Founded in 1989 Baco Victoria Eugenia reopened in the spring of 2023 after a long break that began with the pandemic lockdown. Now with José Francisco Baco at the helm this classic family-run bar has been a personal favourite for as long as I can remember. Specialising in Andalusian cuisine, specifically tapas and raciones that feature variations of bacalao (salt cod). There’s a side walk terrace that it shares with its sister restaurant Baco Cuna 2. Inside there is a long L-shaped bar with stools, tall tables along the windows, and a mezzanine dining area with low tables and chairs.

Their star dish is a plump bacalao loin with confit garlic and a tangy tomato sauce – outstanding. Cod carpaccio (laminas) with dill and toasted almonds, creamy bacalao croquetas, crispy fried bacalao tortillitas and pavías… all excellent. If you’re not in the mood for fish then try the grilled Ibérico pork shoulder (presa) or tenderloin (punta de solomillo, or sautéed artichokes with jamón. Good wine selection and great service.

Bread/Service Charge: 1.50€ per basket

Villasis 1 (corner C/Cuna)
Tel 954 22 74 59
Open: 12.30 – 16.00 / 19.30 – 23.30 Tuesday – Sunday
€ € € €

Food 9 | Wine 8| Service 8 | Ambiance 9

Pepe (now retired) cutting Jamón Ibérico de Bellota

Paco

jamón, cheese, caña de lomo

ensaladilla with melva

mojama (cured almadraba tuna) with toasted almonds, evoo and pico de gallo

cream cheese, potato and smoked salmon roll
with avocado, passion fruit vinaigrette

espinacas con garbanzos

bacalao tortilla with pilpil sauce

tortillitas de bacalao

pavías de bacalao with tartare sauce

bacalao croquetas

calamares fritos with padrón peppers and tartar sauce

salt cod carpaccio with dill, toasted almonds, olive oil

bacalao a la Bilbaína

grilled artichokes with  jamón and garlicky salsa verde

bacalao con tomate

bacalao with confit garlic in tangy tomato sauce

tuna encebollado

carrillada al oloroso

punta de solomillo Ibérico with garlic, thyme and bay leaf

grilled presa Ibérica

puntas de solomillo with garlic & thyme sauce

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Updated February 2026