{"id":67,"date":"2007-08-31T11:47:09","date_gmt":"2007-08-31T09:47:09","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=67"},"modified":"2025-03-24T11:46:13","modified_gmt":"2025-03-24T10:46:13","slug":"enrique-becerra","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/enrique-becerra\/","title":{"rendered":"Enrique Becerra"},"content":{"rendered":"

Updated March 2020<\/h3>\n

\"\"<\/p>\n

\n

UPDATE:<\/strong>\u00a0 Sadly Enrique Becerra closed his doors for good in March 2020 after over forty years. I will keep this here as a tribute to Enrique and the many excellent meals and good times I enjoyed there over the years. So many wonderful memories.<\/p>\n<\/blockquote>\n

One of my favourites, where you can find traditional Andalusian dishes prepared with local market fresh ingredients, under the careful eye of third generation restaurateur and author of cookbooks, food & wine guides (and mystery novels!) Enrique Becerra.<\/p>\n

As well as fabulous tapas there’s an excellent selection of wines – especially sherries – by the glass. Staff are professional without being stuffy, and are great at recommending interesting food and wine pairings. Some of my favourite dishes are the asparagus flamenqu\u00edn (breaded & fried rolled pork with asparagus & cheese inside) garlicky grilled strips of beef\u00a0 “Se\u00f1or Marqu\u00e9z”, and filo-wrapped salt cod with ajoblanco.<\/p>\n

Since expanding the downstairs tapas area to include both the bar and (ex) dining room, tapas have become more prominent and the tapas menu is more innovative and varied. Be sure to check the daily specials. There are also two dining rooms upstairs and, if you prefer the restaurant menu downstairs, no problem. Your table will be set for full restaurant service.<\/p>\n

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

Gamazo, 2<\/a>
\ntel. 954 213 049
\nOpen 13.00 – 16.00 \/ 20.00 – midnight
\nClosed Sunday evening
\nBar \u20ac \u20ac \u20ac<\/strong><\/span>
\nRestaurant \u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

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

\u00a0\u00a0\u00a0 \"\"<\/p>\n

\"becerra<\/p>\n

\"becerra<\/p>\n

\"\"ajo blanco (cold garlic and almond soup)<\/p>\n

\"\"bacon-wrapped langostines in sherry sauce<\/p>\n

\"\"fried courgette flowers filled with tuna and tomato<\/p>\n

\"becerrapav\u00edas de boquerones<\/p>\n

\"\"braised asparagus with jam\u00f3n<\/p>\n

\"\"tender stewed carrillada (pig’s cheeks)<\/p>\n

\"\"pork kidneys in sherry sauce<\/p>\n

\"becerra<\/p>\n

\"\"asparagus flamenqu\u00edn<\/p>\n

\"becerra\u00a0salt cod in filo pastry served with ajoblanco & almonds<\/p>\n

\"\"grilled goat cheese with caramalised onion<\/p>\n

\"becerraEnrique choosing sherry pairings for us<\/p>\n

\"\"baby eels on toast with alioli<\/p>\n

\"\"spirals of breaded cuttlefish<\/p>\n

\"\"<\/p>\n

\"becerrafried lamb brains<\/p>\n

\"\"oxtail burger with tartar sauce<\/p>\n

\"\"grilled beef tenderloin “Se\u00f1or Marquez” with garlic<\/p>\n

\"\"broadbeans (habas) with butifarra and fried quail egg<\/p>\n

\"becerragrilled prawn & chipirone (squid) brochette<\/p>\n

\"\"tuna with salmorejo<\/p>\n

\"\"pastry filled with mixed wild mushrooms and langostines<\/p>\n

\"\"lamb meatballs with mint sauce<\/p>\n

\u00a0\"\"grilled morcilla de burgos (black pudding with rice) with quail egg<\/p>\n

\"becerracarne (pork) con tomate<\/p>\n

\"\"lamb brochette with couscous<\/p>\n

\"\"Enrique Becerra<\/p>\n

\"\"selection of cookbooks written by Enrique<\/p>\n

\"becerra<\/p>\n

\"becerra<\/p>\n

\"\"<\/p>\n

~ back to top<\/strong><\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated March 2020
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated March 2020 UPDATE:\u00a0 Sadly Enrique Becerra closed his doors for good in March 2020 after over forty years. I will keep this here as a tribute to Enrique and the many excellent meals and good times I enjoyed there over the years. So many wonderful memories. One of my favourites, where you can find […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[479,78,728,729,730],"class_list":["post-67","post","type-post","status-publish","format-standard","hentry","category-enrique-becerra","tag-enrique-becerra-2","tag-restaurant","tag-sevilla","tag-spain","tag-tapas"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-15","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":30975,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/jaylu\/","url_meta":{"origin":67,"position":0},"title":"Restaurante Jaylu","author":"Shawn","date":"January 18, 2023","format":false,"excerpt":"Updated January 2026 Jaylu. Over the years the name always came up whenever I asked friends (and especially chefs) where they went out for a special meal in Sevilla. A family project that began in 1967, it is now run by Enrique Caballero, son of the founder, and his daughter\u2026","rel":"","context":"In "Jaylu"","block_context":{"text":"Jaylu","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/jaylu\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/01\/jaylu-29.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/01\/jaylu-29.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2023\/01\/jaylu-29.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":33843,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/augurio\/","url_meta":{"origin":67,"position":1},"title":"Augurio","author":"Shawn","date":"May 17, 2024","format":false,"excerpt":"Updated March 2026 With its second anniversary coming up next month Augurio continues to go from strength to strength. 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