Barra Baja refers to the comfy low bar in front of the open kitchen where eight guests can enjoy watching their food being prepared. In total there is capacity for 24, with seating available in the small dining area next to the entrance. Owner and chef Rafa Liñan trained in the kitchens of Michelin starred chefs Dani García and Rafa Zafra among others, and more recently ran the María Luísa Restaurant in Grand Luxe 5-star Hotel Mercer. This is his most personal professional venture and is a total gastronomic gem.

The short seasonal menu is organised as if you were visiting various market stalls: fresh oysters, fruit & vegetables, fishmonger, butcher and dessert, and there are also daily specials. The focus is on quality products and simplicity of preparation, giving the natural flavours of each dish their chance to shine. The oak-fuelled grill and oven adds to the uniqueness of the restaurant and also makes for some good prep viewing.  The photos below are from various seasons, so you may not find everything on the menu when you go, but there will be something equally delicious.

The space is cosy and attractive, service is excellent (well-trained knowledgeable wait staff are still not the norm here in Sevilla) and there’s an extensive wine list with over 70 bottles available (50 of those by the glass). We have loved all the food on every visit so it’s hard to pick a favourite but anything fishy-seafoody is guaranteed to be amazing, as well as the char-grilled meats and a crazy good retinto beef tartare with grilled bone marrow. Be sure to start with any of the oyster options paired with a sherry cocktail. And while I’m usually not one for desserts I loved the frozen lemon peel and torrija is divine. Highly highly recommended. You really must eat here if you come to Sevilla (and sit at the barra!).

Bread/Service Charge: 2.50€ PER PERSON (includes a small starter)

Javier Lasso de la Vega 14
Tel 955 055 660
Open 13.30 – 16.00 / 20.30 – 23.30
Closed Monday & Tuesday
€ € € €

Food 10 | Wine 9 | Service 9 | Ambiance 9

sherry cocktails! above: MaiCai below: Sherry Fizz

lightly wood-smoked ostra Guillardeau with sherry butter

fresh ostra Guillardeau with cucumber and dill vinaigrette

boquerones en vinagre with black pepper oil

Cantabrian boquerón en vinagre, toasted brioche with tomato and fried spine

marinated mackerel with ajo blanco

tomate rosa aliñao, grated mojama & fried almond, burrata, garlic toast

scallops “versión meunière” with butter, lemon and deep-fried capers

white and red prawn “two-stage” tartare with imperial caviar

clams al vapor

wood-fire grilled baby gems topped with payoyo cheese

char-grilled artichokes with  pistachio oil and grated payoyo cheese

pistachio ajoblanco with confit portobellos and spring onion

roasted leek with portobellos and an egg yolk and honey vinaigrette

tortilla vaga with lightly torched white prawns and prawn-head sauce

tornado omelette with char-grilled shitake, foie sauce and black truffle

prawn carpaccio with caramelised onions and roe

gamba blanca with avocado gazpacho

raw corvina with gazpachuelo

crudo de borriquete, red onion in lime and cold gazpachuelo

grilled lobster ‘con su ensaladilla’

clams lightly grilled and smoked in the oak-burning oven with garlicky manzanilla sauce

monkfish tail with flamed kale and celeriac purée

special fish of the day

pumpkin cream, roasted pumpkin, pumpkin seeds,
char-grilled shimeji mushrooms, vanilla oil

wood-roasted sea bass belly on crispy baked potatoes with fried capers

retinto beef steak tartare with roasted bone marrow

glazed beef sweetbreads with cauliflower purée

char-grilled duck breast with rich creamy meloso rice

char-grilled lamb chops Al-Andalus with hummus, pistachio and mint

abanico Ibérico

oxtail with sweet potato and mustard

45-day aged beef rib-eye (lomo alto)

aged beef tenderloin with onion rings

presa Ibérica with Robechon potatoes and a pineapple soy sauce

wood-roasted Ibérico pork ribs served with arugula salad and mashed potatoes

plated

frozen lemon peel filled with caramalised toasted pistachios, lemon sorbet
white chocolate garnache, rosemary and lemon gelé

cheesecake

torrija caramelised with orange ice cream and amontillado sabayon

“pan con chocolate” and evoo

chef & owner Rafael Liñan

chef Rafa & Team Barra Baja

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Updated April 2026