{"id":33159,"date":"2024-02-12T14:11:39","date_gmt":"2024-02-12T13:11:39","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=33159"},"modified":"2024-07-17T10:49:46","modified_gmt":"2024-07-17T09:49:46","slug":"braxas","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/braxas\/","title":{"rendered":"Braxas"},"content":{"rendered":"

Updated July 2024
\n\"\"<\/h3>\n

Braxas, opened in July 2022 by husband and wife team Lewis Colwell (chef) and Cristina Alfonso (front of house), specialises in all things char-grilled. The cosy and attractive restaurant is a stone’s throw from the Santa Catalina Church with both low and high tables inside and a small side walk terrace.<\/p>\n

Over a couple of visits we tried several tapas and got to sample Lewis’s charcoal wizardry with meat dishes cooked and\/or finished on the grill. All superb. In fact, we’ve enjoyed everything here. The ensaladilla comes topped with gorgeous plump king prawns in tempura (which also make an appearance in a salad with mango and sriracha sauce – next time). The steak tartare, as promised by Cristina, was exceptional, and both the jam\u00f3n and gamba croquetas (one of my “benchmark tapas”) more than passed the test.<\/p>\n

On the menu you’ll find plenty of char-grilled delights to choose from. Dry-aged Frisona beef takes centre stage but you can also opt for grilled octopus and fish, a 200-gram burger or a marinated sous vide coquelet that is finished on the grill. There’s a short but well-thought out wine list and service is personable and friendly.<\/p>\n

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

Almte Apodaca 15<\/a>
\nTel. 674 39 02 86
\nOpen 13.00 – 16.30 \/ 20.00 – 23.30 Tuesday – Saturday
\n13.00 – 16.30 Sunday
\n\u20ac \u20ac \u20ac \u20ac<\/span>
\n<\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\"
\nFood 8 | Wine 8 | Service 8 | Ambiance 8<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"ensaladilla with tempura king prawns<\/p>\n

\"\"dry-aged beef fillet tartare on toasted brioche
\n\"\"pisto & jalape\u00f1o croquetas<\/p>\n

\"\"jam\u00f3n croquetas topped with panceta Ib\u00e9rica, oloroso mayo<\/p>\n

\"\"gambas al ajillo croquetas with fried garlic mayo<\/p>\n

\"\"<\/p>\n

\"\"caesar salad with char-grilled chicken, bacon, croutons, shaved parmesan<\/p>\n

\"\"<\/p>\n

\"\"bacalao with pilpil sauce<\/p>\n

\"\"<\/p>\n

\"\"lagrimitas de pollo with honey-mustard sauce<\/p>\n

\"\"char-grilled chuleta Ib\u00e9rica<\/p>\n

\"\"<\/p>\n

\"\"sous vide BBQ ribs finished on the grill<\/p>\n

\"\"<\/p>\n

\"\"presa Ib\u00e9rica<\/p>\n

\"\"dry-aged Frison beef entrec\u00f4te<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"Cristina & Lewis<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Back to Top<\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated July 2024<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated July 2024 Braxas, opened in July 2022 by husband and wife team Lewis Colwell (chef) and Cristina Alfonso (front of house), specialises in all things char-grilled. The cosy and attractive restaurant is a stone’s throw from the Santa Catalina Church with both low and high tables inside and a small side walk terrace. Over […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1373],"tags":[1374,148,78,728,730],"class_list":["post-33159","post","type-post","status-publish","format-standard","hentry","category-braxas","tag-braxas","tag-grill","tag-restaurant","tag-sevilla","tag-tapas"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t