I’ve been meaning to stop by here since it first opened a couple of years ago and finally did so recently. Casa Lonja is run by Luis Carlos Millán, the head of Odeón Multicines. This is his first foray into the hospitality industry. Spanning four floors, there’s an attractive L-shaped bar with stools and a few high tables on the ground floor with a couple more high tables on the street. Upstairs there are two floors of dining rooms and also a rooftop bar. On this visit we only had a few tapas in the bar so this review and rating only refers to that and not the restaurant dining areas (though I did go up to take a look, and some photos).

Tapas are only available in the bar area, though you can also order items from the restaurant menu there. We enjoyed the jamón croquetas and the ortiguilla “niguiri” topped with tuna, but the cigala in tempura was substituted that day with langostinos and was a bit of a disappointment. There’s a decent wine list and service is good. Will try out the restaurant another day.

Bread/Service Charge: 2€

Zaragoza 48
Tel.  955 795 639
Open 13.00 – midnight Monday – Wednesday
13.00 – 1.00  Thursday – Saturday
All Day Kitchen 13.oo – 23.30
€ € € € 

Food 6 | Wine 6 | Service 6 | Ambiance 6

jamón croquetas

langostinos en tempura with sweet chilli mayo

ortiguilla “niguiri” topped with tuna

bar area

downstairs dining area

upstairs dining room

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This is the new project by restaurateur Juan Fernando Fernández; his first personal and professional venture. The space is small and attractively decorated, with both high and low tables and a few seats along the bar, which also holds the display case for fresh fish and daily cold starters. The name is a direct reference of the former name of calle Zaragoza, Calle de la Pajería (Straw Market street), and the walls are adorned with black and white photos of rural Andalucía, including Juan Fernando’s hometown of Los Palacio y Villafranca.

Both the menu is short and serviceable, with a mix of traditional and contemporary dishes. We especially liked the morcilla on toast with cured egg yolk and the bacalao, cabbage and orange salad, but the bacalao bomba arrived cold and the presa tataki was quite chewy. The wine list offers both regional and national wines, with several by the glass options. Service was warm and friendly.

Bread/Service Charge: 1.50€ PER PERSON

Zaragoza 5
Tel.854 69 39 23
Open 13.00 – 16.30 / 20.00 – midnight Wednesday – Monday
€ € € €

Food 6 | Wine 6 | Service 6 | Ambiance 6

crispy garbanzo shells

salt cod, cabbage & orange salad

bomba de bacalao with soplagaitas mayo

morcilla on toast with cured egg yolk

presa tataki with figs in PX

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I stopped in at Bodega Góngora back in December (2024) and was going to post something linking to their review here and… there wasn’t one?!! I actually couldn’t believe it as I’ve been coming to Góngora since my first day in Sevilla (16 Sept 1993). We’d just driven down from Salamanca and ended up having a late dinner here as it was one of the few nearby places still open. And I’ve been coming back ever since. Anyhow, I don’t know how that happened but it was time to right the wrong of their missing review, so here we are.

Founded in 1939 by Feliciano Domínguez as a wine cellar featuring wines by Bodegas Góngora, it was later taken over by Paco Portillo and his wife Trinidad Rodríguez who first introduced a small kitchen with Trinidad as cook. Now into its third generation, with Paco’s son Francisco (Cuqui) and grandson Ignacio in charge, they continue serving traditional tapas with a focus on seafood. They have recently reopened La Bodeguita del Góngora (after closing Taberna del Góngora) a stone’s throw away on the corner of Albareda and General Polavieja. At the Bodega I like to sit inside the tiny tapas bar area rather than out on the massive bustling terraza and the rating reflects my experiences there.

Favourite dishes include the pavía de bacalao (really anything fish-seafood related), espinacas con garbanzos, crispy ortiguillas and tender cola de toro. Also check the daily specials. The other day we had a gorgeous tuna in a garlicky sherry sauce that was one of the best things I’ve ever tasted. Ice cold beer and manzanilla are on tap and there is a short but serviceable wine list, including the range of generosos by Bodegas Góngora. Service is fast and friendly and I love the cosy ambiance. But again, I am only speaking of the small bar inside the Bodega, so your experience may vary depending on where you sit. I think outside you might get more of a touristy vibe as Góngora is just as popular with visitors as locals (but the locals tend to sit inside the bar, or now, around the corner at La Bodeguita). Tapas at the bar, raciones at tables.

