Updated October 2023
A little off the beaten path, but well worth making the extra effort. It’s also a good idea to get there early or book a table ahead of time. Brothers Manuel (front of house) & Javier (chef) now run the business that was started by their father Florentino Yebra more than 50 years ago and it maintains a very pleasant family feel, welcoming and comfortable.
Yebra specialises in seafood, but there are also several excellent meat dishes. Some of my favourites include the sea bass with risotto and foie cream, clams with jamón and prawns, and presa Ibérica (pork shoulder) in a sweet sherry sauce with pine nuts & nutmeg. They also do what I think are the best boquerones al limón (frito) in town. Aside from the regular menu there are also several daily specials, always worth checking out. There are lots of new tapas on offer, so if you haven’t been in awhile this would be a good time for another visit. Great service and very good wines too.
Some of the photos here date back to 2007, when I first started Sevilla Tapas. I keep meaning to replace them with updated versions of the same dishes, but somehow there is always something new to try instead. A work in progress…
There is also a dining room across the street from the bar. Reservations are accepted for both the bar and restaurant.
In June 2021 Yebra Tokyo opened, a project the brothers had been working on for some time with their Japanese friends.
Bread/Service Charge: 1.20€ PER PERSON
Medalla Milagrosa, 3
Tel. 954 35 10 07
13.30 – 17.00 / 20.00 – midnight
closed Sunday evenings and Mondays
(summer hours – closed August)
€ € € €
Food 10 | Wine 9 | Service 8 | Ambiance 8
The Bar
papas aliñá
matrimonio (boquerón & anchoa) topped with a bacon-wrapped prawn
ensaladilla with kimchi sauce and marinated tuna belly
confit sardine on toast with tomato
potato thread wrapped prawns with alioli and hollondaise
grilled corvina on risotto with foie and jalapeño cream
crispy fried puntillas topped with gambas al ajillo
grilled hake on squid ink noodles, mini squid rings, carbonara sauce
fideos with clams in a seafood sauce
cazón en adobo
presa (pork) in sweet sherry sauce with pinenuts & nutmeg
rolled lamb loin filled with sweetbreads, oloroso sauce
boquerones al limón
grilled monkfish with trout roe on garlicky squid ink rice, alioli
pulpo, langostino, ortiguilla frita
grilled monkfish with monkfish liver paté and velouté of calamari
croquetas del día…
croquetas de bacalao
croquetas de carrillada
grilled beef with mustard sauce
grilled foie on parmentier with boletus and cecina
grilled monkfish with fresh artichokes in a silky seafood velouté
swordfish with amontillado sauce
grilled octopus with prawns, scallops, fried ortiguillas, smoky pimentón potatoes
grilled presa Ibérica with migas
Sous vide beef shank with udon noodles, gorgeous sauce and crispy sautéed veg
Team Yebra: Jairo, Antonio (Nono), Alejandro, Julián,
Manuel, Rafael, Karen, brothers Federico Javier & Manuel Yebra
co-owners (and brothers) Manuel & Javier Yebra
The Restaurant
dining area (across the street)
jamón Ibérico de bellota
queso manchego
fritos: cazón en adobo, calamares, boquerones al limón
squid ink noodles with sea bass and prawns
presa Ibérica in PX with pine nuts and nutmeg
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Updated October 2023