{"id":15242,"date":"2015-02-08T19:08:09","date_gmt":"2015-02-08T18:08:09","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=15242"},"modified":"2021-05-10T10:53:43","modified_gmt":"2021-05-10T09:53:43","slug":"sahumo","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/sahumo\/","title":{"rendered":"Sahumo"},"content":{"rendered":"

Updated December 2018<\/h3>\n

\"\"<\/p>\n

\n

UPDATE:<\/strong> Although no longer with us, I leave this review of Sahumo here as a hommage to one of the loveliest food experiences – and one of the loveliest chefs – I have come across in Sevilla. Hoping that chef Dario will be back with us again.<\/p>\n<\/blockquote>\n

Sahumo is the first person singular of the Spanish verb sahumar<\/em> – to scent with smoke. You notice this lovely light smoky fragrance as you walk into the first dining area, which then opens onto a second, and then a third that faces the open kitchen which houses the wood-burning grill. After starting off as a restaurant in 2015, followed by a brief sojourn into the world of tapas, classically trained chef Dario\u00a0Dominguez has returned to his culinary roots.<\/p>\n

These days Sahumo now offers large plates for sharing and, although the menu isn’t extensive, it does cover a lot of bases. There are cold and hot starters, rice dishes, a couple of fish main courses and then… MEAT. Several fabulous meat options including Ib\u00e9rico pork, duck breast and Galician beef. I have to say I am both charmed and impressed by Sahumo. Excellent service and wine list too. Check it out.<\/p>\n

Zaragoza 18<\/a>
\nTel 609 11 52 22
\nOpen 13.30 – 16.30 \/ 20.30 – 11.30 Tuesday – Saturday
\n\u20ac \u20ac \u20ac<\/strong><\/span> \u20ac <\/span>
\n<\/strong><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nFood 9 | Wine 9 | Service 9 | Ambiance 9<\/p>\n

\"\"<\/p>\n

\"\"
\n\"\"
\n\"\"<\/a><\/p>\n

\"\"steak tartare<\/p>\n

\"\"char-grilled scallop with bouillabaisse sauce<\/p>\n

\"\"
\nsmoked Lanzarote salmon, butter, red onion, capers, egg<\/p>\n

\"\"fried free range eggs with chips and caviar<\/p>\n

\"\"seabass and avocado tartare<\/p>\n

\"\"<\/a>seasonal wild mushrooms with free range eggs, grated idiazabal<\/p>\n

\"\"<\/a><\/p>\n

\"\"char-grilled octopus with truffle parmentier<\/p>\n

\"\"<\/p>\n

\"\"<\/a>whole chargrilled squid<\/p>\n

\"\"presa Ib\u00e9rica a la brasa<\/p>\n

\"\"carrillada a la naranja with mortar mashed potatoes<\/p>\n

\"\"char-grilled beef tenderloin with Cafe de Paris herb butter<\/p>\n

\"\"<\/a>entrec\u00f4te de Vaca Gallega de \u201cTxoguitxu\u201d,
\nSanl\u00facar fried potatoes, padr\u00f3n peppers<\/p>\n

\"\"grilled duck breast<\/p>\n

\"sahumoa KILO of Galician beef chulet\u00f3n, grilled over wood-burning BBQ<\/p>\n

 <\/p>\n

\"\"cr\u00eapes suzette<\/p>\n

\"\"<\/a><\/p>\n

\"\"
\n\"\"<\/p>\n

\"\"<\/a>owner & chef Dario, Ana and Manuel<\/p>\n

\"sahumoWalter<\/p>\n

\"sahumogorgeous floor tiles<\/p>\n

\"sahumo<\/p>\n

Back to Top<\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated December 2018<\/p>\n","protected":false},"excerpt":{"rendered":"

Updated December 2018 UPDATE: Although no longer with us, I leave this review of Sahumo here as a hommage to one of the loveliest food experiences – and one of the loveliest chefs – I have come across in Sevilla. Hoping that chef Dario will be back with us again. Sahumo is the first person […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[671],"tags":[673,633,639,676,672,728,727,729,674,675],"class_list":["post-15242","post","type-post","status-publish","format-standard","hentry","category-sahumo","tag-bbq","tag-fish","tag-meat","tag-rice","tag-sahumo","tag-sevilla","tag-seville","tag-spain","tag-wood-grill","tag-wood-oven"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s1sdVO-sahumo","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":15961,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/raices-1\/","url_meta":{"origin":15242,"position":0},"title":"Ra\u00edces","author":"Shawn","date":"October 22, 2015","format":false,"excerpt":"Updated October 2021 After years creating fabulous Peruvian-Japanese fusion food for Nikkei, and later at Nazca, chef Daniel C\u00e1rdenas realised a personal dream with the opening of Ra\u00edces (taking over the chic minimalist space once inhabited by Binomio).\u00a0 The general feel of the place is a rather chic yet still\u2026","rel":"","context":"In \"nikkei\"","block_context":{"text":"nikkei","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/tag\/nikkei\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2015\/10\/raices-21-1.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2015\/10\/raices-21-1.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2015\/10\/raices-21-1.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":33915,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/desacato\/","url_meta":{"origin":15242,"position":1},"title":"Desacato","author":"Shawn","date":"May 25, 2024","format":false,"excerpt":"Updated February 2026 Opened in 2022 by chef Pablo Carrasco, Desacato promises \"irreverent cuisine\" that is a fusion of Andalusian-inspired dishes and Basque influences, combining the traditional with the avant-guard. The industrial-chic look of the spacious dining area is softened by muted silver-grey walls and blonde wooden tables. A large\u2026","rel":"","context":"In "Desacato"","block_context":{"text":"Desacato","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/desacato\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/05\/desacato-26-11.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/05\/desacato-26-11.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/05\/desacato-26-11.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25296,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-casa-del-tigre\/","url_meta":{"origin":15242,"position":2},"title":"La Casa del Tigre","author":"Shawn","date":"December 21, 2019","format":false,"excerpt":"Updated January 2026 La Casa de Tigre is a tapas bar with a curious history. Back in the day (mid 1900s) the building was home to explorer and adventurer Jos\u00e9 Mar\u00eda Lassaletta (Barcelona 1927-Seville 1997), who was also the director of the Jerez Zoo. He infamously kept a tiger as\u2026","rel":"","context":"In "La Casa del Tigre"","block_context":{"text":"La Casa del Tigre","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/la-casa-del-tigre\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/12\/casa-tigre-25-12-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/12\/casa-tigre-25-12-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/12\/casa-tigre-25-12-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37735,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/raices\/","url_meta":{"origin":15242,"position":3},"title":"Ra\u00edces","author":"Shawn","date":"December 12, 2025","format":false,"excerpt":"Updated February 2026 Chef Daniel C\u00e1rdenas takes going back to his roots (ra\u00edces) seriously. 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And like a younger sibling, Lima is a bit edgier, somewhat more light-hearted and fun. 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