Updated April 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 going to be heaven on earth when the azahar is in blossom and I will be there for it.
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 and lamb liver skewer were both superb). My two benchmark tapas – croquetas and solomillo al whisky – were spot on, the tortilla de patatas was of the best I’ve had. We also loved 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: anchovie and cecina with cheese
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
espinacas con garbanzos
croquetas de jamón
pavía de bacalao ventresca (cod belly)
breaded swordfish
grilled quail breast on confit piquillo peppers, topped with guanciale
grilled morcilla de burgos with quail egg and caramalised onions
patatas con costillas Ibéricas (pork ribs)
pork & beef meatballs in OMG sauce
papas a la riojana with spicy chorizo
grilled artichokes with poached egg and jamón
quail in amontillado sauce (with a touch of chocolate)
milhojas potatoes with chorizo, padrón peppers, fried egg
grilled lamb liver skewer topped with guanciale and salsa verde
lamb pincho moruno with herb butter
menudo with chorizo
carne con tomate
grilled secreto Ibérico with rosemary chips
solomillo al whisky
FOH David Gibau and interior designer Desiree Mejer
chefs/co-owners Jaime Guardiola and Pedro Ruiz-Ocejo
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Updated April 2024