Updated December 2023

Just around the corner from the original, Tradevo Nervión moved to more spacious premises in 2021, with a semi-open kitchen, a light and airy main dining room, and a pleasant and spacious terrace out back (the glass wall can accordian open in good weather), all designed by Estudio Persevera Producciones. Chef-owner Gonzalo Jurado is joined by David Fernández, head chef since the inception of the first Tradevo and now a partner. The menu includes many of the old favourites with market-based daily specials.

A must have is the avocado “cannelloni” filled with prawns, green apple and red onion, so fresh and delicious. The Tríptico Fritura (boquerones, aubergine, boneless chicken wings) is another Tradevo classic and good for sharing. Something new is their update on the traditional calamari montadito, with crispy-fried puntillitas in a mini brioche and squid ink alioli, and the ceviche-topped crispy corn tortilla is another bite of freshness. Locally sourced fish, seafood and meats are expertly prepared and produce is KM0 and organic.

Excellent quality, a well-chosen wine list with very reasonable prices, and one of their now famous cocktails is a great way to start, or finish, your meal. Friendly professional service, as per the usual Tradevo standards. It’s like welcoming back an old friend and I know I can count on nothing but the best.

Bread/Service Charge: 1.65€ PER PERSON

Diego Martínez Barrio 10
Tel 854 521 554
Open 13.30 – 16.15 / 21.00 – 23-15
Closed Sunday all day and Monday lunchtime
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

Cantabrian anchovy “mariposa” on toasted chapata
with fresh tomato, evoo and salt flakes

marinated sardines on toasted tomato bread with roasted peppers

fritura triptych: boquerones al limón, aubergine sticks,
marinated crispy chicken, with salmorejo and chipotle mayo

crispy corn tortilla with snapper “encevichada” and guacamole

flour tortilla with jalapeño-avocado-cilantro mayo and pico de gallo.

ensaladilla de nécora (velvet crab) served in the shell with chive mayo

Fresh red tuna tossed in truffle vinaigrette, with green apple and lime granita,
confit ginger, crispy chicharrones, on yellow tomato salmorej

Rocío with the catch of the day

avocado “cannelloni” filled with prawns, green apple, red onion,
topped with lemon mayo

squid ribbons in ink with alioli and chicharrón bolognese

mini brioche with crispy fried puntillitas and squid ink alioli

carrillada Ibérica with creamy payoyo cheese sauce and baby carrots

presa Ibérica burger, housemade pickled tomatoes,
char-roasted onions, melted cheddar cheese

char-grilled beef burger, cheddar cheese, pickles, onion rings, chipotle mayo

chefs and co-owners Gonzalo Jurado and David Fernández

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Updated December 2023