Updated June 2026

Yes, you will get lost, and upon finally arriving will likely wonder what sort of greasy spoon joint (or “tasca”) you’ve ended up at … and it will all be worth it. The 70’s style dive look is intentional, with retro food pics painted on the windows and fun kitsch décor, but the food is all up to the moment innovative tapas, all expertly prepared in the open kitchen by chef Raúl Vera Rojas and team. On a recent visit I was disappointed to find one of my favourites, the chorizo in tempura, had been taken off the menu, but there was plenty of other wonderful dishes, old and new, to enjoy. We especially loved the semi-cured presa Ibérica carpaccio and the bacalao in tempura, and of course couldn’t leave without having the arroz meloso.

Be sure to either get there early or book – there are tables both inside and out on the sidewalk terrace. Aside from the great food and excellent service there is also a very smart and ever-changing wine list, with lots of good options served by the glass. Some photos here are of daily specials, so they may not be on offer when you visit, but for sure there will be something equally delicious.

Be sure to save room for the fabulous house-made desserts.

Bread/Service Charge: 1.50€

Numancia 5
Triana
Tel 954 331 621
Open 13.00 – 15.30 / 20.30 – 23.30 Monday-Tuesday / Thursday – Saturday
13.00 – 15.30 Wednesday
Closed Sunday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

bread & olives

chicken stew ensaladilla with pickle, red onion, mustard mayo and honey-corn praline

mojama de atún de Barbate

tempura chorizo with curry mayo (RIP)

semi-cured presa Ibérica with evoo, soya sauce and citrus dressing

arroz meloso with setas, parmesan and white truffle

salmon with marinated red onion and parmesan

sea bass and prawn albóndigas with green curry sauce, basmati

crispy ravioli filled with braised oxtail
over an au jus reduction with a touch of kimchi and lime juice

bacalao in tempura, leek purée, pilpil made from its bones, dashi broth

baked turbot with  a bone broth reduction over quinoa stew with grilled leeks

glazed beef sweetbreads with shitakes, green apple sauce

cream of mango and raspberry

chef & owner Raúl Vera Rojas

~ back to top ~

Updated June 2026