Brought to you by the same dynamic team behind Salmedina, chefs Jaime Guardiola and Pedro Ruiz-Ocejo, with partners José Carpintero and Miguel Criado, have created a warm and inviting space with one of the prettiest terrazas in town. Whereas with Salmedina the idea was to recreate a typical seafood cervecería from the Cádiz coast (where the Guardiola family hails from), Taberna Zurbarán is the embodiment of a traditional sevillano tapas bar with a classic tapas menu.

Tucked away behind the Setas it has a unique “off the beaten path” feel even though you couldn’t get more central (Sevilla’s KM0 plaque in calle José Gestoso is just around the corner). Inside the bar is a stunning combination of recovered high ceilings, refurbished and modern tiles, and clever artwork by interior designer Desiree Mejer. Comfortable wooden stools line the bar and shelves along the walls, with tables outside in the orange tree filled square. That square is total heaven on earth when the azahar is in blossom.

The menu is short with most of the classics, perfectly prepared and presented. Be sure to check the daily specials (seen below, the grilled quail breast, braised rabbit ribs, grilled tuna belly etc).  My two benchmark tapas – croquetas and solomillo al whisky – are spot on, and the tortilla de patatas is of the best I’ve had. We also love the crispy pavía de bacalao (made from the cod belly), meatballs (pork and beef) and tender carne (pork) con tomate. The wine list includes a good selection of sherries and other national wines. As at Salmedina, service here is fantastic with well-trained and knowledgeable staff. It’s a neighbourhood favourite and also one of mine.

Next door, and sharing the same lovely square, is their brunch spot Aluzena. Open for breakfast/brunch Weds-Sunday.

Bread/Service Charge: 1.20€ PER PERSON

Plaza Zurbarán 2
Tel. (no bookings)
Open 12.00 – 16.30 / 20.00 – 23.30 Monday – Thursday
12.00 – 23.00 Friday – Sunday (all day kitchen)
€ € € €

Food 9 | Wine 8 | Service 8 | Ambiance 9

gildas: anchovies & guindillas / cecina & cheese

jamón Ibérico de Bellota, queso manchego

payoyo cheese

achovies “00” on toast with Café de Paris butter

smoked sardine with tomato tartare

caballito de jamón

stuffed eggs with tuna and prawn

marinated cuminy carrots

boquerones en vinagre

papas aliñá with melva

partridge pâté with roasted pickled partridge leg on fried bread.

tortilla de patatas

salt cod fritters (buñuelos)

pringá montadito

Montadito Gallego: hot toasted mollete filled with chicharrón de carne gallega
and oak-smoked chorizo by A Dos Capelo, brie and piquillo caramelizado alioli

espinacas con garbanzos

grilled cogollos, roasted cherry toms, bilbaína sauce

croquetas de jamón

braised leeks in payoyo cheese sauce with jamón crumble

pavía de bacalao ventresca (cod belly)

bacalao brandada with chopped bacalao and orange slices

breaded swordfish

breaded cuttlefish perfection

grilled tuna belly with cogollos

breaded pez limón

chips with alioli

grilled quail breast on confit piquillo peppers, topped with guanciale

grilled morcilla de burgos with quail egg and migas

patatas con costillas Ibéricas (pork ribs)

pork & beef meatballs in OMG sauce

chipirones and chickpeas in ink sauce

papas a la riojana with spicy chorizo

grilled artichoke with poached egg and jamón

pisto with fried egg and crispy artichokes

stuffed mushrooms

fried artichokes with garlic and sausage

quail in amontillado sauce (with a touch of chocolate)

milhojas potatoes with chorizo, padrón peppers, fried egg

grilled lamb liver skewer topped with guanciale and salsa verde

lamb pincho moruno with café de paris butter

jabalí (wild boar) pincho

quail empanada with au jus escabeche & manteca colorá sauce

menudo with chorizo

carne con tomate

corzo (roe deer) meatballs

braised rabbit ribs in garlicky whisky sauce

grilled secreto Ibérico with chimichurri chips

solomillo al whisky

grilled abanico with chimichurri chips

grilled pluma Ibérica with chimichurri chips

fig ice cream sandwich with crispy caramelised almonds

FOH David Gibau and interior designer Desiree Mejer

jefe de cocina Alejandro “Harry” Mancera

chefs/co-owners Jaime Guardiola and Pedro Ruiz-Ocejo

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Updated December 2025