Bread/Service Charge: 0€

Albareda 5
Tel.954 221 119
Open 12.30 – 23.30
€ € €

Food 8 | Wine 7 | Service 7 | Ambiance 9 (bar)

Cantabrian anchovies on toast with evoo

jamón Ibérico

caña de lomo Ibérico

ensaladilla de gambas

papas aliñá with tuna

marinated tuna with onions

tomatoes, onion, garlic

tortillitas de camarones

chocos fritos

calamares fritos

ortiguillas fritas

pavía de bacalao

boquerones fritos

buñuelos de bacalao

gambones rebozados

chipirones a la plancha

tuna plancha with salsa verde and salmorejo

espinacas con garbanzos

gambas al ajillo

trio of croquetas: jamón, gambones, chorizo & egg

flamenquín

fried eggs with chistorra, jamón and chips

tuna al ajillo al la manzanilla

grilled presa Ibérica with PX sauce

solomillo al whisky

cola de toro

Trinidad Rodríguez

Francisco (Cuqui) & Ignacio Portillo

Paco Portillo

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Updated November 2025

Housed in the Cavalta Boutique Hotel (5-star GL), Balbuena y Huertas first opened in the summer of 2023 with chef José Luis Pastrana at the helm, producing four sensational seasonal tasting menus and garnering a Michelin Guide recommendation within the first few months, followed by a Repsol Guide recommendation. This past summer the restaurant underwent various changes. Chef Pastana moved on and in his place Paloma Silva Rosselló is now in charge of the kitchen with a more traditional concept along with one set-menu option. Full disclosure – I was invited to try the new offer, but as always under no obligation, and all opinions here are my own.

The restaurant and cocktail bar take up most of the ground floor space next to the reception area. Decor is chic and modern while incorporating the essence of the old structure. The recent renovation left many of the original attributes intact, but the above photo of the facade has been tweaked, so when you visit be prepared for an antique ceramic ad of questionable taste on the corner of the building. Some may not mind but as I know my audience,  a gentle warning.

A chef’s choice menu had been arranged for us but my companion and I preferred to choose a la carte. The first thing we noticed was the wine list. Previously boasting more than 140 references, the present list is quite pedestrian with only a couple of decent options by the glass, and without even one brut cava or sherry (!). The food was well-presented and the service was pleasant and professional. Unfortunately each dish missed the mark somehow, ranging from just okay to inedible. I won’t to go into all the details here but will leave a note below as to why we felt each dish didn’t quite work.

I hope this will be taken as constructive criticism. My companion felt I was being generous rating them with three oranges (which means it’s good!) but after meeting chef Paloma I wanted to give her the benefit of the doubt that improvements can be made. At the moment the price / value for money ratio is not balanced. And I question them continuing to present their Michelin and Repsol recommendations as up to date.

Bread/Service Charge: unknown

San Jacinto 89
Tel 955 442 081
Restaurant 13.00 -midnight
€ € € €

Food 4 | Wine 4 | Service 7 | Ambiance 8

Cantabrian anchovy on brioche with pipirrana
(dense tasteless brioche)

smoked sardine on brioche with strawberry jam
(the brioche again, and the jam was a shockingly bad idea)

pavías de bacalao
(nice crispy tempura batter but the fish was soggy)

corvina ceviche
(lovey fish, lots of lime, but the maiz wasn’t toasted so was hard and chewy)

tempura aubergine with chive sauce
(good sauce, good tempura, skin left on the aubergine made it bitter and chewy)

meloso rice with setas
(rich deep flavour and nice setas, but undercooked rice, inedible)

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This summer (2025) Iván Valero celebrated the 10th anniversary of his spectacular Ivantxu Espacio Bistronómico (and the first anniversary of La Carmela next door). The two establishments are linked by an inside hallway, but they are quite different in style. In contrast to La Carmela’s playful artwork and bright colours, Ivantxu is classic bistro chic with pale grey and white striped walls, low tables with white tablecloths, and large windows letting in subdued light through long white paneled blinds.

The menu is also classic, combining French bistro with traditional Spanish cuisine, along with Ivan’s signature avant-garde touches using local products. Be sure to start with the gigantic gildas with marinated salmon, and the crispiest and creamiest crab croquetas ever. And you seriously have to try the hake. When Iván said to us on my first visit… you gotta have the hake I was like… well I like hake but it’s seldom a dish I would write home about… until I tried it. Omg. I don’t even know where to start with this dish. On the menu we are promised line-caught hake “santurce style” with pan-fried potatoes. What arrived at our table was the most succulent sweet fish flesh lightly pan-grilled, smothered in thin slivers of sautéed garlic and with potatoes that I wanted to climb into and never leave again. I looked at my friend Reyes and she said “yes, same, I am going to be dreaming about this dish for the rest of my life”.

