Casa Paco “El Buen Comer” was a delightful find for me back in 2012, tucked away in a little Nervión side street between El Corte Inglés and the Santa Justa train station. A small bar with a couple of tall tables and stools, it fills up quickly and is mostly standing room only. You order at the bar but make sure to check out the daily specials written on the chalkboards. There’s also a small side walk terrace and, if you want table service, there is a dining room just across the road serving raciones only (no tapas). But I quite like the bustling bar area myself. It would take several visits to get through all the tapas on the menu, and also to try the many good wines available by the glass, but it’s definitely worth the effort.

The orginal bar is now in its 25th year and Paco Cruz continues to run his unique establishment with a lot of heart. If you get there early you can find Paco whipping up some of his famous sauces at the bar with his trusty Thermomix. The grilled turbot with garlicky migas is spectacular, and the braised pork ribs in honey & rosemary sauce deliciously melt in the mouth, but probably my all-time favourite is the grilled tuna belly in brandy sauce. Though you should also be sure to try some classics like the gambas al ajillo and simply grilled secreto Ibérico. Friendly service, good wine list, excellent value for money.

Bread/Service Charge: 1.20€

Luís Huidobro 23
Tel 954 584 725
Open: 13.00 – 16.30 / 20.00 – midnight
Closed: Sunday
€ € € €

Food 9 | Wine 8 | Service 8 | Ambiance 8

oxtail croquetas

3 cheeses with quince

grilled chiperón with salmorejo

flamenquín de la casa

inside… pork, hard-boiled egg, red peppers

grilled octopus in boletus sauce

salmorejo served in a crab shell, topped with crab meat

sea bass with boletus risotto and foie foam

crispy fried chocos (cuttlefish)

boquerones fritos

grilled tuna morillo (tuna collar)

garlicky tuna belly in brandy sauce

grilled turbot with garlicky migas

grilled corvina (sea bass) with idiazabal cheese risotto

fried padrón peppers

solomillo al diablo (not actually too “diablo”)

grilled secreto Ibérico

grilled pork tenderloin (solomillo) topped with grilled fresh foie gras

grilled presa with caramalised mustard sauce

pork ribs in rosemary & honey sauce

Jacinta, José, Estela, owner Paco, Juanjo & Jesús

Paco manning the Thermomix

dining room across the street

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Updated May 2024