La Cayetana I

Updated August 2022

A welcome addition to the centre of Sevilla, La Cayetana Bistó Andalú takes us back to simpler times (and menus). The bar is cosy, with, including comfy low tables in the main dining room, with a few more seats in front of the bar. Owner and chef Luis Valpuesta has elevated Andalusian classics with close attention to quality and presentation. Aside from the short menu there are also daily specials on the chalkboard. I’ve known Luis since he started with Petit Comité many years ago, and so I knew already that the service at this new venture would be impeccable. There seems to be a bit of a trend away from the whole “gastrobar” scene, with new places embracing the traditional but then taking things up a few notches without losing the integrity of the dishes. It’s a trend I welcome wholeheartedly.

The menu at La Cayetana is basically divided into cold dishes, hot dishes (including fab fritos) and a selection of top notch charcuterie and conserves. The cod liver on toast was a delicious blast from the past, the meatballs full of great texture and flavour, and the whole fried squid with black garlic alioli, a special that day, was outstanding. I even liked the ensaladilla, which is not something I say often. And an excellent godello, O Luar do Sil, was terrific value.

Bread/Service Charge: 1.50€ PER PERSON

Javier Lasso de la Vega 9
Tel 955 92 50 98
Open 13.30 – 16.00 / 20.00 – 23.30 Monday – Saturday
€ € €

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Food 9 | Wine 8 | Service 8 | Ambiance 8

ensaladilla with galera mayo and plump prawns

toasted almonds and warm crusty bread

Luís making marinated potatoes

marinated potatoes

cod liver on toast with confit tomato

cecina – air cured beef

matrimonio: anchoa & boquerón on tramezzini bread with alboronia and light alioli

beef tartare on toast

jamón croquetas

made to order tortilla de patatas

boquerones al limón

boquerones al ajillo

tuna escabeche

payoyo cheese buñuelos with Ibérico oloroso sauce

gambas al ajillo

pork & beef meatballs

carne con tomate

colo de toro

grilled presa Ibérica with padrón peppers and chips

whole fried squid

owner Luis Valpuesta

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Updated August 2022

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