Imagine my excitement when I discovered that La Doma had opened a more central location in Nervión. Okay, it’s not super-central, but it’s way closer than Los Bermejales and is also just down the road from my accountant, so it means that at least once every three months I’ll be in the neighbourhood. The menus don’t vary much between the three locations (there is also one in Dos Hermanas) and this is a good thing. Because La Doma is all about PRODUCT. Excellent high quality local product. And as at the other bars the main wines on offer are: Rioja, Ribera del Duero, Somontano, Extremadura, Cádiz, Cava and Sherry (the latter poured directly from the barrel).

What didn’t get transferred to this new location is that special ambiance that the original Los Bermejales bar has, where you immediately feel transported to a small village bodega. But the Nervión location is bright and cheerful, big windows all around, and the service is super friendly and efficient. After trying a few of my favourite dishes over several visits I know I’ll keep going back. Love that they have maintained the big open showcase of cured meats, cheeses and other fresh menu items. Really you can just go there and eat anything. It’s all good.

Bread/Service Charge: 0€

Eduardo Dato 40
Tel 954 095 787
Open 12.00 – midnight
(Kitchen closed 17.00 – 20.00)
12.00 – 17.30 Sunday
€ € €

Food 9 | Wine 8 | Service 8 | Ambiance 7

manzanilla in proper white wine glasses (you have to ask)

cold beer!     manzanilla Delgado Zuleta

Jamón Ibérico de Bellota

Payoyo cheese

sheep cheese from Toledo, aged in olive oil

gorgeous liver morcilla (black pudding)

solomillo with oregano and garlic

chorizo piquante

lomo en manteca

salchichón

carne mechada

montadito guarrito – jamón, pancetta, tomate

grilled setas

grilled foie with garlic

grilled morcilla de Burgos

anchovies, piquillo peppers on toasted country bread

chistorras (spicy chorizo) with eggs and chips

fabulous grilled presa on a pile of chips

grilled asparagus

grilled abanico Ibérico

Sergio serving ice-cold manzanilla

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Updated July 2018