{"id":17555,"date":"2016-09-17T18:38:25","date_gmt":"2016-09-17T17:38:25","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=17555"},"modified":"2025-03-20T17:27:05","modified_gmt":"2025-03-20T16:27:05","slug":"palo-cortao","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/palo-cortao\/","title":{"rendered":"Palo Cortao"},"content":{"rendered":"

Updated March 2025<\/h3>\n

\"\"<\/p>\n

\n

Note:<\/strong> In March 2025 Ana & \u00c1ngel announced that they would be shutting their doors and moving on to other adventures. I leave this here as a lovely memory of so many good (and delicious) times spent with these two over the last (almost) ten years. I wish them both the best of luck but know I’ll be seeing them around.<\/p>\n<\/blockquote>\n

I first met Ana & \u00c1ngel at their tiny location in Calle Castelar back in 2016 and it was love at first visit. In 2018 they moved to their present spot, just a stone’s throw from the famous Metropol Parasol (aka The Mushrooms) and also just off buzzy plaza Cristo de Burgos. What looks like a small bar from the outside leads into a spacious dining area at the back, open to the kitchen, all cleverly designed by Lugadero Architects<\/a>. There are also a few tables out on a pedestrian side walk terrace with a pretty view of San Pedro church.<\/p>\n

Sherry wines continue to be the speciality, though there is a good selection of other Spanish wines too. I used to marvel at what \u00c1ngel could concoct from his tiny kitchen in the old place, so as expected, now that he has free reign over a proper kitchen the menu (which changes seasonally) continues evolving as he spreads his culinary wings. Meanwhile Ana has also extended her front of house territory with lovely well-trained staff. Dream Team.<\/p>\n

Must tries: the oysters in manzanilla sauce, delicious tempura artichokes, delicate courgette carpaccio, fabulous whole fried fish, creamy and crispy cod fritters and whatever happens to be seasonal. The grilled bone marrow with steak tartare is outrageous, loved it paired with an old amontillado. Don’t feel shy about asking for wine pairing recommendations – whether you’re a sherry novice or a total nerd let Ana be\u00a0 your guide. Also check out the daily specials. Fab desserts too.<\/p>\n

Bread\/Service Charge:<\/a> 1.25\u20ac<\/p>\n

Mercedes de Velilla 4<\/a>
\nTel 613 014 610
\nOpen 13.30 – 16.00 \/ 20.30 – 23.00
\nTuesday – Saturday
\n\u20ac \u20ac \u20ac \u20ac<\/span>
\n<\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nFood 9 | Wine 10 | Service 9 | Ambiance 9<\/p>\n

\"\"welcome!<\/p>\n

\"\"<\/p>\n

\"\"exquisite sherry wines<\/p>\n

\"\"there’s beer too!<\/p>\n

\"\"crusty sourdough with anchovy and caper butter<\/p>\n

\"\"assorted cheeses<\/p>\n

\"\"<\/p>\n

\"\"creamy partridge pat\u00e9 with Sevilla orange marmalade<\/p>\n

\"\"boquerones en vinagre with avocado cream, topped with chopped nuts<\/p>\n

\"\"<\/p>\n

\"\"oysters in a buttery manzanilla sauce<\/p>\n

\"\"mussels de la casa<\/p>\n

\"\"croquetas de la casa – these ones are jam\u00f3n<\/p>\n

\"\"bu\u00f1uelos de bacalao in egg yolk sauce<\/p>\n

\"\"
\n\"\"sea urchin with lime<\/p>\n

\"\"sea urchin croquetas in panko<\/p>\n

\"\"chef \u00c1ngel grating mojama (air cured tuna) onto our salad<\/p>\n

\"\"courgette carpaccio with goat cheese foam, pistacios, pomogranate<\/p>\n

\"\"braised leeks with mussel carbonara sauce and prawn carpaccio<\/p>\n

\"\"<\/p>\n

\"\"grilled morcilla with slow poached egg yolk<\/p>\n

\"\"ajoblanco with salmon tataky<\/p>\n

\"\"ajoblanco with salm\u00f3n and mango<\/p>\n

\"\"<\/p>\n

\"\"payoyo cheese<\/p>\n

\"\"that TOMATE filled with tuna pat\u00e9<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"grilled asparagus with red pesto and alioli<\/p>\n

\"\"tempura courgette flowers filled with bacalao brandade<\/p>\n

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

\"\"seared mackerel with teriyaki and mangetout<\/p>\n

\"\"<\/p>\n

\"\"artichokes in tempura with romesco sauce<\/p>\n

\"\"confit artichokes with prawns and salsa marinera<\/p>\n

\"\"warm scallop & prawn rocket salad with pomegranate seeds<\/p>\n

\"\"presa Ib\u00e9rica with Cafe de Paris herbed butter sauce<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"carrillada cannelloni with truffle sauce<\/p>\n

\"\"braised leeks with prawns and mussels<\/p>\n

\"\"whole fried sea bass<\/p>\n

\"\"duck tataky with shaved frozen foie, rocket and mushroom salad<\/p>\n

\"\"beef tenderloin topped with grilled foie and oloroso sauce<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"beef bone marrow topped with steak tartare<\/p>\n

