{"id":5050,"date":"2011-01-06T17:35:39","date_gmt":"2011-01-06T16:35:39","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=5050"},"modified":"2026-05-27T10:10:52","modified_gmt":"2026-05-27T09:10:52","slug":"puratasca","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/puratasca\/","title":{"rendered":"Puratasca"},"content":{"rendered":"

Updated June 2026<\/h3>\n

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Yes, you will get lost, and upon finally arriving will likely wonder what sort of greasy spoon joint (or “tasca”) you’ve ended up at … and it will all be worth it. The 70’s style dive look is intentional, with retro food pics painted on the windows and fun kitsch d\u00e9cor, but the food is all up to the moment innovative tapas, all expertly prepared in the open kitchen by chef Ra\u00fal Vera Rojas and team. On a recent visit I was disappointed to find one of my favourites, the chorizo in tempura, had been taken off the menu, but there was plenty of other wonderful dishes, old and new, to enjoy. We especially loved the semi-cured presa Ib\u00e9rica carpaccio and the bacalao in tempura, and of course couldn’t leave without having the arroz meloso.<\/p>\n

Be sure to either get there early or book – there are tables both inside and out on the sidewalk terrace. Aside from the great food and excellent service there is also a very smart and ever-changing wine list, with lots of good options served by the glass. Some photos here are of daily specials, so they may not be on offer when you visit, but for sure there will be something equally delicious.<\/p>\n

Be sure to save room for the fabulous house-made desserts.<\/p>\n

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

Numancia 5<\/a>
\nTriana
\nTel 954 331 621
\nOpen 13.00 – 15.30 \/ 20.30 – 23.30 Monday-Tuesday \/ Thursday – Saturday
\n13.00 – 15.30 Wednesday
\nClosed Sunday
\n\u20ac \u20ac \u20ac \u20ac<\/span>
\n<\/strong><\/span><\/p><\/blockquote>\n

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

\"\"<\/p>\n

\"puratascabread & olives<\/p>\n

\"\"<\/p>\n

\"\"chicken stew ensaladilla with pickle, red onion, mustard mayo and honey-corn praline <\/span><\/span><\/p>\n

\"\"mojama de at\u00fan de Barbate<\/p>\n

\"\"tempura chorizo with curry mayo (RIP)<\/p>\n

\"\"semi-cured presa Ib\u00e9rica with evoo, soya sauce and citrus dressing<\/p>\n

\"\"<\/p>\n

\"\"arroz meloso with setas, parmesan and white truffle<\/p>\n

\"\"salmon with marinated red onion and parmesan<\/p>\n

\"\"sea bass and prawn alb\u00f3ndigas with green curry sauce, basmati<\/p>\n

\"\"crispy ravioli filled with braised oxtail
\nover an au jus reduction with a touch of kimchi and lime juice<\/p>\n

\"\"bacalao in tempura, leek pur\u00e9e, pilpil made from its bones, dashi broth<\/p>\n

\"\"<\/p>\n

\"\"baked turbot with \u00a0a bone broth reduction over quinoa stew with grilled leeks<\/p>\n

\"\"<\/p>\n

\"\"glazed beef sweetbreads with shitakes, green apple sauce<\/p>\n

\"\"cream of mango and raspberry<\/p>\n

\"\"chef & owner Ra\u00fal Vera Rojas<\/p>\n

\"\"
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~ back to top<\/strong><\/a> ~
\n\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated June 2026
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated June 2026 Yes, you will get lost, and upon finally arriving will likely wonder what sort of greasy spoon joint (or “tasca”) you’ve ended up at … and it will all be worth it. The 70’s style dive look is intentional, with retro food pics painted on the windows and fun kitsch d\u00e9cor, but […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[223],"tags":[734,728,727,729,730],"class_list":["post-5050","post","type-post","status-publish","format-standard","hentry","category-puratasca","tag-puratasca","tag-sevilla","tag-seville","tag-spain","tag-tapas"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t