Where was I? Right, the wine list (which is shared with La Carmela). It’s exceptional with over 300 references and with several that haven’t made it into the printed version yet, so make sure to ask Iván if you have a particular preference. Service is impeccable, professional without being stuffy, informed friendly staff, top notch.

Bread/Service Charge: 3€ PER PERSON

Virgen de la Victoria 5
Tel. 651 931 996
Open 13.30 – 16.00 / 21.00 – 23.30 Wednesday – Sunday
€ € € €

Food 9 | Wine 9 | Service 8 | Ambiance 8

bread with noisette butter

anchovies on toast with escalivada and alioli

gildas XXL with marinated salmon

creamy crab croquetas

char-grilled langostinos

eggs with sea urchin cream with herring caviar

line-caught hake “santurce style” with garlic and pan-fried potatoes

grilled chistorras with peppers

twice-cooked Presa Ibérica de Bellota (with fab chips)

cheese cake with cabrales

smoked idiazabal cheese with quince

gorgonzola cheese

chef and owner Iván Valero

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Updated October 2025

El Limón is the fine dining restaurant in 5 Star GL Hotel Don Ramón, housed in a 15th century palace a stone’s throw from the Plaza del Duque. We were recently invited to enjoy the new spring 2025 tasting menu designed by chef Ali Elkardoudi Farhi. As always, all opinions are my own.

The restaurant has its own entrance, separate from the Hotel reception, with an elegant bar as you enter that leads into a pretty lemon-tree filled tiled patio. Chef Ali Elkardoudi has introduced some Mozarabic touches to the tasting menu, which changes twice a year. At 69€ (without drinks) it’s very good value and makes the most of seasonal products. You can see photos of the Spring 2025 tasting menu below and also the one from Spring 2024. A vegetarian menu can also be arranged with prior notice. A couple of favourites from the latest menu: the watermelon salad with feta cheese and black olive crumble, the sous vide confit cod with muhammara sauce and pil-pil foam, and the fabulous baklava/poleá fusion dessert.

There is also a tapas menu in the bar and a restaurant la carte menu, both offering seasonal Mediterranean cuisine. The wine list includes a good selection of both regional and national wines, including a separate cocktail menu. Service is very professional and friendly. Looking forward to going back to try the regular menus.

Also be sure to check out the lovely rooftop terrace for cocktails and snacks.

Bread/Service Charge: €

Trajano 2
Tel. 954 328 150
Open 13.00 – 16.00 / 20.00 – 23.00
€ € € €

Food 8 | Wine 8 | Service 8 | Ambiance 9

Tasting Menu Spring 2025

seared oyster tartare, false caviar, PX vinegar foam

white shrimp tartare brioche, toast with beurre noisette & riofrío caviar

upside-down puff pastry, smoked eel, blueberry cream cheese, vanilla EVOO

watermelon salad, feta cheese, black olive crumble, ras el hanout
garbanzos, false caviars of evoo and mint vinaigrette

sous vide confit cod, muhammara sauce, gratin pil-pil foam, sautéed seasonal vegetables

sous vide duck magret, orange-flavoured wheat, oloroso flambéed pears

moroccan baklava with poleá

maître Manuel Terry & chef Ali Elkardoudi

Tasting Menu Spring/Summer 2024

Moroccan salad with semi-cured sea bass on crackers with red cabbage sauce

carpaccio of Ibérico pork, sprouts and semi-cured cheese

oyster au gratin with mornay sauce
blue oyster with chermoula sauce

Moroccan chicken pastela, salad with dried fruit and vanilla vinaigrette

garlic white prawn tartare on portobellos with charcoal regañá

sea bass, celeriac parmentier, sautéed peas in buerre noisette

beef tenderloin with foie gras, smoked cauliflower purée, port sauce, crispy pastry

creamy rice with cod roe and corvina with ginger alioli

The Lemon

chef Ali Elkardoudi

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Updated April 2025

La Carmela opened in June 2024 adjacent (actually connected) to chef Iván Valero’s already popular Ivantxu Espacio Bistronómico (est 2015). The name pays tribute to his mother. In fact the whole place feels like a tribute to Iván’s past and present, with imagery from his hometown of Badalona (Catalunya) in the colourful artwork and even the floor tiles. There’s a small bar as you walk in with tall tables on either side. Further along is an area with low tables in front of an open kitchen. It’s a nicely lit and welcoming space.

There’s a short well thought out menu, and a great wine list. Plus you can also order dishes from Ivantxu next door. Service is professional, knowledgeable and friendly.

