In Galicia, the home region of owner Iván Yáñez, from La Coruña, a furancho is a private house where the owners sold the surplus of their own wine harvest accompanied by snacks. Furancho in Sevilla, which Iván opened together with Rocío López, is a homage to the style of such establishments. In this “taberna gallegandaluza” the focus is on Galician cuisine and wines, with an added touch of Andalucía. Iván’s own experience also includes stints in quality restaurants both in Spain and abroad.

The space is divided into a bar and restaurant, with an olive tree as the centre piece in the dining area. Large windows let in plenty of light and the white walls and pale blue ceilings give an impression of being almost open air.

The cuisine is heavily influenced by, but by no means confined to, the fish and seafood dishes of northern and southern Spain, with a large “catch of the day” display case behind the bar.  There are also some great starters and meat dishes, with excellent wines to pair with them. Be sure to have their signature ensaladilla de pulpo (excellent) and the croquetas. In fact, we’ve enjoyed everything we’ve tried here and aim to make another trip back (with friends) for the cachopo. Very friendly and helpful service.

Cardenal Ilundain 3
Tel 663 077 360
Open: 13.30 – 17.00 / 20.00 – midnight Wednesday – Saturday
13.30 – 17.00 Sunday
€ € € €

Bread/Service Charge: 1.40€ PER BASKET

Food 8 | Wine 8 | Service 8 | Ambiance 7

ensaladilla de pulpo

Cantabrian anchovy with cream cheese and piquillo pepper sauce

pickled mussels on toast with foie mousse and jamón de pato

fried Arzúa-Ulloa cheese with spiced tomato jam

croquetas: cecina and chocos in ink

corvina al ajillo

tuna al ajillo

raxa gallego

Back to Top

Updated December 2023

Since opening its doors in 2002 Tribeca has been synonymous with the best of seafood fine dining in Sevilla. Brothers Pedro Giménez (chef) and Eduardo Guardiola (sommelier) offer superb quality product brought in daily from their own fishmonger on the Cádiz coast. There’s an impressive selection of over 400 wines along with top notch service from Maître Fernando Trujillo and team. The décor is chic and almost austere with two main dining areas and a couple of smaller rooms. I like being in the front dining area, close to the kitchen.

The short menu changes seasonally and there is also a seasonal tasting menu, with a wine pairing option. Below you can see a la carte dishes from a recent visit and also the spring 2025 tasting menu. Stand outs for me (on both visits) were the simple breaded grouper, corvina al pil pil, carabinero tartare, the deep delicious bouillabaisse and the codfish chip brandada. Also really loved the poached pear with cheese and lavender streusel (and I’m not usually one for desserts). Next time I try a tasting menu I think I’d also like to go with the wine tasting to also sample some of their collection.

Bread/Service Charge: 2.50€

Chaves Nogales 3
Tel 954 42 60 00
Terraza:  Open 21.00 – 23.00 Tuesday – Saturday
Restaurant: Open 13.45 – 16.00 / 21.00 – 23.00 Tuesday – Saturday
13.45 – 16.00 Monday
Sunday closed
€ € € € €

Food 9 | Wine 9 | Service 8 | Ambiance 8

ensaladilla de gambas
mayo made from a prawn broth reduction

gilda

paté de cabracho

bacalao brandade with black olives, bitter orange and crispy onion

breaded grouper with potatoes

Dieppe scallop, Navarra asparagus, beurre blanc, caviar

Angus Aberdeen steak tartare with smoked eel

cocochas de bacalao al pil pil

corvina bilbaína

duck breast “Maisson Lafitte”, beets and purple endive

chocolate bizcocho, rye bread, EVOO

Tasting Menu Spring 2025

codfish chip with brandade, cauliflower foam & quinoa, tomato sphere

carabinero tartare with ortiguilla toast

grilled white asparagus, trout roe, spinach sauce, codium

bouillabaisse

battered grouper with edamame, ginger, kumquat

glazed beef sweetbread, steamed pak choi, pickled walnuts

pear in thyme syrup, cheese flan, and lavender streusel

Back to Top

Updated April 2025

Jaylu. Over the years the name always came up whenever I asked friends (and especially chefs) where they went out for a special meal in Sevilla. A family project that began in 1967, it is now run by Enrique Caballero, son of the founder, and his daughter Ana. It is product-based cuisine focused on fish and seafood from Huelva and Cádiz and it couldn’t be fresher or better prepared, with a mix of both traditional and contemporary dishes.

