{"id":25125,"date":"2019-10-24T13:14:34","date_gmt":"2019-10-24T12:14:34","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=25125"},"modified":"2025-10-20T09:00:15","modified_gmt":"2025-10-20T08:00:15","slug":"barra-baja","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/barra-baja\/","title":{"rendered":"Barra Baja"},"content":{"rendered":"

Updated October 2025<\/h3>\n

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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 Rafa Li\u00f1\u00e1n and Patri Moliner have worked together for over 15 years, having trained in the kitchens of Michelin starred chefs Dani Garc\u00eda and Rafa Zafra among others, and more recently running the Mar\u00eda Lu\u00edsa Restaurant in Grand Luxe 5-star Hotel Mercer. This is their most personal professional venture and it has become a local gastronomic gem.<\/p>\n

The short seasonal menu is organised as if you were visiting various market stalls: fresh oysters, fruit & vegetables, fishmonger, butcher and dessert, and there are also daily specials. The focus is on quality products and simplicity of preparation, giving the natural flavours of each dish their chance to shine. The oak-fuelled grill and oven adds to the uniqueness of the restaurant and also makes for some good prep viewing.\u00a0 The photos below are from various seasons, so you may not find everything on the menu when you go, but there will be something equally delicious.<\/p>\n

The space is cosy and attractive, service is excellent (well-trained knowledgeable wait staff are still not the norm here in Sevilla) and there’s an extensive wine list with over 70 bottles available (50 of those by the glass). We have loved all the food on every visit so it’s hard to pick a favourite but anything fishy-seafoody is guaranteed to be amazing, as well as the char-grilled meats and a crazy good retinto beef tartare with grilled bone marrow. Be sure to start with any of the oyster options paired with a sherry cocktail. And while I’m usually not one for desserts I loved the frozen lemon peel and torrija is divine. Highly highly recommended. You really must eat here if you come to Sevilla (and sit at the barra!).<\/p>\n

Bread\/Service Charge:<\/a> 2.50\u20ac PER PERSON (includes a small starter)<\/p>\n

Javier Lasso de la Vega 14<\/a>
\nTel 955 055 660
\nOpen 13.30 – 16.00 \/ 20.30 – 23.30
\nClosed Monday & Tuesday
\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

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\"\"sherry cocktails! above: MaiCai below: Sherry Fizz<\/p>\n

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\"\"<\/p>\n

\"\"<\/p>\n

\"\"lightly wood-smoked ostra Guillardeau with sherry butter<\/p>\n

\"\"fresh ostra Guillardeau with cucumber and dill vinaigrette<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"olives filled with payoyo cheese in tempura<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"boquerones en vinagre with black pepper oil<\/p>\n

\"\"Cantabrian boquer\u00f3n en vinagre, toasted brioche with tomato and fried spine<\/p>\n

\"\"marinated mackerel with ajo blanco<\/p>\n

\"\"<\/p>\n

\"\"tomate rosa ali\u00f1ao, grated mojama & fried almond, burrata, garlic toast<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"scallops “versi\u00f3n meuni\u00e8re” with butter, lemon and deep-fried capers<\/p>\n

\"\"<\/p>\n

\"\"white and red prawn \u201ctwo-stage\u201d tartare with imperial caviar<\/p>\n

\"\"<\/p>\n

\"\"clams al vapor<\/p>\n

\"\"wood-fire grilled baby gems topped with payoyo cheese<\/p>\n

\"\"char-grilled artichokes with\u00a0 pistachio oil and grated payoyo cheese<\/p>\n

\"\"pistachio ajoblanco with confit portobellos and spring onion<\/p>\n

\"\"roasted leek with portobellos and an egg yolk and honey vinaigrette<\/p>\n

\"\"<\/p>\n

\"\"tortilla vaga with lightly torched white prawns and prawn-head sauce<\/p>\n

\"\"prawn carpaccio with caramelised onions and roe<\/p>\n

\"\"gamba blanca with avocado gazpacho<\/p>\n

\"\"raw corvina with gazpachuelo<\/p>\n

\"\"<\/p>\n

\"\"crudo de borriquete, red onion in lime and cold gazpachuelo<\/p>\n

\"\"grilled lobster \u2018con su ensaladilla\u2019<\/p>\n

\"\"clams lightly grilled and smoked in the oak-burning oven with garlicky manzanilla sauce<\/p>\n

\"\"<\/p>\n

\"\"monkfish tail with flamed kale and celeriac pur\u00e9e<\/p>\n

\"\"<\/p>\n

\"\"special of the day<\/p>\n

\"\"pumpkin cream, roasted pumpkin, pumpkin seeds,
\nchar-grilled shimeji mushrooms, vanilla oil<\/p>\n

\"\"wood-roasted sea bass belly on crispy baked potatoes with fried capers<\/p>\n

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

\"\"<\/p>\n

\"\"<\/p>\n

\"\"glazed beef sweetbreads with cauliflower pur\u00e9e<\/p>\n

\"\"char-grilled duck breast with rich creamy meloso rice<\/p>\n

\"\"<\/p>\n

\"\"char-grilled lamb chops Al-Andalus with hummus, pistachio and mint<\/p>\n

\"\"abanico Ib\u00e9rico<\/p>\n

\"\"oxtail with sweet potato and mustard<\/p>\n

\"\"45-day aged beef rib-eye (lomo alto)<\/p>\n

\"\"aged beef tenderloin with onion rings<\/p>\n

\"\"presa Ib\u00e9rica with Robechon potatoes and a pineapple soy sauce<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"wood-roasted Ib\u00e9rico pork ribs served with arugula salad and mashed potatoes<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"frozen lemon peel filled with caramalised toasted pistachios, lemon sorbet
\nwhite chocolate garnache, rosemary and lemon gel\u00e9<\/p>\n

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

\"\"torrija caramelised with orange ice cream and amontillado sabayon<\/p>\n

\"\"“pan con chocolate” and evoo<\/p>\n

\"\"co-owners and chefs Rafael Li\u00f1\u00e1n & Patricia Moliner (2019)
\n\"\"Rafa & Patricia 2023 (tattoo update!)<\/p>\n

\"\"the barra baja and open kitchen<\/p>\n

\"\"Esther, Patricia and Rafa<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

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

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 Rafa Li\u00f1\u00e1n and Patri Moliner […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1133],"tags":[1134,1135,78,728,727,729],"class_list":["post-25125","post","type-post","status-publish","format-standard","hentry","category-barra-baja","tag-barra-baja","tag-market-menu","tag-restaurant","tag-sevilla","tag-seville","tag-spain"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-6xf","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":23977,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-inchausti\/","url_meta":{"origin":25125,"position":0},"title":"La Barra de Inchausti","author":"Shawn","date":"April 21, 2019","format":false,"excerpt":"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),\u2026","rel":"","context":"In "La Barra de Inchausti"","block_context":{"text":"La Barra de Inchausti","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/la-barra-de-inchausti\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/inchausti-25-20.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/inchausti-25-20.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/inchausti-25-20.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24100,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-canabota\/","url_meta":{"origin":25125,"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":25125,"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":32231,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/taberna-zurbaran\/","url_meta":{"origin":25125,"position":3},"title":"Taberna Zurbar\u00e1n","author":"Shawn","date":"October 5, 2023","format":false,"excerpt":"Updated December 2025 Brought to you by the same dynamic team behind Salmedina, chefs Jaime Guardiola and Pedro Ruiz-Ocejo, with partners Jos\u00e9 Carpintero and Miguel Criado, have created a warm and inviting space with one of the prettiest terrazas in town. 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