Taberna Zurbarán

Updated September 2024

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 already become a neighbourhood favourite and also one of mine.

Bread/Service Charge: 1.20€ PER PERSON

Plaza Zurbarán 2
Tel. (no bookings)
Open 12.30 – 16.30 / 20.00 – 23.30
€ € € €

Food 9 | Wine 8 | Service 8 | Ambiance 9

gildas: with anchovies and cecina with cheese

jamón Ibérico de Bellota, queso manchego

achovies “00” on toast with Café de Paris butter

smoked sardine with tomato tartare

caballito de jamón

stuffed eggs

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