{"id":30975,"date":"2023-01-18T17:16:47","date_gmt":"2023-01-18T16:16:47","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=30975"},"modified":"2026-01-11T13:21:48","modified_gmt":"2026-01-11T12:21:48","slug":"jaylu","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/jaylu\/","title":{"rendered":"Restaurante Jaylu"},"content":{"rendered":"

Updated January 2026<\/h3>\n

\"\"<\/p>\n

Jaylu. Over the years the name always came up whenever I asked friends (and especially chefs) where they went out for a special meal in Sevilla. A family project that began in 1967, it is now run by Enrique Caballero, son of the founder, and his daughter Ana. It is product-based cuisine focused on fish and seafood from Huelva and C\u00e1diz and it couldn’t be fresher or better prepared, with a mix of both traditional and contemporary dishes.<\/p>\n

And so after almost 30 years here, in January 2023 I finally made my way to Jaylu to celebrate my birthday and wasn’t sure what to expect. What I hadn’t expected was a rather modest but elegant space with a side walk terrace on the outskirts of Triana. As you walk in there is a long bar area with a handful of seats and then the dining area, like a blast from the past, all white linen and pale walls, tastefully decorated. Somehow I’d pictured something more, well, intimidating. But this felt both cosy, formal and welcoming at the same time.<\/p>\n

It’s a small menu, changing seasonally with several daily specials. Make no mistake, it’s spendy, as you would expect with this quality of fish and seafood. But it’s also easy to pick and choose if don’t want to totally splash out. On my first birthday visit we had a fabulous plate of Jam\u00f3n Ib\u00e9rico de Bellota from Enrique’s personal selection at renowned producers Sierra Mayor, paired with Papirusa manzanilla from Bodegas Lustau. We followed with a plate of the sweetest and most succulent gambas fritas I’ve ever had. Then some breaded Ib\u00e9rico bites and a lovely grilled swordfish with a lemony sauce. The service was top notch, very professional but not stuffy. And omg the wines. I found one on the list that was rather obscure and that I had been wanting to try for ages, so that was also a plus. I mean, you know me, I’m more of a tapas bar girl, but for a special occasion this was a fabulous experience.<\/p>\n

BUT THEN I realised after getting home that I had just ordered the “ordinary” exquisite plate of Jam\u00f3n Ib\u00e9rico de Bellota. Yes, there is an even more exquisite one, the special cuts option by Enrique whereby you get to sample five different parts of the jam\u00f3n. So of course I had to go back and try that. This time we asked to sit at the bar and had a couple of snacks, a smoked sardine aperitif and their famous king crab ensaladilla (possibly the best ensaladilla I’ve ever had) before being presented with total piggy joy on a plate. I’ve only enjoyed this sort of jam\u00f3n tasting at producers out in the dehesa, so it was a real treat to have it available here in the city.<\/p>\n

Since then sitting at the bar has become my favourite spot, simply because I enjoy having a chat with the staff and checking out what else is coming out of the kitchen (the lobster and cigalas below were not mine). On subsequent visits I’ve enjoyed their famous king crab salmorejo served in the shell perfectly grilled bacalao morrillo (first time for me), and melt in your mouth tuna belly. But really, there’s no way you can go wrong here.<\/p>\n

Excellent food and service, an impressive wine list and a lovely ambiance. Not for every day, but go on and treat yourself, you’re worth it.<\/p>\n

Bread\/Service Charge:<\/a> 4\u20ac\u00a0 PER PERSON<\/p>\n

L\u00f3pez de G\u00f3mara 19<\/a>
\nTel 954 33 94 76
\nOpen 13.00 – 17.00 \/ 20.00 – 23.30 Tuesday – Saturday
\n13.00 – 17.00 Sunday
\n\u20ac \u20ac \u20ac \u20ac<\/span> \u20ac
\n<\/strong><\/span><\/p><\/blockquote>\n

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

\"\"<\/p>\n

\"\"<\/p>\n

\"\"smoked sardine<\/p>\n

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

\"\"<\/p>\n

\"\"scallop with roe<\/p>\n

\"\"warm olive oil bread<\/p>\n

\"\"Cantabrian anchovies, tomato, evoo, balsamic<\/p>\n

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

\"\"<\/p>\n

\"\"yellow cherry tom salmorejo with gambas<\/p>\n

\"\"king crab salmorejo, served in the shell<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"Sierra Mayor private seleccion Jam\u00f3n Ib\u00e9rico de Bellota<\/p>\n

\"\"<\/p>\n

\"\"Enrique’s special-cuts jam\u00f3n tasting<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"confit morillo de corvina<\/p>\n

\"\"confit tuna belly<\/p>\n

\"\"morrillo de bacalao<\/p>\n

\"\"
\n\"\"colas de gambas fritas<\/p>\n

\"\"breaded solomillo Ib\u00e9rico bites with mustardy mayo<\/p>\n

\"\"<\/p>\n

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

\"\"garlicky ovas de choco<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"grilled swordfish with lemon and olive oil<\/p>\n

\"\"<\/p>\n

\"\"lightly grilled tuna belly with garlic sauce<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

\"\"<\/p>\n

\"\"queso marantona<\/p>\n

\"\"queso zamorano<\/p>\n

\"\"<\/p>\n

\"\"Enrique Caballero<\/p>\n

\"\"Manuel with Ana Caballero<\/p>\n

\"\"Jos\u00e9<\/p>\n

\"\"Team Jaylu: Jos\u00e9, Enrique, Ana, Luis, Manuel & Antonio<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

Updated January 2026 Jaylu. Over the years the name always came up whenever I asked friends (and especially chefs) where they went out for a special meal in Sevilla. A family project that began in 1967, it is now run by Enrique Caballero, son of the founder, and his daughter Ana. It is product-based cuisine […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1329],"tags":[1330,78,370,728],"class_list":["post-30975","post","type-post","status-publish","format-standard","hentry","category-jaylu","tag-jaylu-restaurante","tag-restaurant","tag-seafood","tag-sevilla"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s1sdVO-jaylu","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5652,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/casa-funes\/","url_meta":{"origin":30975,"position":0},"title":"Casa Funes","author":"Shawn","date":"April 25, 2011","format":false,"excerpt":"Updated January 2022 With a new name and a new look Casa Funes (previously Gago 6) reopened this past summer. This most recent make-over has resulted in a warmer and cosier feel inside with large wooden doors that open onto the side walk terrace. The menu has also been slightly\u2026","rel":"","context":"In "Casa Funes"","block_context":{"text":"Casa Funes","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/casa-funes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/04\/funes-14.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/04\/funes-14.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/04\/funes-14.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":37969,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/comte\/","url_meta":{"origin":30975,"position":1},"title":"Comt\u00e9","author":"Shawn","date":"January 30, 2026","format":false,"excerpt":"Local hostelero Manuel Arag\u00f3n, who runs three other bars in town (Tribuna, Gallito and Brutal), opened Sevilla's newest vinoteca opened last month. 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