ANDALUCÍA - SEVILLA - LA AZOTEA

LA AZOTEA Michelin Plate IIO

UPDATED DECEMBER 2022

The branch in this review is now closed but they do have two similar, excellent, branches here,

LA AZOTEA

Calle Conde de Barajas 13, 41002 Sevilla

+34 955 11 67 48

www.laazoteasevilla.com/es

LA AZOTEA VINOS & TAPAS

Calle Mateos Gago, 8, 41004 Sevilla, Spain +34 955 69 78 88

www.laazoteasevilla.es

@AzoteaSevilla

This is a review of the previous venue.

A cosy and intimate tapas bar and restaurant just five minutes walk from the main shopping streets situated in Calle Jesús del Gran Poder.

Thanks to owners Juan Gómez and Jeanine Merrill (who hails from California) it has a deserved reputation for excellent food and service. There are two menus, one seasonal, and one that changes every week or even daily, depending on what looks good and fresh at the market. Like a lot of places, it has tapas at the bar and full or half raciones at the tables. You only have to walk in and look at the seafood on the counter to see its amazing freshness.

We had

12 x Ostras Francesca

Coquinas in a sweet garlic and white wine sauce with fried baby artichokes

280gr de bicharraco Rojo, la Copa entera de Palo cortado en su cabesita (fabulous carabineros with a shot of pala cortado sherry poured into the head to be eaten with a spoon.)

Puntillitas a la plancha (grilled baby squid)

Pargo (snapper) baked in the oven with potatoes

Before and after

The end

Coulant de chocolate (chocolate soufflé)

Crisp de frusta (similar to apple crumble)

Our drinks were

5 x cerveza mesa

2 x Belondrade y Lurton 2015 (superb verdejo from Rueda at €40 a bottle)

4 x Castaño dulce

4 x Coffees

The bill for 4 people came to €435

There are plenty of choices for meat eaters and lovers of red wine.

On this occasion for lunch, we stayed with seafood and white wine.

The service was superb, friendly, and extremely knowledgeable from our server Sandra and the rest of Daniel Jimenez's team.

It is a must to make a reservation as the restaurant is quite small and there tend to be queues of people who have not booked, waiting outside for the restaurant to open.