Now open for breakfast! With a “knife & fork” concept that includes daily fresh bread made in house.

Bread/Service Charge:  2.50€ PER PERSON (all bread made in house)

Monte Carmelo 27
Tel. 678 81 30 88
Open 9.00 – 16.00 Wednesday – Thursday
9.00 – 15.30 / 19.30 – 22.30 Friday – Saturday
12.00 – 15.30 / 19.30 -22.30 Sunday
€ € € €

Food 9 | Wine  | Service 8 | Ambiance 8

Guillardeau nº2 oyster s with corn and lime granita

gildas Ivantxu with salmon and boquerón en vinagre

grilled morcilla de Burgos with apple

scallop, foie gras sauce, green apple

whole fried calamar

line-caught hake “santurce style” with garlic and pan-fried potatoes (Ivantxu menu)

char-grilled butifarra with samaina and spiced sauce

chef and owner Iván Valero

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Updated April 2026

Opened in 2022 by chef Pablo Carrasco, Desacato promises “irreverent cuisine” that is a fusion of Andalusian-inspired dishes and Basque influences, combining the traditional with the avant-guard. The industrial-chic look of the spacious dining area is softened by muted silver-grey walls and blonde wooden tables. A large window lets in lots of natural light and there are also a few tall tables out on the side walk.

As promised, the menu takes you on a bit of a north-south journey. Hard to pick favourites but we loved the “matrimonio” gilda (with both anchovy and boquerón), crispy pastry sphere filled with pastel de cabracho (scorpion fish) and Bilbao-style tuna tartare with roasted pepper mayo on a puffed wheat cracker. The “caramelo de cordero” is tender Burgos lamb in PX sauce and grilled presa (pork shoulder) comes with with two mojo sauces. On one visit when we couldn’t decide whether to have the corvina fried or grilled our waiter suggested we have it 50/50, which was great. Side dishes include a lovely confit artichoke and perfect “alavesas” fried potatoes. Be sure to ask about the daily specials too (some are shown below) and if they have the glazed eel or salmon txistorras… go for it! Excellent wine list and excellent service too.

Latest news: Desacato has received a recommendation in the Michelin Guide.
And you can read more about chef Pablo here: Los Chicos de Petit

Bread/Service Charge: 1.60€ PER PERSON

Amor de Díos 7
Tel. 646 41 15 17
Open 13.30 – 16-30 / 20.00 – midnight  Thursday – Monday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 8

aperitif

crusty sourdough with smoked butter

gilda: piparras, Cantabrian anchovy, boquerón en vinagre, sun dried tomato

anchovy and lardo on talo corn chip

crispy pastry sphere filled with pastel de cabracho

tartlette filled with prawns topped with anchovy powder

marinated salmon with radish petals

crispy chicken croqueta

cecina de buey on crispy carasau bread with sundried tomato, arbequina eevo

cauliflower salad with orange escabeche

glazed smoked eel with corn sauce and pickled okra

corvina croquetas

Bilbao-style tuna tartare with roasted pepper mayo on soufléed wheat

salmon txistorras with hovmästarsos (mustard & dill) sauce

beef carpaccio, shaved idiazábal, walnuts, arugula

tuna and sundried tomato buñuelos with sherry vinegar mayo

albóndigas de corvina

Burgos lamb with PX reduction

beef and ricotta ravioli, demi-glace

presa (pork shoulder) a la plancha with two mojos

confit artichoke flower

corvina (sea bass) grilled and fried

garlicky grilled txuleta de pez limón

grilled T-bone with beef tartare

potatas alavesas

birthday treat: smoked dark chocolate mousse with salt flakes and orange peel

house palo cortado

owner and chef Pablo Carrasco

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Updated February 2026

With its second anniversary coming up next month Augurio continues to go from strength to strength. After working in London and then running a restaurant in Punta Umbría for two years, Lorena Cabezón (chef) and Carmen Granados (FOH) have returned to their home town with one of the most exciting openings of 2024.  Augurio is all minimalist charm, both in its décor and gastronomy, with low and high tables in the 24-seat dining area and a small side walk terrace. Attention to detail is everywhere.

The short menu truly has something for everyone. Starters include the (must have) bombita filled with steak tartare and topped with a fried quail egg, the butterfish ceviche on a crispy corn tortilla, and a simply perfect Cantabrian anchovy on a toasted wafer with blue cheese butter (you heard me – BLUE CHEESE BUTTER). There are several Almadraba tuna options and the tuna triptych (sashimi de toro, tartare, atún picante) gives you a chance to try out three exquisite versions. There is also a fish of the day special – the char-grilled sea bass with pilpil sauce and grilled tuna belly with citrus romesco were both outstanding. For meat lovers the grilled beef tenderloin “a la pimienta” and glazed sous vide lamb with mash should keep everyone happy. There’s an excellent ever-changing wine list with several by-the-glass options, and excellent service too from the small Augurio team.

