Victoria 8 has been open for some ten years now and under the guidance of Begoña Barquín Molero and chef José Juan de la Chica, native Trianeros both, it has acquired a reputation as one of the best restaurants in Triana with a largely traditional menu and an insistence on quality.

The restaurant consists of two largish dining rooms, one on either side of the modest bar area, most notable for an impressive display of antelope and rams’ heads adorning the walls, where most options are served tapas size. Equally impressive is barman Jerónimo, controlling the flow of drinks everywhere, and also the food to the bar. I don’t normally recommend sangría, but the “secret recipe” special certainly looked interesting and seemed popular. A more recent addition is the side walk terrace across the street.

The food is excellent too. We love the crispy-fried vegetable tempura, traditional boquerones al limon and gambas al ajillo, and the grilled presa Ibérica. Nice crusty bread too, with complimentary starter dishes. Be sure to ask about the daily specials. On our last visits the grilled scallop with garlicky prawns and jamón, the grilled foie gras with artichokes, and the breaded sea bass, were all spectacular. A complimentary orujo blanco (Spanish “grappa”) is a perfect way to finish. As well as the staff, I also made the acquaintance of local poet Antonio “El Huelva”. All in all an excellent experience – recommended.

Bread/Service Charge: 1.50€ PER BASKET

Victoria 8
Tel 954 343 230 / 661 677 061
Open 13.30 – 16.30 / 20.30 – midnight
13.30 – 16.30 Sunday
€ € € €

Food 8 | Wine 7 | Service 8 | Ambiance 8

Jerónimo adding the “secret ingredient” to his sangria cocktails

ensaladilla (complimentary)

beetroot and onion salad (complimentary)

garlicky carrots (complimentary)

pastry packets filled with veggies and blue cheese

oxtail croquetas

solomillo with chistorra and quail egg

grilled foie gras with braised artichokes

stuffed artichoke

tempura veggies

breaded sea bass

breaded hake

gambas al ajillo

grilled scallop with roe on top of king prawns al ajillo and jamón

boquerones al limón

breaded chocos (cuttlefish)

ravioli filled with cola de toro

presa Ibérica a la plancha

solomillo al whisky

empanadas, quail eggs and padrón peppers

huevos rotos with jamón and chistorras

orujo on ice

Jerónimo and Begoña (La Jefa)

chef José Juan de la Chica with his son and Antonio “El Huelva”

Begoña with framed painting of the Victoria 8 facade by artist Alfredo Rodríguez

terraza
Back to Top

Updated October 2024