And so after almost 30 years here, in January 2023 I finally made my way to Jaylu to celebrate my birthday and wasn’t sure what to expect. What I hadn’t expected was a rather modest but elegant space with a side walk terrace on the outskirts of Triana. As you walk in there is a long bar area with a handful of seats and then the dining area, like a blast from the past, all white linen and pale walls, tastefully decorated. Somehow I’d pictured something more, well, intimidating. But this felt both cosy, formal and welcoming at the same time.

It’s a small menu, changing seasonally with several daily specials. Make no mistake, it’s spendy, as you would expect with this quality of fish and seafood. But it’s also easy to pick and choose if don’t want to totally splash out. On my first birthday visit we had a fabulous plate of Jamón Ibérico de Bellota from Enrique’s personal selection at renowned producers Sierra Mayor, paired with Papirusa manzanilla from Bodegas Lustau. We followed with a plate of the sweetest and most succulent gambas fritas I’ve ever had. Then some breaded Ibérico bites and a lovely grilled swordfish with a lemony sauce. The service was top notch, very professional but not stuffy. And omg the wines. I found one on the list that was rather obscure and that I had been wanting to try for ages, so that was also a plus. I mean, you know me, I’m more of a tapas bar girl, but for a special occasion this was a fabulous experience.

BUT THEN I realised after getting home that I had just ordered the “ordinary” exquisite plate of Jamón Ibérico de Bellota. Yes, there is an even more exquisite one, the special cuts option by Enrique whereby you get to sample five different parts of the jamón. So of course I had to go back and try that. This time we asked to sit at the bar and had a couple of snacks, a smoked sardine aperitif and their famous king crab ensaladilla (possibly the best ensaladilla I’ve ever had) before being presented with total piggy joy on a plate. I’ve only enjoyed this sort of jamón tasting at producers out in the dehesa, so it was a real treat to have it available here in the city.

Since then sitting at the bar has become my favourite spot, simply because I enjoy having a chat with the staff and checking out what else is coming out of the kitchen (the lobster and cigalas below were not mine). On subsequent visits I’ve enjoyed their famous king crab salmorejo served in the shell perfectly grilled bacalao morrillo (first time for me), and melt in your mouth tuna belly. But really, there’s no way you can go wrong here.

Excellent food and service, an impressive wine list and a lovely ambiance. Not for every day, but go on and treat yourself, you’re worth it.

Bread/Service Charge: 4€  PER PERSON

López de Gómara 19
Tel 954 33 94 76
Open 13.00 – 17.00 / 20.00 – 23.30 Tuesday – Saturday
13.00 – 17.00 Sunday
€ € € € €

Food 10 | Wine 10 | Service 9 | Ambiance 9

smoked sardine

tomatoes

scallop with roe

warm olive oil bread

Cantabrian anchovies, tomato, evoo, balsamic

king crab ensaladilla

yellow cherry tom salmorejo with gambas

king crab salmorejo, served in the shell

Sierra Mayor private seleccion Jamón Ibérico de Bellota

Enrique’s special-cuts jamón tasting

confit morillo de corvina

confit tuna belly

morrillo de bacalao

colas de gambas fritas

breaded solomillo Ibérico bites with mustardy mayo

grilled cigalas

garlicky ovas de choco

grilled swordfish with lemon and olive oil

lightly grilled tuna belly with garlic sauce

lobster

queso marantona

queso zamorano

Enrique Caballero

Manuel with Ana Caballero

José

Team Jaylu: José, Enrique, Ana, Luis, Manuel & Antonio

Back to Top

Updated January 2026

Without a doubt this wonderful family-run neighbourhood restaurant is one of Sevilla’s best for fabulous fish and seafood. Founded in 1991 by José Luis Inchausti, who brought a little corner of his home town Sanlúcar de Barrameda to Sevilla, the restaurant (and barra next door) are now run by his children, with Jorge and Conchi in the kitchen and Isidro taking care of front of house.

The original location near the Postigo arch is sadly gone, and this smart new spot just a stone’s throw away now takes its place, next door to their more casual La Barra de Inchausti. And while I will always miss the original La Moneda (so many wonderful memories there, including my last birthday) I love this bright new space. The nautical theme from the barra continues here, a somewhat more elegant version with tablecloths, plants and an exposed section of the old Almoravid city wall at the back. There is also a small patio that incorporates the wall and some outdoor tall tables at the entrance.