Truly, over many visits these past two years there hasn’t been anything we tried that we didn’t want to immediately have again. It doesn’t happen often but I was confident giving Augurio five oranges right off the bat.

Bread/Service Charge: 1.60€ PER PERSON

Julio César 12
Tel. 691 30 41 31
Open 13.30 – 16.30 / 19.30 – 23.00 Wednesday – Sunday
19.30 – 23.00 Tuesday
Closed Monday
€ € € €

Food 10 | Wine 9 | Service 9 | Ambiance 8

oysters with picked radish

Cantabrian anchovies with blue cheese butter

marinated sardine on toast with salmorejo and tomato concasse

crab ensaladilla with pickle mayo

crispy corn tortilla with butterfish in tigers milk on guacamole

tuna tartare with miso mayo

smoked sardine and figs on toast

grilled scallop, thai sauce, koji

grilled chanterelles, cod tripe, poached egg, velouté sauce

croquetas de jamón

croquetas de atún

croquetas de cola de toro

bombita filled with steak tartare, topped with fried quail egg

royal tuna Katsu Sando with gochujang mayo, mustard and pickled onion

foie with orange wine reduction

salmon with aji amarillo tiger’s milk

salmonetes, one grilled and one fried
crispy breaded corvina (sea bass) with piparra mayo

tuna triptych: sashimi de toro, tartare, atún picante

grilled octopus, gnocchi, chorizo sauce and gorgonzola cream

char-grilled corvina with pil pil sauce

tuna cheek on potato purée with demi glacé

char-grilled tuna belly with citrus romesco and parmentier

beef rib blue taco with pickled veg, guacamole, cream cheese

mantecaíto: solomillo al whisky on toasted pan cristal with potato straws

carrillada and manitas ravioli in foie sauce

sous vide presa Ibérica, yakiniku sauce, chestnut foam

duck breast

beef tenderloin “a la pimienta” with parmentier

glazed sous vide lamb with mashed potatoes
cheese cake with marinated strawberries

brioche torrija with mascarpone ice cream and pistachio custard

peaches in homemade syrup, lemon curd, yogurt and almond crumble

papaya marinated in oloroso, with sage and miso, toasted spongecake, hazelnut ice cream

Miguel

co-owners Lorena Cabezón y Carmen Granados

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Updated March 2026

Braxas, opened in July 2022 by husband and wife team Lewis Colwell (chef) and Cristina Alfonso (front of house), specialises in all things char-grilled. The cosy and attractive restaurant is a stone’s throw from the Santa Catalina Church with both low and high tables inside and a small side walk terrace.

Over a couple of visits we tried several tapas and got to sample Lewis’s charcoal wizardry with meat dishes cooked and/or finished on the grill. All superb. In fact, we’ve enjoyed everything here. The ensaladilla comes topped with gorgeous plump king prawns in tempura (which also make an appearance in a salad with mango and sriracha sauce – next time). The steak tartare, as promised by Cristina, was exceptional, and both the jamón and gamba croquetas (one of my “benchmark tapas”) more than passed the test.

On the menu you’ll find plenty of char-grilled delights to choose from. Dry-aged Frisona beef takes centre stage but you can also opt for grilled octopus and fish, a 200-gram burger or a marinated sous vide coquelet that is finished on the grill. There’s a short but well-thought out wine list and service is personable and friendly.

Bread/Service Charge: 1.50€ PER PERSON

Almte Apodaca 15
Tel. 674 39 02 86
Open 13.00 – 16.30 / 20.00 – 23.30 Tuesday – Saturday
13.00 – 16.30 Sunday
€ € € €

Food 8 | Wine 8 | Service 8 | Ambiance 8

ensaladilla with tempura king prawns

dry-aged beef fillet tartare on toasted brioche
pisto & jalapeño croquetas

jamón croquetas topped with panceta Ibérica, oloroso mayo

gambas al ajillo croquetas with fried garlic mayo

caesar salad with char-grilled chicken, bacon, croutons, shaved parmesan

bacalao with pilpil sauce

lagrimitas de pollo with honey-mustard sauce

char-grilled chuleta Ibérica

sous vide BBQ ribs finished on the grill

presa Ibérica

dry-aged Frison beef entrecôte

Cristina & Lewis

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Updated July 2024