El Señorito

Tapas from Andalucía in Barcelona

In El Señorito we will have an encounter with what we consider real tapas from Andalucía. Not new for its cuisine, but for the tapas they do, real Andalusian tapas like the “pescaito”, seafood and the real and unique jabugo. A restaurant with this offer is not common in Barcelona.

From the outside, we will already notice a real patio andaluz. We first find a black fence and the typical flower pots on the walls filled with red flowers: the so-called patio from Cordoba.  As we enter we will find the bar and at the end we find the dining room, decorated as an old bodega, typical from Jerez. No trace of the old poultry place that it used to be.

The project is an idea of Ever Cubilla (CEO of grupo Rías de Galícia) and Olesya Kuznetsova, a young with great preparation in the most prestigious hostelry schools. Both unite after experiencing the south of Spain personally and open this little Andalucía in Barcelona.

The plates served are just the right size and quantity to be shared, so we can taste a great variety of different dishes. To start, a delicious plate of Jamón Joselito, some olives or chicharrón from Cádiz (difficult to find in Barcelona) are good choices. If you prefer something lighter, they have a great choice of conserves. We recommend to save yourself for the real specialties. You must taste the “cazón en adobo” or the croquetas: made of Jamón Joselito (1,60€ per unit) or choco with its ink (1,80€ unit). Do not doubt to accompany with some “papas aliñas”.

Some from the sea dishes of the Andalusian cuisine present some new and modern touch, but not losing its essence, like the Remojón Granadino, made with smoked fish, or an Ajo Blanco with mussels, muscatel grape and caviar on vinager.
The seafood can be served boiled or a la plancha and charged by weight.

Do not miss the tortilla de camarones (4€ unit) and the torrija with milk rice ice cream (5,50€) as a dessert.
For a good wine pairing, let the counsel you from their large wine carte.
With just a few months since opening, this little part of Andalusia has already conquered hearts and stomachs.

By Luisa Ramos - Bacoyboca.com