Vida Jonda

Updated February 2025

The two Javis (Abascal & Vargas) moved their cosy Plato Jondo (opened in 2021) to these larger premises in 2023 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 menu a lot, which is geared towards “uplifted” traditional dishes with a good selection of tapas. Loved the simplicity of the grilled foie on toast with fig jam and on a recent visit I was happy to see the baked avocado was back on the menu. 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. During the week there is also a set lunch menu.

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
€ € €

orange orange orange orange
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

matrimonio (bacalao & anchoa) on toast with tomato sauce

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)

baked avocado with sun dried tomato tartare and burrata cheese sauce

cola de toro (oxtail) croquetas

crispy grilled artichoke with salmorejo

scallops with black garlic butter

grilled foie on toast with fig jam

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

gyozas filled with pringá on vegetable purée with broth

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

chef Javier Vargas

Back to Top
orange orange orange orange
Updated February 2025