Top 5 Tapas bar in Seville

The business manage by the Yebra brothers has a bar and a restaurant. Javier runs an innovative cuisine in which he offers different food ideas and he uses the most avant-garde techniques, such as low temperature cooking, spherification or gelatinisation. His brother Manuel is in charge of the bar.

It’s one of the most creative cuisines that can be found in Seville. The place is located away from the areas most frequented by tourists, so nowadays is kind of a little secret that you reveal to your closest family and friends. This bar has already become quite popular, so it’s necessary to make a reservation!

The food plating -carefully presented tasty dishes- and the restaurant menu designs -very personal and well prepared- have made Yebra to be on everyone’s lips – with good reason! To start with, we recommend trying the ‘ajoblanco’ (garlic soup) with boletus, the ‘sepia’ (cuttlefish) with crispy shrimps or the potato, ham and cheese cake with cod ‘cococha’ (barbel, bump of different fish) and free-range egg yolk.

The hake with ‘fettuchini nero di sepia’, candied cuttlefish and carbonara sauce is on of the culinary specialties, not forgetting the snapper with tempura vegetables or the sea bass fillet on asparagus risotto. As for the viands, Javier and Manuel recommend the Iberian bacon with scallops and the venison loin with asparagus and truffle cream.

The evening can be accompanied with any of its more than 150 types of wines and some of its succulent homemade desserts. Its regular clientele is very heterogeneous. At the bar you meet your lifelong neighbor of the quarter but it’s not strange to share the schnapps with a famous Spanish bullfighter or singer.

Entering La Fresquita is quite an experience. A ‘religious’ experience, as Enrique Iglesias would say. The small tavern is an excellent opportunity to live a very local experience for tourists who go a little further into Mateos Gago street, less crowded by tourists.

The place has become a meeting point for Sevillians where they can have a beer, standing in the street. Although it may seem uncomfortable, it’s undoubtedly part of its charm. But its greatest attraction is found inside, in a really small space where tapas are sung from the street to the bar and from the bar to the kitchen.

Those who cannot enter because they see it as a completely impossible feat, or because they have been comfortable eating and drinking on the mini terrace, should at least take a few minutes to see the interior of the bar. It’s worth it: The walls of the business are fully decorated with images and items of Holy Week, such as costumes for members of the brotherhoods and ‘costaleros’ (bearers),  like conical headwears, sacks for bearers, as well as statuettes, rosaries, and all kinds of religious motifs from the sevillian celebration.

The very ‘fresquita‘ (fresh) beer can be combined by delicious tapas of ‘menudo’ (tripe) or meat with tomato, in addition to a wide assortment of ‘montaditos’ (sandwiches) -‘pringá’ (roast beef or pork, cured sausages such as chorizo and morcilla) stands out-. All this while you watch on TV images of the different Easter that have been celebrated in recent years in the Andalusian capital, as well as the music of the bands that accompany the dozens of processions every year.

You can add to the tour whatever you want -a show and/or flamenco lesson, a Maestranza bullring tour, or getting to know first hand the journey of Magellan and the first circumnavigation of the Earth.