Tradevo Centro is run by chef Gonzalo Jurado and has become a neighbourhood favourite since it opened in 2016. The interior is a fairly minimalist “industrial” style with plenty of space, some nice faux-concertina wood panelling, and unusual bamboo acoustic absorbers. There’s also a big terrace outside in the buzzy Plaza de la Pescadería for watching the world go by.

The menu is market-based and kept short (with daily specials) and some items appear at the original location in Nervión, such as the Frito Triptych (chicken wingss, aubergines, boquerones – which can also be ordered separately) and the marinated sardines. Fish and seafood are a speciality here, but at times you can also find an entire crispy baked pig head.

Favourites are the avocado “canneloni” filled with prawns, red onion and tart apple (I could eat this every day) and the sea bass “encevichada” with guacamole on a crisp corn torilla. The whole fried fish (sold by weight) is perfect for those who want to eat every bit of the fish (there’s a lot of good eating in the head!).  Also love the whole fried squid and the fall-off-the-bone Ibérico pork ribs. Really, you can’t go wrong here. Some of the photos here are of daily specials, but don’t worry, if they’re not on the menu there will be something else equally delicious to try.

The original Tradevo Nervión has moved to larger premises – with a terrace! –  just around the corner from their original location.

Bread/Service Charge: 1.80€ PER PERSON

Cuesta del Rosario 15
Tel 854 807 424
Open 13.30 – 16.30 / 20.30 – 23.30
€ € € €

Food 9 | Wine 8 | Service 9 | Ambiance 8

fresh hot crusty bread and cold-pressed extra virgin olive oil

pork jowl scratchings

frito triptych: chocos, boquerones al limón, croquetas,
with lemon and chipotle mayos

always plate the fritos asap so they don’t go soggy in the paper cones

fried aubergine with salmorejo

garlicky coquinas (wedge clams)

mini brioche with crispy fried puntillitas and squid ink alioli

almadraba red tuna marinated in sesame dressing with basil & pistachio pesto,
pink tomato and strawberry gazpacho, cucumber and hierbabuena granita.

mini brioche with tempura prawns and sriracha mayo

red tuna tartare on crispy corn chips

bacalao con tomate croquetas

niguiri: fried sushi rice with salmon and yuzu

avocado “cannelloni” filled with prawns, minced red onion,
GS apple, served with lemon mayo

organic tomatoes with evoo and salt flakes

confit aubergine from organic garden, jus glaze with
a touch of honey and cumin, infusion of Parmigiano Regiano

marinated sardines on toast with roasted piquillo peppers

almadraba tuna tartare with avocado

crispy corn tortilla with corvina (sea bass) “encevichada” and guacamole

mini brioche with gamba roja and alioli au gratin

brioche with shaved roasted presa Ibérica,
radish, arugula, honey & mustard mayo

red tuna ceviche with yellow tomato salmorejo

seasonal artichoke three ways: fried, sautéed and with a cream from its stalks

flour tortillas topped with avocado, gambas en tempura,
jalapeño mayo and pico de gallo

marinated red almadraba tuna with parmesan gelée and basil creme

whole calamar de potero

fried whole rockfish

crispy baked whole pig’s head

tender oven-finished sous vide Ibérico rib with buttery mashed potatoes

Pluma Ibérica de Bellota (Gabriel Castaño, Cumbres Mayores)
marinated in achiote and char-grilled

brioche torrija with a milk, vanilla, amaretto, egg and rum sauce,
goat cheese ice cream

chocolate brownie with red fruit reduction and vanilla ice cream

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Updated March 2026