Specialising in typical Cádiz-style fried fish and various seafood stews, including the best tortillita de camarones in the city, La Moneda is also known for its sopa de galeras, a bread and garlic soup flavoured with mantis shrimp. Other favourite dishes are the swordfish in manzanilla sauce, grilled sea bass with pear alioli, garlicky coquinas… there are also daily specials, including such rare treats as percebes (goose barnacle) in season. For those who prefer “turf” try the tender stewed pork cheeks or grilled beef.

Bread/Service Charge: 1.80€ PER PERSON

Tomás de Ibarra 10
Tel 954 223 642
Open 13.00 – 16.00 / 20.30 midnight Tuesday – Saturday
13.00 – 16.00 Sunday
€ € € €

Food 10 | Wine 9 | Service 9 | Ambiance 9

tortillita de camarones

coquinas

salmonetes fritos

Paco

Los Inchausti: Jorge, Conchi & Isidro

the original La Moneda – Casa Inchausti

back to top

After a 10 year stint in New York, Jaime Guardiola and Pedro Ruiz-Ocejo returned home in 2021 and, along with partners José Carpintero and Miguel Criado, set up this very traditional neighbourhood cervecería in one of Sevilla’s most traditional neighbourhoods. Just off the Plaza Alfalfa, Salmedina is exactly the kind of place I hoped would take over venerable Casa Antonio-Los Caracoles, which had been in residence for over 50 years. I love that the Salmedina team want to create a genuine “bar de barrio” and I also love what they’ve done with the place. Its all light and bright inside, white and blue, with lovely tiles, tall tables and an open kitchen. Outside is one of the nicest terrazas in Sevilla.

The concept here is to keep the food simple and traditional, but with attention to product and presentation. Jaime is also a partner of Tribeca and Cañabota with his brother Eduardo, so it’s no surprise that fish and seafood are the main protagonists at Salmedina. The Guardiolas also have their own fish market, Pescaderías Astaroth, in Rota on the Cádiz coast, which ensures superior freshness and quality. The menu at Salmedina is short but varied, complimented with daily specials based on what was best at the market that morning. To accompany your meal there is also a good wine list.

And the food is terrific. Hard to pick a favourite but as someone who’s not that crazy about ensaladilla this one blew me away, so much depth of prawny deliciousness. Prawns also show up on the menu as simply cooked Cádiz style, split open and grilled or in tempura, and they are all great. The salt cod brandada served on lightly toasted fresh bread is crazy moreish, and the overnight-cured red tuna with pickled onion and cuke fresh and delightful. Check out the fresh fish display too. And be sure to save room for one of their creamy individual cheesecakes, with a touch of cabrales, perfect with a glass of cream sherry (try it on ice with a slice of orange).

Seafood heaven in a casual ambiance with fabulous staff. The expertly chosen short wine list works perfectly with the food and there’s plenty of ice cold beer on tap too.

Bread/Service Charge: 1.20€ PER PERSON

Guardamino 1
(Plaza de la Alfalfa)
Tel. 954 213 172
Open: 12.00 – 16.30 / 20.00 – 23.30
€ € € €

Food 10 | Wine 8 | Service 9 | Ambiance 8

classic gilda with anchoas, olives and guidillas

the super gilda! gordal olives, guindillas, house marinated bonito

gildas with chipirón, cherry tom and guindilla

gildas with boquerón en vinagre, olives and guindillas

house pickled mussels (escabeche)

cecina de atún (house cured)

garlicky chicharrones

ensaladilla de gambas

tortillitas de camarones

piquillo pepper filled with bacalao brandada

canapés de bonito del sur

canapé de pargo cevichada

tostas:  brandada de bacalao and house-smoked sardine with tomato concassé

house cured salmon and tartare Salmedina (anchovy, olive, capers)
topped with green olives and dried black olive crumble

octopus paté

breaded tiger mussels with bechamel

corazon de buey tomatoes with piparras

tomatoes, smoked swordfish, piparras, garlicky evoo

patatas alioli

breaded mackerel with pipirrana

croquetas de Jamón Joselito Ibérico

chocos fritos (cuttlefish)

scallops in omg sauce

scallops with roe and rockfish, bechamel au gratin

razor clams

coquinas from El Puerto de Santa María in garlicky manzanilla sauce

clams with braised artichoke

pargo croquetas (sea bream)

