{"id":1615,"date":"2009-07-16T15:18:02","date_gmt":"2009-07-16T14:18:02","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=1615"},"modified":"2024-01-29T10:56:56","modified_gmt":"2024-01-29T09:56:56","slug":"la-sal-restaurante","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-sal-restaurante\/","title":{"rendered":"La Sal Restaurante"},"content":{"rendered":"

Updated January 2024<\/h3>\n

\"\"<\/p>\n

This charming “taberna” is run by Charo \u00c1lvarez, whose family also has a restaurant in Zahara de los Atunes, both of which specialise in dishes made from Almadraba tuna caught off the C\u00e1diz coast. Perfect for tunaholics as there are many tapas and main dishes featuring tuna, but the menu also includes a variety of salads, beef (retinto), fish and rice dishes. The “at\u00fan morillo a la sal” and risotto de ortuguillas are not to be missed.<\/p>\n

Over the past few years La Sal has been a constant winner in the annual Ruta de At\u00fan tapas competition held in Zahara de los Atunes during the Almadraba season. Be sure to try at least a couple of these (they are clearly marked on the menu). The #TDAt\u00fan, a selection of 6 perfect tuna bites is, well, perfect. And the McDraba Around The World – a tribute to the migration route of the bluefin tuna – is both surprising and delicious.<\/p>\n

New for 2024 is the Tuna & Sherry Tasting with 7 tuna almadraba dishes paired with sherry wines from Bodegas Lustau and S\u00e1nchez Romero (see below). You can also choose the menu separately but (of course) I recommend the sherry pairings. Reservations required.<\/p>\n

There is a nice selection of wines by the glass and the service is very good. The restaurant itself is beautifully restored. Wonderful ambiance.<\/p>\n

NEW: La Sal Bar has just opened around the corner, a more casual setting with a lovely terrace.<\/p>\n

Bread\/Service Charge<\/a>: 1.50\u20ac PER PERSON<\/p>\n

Doncellas, 8<\/a>
\nSevilla
\nTel 954 535 846
\nOpen: 13.00 – 16.30 \/ 20.00 – midnight
\n\u20ac \u20ac \u20ac \u20ac<\/span>
\n<\/strong><\/span><\/p>\n

La Sal Restaurante & Tapas
\nUrb. Atlanterra Playa, 73
\nZahara de los Atunes
\nC\u00e1diz<\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nFood 9 | Wine 9 | Service 8 | Ambiance 9<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

\"\"salmorejo with mojama and seaweed-infused olive oil
\najoblanco with smoked herring and trout roe<\/p>\n

\"\"marinated sardines on toast<\/p>\n

\"\"calamar tartare with citric and green pepper vinaigrette<\/p>\n

\"\"#TDAt\u00fan
\nBottom: cold bites<\/strong>
\ntuna loin tataky with soya sauce and leek
\ntuna tartar with green sesame, wasabe and onion
\ntuna al romero (rosemary) with confit peppers and orange olive oil
\nTop: hot bites and “dessert”<\/strong>
\nsolomillo “a la sal”, wrapped in seaweed
\ntuna sperm with Lustau East India cream sauce
\ncrunchy mojama wrapped in chocolate<\/p>\n

\"\"Mcdraba por El Mundo<\/strong>
\ntramezzino bread from Italy, Mediterranean white garlic,
\nbluefin tuna from Zahara de los Atunes with French onions,
\nsesame and wasabi oil in the form of a mini hamburger,
\nJapanese wakame seaweed with chive oil,
\nfried seaweed of the Cadiz estuaries, sea lettuce,
\nMexican crunchy red pepper and crispy Barbate mojama,
\nfinished with a seaweed oil ‘oleum viride’, made in C\u00e1diz<\/p>\n

