{"id":37735,"date":"2025-12-12T14:43:33","date_gmt":"2025-12-12T13:43:33","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=37735"},"modified":"2026-02-24T12:18:47","modified_gmt":"2026-02-24T11:18:47","slug":"raices","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/raices\/","title":{"rendered":"Ra\u00edces"},"content":{"rendered":"

Updated February 2026<\/h3>\n

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Chef Daniel C\u00e1rdenas takes going back to his roots (ra\u00edces) seriously. I first met Danny back in 2012 when he was creating fabulous Peruvian-Japanese fusion food for Nikkei, and then later at Nazca. In 2015 he \u00a0realised a personal dream with the opening of the original Ra\u00edces, taking over the chic minimalist space once inhabited by Binomio in Nervi\u00f3n. Ra\u00edces closed in 2022 and Danny focused on his new project Lima Street Food<\/a>, a more casual dining experience. This time round he has recreated Ra\u00edces, combining Nikkei and Novoandina cuisines, and taking it all to the next level with innovative dishes that remain true to Peru’s rich pre-Hispanic heritage.<\/p>\n

The new space is bright and cheerful with colourful Peruvian wall art – a contemporary look that still feel traditional. Love the open kitchen and simple comfortable furnishings. I’m not a fan of tall tables and stools but here the chairs are “medium-tall” and the tables have a metal bar for resting your feet. There is also a small sidewalk terraza.<\/p>\n

Highly recommend that you start with a pisco sour, classic or otherwise, while checking out the menu. It’s a pleasantly zingy way to start off your meal and works perfectly with the complementary fried sweet potato chips and cancha (toasted corn nuts). Then choose between the starters, various causas, nikkei, anticucheria and ceviches (friendly staff are there to help!). There is also a selection of “sanguiches” (sandwiches) and stir-fried dishes.<\/p>\n

We loved everything you see below but when the causa lime\u00f1a arrived (with prawns, seafood sauce and lemon foam – recommended by Tania our server) it was seriously one of the best things I’ve eaten all year. And if you can’t decide between the various ceviches on offer just get the mixta like we did, because it is spectacular. With sea bass, prawns, chipirones, octopus, sweet potato and Peruvian corn two ways. Topped off with a vibrant leche de tigre that will make you sit up and take notice. We really wanted to try the lime pie but… next time. So Tania brought us a couple of chupitos of apple and pisco foam which was a refreshing and delicious way to finish.<\/p>\n

The wine list is still “in progress” (they just opened last week) but there was a serviceable verdejo, along with a couple of reds and, of course, plenty of cold beer and excellent cocktails. I recently went back with a couple of “extra stomachs” and am hapy to report it was just as enjoyable as my first visit.<\/p>\n

Bread\/Service Charge:<\/a> 0\u20ac<\/p>\n

Avenida de la Buhaira 4<\/a>
\nTel. 722 447 913
\nOpen 12.00 – 16.30 \/ 20.00 – 23.30 Tuesday – Saturday
\n12.00 – 16.30 Sunday
\n\u20ac \u20ac \u20ac \u20ac<\/span>
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\"orange\" \"orange\" \"orange\" \"orange\"
\nFood 9 | Wine 5 | Service 8 | Ambiance 8<\/p>\n

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\"\"classic pisco sours<\/p>\n

\"\"Tania<\/p>\n

\"\"<\/p>\n

\"\"sweet potato chips and cancha<\/p>\n

\"\"cheese teque\u00f1os with guacamole<\/p>\n

\"\"mazorca anticuchera with melted cheese<\/p>\n

\"\"<\/p>\n

\"\"maki encevichado<\/p>\n

\"\"<\/p>\n

\"\"torched salmon nigiri<\/p>\n

\"\"
\n\"\"causa lime\u00f1a with prawns, seafood sauce and lemon foam (omg)<\/p>\n

\"\"<\/p>\n

\"\"causita with tuna tataky<\/p>\n

\"\"ceviche cl\u00e1sico<\/p>\n

\"\"<\/p>\n

\"\"ceviche mixta – it has everything!<\/p>\n

\"\"chef Danny pouring the leche de tigre<\/p>\n

\"\"on the plate<\/p>\n

\"\"chupitos of apple and pisco foam<\/p>\n

\"\"chef Daniel C\u00e1rdenas<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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\n\"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated February 2026<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated February 2026 Chef Daniel C\u00e1rdenas takes going back to his roots (ra\u00edces) seriously. I first met Danny back in 2012 when he was creating fabulous Peruvian-Japanese fusion food for Nikkei, and then later at Nazca. In 2015 he \u00a0realised a personal dream with the opening of the original Ra\u00edces, taking over the chic minimalist […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[715],"tags":[561,1496,1495,753,728],"class_list":["post-37735","post","type-post","status-publish","format-standard","hentry","category-raices","tag-nikkei","tag-novoandina","tag-peruvian-food","tag-raices","tag-sevilla"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t