{"id":39070,"date":"2026-08-23T15:21:30","date_gmt":"2026-08-23T14:21:30","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=39070"},"modified":"2026-09-14T11:33:18","modified_gmt":"2026-09-14T10:33:18","slug":"pez-globo","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/pez-globo\/","title":{"rendered":"Pez Globo"},"content":{"rendered":"

\"\"<\/p>\n

Chef Gonzalo Jurado’s TradEvo (Tradition & Evolution) has… evolved! This latest concept – a quintessential freidur\u00eda sevillana – may appear simple at first glance but a few bites will convince you that it is anything but. Gonzalo brings his personal style and expert technique to Pez Globo with quality ingredients, local sourcing and careful attention to detail, all the while keeping things familiar. The location (very appropriately) in the Plaza de la Pescader\u00eda is perfect for this more casual style of eating with comfortable low seating inside and a combination of low and high tables on the ample terraza.<\/p>\n

Although fried fish dominates the menu there are plenty of other options, from charcuterie, cheeses and cured fish to cold salads and small montaditos, plus some stews and grilled meats. A few Tradevo favourites have made their way onto the new menu, such as the marinated sardine on tomato bread and the must-have<\/strong> king prawn taco. I was sad to see my favourite “cannel\u00f3n de gambas” missing, but it can still be enjoyed at their original Nervi\u00f3n location<\/a>. Now on to the fritos and, pay attention, because flour plays a crucial role here where they use certified organic flours from El Molino de Piedra in Co\u00edn (M\u00e1laga) and use different types depending on the product, rather than applying the same flour coating to everything. And celiacs can rejoice as there is a fryer dedicated exclusively to preparations using gluten-free flours.<\/p>\n

There wasn’t anything we didn’t love here over three visits but I already knew the quality was going to be top notch because I’ve known Gonzalo since he first started out in 2009. The wine list is short and well balanced between national and regional offers.<\/p>\n

I admit being surprised by the boquerones en vinagre simply because I don’t think I’ve ever had better. And the fritos! Asparagus in tempura with romesco, fried lubina (sea bass) served whole so you can enjoy all the bits, for the latter be sure to check out the daily seafood showcase. It’s a joyous change so well done Gonzalo! Who doesn’t love perfectly fried fish and where better to enjoy it than on one of Sevilla’s buzziest and charming squares?<\/p>\n

Bread\/Service Charge:<\/a> 1.80\u20ac PER PERSON<\/p>\n

Cuesta del Rosario 15<\/a>
\nTel 854 807 424
\nOpen 12.30 – 15.45 \/ 19.00 – 22.45
\n\u20ac \u20ac \u20ac \u20ac
\n<\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\"
\nFood 8 | Wine 7 | Service 7 | Ambiance 8<\/p>\n

\"\"<\/p>\n

\"\"boquerones en vinagre<\/p>\n

\"\"<\/p>\n

\"\"bandarilla: house marinated salmon, kalamata olive, piparra, sun-dried tomato<\/p>\n

\"\"smoked sardine with roasted pepper sauce on tomato bread<\/p>\n

\"\"mojama (Herpac) with candied almonds<\/p>\n

\"\"chicharrones de panceta (C\u00e1diz style)<\/p>\n

\"\"<\/p>\n

\"\"croquetas de gambas<\/p>\n

\"\"breaded swordfish belly<\/p>\n

\"\"asparagus in tempura with romesco sauce<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"prawn taco with avocado, chiplote mayo, pico de gallo<\/p>\n

\"\"<\/p>\n

\"\"focaccia montadito with aubergine, burrata, pesto & tomato<\/p>\n

\"\"boquerones al lim\u00f3n<\/p>\n

\"\"marinated fried chicken wings<\/p>\n

\"\"<\/p>\n

\"\"chocos fritos<\/p>\n

\"\"<\/p>\n

\"\"lubina frita<\/p>\n

\"\"<\/p>\n

\"\"chef \/ owner Gonzalo Jurado<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

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

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

Chef Gonzalo Jurado’s TradEvo (Tradition & Evolution) has… evolved! This latest concept – a quintessential freidur\u00eda sevillana – may appear simple at first glance but a few bites will convince you that it is anything but. Gonzalo brings his personal style and expert technique to Pez Globo with quality ingredients, local sourcing and careful attention […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1526],"tags":[1528,1013,1527,370,728,729],"class_list":["post-39070","post","type-post","status-publish","format-standard","hentry","category-pez-globo","tag-freiduria","tag-fried-fish","tag-pez-globo","tag-seafood","tag-sevilla","tag-spain"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t