The historic district, good tapas, and reasonable prices—a triple combination that’s hard to find in Seville. Malandro is one of those spots capable of bringing these three elements together, with the added bonus of being a restaurant that will delight connoisseurs.
Located across from the Real Maestranza de Caballería, it offers an alternative to the traditional art of tapas in a more refined setting. A restored, stately menu allows guests to indulge in its casual bar or in the dining rooms on the upper floors: a total of nearly 800 square meters dedicated to gastronomy.
At the bar, the menu features Andalusian classics, cured meats, preserves, and pickled items. And take note: there’s an extensive selection of fried dishes, mini sandwiches, signature tapas, and small-plate stews—perfect for sharing, whether you’re dining as a couple or with a large group of friends. The wine cellar, for those who love to indulge in fine dining and drinking, already boasts a collection of 200 wines.
The interior design bears the signature of Pablo Roig and Sevillian artist Jaime Abaurre.
Grocery-style dishes, stews, and bar snacks
The menu places significant emphasis on pantry staples and deli items: 100% acorn-fed Jabugo PDO Iberian ham, cheeses, canned goods, and cured seafood from HERPAC Barbate PGI. Don’t miss the array of gildas, anchovies, mussels, razor clams, sardinillas, mojama, fish roe, and tuna loin.
Among the new culinary offerings are fried eggs with potatoes and tuna with tomato—featuring eggs from Cobardes y Gallinas and homemade potatoes—and white beans with shrimp and clams, which join the spinach with chickpeas on the menu.
Must-try dishes include its iconic “bikini” of roasted ham, Comté cheese, and truffle, or the “lazy” omelet with garlic shrimp and sobrasada.
There are also sea bass fillets with manzanilla sauce, shredded oxtail in a timbale with fried polenta and grilled baby carrots, and a chargrilled Iberian acorn-fed pork tenderloin from Tartessos, seared over an open flame.
The bar snacks are grilled over a charcoal grill. Standouts include the Andalusian pringá bun, the pork rind bun with Payoyo cheese, and the shrimp bun with black garlic aioli and lime zest.
Beyond the menu, the kitchen team will cook according to the freshest ingredients available, featuring fried fish such as snapper and seasonal stews, especially in the fall and winter.
International wines and cocktails
The wine cellar is expanding with more international wines: a selection of Bordeaux, new labels from Burgundy and Piedmont, and a Super Tuscan. Sommelier David Ramos will oversee the cellar’s development and also aims to make wine more accessible for casual tapas dining.
The cocktail menu ranges from aperitifs and classics—such as the Americano, Negroni, Dry Martini, and various Spritzes—to the Paloma, Spicy Margarita, Pisco Sour, Espresso Martini, Whiskey Sour, and Old Fashioned, with non-alcoholic options available.
Afternoon drinks and evenings of music
Evening gatherings bring music to the bar, and on Thursday nights, the atmosphere shifts to piano, jazz, soul, and bossa nova. Live music accompanies evenings that feel like the good old days—perhaps with a twist—and an average check that rarely exceeds €35.
Malandro occupies three floors with three distinct spaces: the bar, a contemporary grill, and a rooftop terrace. After a year in business, it has welcomed more than 54,000 diners.
