{"id":36957,"date":"2025-08-26T09:25:47","date_gmt":"2025-08-26T08:25:47","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=36957"},"modified":"2026-08-31T15:33:34","modified_gmt":"2026-08-31T14:33:34","slug":"la-pajarita-abaceria","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-pajarita-abaceria\/","title":{"rendered":"La Pajarita Abacer\u00eda"},"content":{"rendered":"

Updated September 2026<\/h3>\n

\"\"<\/p>\n

The original La Pajarita was one of the oldest ultramarinos in the city, though it had changed hands a couple of times over the years. Then in the spring of 1992 it was taken over by sevillano Miguel Tudela and given an update, including a fresh new look, while maintaining the essence of a traditional abacer\u00eda. It’s an attractive light space with a curved tiled bar in the front as you enter and a comfortable dining room at the back.<\/p>\n

The menu is typical abacer\u00eda fare, with the focus on qualilty charcuterie, cheese, tinned items and montaditos. Rounding that out is a small selection of hot tapas. It came to my attention when I saw they had won the prize at this year’s Vel\u00e1 de Triana for best pulled beer, so off we went to check it out and I have to say barman Manuel does indeed know his stuff. Also ran into a couple of people I know there who happen to live nearby and it turns out it’s a very popular neighbourhood bar in one of the few central barrios that (so far) still feels like a barrio.<\/p>\n

Oh, also open for breakfast!<\/p>\n

Bread\/Service Charge:<\/a> 0.80\u20ac<\/p>\n

Ba\u00f1os 16<\/a>
\nTel. 689 035 216
\nOpen 8.00 – 16.00 \/ 20.00 – midnight Monday-Thursday
\n9.00 – midnight Friday-Saturday
\n12.30 – 17.00 Sunday
\n\u20ac \u20ac \u20ac\u00a0<\/span><\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\"
\nFood 6 | Wine 5 | Service 5 | Ambiance 5<\/p>\n

\"\"<\/p>\n

\"\"Manuel demonstrates his beer pouring skills<\/p>\n

\"\"fried salted almonds<\/p>\n

\"\"tosta of Cantabrian anchovy<\/p>\n

\"\"<\/p>\n

\"\"tosta of marinated sardine<\/p>\n

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

\"\"chicharrones de C\u00e1diz<\/p>\n

\"\"pan y picos<\/p>\n

\"\"tortilla al whisky<\/p>\n

\"\"orza with tomato montadito<\/p>\n

\"\"pring\u00e1 montadito<\/p>\n

\"\"jam\u00f3n and blue cheese montadito<\/p>\n

\"\"melva, anchovy and pepper montadito<\/p>\n

\"\"<\/p>\n

\"\"alb\u00f3ndigas de chocos in almond sauce<\/p>\n

\"\"carne con tomate<\/p>\n

\"\"<\/p>\n

\"\"First Prize<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

Updated September 2026 The original La Pajarita was one of the oldest ultramarinos in the city, though it had changed hands a couple of times over the years. Then in the spring of 1992 it was taken over by sevillano Miguel Tudela and given an update, including a fresh new look, while maintaining the essence […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1481],"tags":[1480,1479,728,729,730,371],"class_list":["post-36957","post","type-post","status-publish","format-standard","hentry","category-la-pajarita","tag-albaceria","tag-la-pajarita","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