\"\"<\/p>\n

\"\"grilled jabal\u00ed (wild boar) with umami bomb bulgur wheat risotto<\/p>\n

\"\"bbq pork ribs with roasted veg<\/p>\n

\"\"<\/p>\n

\"\"three-chocolate mousse<\/p>\n

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

\"\"<\/p>\n

\"\"peaches in wine, chantilly, mango and strawberry ice cream<\/p>\n

\"\"sweet and salty cheesecake<\/p>\n

\"\"<\/p>\n

\"\"strawberry cheesecake<\/p>\n

\"\"lemon meringue pie<\/p>\n

\"palo-cortao-3\"<\/p>\n

\"\"<\/p>\n

\"\"co-owners \u00c1ngel & Ana<\/p>\n

Back to Top<\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated March 2025<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated March 2025 Note: In March 2025 Ana & \u00c1ngel announced that they would be shutting their doors and moving on to other adventures. I leave this here as a lovely memory of so many good (and delicious) times spent with these two over the last (almost) ten years. I wish them both the best […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[819],"tags":[505,818,728,727,693,729,730,83],"class_list":["post-17555","post","type-post","status-publish","format-standard","hentry","category-palo-cortao","tag-bar","tag-palo-cortao","tag-sevilla","tag-seville","tag-sherry","tag-spain","tag-tapas","tag-wine"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-4z9","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7390,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/el-cairo\/","url_meta":{"origin":17555,"position":0},"title":"El Cairo Restaurante","author":"Shawn","date":"March 18, 2012","format":false,"excerpt":"Updated March 2026 Founded in November 1977 by Juan Luis Salas and Manuela Ana Lozano, El Cairo opened as a small tapas bar occupying just 60 square metres of the building that the couple eventually purchased in 1983. In preparation for the upcoming Expo 93 they closed the building for\u2026","rel":"","context":"In "El Cairo"","block_context":{"text":"El Cairo","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/el-cairo\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/03\/el-cairo-26-4.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/03\/el-cairo-26-4.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/03\/el-cairo-26-4.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":3053,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/bar-santa-ana\/","url_meta":{"origin":17555,"position":1},"title":"Bar Santa Ana","author":"Shawn","date":"January 9, 2010","format":false,"excerpt":"Updated June 2024 When I first visited Bar Santa Ana (maybe 2005?) I got one of those increasingly rare \"hey, I'm living in Spain!\" moments because of the very relaxed and \"toda la vida\" neighbourhood bar ambiance. Very noisy, very lively ... I stopped myself from taking pics of a\u2026","rel":"","context":"In "Bar Santa Ana"","block_context":{"text":"Bar Santa Ana","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/bar-santa-ana\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2010\/01\/IMG_9684.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2010\/01\/IMG_9684.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2010\/01\/IMG_9684.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":1961,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/er-caserio\/","url_meta":{"origin":17555,"position":2},"title":"Er Caserio","author":"Shawn","date":"July 24, 2009","format":false,"excerpt":"Updated January 2026 Started by an Andalusian and a Catal\u00e1n back in 1962, Er Caserio was sold twice after that and then came full circle in 1999 when it was taken over by Jos\u00e9 Mar\u00eda Diez (Sevillano) and Ana Guerra Castro (Barcelonesa), later run by Ana and her son (chef)\u2026","rel":"","context":"In "Er Caserio"","block_context":{"text":"Er Caserio","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/er-caserio\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2009\/07\/caserio-25-19.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2009\/07\/caserio-25-19.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2009\/07\/caserio-25-19.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":30975,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/jaylu\/","url_meta":{"origin":17555,"position":3},"title":"Restaurante Jaylu","author":"Shawn","date":"January 18, 2023","format":false,"excerpt":"Updated January 2026 Jaylu. Over the years the name always came up whenever I asked friends (and especially chefs) where they went out for a special meal in Sevilla. A family project that began in 1967, it is now run by Enrique Caballero, son of the founder, and his daughter\u2026","rel":"","context":"In "Jaylu"","block_context":{"text":"Jaylu","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/jaylu\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/01\/jaylu-29.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/01\/jaylu-29.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/01\/jaylu-29.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37928,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/bar-rodriguez\/","url_meta":{"origin":17555,"position":4},"title":"Bar Rodr\u00edguez","author":"Shawn","date":"January 18, 2026","format":false,"excerpt":"Updated March 2026 Founded in 1988 by Miguel Rodr\u00edguez, and now run by his cousin Pedro D\u00edaz and friends Pedro Gallego, Bar Rodr\u00edguez is a true bar de barrio. I remember going there some 25 years ago, when I used to frequent the La Imperdible theatre. It recently came back\u2026","rel":"","context":"In "Bar Rodr\u00edguez"","block_context":{"text":"Bar Rodr\u00edguez","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/bar-rodriguez\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2026\/01\/b-rodriguez-15.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":15370,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/los-claveles\/","url_meta":{"origin":17555,"position":5},"title":"Los Claveles","author":"Shawn","date":"February 16, 2015","format":false,"excerpt":"Updated March 2026 Founded in 1842, just behind Santa Catalina church, Los Claveles (\"the carnations\" in Spanish) features Feria and Semana Santa poster d\u00e9cor, exposed old brick wall, lots of old posters and a traditional tiled floor. With wide wood frame and glass doors and a little outside terrace, when\u2026","rel":"","context":"In "Los Claveles"","block_context":{"text":"Los Claveles","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/los-claveles\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2015\/02\/claveles-26-3.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2015\/02\/claveles-26-3.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2015\/02\/claveles-26-3.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/17555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/comments?post=17555"}],"version-history":[{"count":85,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/17555\/revisions"}],"predecessor-version":[{"id":36213,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/17555\/revisions\/36213"}],"wp:attachment":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/media?parent=17555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/categories?post=17555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/tags?post=17555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}