{"id":20721,"date":"2018-02-10T18:32:50","date_gmt":"2018-02-10T17:32:50","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=20721"},"modified":"2026-04-08T10:43:17","modified_gmt":"2026-04-08T09:43:17","slug":"mariscos-emilio","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/mariscos-emilio\/","title":{"rendered":"Mariscos Emilio"},"content":{"rendered":"

Updated April 2026<\/h3>\n

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Mariscos Emilio is named for Emilio Guerrero, who began the family business selling seafood from a basket, an image that is still the symbol of the chain of seafood restaurants founded by his son Antonio with the opening of the first Mariscos Emilio in San Juan de Aznalfarache, just outside Seville, in 1970.<\/p>\n

Flagship of the group is the Mariscos Emilio in Calle Genova, on the boundary of Triana and Los Remedios, which still does what the name says \u2013 high quality seafood of every description. This is every inch a typical Seville fish bar-restaurant, with a long bar area displaying their wares facing a row of large windows which let in lots of light, and allow you to watch the world going by outside, a tank of live lobsters, and a restaurant area in the back, complete with two model ships in glass cases.<\/p>\n

The food is also very good, with many classic Seville dishes. Favourite tapas include an excellent salpic\u00f3n de mariscos, sizzling gambas al ajillo, prawn & jam\u00f3n stuffed mushrooms and grilled bacon-wrapped prawns. But for me the mojama ali\u00f1a (marinated air-cured tuna) is the stuff of dreams. Usually mojama served thinly sliced with a drizzle of olive oil and a few toasted almonds. Here it’s diced and dressed with evoo, spring onions and fresh cilantro. Watch out when ordering the seafood by weight – a few (excellent) prawns could set you back more than you expected. I’ve only eaten at the bar and find the service fast and friendly. Nice neighbourhood vibe and a good wine list too.<\/p>\n

Bread\/Service Charge:<\/a> 1\u20ac<\/p>\n

Genova 1<\/a>
\nTel 954 285 032
\nOpen 13.00 – 16.30 \/ 20.00 – midnight
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\"orange\" \"orange\" \"orange\" \"orange\"
\nFood 8 | Wine 8 | Service 8 | Ambiance 8<\/p>\n

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\"\"mojama ali\u00f1\u00e1<\/p>\n

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\"\"salmon with chopped egg, capers and onion
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\"\"salpic\u00f3n de mariscos<\/p>\n

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\"\"bacalao frito<\/p>\n

\"\"
\n\"\"bacon-wrapped prawn skewers<\/p>\n

\"\"fried mushrooms filled with jam\u00f3n and prawns
\n\"\"<\/p>\n

\"\"sizzling gambas al ajillo<\/p>\n

\"\"pulpo a feira<\/p>\n

\"\"calamares fritos<\/p>\n

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

Updated April 2026 Mariscos Emilio is named for Emilio Guerrero, who began the family business selling seafood from a basket, an image that is still the symbol of the chain of seafood restaurants founded by his son Antonio with the opening of the first Mariscos Emilio in San Juan de Aznalfarache, just outside Seville, in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[963],"tags":[965,78,370,728,727,729,730],"class_list":["post-20721","post","type-post","status-publish","format-standard","hentry","category-mariscos-emilio","tag-mariscos-emilio","tag-restaurant","tag-seafood","tag-sevilla","tag-seville","tag-spain","tag-tapas"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t