Huelva prawns

grilled prawns

red prawns in tempura

quisquillas

sea urchin filled with huevos de choco and prawns al jerez, with hollandaise au gratin

castañitas a la plancha

grilled huevas de choco (cuttlefish roe) with pipirrana

padrón peppers

fried chicken, Cádiz style

salmonetes (small red snapper)

bocadillo de calamares with alioli

chef Juan Antonio with “arroz Salmedina”

cured red tuna with pickled onion and cuke

pargo mormo (collar) and cachete (cheek) in bilbaína sauce

baked tuna in manteca (pork fat)

tuna en escabeche

deep fried chipirones

chipirones a lo pelayo with caramalised onions

Genesís and friend

bonito en tempura

breaded fried corvina (sea bass)

fresh bacalao (cod) in tempura

crabs

white gambas al ajillo

clams in manzanilla sherry sauce

garlicky clams with braised artichoke

hake in salsa verde with clams and artichokes

corvina “chuleta” in garlicky butter sauce

creamy individual cheesecakes

cheesecake, tocino de cielo, bolattinas

with “Sherry Shawn”

co-owners Pedro Ruiz-Ocejo and Jaime Guardiola

Team Salmedina

Back to Top

Updated July 2025

Since the opening of La Barra de Cañabota, this more informal version of Michelin star restaurant Cañabota, by Juan Luis Fernández and the Guardiola brothers (Tribeca), has become a local favourite. Stylistically it’s similar to the original, with lots of white tile giving a sense of a light and airy space, and the day’s supply of fresh fish and seafood on display, adding to the whole fishmonger feel. There’s a long bar and a few tall tables with stools in front of the floor-to-ceiling windows. There’s also a curious “sala de despiece” dining area at the back with low tables, and a sidewalk terrace out front.

The menu is short and well-balanced, with a few daily specials, as well as the “catch(es) of the day”. There are several cold dishes such as ensaladilla de gambas, silky raw sea bass in manteca, and boquerones al vinagre in the counter top displays to whet your appetite. All the food we tried over several visits has been predictably excellent, including whole fried squid, choco meatballs in squid ink (I’m not usually a fan, but these were exceptional), garlicky gambas al ajillo, and possibly the best pavía de bacalao I’ve ever had. And of course the must-try signature marinated sardine, which Juanlu has been doing to perfection for as long as I’ve known him and which has recently been updated. I never think it can get any better, but somehow Juanlu manages it.

Excellent food and an excellent wine list too. I like asking the staff to recommend wines for different tapas as there’s always a very good selection available by the glass.

Bread/Service Charge: 1.50€ PER PERSON

Orfila 5
Tel 954 91 34 32
Open 13.30 – 16.00 / 20.00 – 23.30 Tuesday – Saturday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

a perfect gilda

Cantabrian anchovies on toasted bread with smoked butter

ensaladilla de gambas

cod with tomato

oysters

 
THAT sardine

spinach and sea weed croquetas

piparras fritas

gambas

salazones: mojama de atún; huevas de mújol y atún
cured tuna loin; grey mullet and tuna roe

salad of silky cod liver, baby spinach, slivers of mushrooms, toasted hazelnuts

clams in sherry sauce

mussels

gambas blancas from Huelva

pavía de bacalao

citrusy raw swordfish carpaccio with green beans, pickled red onion

pez limón (amberjack) encebollado

tosta de atún mechado: larded tuna topped with shaved frozen pork fat

stuffed chipirones with ink sauce

garlicky chipirones a la plancha

silky slices of raw corvina (sea bass) in manteca

deep-fried sea bass

tuna loin montadito with manteca

cuttlefish albóndigas with ink sauce

langostinos de Sanlúcar al ajillo

hand-caught chipirones de anzuelo gallego

sargo frito

garlicky gambas al ajillo

cigalas and langostinos

chipirones fritos

calamar de potera

glazed tuna “jarrete” with potato parmentier

whole fried sea bass

Back to Top

Updated January 2026

La Barra de Inchausti, with an adjoining restaurant which can be accessed via the bar or a separate entrance in the street, is the newer location of their original La Moneda restaurant, which sadly closed after the pandemic lockdown. But the Inchausti siblings, Jorge and Conchi (chefs), and Isidro (front of house), keep looking towards the future with the same positive energy they inherited from their father. You can feel it when you enter the barra… that something fun and delicious is about to happen.

