{"id":5745,"date":"2011-05-03T10:16:42","date_gmt":"2011-05-03T09:16:42","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=5745"},"modified":"2018-06-08T16:10:07","modified_gmt":"2018-06-08T15:10:07","slug":"bar-antojo","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/bar-antojo\/","title":{"rendered":"Bar Antojo"},"content":{"rendered":"

Updated September 2017<\/h3>\n

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Ernesto Masala\u00f1a has been expanding his ever-growing empire over the past few years, which began with the creation of Bar Antojo in 2011 – a delightful setting for his eclectic mix of homespun and fusion tapas. The tapas and media raciones are very reasonably priced and excellent quality, and there are over 20 wines available by the glass. Overall a great atmosphere and a selection of tapas which has something for everyone (though they need to do something about the noise level). Favourite dishes are the leeks au gratin, the “bacalao al carb\u00f3n” and the very decadent fried eggs and potatoes with grilled foie.<\/p>\n

These days Ernesto and family are running Equipo Mpuntar<\/a>, comprising Bar Antojo and La Ni\u00f1a Bonita<\/a> (just off the Alameda on Calatrava street) and more recently Perro Viejo<\/a> and Perrochiko in the city centre. His newest venture Seis is due to open this month (September 2017). Outside of Sevilla you can find a similar menu to Bar Antojo at Pez Tomillo<\/a> in Pedregalejo, M\u00e1laga.<\/p>\n

Calatrava 44<\/a>
\nTel. 955 425 337
\nOpen 13.00 – 16.30 \/ 20.00 – midnight
\nEquipo Mpuntar Website<\/a>
\n\u20ac \u20ac \u20ac \u20ac<\/span>
\n<\/strong><\/span><\/p><\/blockquote>\n

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

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\"antojo
\n\"antojosalmorejo with jam\u00f3n, chopped egg and croutons<\/p>\n

\"\"jam\u00f3n croquettes<\/p>\n

\"antojopring\u00e1 montadito with melted cheese<\/p>\n

\"\"vegetable spring rolls with sweet chili sauce<\/p>\n

\"\"“carb\u00f3n de bacalao” salt cod in squid ink tempura<\/p>\n

\"\"glazed free-range chicken with wild mushrooms and garlic pur\u00e9e<\/p>\n

\"antojoleeks with bechamel and mozzaralla au gratin<\/p>\n

\"\"tender solomillo al whisky with chips<\/p>\n

\"antojofried free-range eggs with potatos and grilled foie<\/p>\n

\"antojolagrimitas de pollo with bbq sauce<\/p>\n

\"\"patatas bravas<\/p>\n

\"antojoflamenqu\u00edn<\/p>\n

\"\"chef Ernesto<\/p>\n

\"\"<\/p>\n

\"antojo<\/p>\n

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

Updated September 2017
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated September 2017 Ernesto Masala\u00f1a has been expanding his ever-growing empire over the past few years, which began with the creation of Bar Antojo in 2011 – a delightful setting for his eclectic mix of homespun and fusion tapas. The tapas and media raciones are very reasonably priced and excellent quality, and there are over […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[247],"tags":[375,728,729,730,371],"class_list":["post-5745","post","type-post","status-publish","format-standard","hentry","category-bar-antojo","tag-bar-antojo-2","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\t\n\t\t