Bar Clemente joins the trend that exalts the vermouth, the aperitif and the tapas as the fourth reference to which the neighbors of San Lorenzo were lavishing. To the perpetual ones of Espacio Eslava, El Sardinero and the Abacería de San Lorenzo they lacked to recover the nth in discord that, in this case, puts the focus in the beer and the snacking.
This neighborhood, as one of the regions destined to conserve the noble art of the tavernkeeper and the businesses of proximity, welcomes this new gastronomic incorporation.
Its philosophy is categorical: to defend to the utmost the local and well-made product. One of the goodness that a priori reveals this good work is its succinct menu.
Bar Clemente’s menu, the same dishes as always.
There is a parade of classics at more than competitive prices: homemade ensaladilla ( 2.90 euros), papa aliñá (2.50 euros), anchovy 00 with tomato and toasted bread (3.30 euros) and gildas and bombas that range from 2.20 to 3.50 euros.
Clemente’s favorites are its selection of cured meats and sliced cheeses. Payoyo (3.20 €), cheese in oil or Zamorano (2.90 €), loin of pork (4.50 €), black pudding from Cártama (4.20 €) or 100% Iberian acorn-fed ham 5J (which in this case is served for 29 €).
As a good temple of the old-fashioned appetizer, they are fond of tins (with a red tuna loin in oil and quipillo at 12.90 € or their XXL mussels with frits at 10.50 € ) and canned food. In this regard, the Roiz chicharrones (which the interested reader will find a few meters away) are also at Bar Clemente.
All in all, and to celebrate the autumn season, they propose a daily stew of the day for the staunchest followers of cuchareo.
Bar Clemente is open from 7:30 pm to midnight on Tuesdays and Wednesdays; from 1:00 pm to 5:00 pm and 7:30 pm to midnight on Thursdays and Fridays; Saturdays from 12:30 pm to 5:00 pm and 7:30 pm to midnight and Sundays from 12:30 pm to 5:30 pm.