The bar is light and airy, with lots of white and blue tile, and a long white marble bar, with a nautical/fishmongers theme. There are also a couple of outdoor tables near the entrance.

Specialising in fish and seafood dishes with more than a hint of the family’s home town of Sanlúcar de Barrameda, the food is excellent and I can’t seem to stay away from this place. The garlicky chicharrones are made on premises and are some of the best I’ve had.  House standards such as the tortillita de camarones (shrimp fritter), sopa de galera (mantis shrimp soup), and pavía de bacalao (using fresh cod instead of the usual salted) are not to be missed. Fab fritos, excellent grilled fish and seafood, hearty soups and stews. Be sure to ask about the daily specials. A recent dish of garlicky grilled monkfish was perfection. Service is friendly, professional and efficient, and there’s an excellent wine list too.

Bread/Service Charge: 1.80€

Tomás de Ibarra 10
Tel 954 871 322
Open 13.00 – 16.00 / 20.30 midnight Tuesday – Saturday
13.00 – 16.00 Sunday
Summer Hours (June-July-August)
13.00 – 16.00 / 20.30 – midnight Tuesday – Friday
€ € € €

Food 10 | Wine 9 | Service 9 | Ambiance 9

La Barra

Jamón Ibérico de Bellota

salpicón de pulpo

mújol, mojama, maruca

papas aliñá

ensaladilla with crab

zamburiñas!

chicharrones de la casa

gambas blancas de Huelva

red tuna tartare

alubias con gambas

cazón (shark) a la manzanilla

tortillita de camarones

gambas al ajillo croquetas

carabinero croquetas

croquetas de jamón

battered bacon-wrapped prawns

pavía de bacalao fresco

deep-fried sea anemones

sopa de galeras

garlicky coquinas

bacalao in sobrehusa sauce

albóndigas de chocos y gambas

monkfish in salsa verde

gambas al ajillo

atún encebollado

soupy seafood rice

nécoras (velvet crab)

almejas al ajillo

hot crusty bread for moppage (clams)

chocos fritos

cazón en adobo

breaded monkfish liver

fried octopus

boquerones

puntillitas (small squid)

garlicky grilled monkfish with potatoes and piquillo peppers

grilled almadraba tuna (mormo and contramormo)
with patatas panaderas and crispy calamares del campo

grilled bonito (tuna)

char-grilled octopus with pimentón sauce
Ibérico pork ribs in tomato sauce

Jorge and Isidro with Lola la Langosta

El Restaurante

Jorge & Conchi (chefs), Isidro (foh)

Back to Top

Updated December 2025

Mariscos Emilio is named for Emilio Guerrero, who began the family business selling seafood from a basket, an image that is still the symbol of the chain of seafood restaurants founded by his son Antonio with the opening of the first Mariscos Emilio in San Juan de Aznalfarache, just outside Seville, in 1970.

Flagship of the group is the Mariscos Emilio in Calle Genova, on the boundary of Triana and Los Remedios, which still does what the name says – high quality seafood of every description. This is every inch a typical Seville fish bar-restaurant, with a long bar area displaying their wares facing a row of large windows which let in lots of light, and allow you to watch the world going by outside, a tank of live lobsters, and a restaurant area in the back, complete with two model ships in glass cases.

The food is also very good, with many classic Seville dishes. Favourite tapas include an excellent salpicón de mariscos, sizzling gambas al ajillo, prawn & jamón stuffed mushrooms and grilled bacon-wrapped prawns. But for me the mojama aliña (marinated air-cured tuna) is the stuff of dreams. Usually mojama served thinly sliced with a drizzle of olive oil and a few toasted almonds. Here it’s diced and dressed with evoo, spring onions and fresh cilantro. Watch out when ordering the seafood by weight – a few (excellent) prawns could set you back more than you expected. I’ve only eaten at the bar and find the service fast and friendly. Nice neighbourhood vibe and a good wine list too.

