{"id":19898,"date":"2017-10-25T12:33:11","date_gmt":"2017-10-25T11:33:11","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=19898"},"modified":"2019-05-06T11:08:41","modified_gmt":"2019-05-06T10:08:41","slug":"la-grulla","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-grulla\/","title":{"rendered":"La Grulla"},"content":{"rendered":"

Updated May 2019<\/h3>\n

\"\"chef and owner Marco Valc\u00e1rcel<\/em><\/p>\n

Offering traditional cuisine with an innovative touch, chef and owner Marcos Valc\u00e1rcel has renovated both the space and the menu of his previous restaurant, Jarisa. The location serves his purpose well, as it is just next to the Estaci\u00f3n de C\u00e1diz market, and he offers not only a seasonal section on the menu, but also daily specials.<\/p>\n

The corner space is bright and open, very minimalist (something I quite like) with a bar area for tapas as you enter, including seats at the bar and a few high tables. Beyond is the dining area, and there is also an ample terrace.<\/p>\n

The chicken croquettes are some of the best croquetas I have had in Sevilla, but it’s hard to pick a favourite as all the tapas we have tried here have been excellent. Staff are enthusiastic and friendly, there’s a good wine list, and you can also opt for the full restaurant menu.<\/p>\n

Bread\/Service Charge:<\/a> 1\u20ac bar \/ 1.70\u20ac restaurant PER PERSON<\/p>\n

Juan de Mata Carriazo 4<\/a>
\nTel 954 41 02 67
\nOpen 13.30 – 16.00 \/ 20.30 – midnight Tuesday – Saturday
\n13.30 – 16.00 Sunday
\n\u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

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

\"\"hake roe with bechamel<\/p>\n

\"\"courgette and egg ensaladilla<\/p>\n

\"\"chicken croquetas<\/p>\n

\"\"artichoke, cheese and spinach wraps with tomato sauce<\/p>\n

\"\"“roast beef” carpaccio<\/p>\n

\"\"san jacobo<\/p>\n

\"\"grilled provolone cheese with two mojo pic\u00f3n salsas<\/p>\n

\"\"vegetable spring rolls with sweet chilli sauce<\/p>\n

\"\"smoked sardines on toast with avocado<\/p>\n

\"\"grilled white asparagus with salmorejo and alioli<\/p>\n

\"\"huevo a la turca: soft cooked egg and bechamel, breaded and deep fried<\/p>\n

\"\"huevo a la turca<\/p>\n

\"\"filo trangles filled with hake and mussels<\/p>\n

\"\"presa Ib\u00e9rica with chimichurra sauce<\/p>\n

\"\"selection of desserts<\/p>\n

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

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

\"\"<\/p>\n

Back to Top<\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated May 2019
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated May 2019 chef and owner Marco Valc\u00e1rcel Offering traditional cuisine with an innovative touch, chef and owner Marcos Valc\u00e1rcel has renovated both the space and the menu of his previous restaurant, Jarisa. The location serves his purpose well, as it is just next to the Estaci\u00f3n de C\u00e1diz market, and he offers not only […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[924],"tags":[925,78,728,727,729,730,371],"class_list":["post-19898","post","type-post","status-publish","format-standard","hentry","category-la-grulla","tag-la-grulla","tag-restaurant","tag-sevilla","tag-seville","tag-spain","tag-tapas","tag-tapas-bar"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t