Yet another family-run bar taken over by a corporate group. A growing trend here. Very sorry to see Blanca Paloma go this route but I had some good times here so here I will leave this as a keepsake of those times, though obviously the review below has no relation to the new version of this bar.

Blanca Paloma has returned to its original location in calle San Jacinto where, in the 70’s Manuel Bejarano, father of the current owner, set up his business. In 1995 Manuel Bejarano Jr. took over the reins and, when he bought the rest of the building in order to expand, he moved across the street to “provisional premises” at the corner of Pagés del Corro while the works lasted. What was going to take a matter of months ended up lasting more than fifteen years, but finally Blanca Paloma is back in its first home.

The original tapas bar area remains and there is now also a larger restaurant next door, along with a few tables out on the sidewalk. An upstairs dining area will also soon be available for tapas. Food is classic Andalusian and the tapas menu hasn’t changed a lot, though you will find a few innovated touches here and there. Raciones (large plates) are available at the restaurant, but so far we have just tried the tapas bar. Good food and service with a decent wine list, we particularly enjoyed the crispy boquerones al limón and presa Ibérica.

Bread Charge: 0€

San Jacinto 49
Triana
Tel 954 33 36 40
Open: 12.30 – 16.30 / 20.30 – midnight
Closed Sunday
€ € € €

Food 8 | Wine 7 | Service 6 | Ambiance 7

octopus ensaladilla with pimentón mayo

croquetas de carabineros

aubergines filled with prawns

pavía de bacalao (salt cod)

lubina (sea bass) croquetas

grouper with garlicky baby “eels”

battered prawns

breaded rosada

boquerones al limón

char-grilled salmon with carrot and leek sauce

corvina plancha with peppers and onions

presa Ibérica with boletus sauce

beef patties with “salsa antigua”

pork tenderloin with black pepper sauce

pan grilled soy-marinated tuna loin with shiitake mushrooms

grilled presa Ibérica with jamón

grilled beef tenderloin and foie in a PX sauce

tapas bar

restaurant

restaurant

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Updated December 2025