Bread/Service Charge: 1€

Genova 1
Tel 954 285 032
Open 13.00 – 16.30 / 20.00 – midnight
€ € € €

Food 8 | Wine 8 | Service 8 | Ambiance 8

mojama aliñá

salmon with chopped egg, capers and onion

salpicón de mariscos

bacalao frito

bacon-wrapped prawn skewers

fried mushrooms filled with jamón and prawns

sizzling gambas al ajillo

pulpo a feira

calamares fritos

Back to Top

Updated April 2026

La Mar de Fresquita, at one end of the main shopping area, is in many ways a typical Sevillano bar, with a bar area at the front and some tables with seating at the back, pleasant enough, but a bit lacking in atmosphere. It does, however, have a reputation for some of the best seafood in town, and the menu and showcases certainly look interesting. There’s also an impressive list of cavas, champagne and Galician wines.

Our short visit, with only a couple of tapas, wasn’t really enough to make a fair judgement of the food, but the bar service was friendly enough (though we did have the impression that we were being given the “guiri treatment”) and, once the place fills up, the ambiance does improve. Both seafood and charcuterie orders can also be prepared for takeaway. Will be back…

Bread/Service Charge: 0€

San Eloy 42
Tel 955 725 532
Open 12.00 – 16.00 / 20.30 – midnight Tuesday – Saturday
Sunday 12.00 – 16.00
€ € € €

Food 7 | Wine 8 | Service 6 | Ambiance 6

camarones

cheese

prawn and alioli montadito

prawns from Huelva

pringá montadito

Back to Top

Cañabota is the name of a grey shark that usually inhabits tropical waters and a nickname used by the fishermen in Cádiz for larger cazones (dogfish shark). It is also the name of Sevilla’s one-star Michelin seafood restaurant (awarded in December 2021).  Meticulously run by Juanlu Fernández and his team (chefs Marcos Nieto and Javi Garcia), and working in tandem with the Tribeca group, it’s easy to see that this is Juanlu’s dream come true. The clean bright space brings to mind a stylish white-tiled “pescadería” with an eye-catching seafood display, a long bar facing the open kitchen that features a charcoal grill, and tall tables with stools running along a wall of windows. There is also a small side walk terrace. For me, the bar is the place to be 1) because it has comfortable low chairs and 2) to watch “the show” (of course).

Fish and seafood are the star attraction here and the attention to quality is obvious. The menu has been continuously evolving since Cañabota first opened in October 2016, and it’s almost impossible to keep it “updated” here in terms of dishes, as they are not only seasonal but also depend on what comes in fresh and fantastic that morning from Tribeca’s family run fish market in Rota, Cádiz. So while you may not find some of the dishes you see below on the present menu there will be something else equally delicious. But be sure to have Juanlu’s signature sardina – trust me.

Whatever the season, there is a very well thought out selection of seafood dishes and daily specials. You can choose either the tasting menu or a la carte, or you can ask for Juanlu’s personal “omakasa” selection for the particular day you are there. The wines have been carefully chosen by Juanlu and it’s an excellent list indeed boasting 300-350 references with by-the-glass options that change monthly.  And a special shout out to the staff. It would be difficult to find a better trained, personable and more dedicated bunch than the Cañabota team.

The restaurant is almost always fully-booked so be sure to reserve well in advance.

For a more casual experience, try La Barra de Cañabota next door.

Bread/Service Charge: 0.00

Orfila 3
Tel 954 870 298 / 690 876 523
Open 13.00 – 15.00 / 19.30 – 22.00
Tuesday – Saturday
€ € € € €

Food 10 | Wine 10 | Service 10 | Ambiance 9

semi-salted bonito with piparras, tomato and smoked bonito broth
THAT marinated sardine

Juanlu Fernández

gilda

la sardina de la casa

quisquilla prawn tartare with caviar

razor clams, egg yolk and sherry sauce

oyster in escabeche

carabinero, white asparagus and egg yolk

hake and leeks

chef Rafa García

grouper head and liver terrine

sea bass, cauliflower and smoked butter

lobster salpicón

char-grilled garlicky sea bass chop

head chef Marcos Nieto

grouper terrine, mushrooms and truffle

red prawns and pickled mushrooms

grilled amberjack

fried grouper

sole, artichoke and seaweed broth

chocolate parfait with excellent hazelnut ice cream

pear, pistachio and sour cream

chocolate, hazelnut and salted caramel

Marcos Nieto, Juanlu Fernández, Rafa Garcia

chefs Rafa Garcia & Marcos Nieto

Angelica, Diego, Miguel, Marcos (head chef),
Juanlu (owner, front of house), Rafa (chef), Adrián

house pescadero Pepe (also Juanlu’s father)

Back to Top

Updated October 2023