{"id":23977,"date":"2019-04-21T09:15:06","date_gmt":"2019-04-21T08:15:06","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=23977"},"modified":"2025-12-13T09:46:27","modified_gmt":"2025-12-13T08:46:27","slug":"la-barra-de-inchausti","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-inchausti\/","title":{"rendered":"La Barra de Inchausti"},"content":{"rendered":"

Updated December 2025<\/h3>\n

\"\"<\/p>\n

La Barra de Inchausti, with an adjoining restaurant<\/a> which can be accessed via the bar or a separate entrance in the street, is the newer location of their original La Moneda<\/a> restaurant, which sadly closed after the pandemic lockdown. But the Inchausti siblings, Jorge and Conchi (chefs), and Isidro (front of house), keep looking towards the future with the same positive energy they inherited from their father. You can feel it when you enter the barra… that something fun and delicious is about to happen.<\/p>\n

The bar is light and airy, with lots of white and blue tile, and a long white marble bar, with a nautical\/fishmongers theme. There are also a couple of outdoor tables near the entrance.<\/p>\n

Specialising in fish and seafood dishes with more than a hint of the family’s home town of Sanl\u00facar de Barrameda, the food is excellent and I can’t seem to stay away from this place. The garlicky chicharrones are made on premises and are some of the best I’ve had.\u00a0 House standards such as the tortillita de camarones (shrimp fritter), sopa de galera (mantis shrimp soup), and pav\u00eda de bacalao (using fresh cod instead of the usual salted) are not to be missed. Fab fritos, excellent grilled fish and seafood, hearty soups and stews. Be sure to ask about the daily specials. A recent dish of garlicky grilled monkfish was perfection. Service is friendly, professional and efficient, and there’s an excellent wine list too.<\/p>\n

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

Tom\u00e1s de Ibarra 10<\/a>
\nTel 954 871 322
\nOpen 13.00 – 16.00 \/ 20.30 midnight Tuesday – Saturday
\n13.00 – 16.00 Sunday
\nSummer Hours (June-July-August)
\n13.00 – 16.00 \/ 20.30 – midnight Tuesday – Friday
\n\u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

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

La Barra<\/h3>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"Jam\u00f3n Ib\u00e9rico de Bellota<\/p>\n

\"\"<\/p>\n

\"\"salpic\u00f3n de pulpo<\/p>\n

\"\"<\/p>\n

\"\"m\u00fajol, mojama, maruca<\/p>\n

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

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

\"\"<\/p>\n

\"\"zamburi\u00f1as!<\/p>\n

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

\"\"gambas blancas de Huelva<\/p>\n

\"\"<\/p>\n

\"\"red tuna tartare<\/p>\n

\"\"alubias con gambas<\/p>\n

\"\"caz\u00f3n (shark) a la manzanilla<\/p>\n

\"\"<\/p>\n

\"\"tortillita de camarones<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

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

\"\"croquetas de jam\u00f3n<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"battered bacon-wrapped prawns<\/p>\n

\"\"pav\u00eda de bacalao fresco<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"deep-fried sea anemones<\/p>\n

\"\"sopa de galeras<\/p>\n

\"\"<\/p>\n

\"\"garlicky coquinas<\/p>\n

\"\"bacalao in sobrehusa sauce<\/p>\n

\"\"<\/p>\n

\"\"alb\u00f3ndigas de chocos y gambas<\/p>\n

\"\"monkfish in salsa verde<\/p>\n

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

\"\"at\u00fan encebollado<\/p>\n

\"\"soupy seafood rice<\/p>\n

\"\"n\u00e9coras (velvet crab)<\/p>\n

\"\"almejas al ajillo<\/p>\n

\"\"
\n\"\"hot crusty bread for moppage (clams)<\/p>\n

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

\"\"caz\u00f3n en adobo<\/p>\n

\"\"<\/p>\n

\"\"breaded monkfish liver<\/p>\n

\"\"<\/p>\n

\"\"fried octopus<\/p>\n

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

\"\"<\/p>\n

\"\"puntillitas (small squid)<\/p>\n

\"\"garlicky grilled monkfish with potatoes and piquillo peppers<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"grilled almadraba tuna (mormo and contramormo)
\nwith patatas panaderas and crispy calamares del campo<\/p>\n

\"\"grilled bonito (tuna)<\/p>\n

\"\"<\/p>\n

\"\"char-grilled octopus with piment\u00f3n sauce
\n\"\"Ib\u00e9rico pork ribs in tomato sauce<\/p>\n

