{"id":17207,"date":"2016-06-13T11:51:14","date_gmt":"2016-06-13T10:51:14","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=17207"},"modified":"2026-03-16T18:05:38","modified_gmt":"2026-03-16T17:05:38","slug":"tradevo-centro","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/tradevo-centro\/","title":{"rendered":"Tradevo Centro"},"content":{"rendered":"

Updated March 2026<\/h3>\n

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Tradevo Centro is run by chef Gonzalo Jurado and has become a neighbourhood favourite since it opened in 2016. The interior is a fairly minimalist \u201cindustrial\u201d style with plenty of space, some nice faux-concertina wood panelling, and unusual bamboo acoustic absorbers. There’s also a big terrace outside in the buzzy Plaza de la Pescader\u00eda for watching the world go by.<\/p>\n

The menu is market-based and kept short (with daily specials) and some items appear at the original location in Nervi\u00f3n, such as the Frito Triptych (chicken wingss, aubergines, boquerones – which can also be ordered separately) and the marinated sardines. Fish and seafood are a speciality here, but at times you can also find an entire crispy baked pig head.<\/p>\n

Favourites are the avocado “canneloni” filled with prawns, red onion and tart apple (I could eat this every day) and the sea bass “encevichada” with guacamole on a crisp corn torilla. The whole fried fish (sold by weight) is perfect for those who want to eat every bit of the fish (there’s a lot of good eating in the head!).\u00a0 Also love the whole fried squid and the fall-off-the-bone Ib\u00e9rico pork ribs. Really, you can’t go wrong here. Some of the photos here are of daily specials, but don’t worry, if they’re not on the menu there will be something else equally delicious to try.<\/p>\n

The original Tradevo Nervi\u00f3n<\/a> has moved to larger premises – with a terrace! –\u00a0 just around the corner from their original location.<\/p>\n

Bread\/Service Charge:<\/a> 1.80\u20ac PER PERSON<\/p>\n

Cuesta del Rosario 15<\/a>
\nTel 854 807 424
\nOpen 13.30 – 16.30 \/ 20.30 – 23.30
\n\u20ac \u20ac \u20ac \u20ac
\n<\/strong><\/span><\/p><\/blockquote>\n

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

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\"\"<\/p>\n

\"tradevo<\/p>\n

\"tradevofresh hot crusty bread and cold-pressed extra virgin olive oil<\/p>\n

\"\"<\/p>\n

\"tradevopork jowl scratchings<\/p>\n

\"\"frito triptych: chocos, boquerones al lim\u00f3n, croquetas,
\nwith lemon and chipotle mayos<\/p>\n

\"\"always plate the fritos asap so they don’t go soggy in the paper cones<\/p>\n

\"\"fried aubergine with salmorejo<\/p>\n

\"\"garlicky coquinas (wedge clams)<\/p>\n

\"\"mini brioche with crispy fried puntillitas and squid ink alioli<\/p>\n

\"\"almadraba red tuna marinated in sesame dressing with basil & pistachio pesto,
\npink tomato and strawberry gazpacho, cucumber and hierbabuena granita.<\/p>\n

\"\"mini brioche with tempura prawns and sriracha mayo<\/p>\n

\"\"red tuna tartare on crispy corn chips<\/p>\n

\"\"bacalao con tomate croquetas<\/p>\n

\"\"<\/p>\n

\"\"niguiri: fried sushi rice with salmon and yuzu<\/p>\n

\"\"avocado \u201ccannelloni\u201d filled with prawns, minced red onion,
\nGS apple, served with lemon mayo<\/p>\n

\"\"<\/p>\n

\"\"organic tomatoes with evoo and salt flakes<\/p>\n

\"\"<\/p>\n

\"\"confit aubergine from organic garden, jus glaze with
\na touch of honey and cumin, infusion of Parmigiano Regiano<\/p>\n

\"\"marinated sardines on toast with roasted piquillo peppers<\/p>\n

\"\"<\/p>\n

\"\"almadraba tuna tartare with avocado<\/p>\n

\"\"crispy corn tortilla with corvina (sea bass) “encevichada” and guacamole<\/p>\n

\"\"mini brioche with gamba roja and alioli au gratin<\/p>\n

\"\"brioche with shaved roasted presa Ib\u00e9rica,
\nradish, arugula, honey & mustard mayo<\/p>\n

\"\"red tuna ceviche with yellow tomato salmorejo<\/p>\n

\"\"seasonal artichoke three ways: fried, saut\u00e9ed and with a cream from its stalks<\/p>\n

\"\"flour tortillas topped with avocado, gambas en tempura,
\njalape\u00f1o mayo and pico de gallo<\/p>\n

\"\"<\/p>\n

\"\"marinated red almadraba tuna with parmesan gel\u00e9e and basil creme<\/p>\n

\"\"whole calamar de potero<\/p>\n

\"\"<\/p>\n

\"\"fried whole rockfish<\/p>\n

\"\"crispy baked whole pig’s head<\/p>\n

\"tradevotender oven-finished sous vide Ib\u00e9rico rib with buttery mashed potatoes<\/p>\n

\"\"Pluma Ib\u00e9rica de Bellota (Gabriel Casta\u00f1o, Cumbres Mayores)
\nmarinated in achiote and char-grilled<\/p>\n

\"\"
\n\"\"brioche torrija with a milk, vanilla, amaretto, egg and rum sauce,
\ngoat cheese ice cream
\n<\/span><\/p>\n

\"\"chocolate brownie with red fruit reduction and vanilla ice cream<\/p>\n

\"\"<\/p>\n

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Back to Top<\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated March 2026<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated March 2026 Tradevo Centro is run by chef Gonzalo Jurado and has become a neighbourhood favourite since it opened in 2016. The interior is a fairly minimalist \u201cindustrial\u201d style with plenty of space, some nice faux-concertina wood panelling, and unusual bamboo acoustic absorbers. There’s also a big terrace outside in the buzzy Plaza de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[807],"tags":[78,728,727,730,809,83],"class_list":["post-17207","post","type-post","status-publish","format-standard","hentry","category-tradevo-centro","tag-restaurant","tag-sevilla","tag-seville","tag-tapas","tag-tradevo-centro","tag-wine"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t