{"id":15961,"date":"2015-10-22T08:12:22","date_gmt":"2015-10-22T07:12:22","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=15961"},"modified":"2025-12-12T10:24:34","modified_gmt":"2025-12-12T09:24:34","slug":"raices-1","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/raices-1\/","title":{"rendered":"Ra\u00edces"},"content":{"rendered":"

Updated October 2021<\/h3>\n

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\nAfter 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 cosy restaurant, with a modern open dining area with big windows looking onto the street.\u00a0 A nice touch is the glass partition by the entrance, along with a narrow street window, that allows you to see into the kitchen. I also like the addition of a Cevicher\u00eda inside where people can stop for a quick bite and a cocktail.<\/p>\n

Super fresh ceviches, niguiri and maki are a great way to start off here. The chicken aj\u00ed is all comfort food goodness and the fall-off-bone-melt-in-mouth braised pork shank in I-don\u2019t-remember sauce is crazy good. All the food is beautifully presented, and terrific value for money.\u00a0 And service is excellent. Be sure you try one of Huberto’s fabulous pisco sours, either before or after – or what the heck, even during – your meal. Lots of other great cocktails on the list too. This is definitely my favourite ceviche\/nikkei place in town.<\/p>\n

Check opening times.<\/p>\n

Bread\/Service Charge:<\/a> 0\u20ac<\/p>\n

Juan de Zoyas, 5<\/a>
\nTel +34 695 855 623
\nOpen 13.00 – 16.30 \/ 20.00 – midnight
\n\u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

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

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\"\"chef Daniel & Marco with the catch of the day<\/p>\n

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\npisco sours!<\/p>\n

\"raicescomplimentary snacky starters<\/p>\n

\"raicessalmonete niguiri with aguaymanto vinaigrette and tobiko roe<\/p>\n

\"\"niguiri chifa<\/p>\n

\"\"torched salmon niguiri<\/p>\n

\"\"aj\u00ed de gallina on basmati rice\"raicesceviche mixto with \u201cpanther milk\u201d (made with squid ink)<\/p>\n

\"\"hot sauce!<\/p>\n

\"\"classic ceviche Ra\u00edces<\/p>\n

\"raicesceviche mixto with prawns, pulpo, sea bass, squid, scallop, tigers milk<\/p>\n

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\nmaki acevichado: nori roll with tiger milk emulsion<\/p>\n

\"raicesbraised pork codillo (shank)<\/p>\n

\"raicesglazed pork ribs with fried yucca<\/p>\n

\"\"Chef Daniel, Huberto (bar) & Marco (kitchen)<\/p>\n

\"\"mixing pisco sours<\/p>\n

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\"\"the Cevicheria<\/p>\n

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\nUpdated October 2021<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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 cosy restaurant, with a modern […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[561,754,905,753,78,728,727],"class_list":["post-15961","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-nikkei","tag-peruvian-restaurant","tag-pisco-sours","tag-raices","tag-restaurant","tag-sevilla","tag-seville"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t