{"id":6364,"date":"2011-10-31T17:04:19","date_gmt":"2011-10-31T16:04:19","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=6364"},"modified":"2014-02-08T20:44:07","modified_gmt":"2014-02-08T19:44:07","slug":"rincon-buhaira","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/rincon-buhaira\/","title":{"rendered":"El Rinc\u00f3n de la Buhaira"},"content":{"rendered":"

\"\"<\/p>\n

Traditional Andalusian cooking and – I am told – one of the best in the neighbourhood of Nervion. The tapas are a bit more adventurous than what appears on the dining room menu, though there are several “off the menu” items listed every day (but it would help to write them down rather than reel off a verbal list of 8 or more items!). The service is efficient and friendly, with a good wine list.<\/p>\n

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

Jos\u00e9 de la C\u00e1mara, 3<\/a>
\nTel. 954 53 47 40
\nOpen: 8.00 – 17.00 \/ 20.30 – midnight Mon-Fri
\n12.30 – 17.00 \/ 20.30 – midnight Saturday
\n12.30 – 17.00 Sunday
\n\u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\"
\nFood 6 | Wine 6 | Service 6 | Ambiance 6<\/p>\n

\"\"tapas bar area<\/p>\n

\"\"bu\u00f1uelos de verderuas (vegetable fritters)<\/p>\n

\"\"squid in ink<\/p>\n

\"\"bacalao frito (fried salt cod)<\/p>\n

\"\"grilled presa (pork) topped with ca\u00f1a de lomo and mature manchego cheese<\/p>\n

\"\"tender stewed carrilladas (pig’s cheeks) in red wine sauce<\/p>\n

\"\"dining area<\/p>\n

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

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

Traditional Andalusian cooking and – I am told – one of the best in the neighbourhood of Nervion. The tapas are a bit more adventurous than what appears on the dining room menu, though there are several “off the menu” items listed every day (but it would help to write them down rather than reel […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[256],"tags":[361,728,729,730],"class_list":["post-6364","post","type-post","status-publish","format-standard","hentry","category-el-rincon-de-la-buhaira","tag-el-rincon-de-la-buhaira-2","tag-sevilla","tag-spain","tag-tapas"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-1EE","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":37466,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/el-patio-de-cuna\/","url_meta":{"origin":6364,"position":0},"title":"El Patio de Cuna","author":"Shawn","date":"November 27, 2025","format":false,"excerpt":"Opened in 2023 when four local friends (Javier, Ignacio, Carlos, and Jos\u00e9 Manuel) took over a location that had housed several different bars over the years and made it their own. 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Very sorry to see Blanca Paloma go this route but I had some good times here so here I will leave this as a keepsake of those times, though obviously the review below\u2026","rel":"","context":"In "Blanca Paloma"","block_context":{"text":"Blanca Paloma","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/blanca-paloma\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/10\/blanca-paloma-1.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/10\/blanca-paloma-1.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2012\/10\/blanca-paloma-1.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":34253,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/talegamar\/","url_meta":{"origin":6364,"position":3},"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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