{"id":25296,"date":"2019-12-21T11:59:55","date_gmt":"2019-12-21T10:59:55","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=25296"},"modified":"2026-01-28T12:27:36","modified_gmt":"2026-01-28T11:27:36","slug":"la-casa-del-tigre","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-casa-del-tigre\/","title":{"rendered":"La Casa del Tigre"},"content":{"rendered":"

Updated January 2026<\/h3>\n

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La Casa de Tigre is a tapas bar with a curious history. Back in the day (mid 1900s) the building was home to explorer and adventurer Jos\u00e9 Mar\u00eda Lassaletta (Barcelona 1927-Seville 1997), who was also the director of the Jerez Zoo. He infamously kept a tiger as a pet that would sit out on the balcony watching the world go by, something that would bring the animal protection services running today, but it must have been quite the sight back then.<\/p>\n

The premises is run by four friends who are already well-known on the Sevilla tapas bar scene: Emilio Gimeno, Pedro Guardia, Manuel Miura & chef Luis Plaza (you can read more about them here: Los Chicos de Petit<\/a><\/strong>). The concept is simple, offering a casual and relaxed space with a comfortable dining room as you walk in, and a cosy horseshoe bar at the back and two other small dining areas in front of the open kitchen. The same menu is available in both areas and is made up of just 13 dishes and 3 desserts, mostly based on traditional Andalusian recipes but with an “upgrade” in terms of quality and execution.<\/p>\n

Favourites include the crispy thinly-layered patatas bravas, a perfectly seared sea bass with a creamy mushroom sauce, tacos de puchero (complete with broth) and the “tortilla vaga” made with potato straws and topped with fried gambas de cristal and lime mayo. The surprise dish for me here was the grilled beef mollejas in a celeriac pur\u00e9e – I’m not normally a huge fan of sweetbreads but these are to die for. Be sure to check out the daily specials.<\/p>\n

Now you can also enjoy a seasonal tasting menu, a new addition this year. I love this because at this point I’ve pretty much had everything on the menu several times over, all of which are worth returning for, and I’d hate to see any of them replaced, so this is a perfect option. It comes with or without wine pairings and is truly delightful, well-balanced and delicious. There’s a photo collage of the tasting menu below.<\/p>\n

The wine list is short but well thought out and service is excellent, which is not surprising given the hospitality pedigree of the four partners. It’s truly one of my favourite places. Reservations recommended.<\/p>\n

Bread\/Service Charge:<\/a> 1.50\u20ac PER PERSON<\/p>\n

Amparo 9<\/a>
\nTel 954 72 81 13<\/span><\/span>
\nOpen 13.30 – 16.15 \/ 19.30 – 23.00 Monday – Saturday
\n\u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

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

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\"\"ensaladilla with hake, assorted pickles<\/p>\n

\"\"mini brioche filled with manteca color\u00e1,
\ntopped with smoked pork, lime gel<\/p>\n

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\"\"delicias de pato (duck and foie muicuit)<\/p>\n

\"\"chicken livers in amontillado sauce on tramezzini bread<\/p>\n

\"\"sweet fried pipirranas with mojo de tomatillo verde<\/p>\n

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\"\"tortilla vaga with cristal prawns and lime mayo<\/p>\n

\"\"tacos de puchero<\/p>\n

\"\"puchero broth<\/p>\n

\"\"<\/p>\n

\"\"seabass pav\u00eda “hotdog” on toasted brioche bun with
\nremoulade, aji amarillo and grapefruit foam,
\nhousemade smoked ketchup, organic lettuce and mango<\/p>\n

\"\"THOSE patatas bravas<\/p>\n

\"\"<\/p>\n

\"\"grilled white asparagus with gazpachuelo malague\u00f1o and mussel fumet<\/p>\n

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

\"\"grilled chipirones<\/p>\n

\"\"<\/p>\n

\"\"grilled sea bass with a light green curry sauce (summer version)<\/p>\n

\"\"seared sea bass with mushrooms (winter version)<\/p>\n

\"\"seared tuna tarantelo with cauliflower pur\u00e9e, basil sauce<\/p>\n

\"\"<\/p>\n

\"\"coquelet (poussin) cooked three times: sous vide, char-grilled
\nthen glazed and finished in the oven, with parmentier and summer truffle<\/p>\n

\"\"chef Luis Plaza<\/p>\n

\"\"grilled seasonal mushrooms (chanterelles, n\u00edscalos, lengua de buey)
\nwith egg yolk, citrus cream al oloroso and truffle<\/p>\n

\"\"rice with chicken livers al oloroso and n\u00edscalos<\/p>\n

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\"\"
\nsous vide beef sweetbreads finished on the wood grill,
\nwith celeriac pur\u00e9e and px demi glace<\/p>\n

\"\"angus beef rib<\/p>\n

\"\"grilled solomillo (beef tenderloin)<\/p>\n

\"\"puff pastry with chocolate and ice cream<\/p>\n

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\"\"chef Luis in the open kitchen<\/p>\n

\"\"“chef’s table” in front of the kitchen<\/p>\n

\"\"private patio dining room<\/p>\n

\"\"tasting menu winter 2025<\/p>\n