{"id":35018,"date":"2024-11-01T10:48:06","date_gmt":"2024-11-01T09:48:06","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=35018"},"modified":"2025-08-30T14:33:25","modified_gmt":"2025-08-30T13:33:25","slug":"besana-sevilla","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/besana-sevilla\/","title":{"rendered":"Besana Sevilla"},"content":{"rendered":"

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I guess the first thing to say is that I am very happy I can now just cross the river to the Triana-Los Remedios border and enjoy Besana’s exquisite tapas rather than having to go all the way to Utrera (don’t get me wrong, Utrera is lovely, but this is way easier). Mario R\u00edos Aguiler, one of the founders of Besana, has recently opened this new spot in Sevilla while Daniel Le\u00f3n remains in charge of the original bar in Utrera. This corner location has a window-lined L-shaped bar area as you enter with both tall tables and “Italian-style” ones (not quite as tall, perfect for me). At the back there is a wicker and plant-filled dining area with comfy low tables.<\/p>\n

The menu is basically the same (though I’m still waiting for Mario to add their famous bacalao churros to the Sevilla menu). Other than the daily special char-grilled meats all the other dishes on the menu are served as tapas. I love this. So let’s get to it. Over two visits we did our best to try almost everything on the menu, but will still have to go back to accomplish this. Favourites… well, there really was nothing we didn’t love but I especially enjoyed the crispy potato waffle “bravas”, the glazed beef sweetbreads and THAT carrillada doughnut.<\/p>\n

The wine list is really interesting with some unexpected little treasures there, and a good selection available by the glass.<\/p>\n

Bread Charge<\/a>: 1.50\u20ac per person<\/p>\n

Virgen de las Huertas 1<\/a>
\nTel\u00a0 627 090 814
\nOpen 12.30 – 00.30 Sunday – Thursday
\n12.30 – 1.30 Friday – Saturday
\nKitchen closed 16.00 – 20.00
\n\u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\"
\nFood 9 | Wine 8 | Service 6 | Ambiance 6<\/p>\n

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\"\"chicken liver pat\u00e9 (from Utrera chickens)<\/p>\n

\"\"squid ink croquette with stewed garlic emulsion<\/p>\n

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\"\"crispy potato waffle bravas with “chipotled” tomato and alioli<\/p>\n

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\"\"grilled chipirones filled with butifarra, chunky pear alioli<\/p>\n

\"\"tempura egg with cheddar and bacon pur\u00e9e<\/p>\n

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\"\"glazed beef sweetbreads and mushrooms on creamy payoyo sauce<\/p>\n

\"\"carrillada (pork cheek) doughnut with a goat cheese glaze<\/p>\n

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\"\"aged beef meatballs a la bourguignon , truffle potato pur\u00e9e<\/p>\n

\"\"chef and owner Mario R\u00edos Aguiler<\/p>\n

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

I guess the first thing to say is that I am very happy I can now just cross the river to the Triana-Los Remedios border and enjoy Besana’s exquisite tapas rather than having to go all the way to Utrera (don’t get me wrong, Utrera is lovely, but this is way easier). Mario R\u00edos Aguiler, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1424],"tags":[1425,728,729,730,371],"class_list":["post-35018","post","type-post","status-publish","format-standard","hentry","category-besana-sevilla","tag-besana-sevilla","tag-sevilla","tag-spain","tag-tapas","tag-tapas-bar"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t