{"id":34249,"date":"2024-07-21T09:36:22","date_gmt":"2024-07-21T08:36:22","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=34249"},"modified":"2026-03-17T14:04:31","modified_gmt":"2026-03-17T13:04:31","slug":"la-carmela","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-carmela\/","title":{"rendered":"La Carmela"},"content":{"rendered":"

\"\"<\/p>\n

I have to admit that Los Remedios is a bit outside my usual “domain” but serendipity drew me to visit this latest venture by chef Iv\u00e1n Valero, adjacent to his already popular Ivantxu Espacio Bistron\u00f3mico (est 2015). Now, I’d already heard and read a lot about Iv\u00e1n over the years but so far hadn’t been to his restaurant because 1) Restaurant and 2) Los Remedios (if you look through the more than 300 tapas bars and restaurants here you’ll find that a very small number are actually restaurants – I’m really more of a tapas girl myself). Anyhow, there I was having lunch at brand new Augurio<\/a> back in May and Iv\u00e1n came in with a friend and sat a couple of tables over (and yes, I know Augurio is a restaurant, but it’s small and cosy and about 6 minutes from my house). And so, we ended up chatting and he told me about his new place that was about to open… La Carmela.<\/p>\n

The name pays tribute to his mother. In fact the whole place feels like a tribute to Iv\u00e1n’s past and present, with imagery from his hometown of Badalona (Catalunya) in the colourful artwork and even the floor tiles. There’s a small bar as you walk in with one large table between it and the large front window. Further along is the main dining area and open kitchen. It’s a nicely lit and welcoming space.<\/p>\n

There are two tasting menus: a Tapas Men\u00fa for 35\u20ac (not including drinks) and a more extensive Men\u00fa Degustaci\u00f3n at 70\u20ac (with a wine pairing option for 45\u20ac). You can also order a la carte. We opted for the Tapas Men\u00fa, which was excellent value. Each bite after the other was just such a pleasure. Not one false step. Below you can see the dishes from the Tapas Men\u00fa, plus a couple of others that happened to walk by. Hard to pick a favourite but the anchovy with noisette butter was sublime, the micuit “sandwich” creamy and delicious, and the cod with grenobloise sauce was deeply satisfying. There wasn’t anything we didn’t love.<\/p>\n

Service is professional, knowledgeable and friendly. There’s also an insanely good wine list with close to 300 references, and with about 30 available by the glass. I was delighted to find an artesan txakoli by Oxer Bastagieta, last enjoyed in Bilbao. Be sure to ask for recommendations as some wines (like the Oxer) aren’t on the list yet.<\/p>\n

Now open for breakfast!<\/p>\n

Bread\/Service Charge:<\/a>\u00a0 3\u20ac PER PERSON (includes aperitif)<\/p>\n

Monte Carmelo 27<\/a>
\nTel. 678 81 30 88
\nOpen 9.00 – 16.00 Wednesday – Thursday
\n9.00 – 15.30 \/ 19.30 – 22.30 Friday – Saturday
\n12.00 – 15.30 \/ 19.30 -22.30 Sunday
\n\u20ac \u20ac \u20ac \u20ac<\/span>
\n<\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nFood 9 | Wine 10 | Service 8 | Ambiance 8<\/p>\n

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\"\"Cantabrian anchovy on toast with noisette butter, spine foam on the side
\n(tapas men\u00fa)<\/p>\n

\"\"oyster with corn escabeche and tarragon emulsion (a la carte)<\/p>\n

\"\"foie micuit with mushroom duxelle, orange gel, PX jelly (tapas men\u00fa)<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"cod with grenobloise sauce and puffed cod skin cracker (tapas men\u00fa)<\/p>\n

\"\"grilled beef sweetbreads, au jus glaze, huacatay foam (tapas men\u00fa)<\/p>\n

\"\"<\/p>\n

\"\"calamari rice with a prawn seaweed mosaic (tasting menu)<\/p>\n

\"\"presa Ib\u00e9rica a la Royale, summer truffle, bone marrow juice (tasting menu)<\/p>\n

\"\"chef and owner Iv\u00e1n Valero<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

I have to admit that Los Remedios is a bit outside my usual “domain” but serendipity drew me to visit this latest venture by chef Iv\u00e1n Valero, adjacent to his already popular Ivantxu Espacio Bistron\u00f3mico (est 2015). Now, I’d already heard and read a lot about Iv\u00e1n over the years but so far hadn’t been […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1400],"tags":[1401,78,728],"class_list":["post-34249","post","type-post","status-publish","format-standard","hentry","category-la-carmela","tag-gastronomy","tag-restaurant","tag-sevilla"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-8Up","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7390,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/el-cairo\/","url_meta":{"origin":34249,"position":0},"title":"El Cairo Restaurante","author":"Shawn","date":"March 18, 2012","format":false,"excerpt":"Updated March 2026 Founded in November 1977 by Juan Luis Salas and Manuela Ana Lozano, El Cairo opened as a small tapas bar occupying just 60 square metres of the building that the couple eventually purchased in 1983. 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