{"id":46,"date":"2007-08-12T12:32:33","date_gmt":"2007-08-12T10:32:33","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=46"},"modified":"2026-02-24T13:25:30","modified_gmt":"2026-02-24T12:25:30","slug":"baco-victoria-eugenia","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/baco-victoria-eugenia\/","title":{"rendered":"Baco Victoria Eugenia"},"content":{"rendered":"

Updated February 2026<\/h3>\n

\"\"<\/p>\n

Founded in 1989 Baco Victoria Eugenia reopened in the spring of 2023 after a long break that began with the pandemic lockdown. Now with Jos\u00e9 Francisco Baco at the helm t<\/span><\/span>his classic family-run bar has been a personal favourite for as long as I can remember. Specialising in Andalusian cuisine, specifically tapas and raciones that feature variations of bacalao (salt cod). There’s a side walk terrace that it shares with its sister restaurant Baco Cuna 2. Inside there is a long L-shaped bar with stools, tall tables along the windows, and a mezzanine dining area with low tables and chairs.<\/p>\n

Their star dish is a plump bacalao loin with confit garlic and a tangy tomato sauce – outstanding. Cod carpaccio (laminas) with dill and toasted almonds, creamy bacalao croquetas, crispy fried bacalao tortillitas and pav\u00edas… all excellent. If you’re not in the mood for fish then try the grilled Ib\u00e9rico pork shoulder (presa) or tenderloin (punta de solomillo, or saut\u00e9ed artichokes with jam\u00f3n. Good wine selection and great service.<\/p>\n

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

Villasis 1 (corner C\/Cuna)<\/a>
\nTel 954 22 74 59
\nOpen: 12.30 – 16.00 \/ 19.30 – 23.30 Tuesday – Sunday
\n\u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

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

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"Pepe (now retired) cutting Jam\u00f3n Ib\u00e9rico de Bellota<\/p>\n

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

\"\"<\/p>\n

\"\"<\/p>\n

\"\"jam\u00f3n, cheese, ca\u00f1a de lomo<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"ensaladilla with melva<\/p>\n

\"\"mojama (cured almadraba tuna) with toasted almonds, evoo and pico de gallo<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"cream cheese, potato and smoked salmon roll
\nwith avocado, passion fruit vinaigrette<\/p>\n

\"\"espinacas con garbanzos<\/p>\n

\"\"bacalao tortilla with pilpil sauce<\/p>\n

\"\"tortillitas de bacalao<\/p>\n

\"\"<\/p>\n

\"\"pav\u00edas de bacalao with tartare sauce<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"bacalao croquetas<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"calamares fritos with padr\u00f3n peppers and tartar sauce<\/p>\n

\"\"<\/p>\n

\"\"salt cod carpaccio with dill, toasted almonds, olive oil<\/p>\n

\"\"<\/p>\n

\"\"bacalao a la Bilba\u00edna<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"grilled artichokes with\u00a0 jam\u00f3n and garlicky salsa verde<\/p>\n

\"\"<\/p>\n

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

\"\"bacalao with confit garlic in tangy tomato sauce<\/p>\n

\"\"<\/p>\n

\"\"tuna encebollado<\/p>\n

\"\"carrillada al oloroso<\/p>\n

\"\"<\/p>\n

\"\"punta de solomillo Ib\u00e9rico with garlic, thyme and bay leaf<\/p>\n

\"baco-victoria-16\"grilled presa Ib\u00e9rica<\/p>\n

\"\"puntas de solomillo with garlic & thyme sauce<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

~back to top<\/strong><\/a> ~<\/p>\n

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

Updated February 2026 Founded in 1989 Baco Victoria Eugenia reopened in the spring of 2023 after a long break that began with the pandemic lockdown. Now with Jos\u00e9 Francisco Baco at the helm this classic family-run bar has been a personal favourite for as long as I can remember. Specialising in Andalusian cuisine, specifically tapas […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[571],"tags":[844,843,842,845,728,727,729,730,371],"class_list":["post-46","post","type-post","status-publish","format-standard","hentry","category-baco-victoria-eugenia","tag-bacalao","tag-baco-group","tag-baco-victoria-eugenia","tag-salt-cod","tag-sevilla","tag-seville","tag-spain","tag-tapas","tag-tapas-bar"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-K","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":38157,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/rastrojo\/","url_meta":{"origin":46,"position":0},"title":"Rastrojo","author":"Shawn","date":"March 10, 2026","format":false,"excerpt":"This is the new project by restaurateur Juan Fernando Fern\u00e1ndez; his first personal and professional venture. The space is small and attractively decorated, with both high and low tables and a few seats along the bar, which also holds the display case for fresh fish and daily cold starters. The\u2026","rel":"","context":"In "Rastrojo"","block_context":{"text":"Rastrojo","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/rastrojo\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2026\/03\/rastrojo-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2026\/03\/rastrojo-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2026\/03\/rastrojo-2.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34253,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/talegamar\/","url_meta":{"origin":46,"position":1},"title":"Talegamar","author":"Shawn","date":"August 11, 2024","format":false,"excerpt":"Updated December 2025 Talegamar is the new cervecer\u00eda by Antonio S\u00e1nchez and is located inside Arenal Market across from his well-known seafood restaurant El Pesquero (est. 1999). 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Whereas with Salmedina the idea was to recreate a\u2026","rel":"","context":"In "Taberna Zurbar\u00e1n"","block_context":{"text":"Taberna Zurbar\u00e1n","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/taberna-zurbaran\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/10\/zurbaran-25-34.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/10\/zurbaran-25-34.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/10\/zurbaran-25-34.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24100,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-canabota\/","url_meta":{"origin":46,"position":3},"title":"La Barra de Ca\u00f1abota","author":"Shawn","date":"April 27, 2019","format":false,"excerpt":"Updated January 2026 Since the opening of La Barra de Ca\u00f1abota, this more informal version of Michelin star restaurant Ca\u00f1abota, by Juan Luis Fern\u00e1ndez and the Guardiola brothers (Tribeca), has become a local favourite. 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