guindilla

gildas with boquerón en vinagre, olives and guindillas

house pickled mussels (escabeche)

cecina de atún (house cured)

garlicky chicharrones

ensaladilla de gambas

tortillitas de camarones

piquillo pepper filled with bacalao brandada

canapés de bonito del sur

canapé de pargo cevichada

tostas:  brandada de bacalao and house-smoked sardine with tomato concassé

house cured salmon and tartare Salmedina (anchovy, olive, capers)
topped with green olives and dried black olive crumble

octopus paté

breaded tiger mussels with bechamel

corazon de buey tomatoes with piparras

tomatoes, smoked swordfish, piparras, garlicky evoo

patatas alioli

breaded mackerel with pipirrana

croquetas de Jamón Joselito Ibérico

chocos fritos (cuttlefish)

scallops in omg sauce

scallops with roe and rockfish, bechamel au gratin

razor clams

coquinas from El Puerto de Santa María in garlicky manzanilla sauce

clams with braised artichoke

pargo croquetas (sea bream)

Huelva prawns

grilled prawns

red prawns in tempura

quisquillas

sea urchin filled with huevos de choco and prawns al jerez, with hollandaise au gratin

castañitas a la plancha

grilled huevas de choco (cuttlefish roe) with pipirrana

padrón peppers

fried chicken, Cádiz style

salmonetes (small red snapper)

bocadillo de calamares with alioli

chef Juan Antonio with “arroz Salmedina”

cured red tuna with pickled onion and cuke

pargo mormo (collar) and cachete (cheek) in bilbaína sauce

baked tuna in manteca (pork fat)

tuna en escabeche

deep fried chipirones

chipirones a lo pelayo with caramalised onions

Genesís and friend

bonito en tempura

breaded fried corvina (sea bass)

fresh bacalao (cod) in tempura

crabs

white gambas al ajillo

clams in manzanilla sherry sauce

garlicky clams with braised artichoke

hake in salsa verde with clams and artichokes

corvina “chuleta” in garlicky butter sauce

creamy individual cheesecakes

cheesecake, tocino de cielo, bolattinas

with “Sherry Shawn”

co-owners Pedro Ruiz-Ocejo and Jaime Guardiola

Team Salmedina

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Updated July 2025