Almansa, or to give it its full name, Almansa Pasión & Brasas, was first established in Gines, just outside Sevilla, in the 90s by the family of the same name. Then in 2015 Javier Almansa opened in the centre of Sevilla, first in calle Zaragoza, and later moving to larger premises a stone’s throw away in calle Albareda, where you will find a modernist-chic interior with comfortable seating and a small terrace on the pedestrianised street.

Product here is number one. Meats are meticulously sourced and then aged on the premises. Almasa does almost everything “a la brasa”, over an oak charcoal grill, from beef, pork and lamb to fish and seafood, and including vegetables. Service is professional and friendly and there’s an impressive wine list of over 130 regional, national and international options.

Hard to pick a favourite dish because everything is always delicious and beautifully presented here. I’m not usually a fan of foie but this grilled one with apple and PX sauce won me over. The lamb chops are gorgeous and the lamb offal selection (kidney, liver, sweetbreads, brain) as a starter is to die for. The grilled octopus is super tender, as is the monkfish. Warning: go with a hearty appetite or bring a few friends to share. It truly is a meat-lover’s heaven, with everything from Ibérico pork to regional Retinta and national Gallego beef to Wagyu and Black Angus.

Bread/Service Charge: 1€ PER PERSON (includes aperitivo)

Albareda 13
Tel  955 648 718
Open 13.30 – 17.30 / 20.30 – 23.30 Monday – Saturday
13.30 – 16.30 Sunday
€ € € €

Food 9 | Wine 9 | Service 8 | Ambiance 8

bread, olives, aperitivo

chistorras de Arbizu

Imperial anchovies over fresh tomato

tender beef croquetas

grilled morcilla de burgos with quail egg

grilled duck foie with apple purée and PX sauce
char-grilled lamb offal: liver, kidney, sweetbreads, brain (fried)

char-grilled Raza Churra lamb chops from Castilla y León

garlicky char-grilled monkfish

fried piparras

char-grilled octopus with truffle parmentier and grilled veg

grilled presa Ibérica

char-grilled retinta beef, aged 35 days

lemon sorbet

owner and chef Javier Almansa

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A “milonga” is both a place where tango is performed as well as a musical genre. An apt name for an establishment that features Argentian dishes and occasional tango events. I first went to the original Milonga’s 10 years ago and wrote it up here (with embarrassingly bad photos!). Since then a second Milonga’s restaurant was opened in Nervión, and then this one – called Milonguitas – right in the centre of town, just behind the main post office. This third location also started off as a restaurant but it soon adapted to the needs of its clientelle and now also serves tapas. It’s a clean bright white space with a bar area and dining room, as well as a nice shady terrace.

The first time I went to Milonguitas my friend and I tried a couple of their burgers. Very nice! 100% Argentinian beef (160 grams) with four versions to choose from. Then co-owner Fernando (his father still runs the original Milonga’s) invited me and a friend to try their new tapas menu and so (full disclosure) some of the tapas shown here were on the house. Which almost never happens, but just so you know. More recently we had a bit of a disappointing visit, as they were out of the first two things we ordered, and then our burger was a bit gristly, not as good as before. Perhaps it was an off night, will be back again to find out.

Bread/Service Charge: 1€ PER PERSON

Tomás de Ibarra 2
Tel 954 210 954
Open 8.30 – 23.30 All Day Kitchen
12.30 – 16.00 Sunday
€ € € €

Food 6 | Wine 6 | Service 5 | Ambiance 7

bar area

char-grilled chorizo criollo

empanada criollo

goat cheese and green apple salad

breaded chicken brochettes with curry mayo

burger Argentina – provolone cheese and arugula

burger Española – tomato, onion, lettuce

bacon & cheese burger

crispy grilled beef heart mollejas (sweetbreads) with lemon

grilled presa Ibérica with grilled caramalised green apple and potato

dulce de leche panqueque with vanilla ice cream

chef Emiliano and owner Fernando

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