Tradevo Nervión

Updated December 2023

Just around the corner from the original, Tradevo Nervión moved to more spacious premises in 2021, with a semi-open kitchen, a light and airy main dining room, and a pleasant and spacious terrace out back (the glass wall can accordian open in good weather), all designed by Estudio Persevera Producciones. Chef-owner Gonzalo Jurado is joined by David Fernández, head chef since the inception of the first Tradevo and now a partner. The menu includes many of the old favourites with market-based daily specials.

A must have is the avocado “cannelloni” filled with prawns, green apple and red onion, so fresh and delicious. The Tríptico Fritura (boquerones, aubergine, boneless chicken wings) is another Tradevo classic and good for sharing. Something new is their update on the traditional calamari montadito, with crispy-fried puntillitas in a mini brioche and squid ink alioli, and the ceviche-topped crispy corn tortilla is another bite of freshness. Locally sourced fish, seafood and meats are expertly prepared and produce is KM0 and organic.

Excellent quality, a well-chosen wine list with very reasonable prices, and one of their now famous cocktails is a great way to start, or finish, your meal. Friendly professional service, as per the usual Tradevo standards. It’s like welcoming back an old friend and I know I can count on nothing but the best.

Bread/Service Charge: 1.65€ PER PERSON