\"\"<\/a>Tuna & Sherry Tasting
\n<\/strong>\u2022 Tuna belly in escabeche
\nManzanilla Papirus – Lustau
\n\u2022 Tataki tasting – descargamento, tarantelo y ventresca
\nManzanilla Gabriela Oro – Barrero
\n\u2022 Tuna in manteca with cumin and evoo on brioche (Manu Jara)
\nFino Perdido – S\u00e1nchez Romate
\n\u2022 Tuna loin brochette in tempura, miso sauce and bonito flakes
\nPalo Cortado Escondido – S\u00e1nchez Romate
\n\u2022 Tarantelo with wasabi breading and stir fried veg
\nAmontillado Olvidado – S\u00e1nchez Romate
\n\u2022 Trampantojo Atunero (tuna sperm and foie gras, cream sherry sauce)
\nEast Indian Cream – Lustau
\n\u2022 Mojama and orange truffles with wasabi sorbet<\/p>\n

\"\"ortiguilla (sea anemone) risotto with parmesan and oloroso<\/p>\n

\"\"tuna belly with bulger wheat<\/p>\n

\"\"tuna in tempura with bonita flakes<\/p>\n

\"\"grilled tuna morillo<\/p>\n

\"\"tuna morillo paired with this excellent Alion 2013<\/p>\n

\"\"morrillo de at\u00fan a la sal (tuna collar baked in salt) with Asian noodles<\/p>\n

\"\"leche frita with dulce de leche icecream<\/p>\n

\"\"Antonio (front of house) and owner Charo \u00c1lvarez<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

back to top
\n<\/strong><\/a>\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated January 2024
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated January 2024 This charming “taberna” is run by Charo \u00c1lvarez, whose family also has a restaurant in Zahara de los Atunes, both of which specialise in dishes made from Almadraba tuna caught off the C\u00e1diz coast. Perfect for tunaholics as there are many tapas and main dishes featuring tuna, but the menu also includes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106],"tags":[833,505,521,78,728,727,729,730,144],"class_list":["post-1615","post","type-post","status-publish","format-standard","hentry","category-la-sal-restaurante","tag-almadraba","tag-bar","tag-la-sal-2","tag-restaurant","tag-sevilla","tag-seville","tag-spain","tag-tapas","tag-tuna"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-q3","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":27010,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-cayetana-ii\/","url_meta":{"origin":1615,"position":0},"title":"La Cayetana II","author":"Shawn","date":"May 12, 2021","format":false,"excerpt":"Updated December 2025 La Cayetana opened this sister bar to their already successful spot in Javier Lasso de la Vega in early 2021 and it's been going strong ever since. Jes\u00fas Fern\u00e1ndez Gil (chef at the original La Cayetana) runs this location as co-owner with Lu\u00eds Valpuesta. It's on a\u2026","rel":"","context":"In "La Cayetana II"","block_context":{"text":"La Cayetana II","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/la-cayetana-ii\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2021\/05\/cayetana-2-25-4.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2021\/05\/cayetana-2-25-4.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2021\/05\/cayetana-2-25-4.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":33843,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/augurio\/","url_meta":{"origin":1615,"position":1},"title":"Augurio","author":"Shawn","date":"May 17, 2024","format":false,"excerpt":"Updated March 2026 With its second anniversary coming up next month Augurio continues to go from strength to strength. After working in London and then running a restaurant in Punta Umbr\u00eda for two years, Lorena Cabez\u00f3n (chef) and Carmen Granados (FOH) have returned to their home town with one of\u2026","rel":"","context":"In "Augurio"","block_context":{"text":"Augurio","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/augurio\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/05\/augurio-26-13.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/05\/augurio-26-13.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/05\/augurio-26-13.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24100,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-canabota\/","url_meta":{"origin":1615,"position":2},"title":"La Barra de Ca\u00f1abota","author":"Shawn","date":"April 27, 2019","format":false,"excerpt":"Updated January 2026 Since the opening of La Barra de Ca\u00f1abota, this more informal version of Michelin star restaurant Ca\u00f1abota, by Juan Luis Fern\u00e1ndez and the Guardiola brothers (Tribeca), has become a local favourite. 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