Updated March 2024
The two Javis (Abascal & Vargas) have moved their cosy Plato Jondo (opened in 2021) to larger premises with a new name and updated concept. The location, between Feria and Pumarejo, previously housed Vida Loca (chef José María Hernández has moved on to a new project in the Aljarafe) and it’s a terrific spot. Inside is all minimalist industrial-chic, but with warm touches of wood throughout. Floor to ceiling windows let in lots of natural light and also completely open up onto the street, making the bar and dining areas feel even more open and spacious. My only “complaint” is that the very cool looking bar stools are probably the worst things I’ve ever sat on. Or tried to sit on. But, I digress. It’s a pleasure to see the Javis doing so well and also see that this fab space is in good hands.
I like the new menu concept a lot, which is geared towards more traditional dishes with a good selection of tapas. Loved the simplicity of the smoked mackerel and roasted piquillo peppers on a slice of puff pastry. The pavía de bacalao is exceptional and the croquetas del chef (on this occasion cola de toro) are some of the best I’ve ever had, and that’s saying something. Perfectly grilled abanico Ibérico with lots of padrón peppers and their San Jacobo with venison are also must-haves, served with fab chips. Be sure to check the daily specials.
Great wine list, friendly service, nice casual vibe… you gotta go!
Bread/Service Charge: 1.50€ PER PERSON
Relator 56
Tel 633 48 66 97
Open 13.30 – 16.00 / 20.30 – 23.30
Brunch on Sundays 10.00 – 12.00
€ € € €
Food 8 | Wine 8 | Service 8 | Ambiance 8
(ouch)
gildas
smoked mackerel on puff pastry with roasted piquillo peppers
ensaladilla with grilled tuna belly, mayo and basil oil
huevos rellenos with lomo doblado
prawn brioche with salsa americano and alioli
pavía de bacalao (battered cod)
sea bass ceviche with pickled veg, ajoblanco de palo cortado
(Great Duke by Bodega Juan Piñero)
cola de toro (oxtail) croquetas
crispy grilled artichoke with salmorejo
scallops with black garlic butter
crispy battered hake with cole slaw
patatas bravas
fried artichoke, smoked mackerel and house pickled veg
with a creamy broad bean sauce
pringá Ibérica waffle with hierbabuena mayo and pickled red onion
solomillo al whisky brioche with caramalised onions and crispy potato
serranito with grilled pork, scrambled egg, padrón peppers, tomatoes
carne mechá (infused roasted pork) with pickled mussels and housemade crisps
arroz con Ibéricos
San Jacobo with venison, havarti cheese and jamón
grilled abanico Ibérico with padrón peppers, chips and creole sauce
Javi Vargas & Mónica Pedrosa
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Updated March 2024