El Cairo restaurant tapas bar, Seville, Spain

Updated December 2024

Founded in November 1977 by Juan Luis Salas and Manuela Ana Lozano, El Cairo opened as a small tapas bar occupying just 60 square metres of the building that the couple eventually purchased in 1983. In preparation for the upcoming Expo 93 they closed the building for two years to competely restore it, extending the restaurant to two floors and creating a hostel on the upper floors. These days the Hostería Salas group also have two other restaurants, Asador Salas and Sevilla Bahía. All specialise in traditional Andalusian cuisine, with an emphasis on fish and seafood at El Cairo.

Now run by Iván Salas, with his son Iván (4th generation) recently joining the team, El Cairo is old-school style and elegance with careful attention given to both service and quality, and it is popular with locals and visitors alike. There is a long wooden bar with high stools for tapas, two dining rooms (30 and 80 people), a small private room and a large side walk terrace. My favourite spot is at the tapas bar (in the dining rooms and on the terraza they only serve raciones). In fact, over the years I have only had tapas at the bar here and they are exceptional both in flavour and presentation. One day I will have to convince a group of friends to try out the dining room with me.

Favourites include… well, pretty much everything I’ve tried. Excellent fish fritos, elaborate corvina and monkfish tapas that are more like entrées, lovely grilled meats, possibly the best chicken livers I’ve ever had and, yes, DO try the blood with onions, the latter two being original recipes by Manuela Ana Lozano.

There’s an extensive wine list, with more than 60 available by the glass. Bar service is both professional and friendly. Maîtres José Rodríguez and Juan Ruiz run a tight ship, and you can see the pride everyone takes in their work. Booking recommended.

Bread/Service Charge: 2.50€ PER PERSON