Sevilla Eats: Reyes Antonio Romero

Mar 21

Mar 21 Sevilla Eats: Reyes Antonio Romero

Last meal in Sevilla! Luckily, we came across one of the three branches of Bodeguitas Antonio Romero, a recommended tapas bar. I had to go for two of my favorite discoveries in Sevilla:

One was a plate of "adobo," which is cazón, school shark marinated in vinegary adobo sauce, then breaded and fried. The fish came out so super light and tender, and even though the dish was fried, it tasted very airy and non-oily.

My other favorite of Sevilla was the pringá, so I had to get it again. In the rendition here, the pork and chorizo maintained their original texture, vs. the paste that was in the version at Las Columnas. I really enjoyed this.

I was also delighted that they offered orange-scented wine, one of the dessert wines of Andalucia. This isn't so common to come across, and I enjoyed it quite a bit. But I would say my favorite dessert wine from Andalucia (and perhaps my favorite alcoholic beverage overall?) is Pedro Ximinez, the very sweet wine made from raisins. Funny how I actually hate raisins!

Here's the contemporary interior of the restaurant. Notice in this picture how formally everyone is dressed! It's a combination of Sevilla style + Semana Santa + Palm Sunday.