\"\"Jorge and Isidro with Lola la Langosta<\/p>\n

\"\"<\/p>\n

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

\"\"<\/p>\n

El Restaurante<\/h3>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"Jorge & Conchi (chefs), Isidro (foh)<\/p>\n

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

\"\"<\/p>\n

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

Updated December 2025 La Barra de Inchausti, with an adjoining restaurant which can be accessed via the bar or a separate entrance in the street, is the newer location of their original La Moneda restaurant, which sadly closed after the pandemic lockdown. But the Inchausti siblings, Jorge and Conchi (chefs), and Isidro (front of house), […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[1095,370,728,727,730,371],"class_list":["post-23977","post","type-post","status-publish","format-standard","hentry","category-la-barra-de-inchausti","tag-la-barra-de-inchausti","tag-seafood","tag-sevilla","tag-seville","tag-tapas","tag-tapas-bar"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-6eJ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":25125,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/barra-baja\/","url_meta":{"origin":23977,"position":0},"title":"Barra Baja","author":"Shawn","date":"October 24, 2019","format":false,"excerpt":"Updated October 2025 Barra Baja refers to the comfy low bar in front of the open kitchen where eight guests can enjoy watching their food being prepared. In total there is capacity for 24, with seating available in the small dining area next to the entrance. Co-owners, chefs and partners\u2026","rel":"","context":"In "Barra Baja"","block_context":{"text":"Barra Baja","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/barra-baja\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/10\/bbaja-25-11.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/10\/bbaja-25-11.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/10\/bbaja-25-11.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24100,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-canabota\/","url_meta":{"origin":23977,"position":1},"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. Stylistically it's similar to the original, with lots of white tile giving a sense of a\u2026","rel":"","context":"In "La Barra de Ca\u00f1abota"","block_context":{"text":"La Barra de Ca\u00f1abota","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/la-barra-de-canabota\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/barra-canabota-25-3-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/barra-canabota-25-3-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/barra-canabota-25-3-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36351,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/casa-regina\/","url_meta":{"origin":23977,"position":2},"title":"Casa Regina","author":"Shawn","date":"April 8, 2025","format":false,"excerpt":"Updated March 2026 The Catalina boys have done it again. Gonzalo Villalba (chef) and Albert Granados opened their seventh establishment in the city earlier this year, this time in an impressive location just behind the Setas de Sevilla in calle Regina. They have continued with their now winning formula (short\u2026","rel":"","context":"In "Casa Regina"","block_context":{"text":"Casa Regina","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/casa-regina\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/04\/regina-26-4.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/04\/regina-26-4.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/04\/regina-26-4.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9367,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/blanca-paloma\/","url_meta":{"origin":23977,"position":3},"title":"Blanca Paloma","author":"Shawn","date":"October 23, 2012","format":false,"excerpt":"Updated December 2025 Yet another family-run bar taken over by a corporate group. A growing trend here. Very sorry to see Blanca Paloma go this route but I had some good times here so here I will leave this as a keepsake of those times, though obviously the review below\u2026","rel":"","context":"In "Blanca Paloma"","block_context":{"text":"Blanca Paloma","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/blanca-paloma\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/10\/blanca-paloma-1.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/10\/blanca-paloma-1.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/10\/blanca-paloma-1.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":6,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/casa-modesto\/","url_meta":{"origin":23977,"position":4},"title":"Casa Modesto","author":"Shawn","date":"August 11, 2007","format":false,"excerpt":"Updated November 2025 First published here in 2007 (!!) this was one of my first favourite neighbourhood go-to bars back when I lived in the Barrio Santa Cruz. This is the original location that was opened by the Modesto Group in 1971. Founded by the parents of Manuel Del Toro\u2026","rel":"","context":"In "Casa Modesto"","block_context":{"text":"Casa Modesto","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/casa-modesto\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2007\/08\/modesto-26.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2007\/08\/modesto-26.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2007\/08\/modesto-26.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20721,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/mariscos-emilio\/","url_meta":{"origin":23977,"position":5},"title":"Mariscos Emilio","author":"Shawn","date":"February 10, 2018","format":false,"excerpt":"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\u2026","rel":"","context":"In "Mariscos Emilio"","block_context":{"text":"Mariscos Emilio","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/mariscos-emilio\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2018\/02\/emilio-26-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2018\/02\/emilio-26-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2018\/02\/emilio-26-1.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\/23977","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=23977"}],"version-history":[{"count":74,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/23977\/revisions"}],"predecessor-version":[{"id":37787,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/23977\/revisions\/37787"}],"wp:attachment":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/media?parent=23977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/categories?post=23977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/tags?post=23977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}