Bodeguita Romero, Seville, 1/17 & 20/18

 

building
building

Bodeguita Romero has been in business over 70 years, moving into its present location in 1977.  It still feels very family run – old school – and swells with people during prime hours.  The interior section has small tables around the walls and a large bar counter with some stools and standing space.  We were lucky to get a table on one visit but then enjoyed a different perspective when we stood at the bar for our lunch.  There you really felt the bustle and got to see lots of different foods coming out of the small kitchen.  A nice sized patio out front provides additional tables but my preference would be to be inside, where there are lots of tile murals.  

IMG_7760
exterior

No music is in the background but there’s plenty of noise.  The tables are set with fun mats and dispensers of paper napkins labeled with the Bodeguita Romero name.  Above the bar are holders for multiple glasses and the walls hold many photos.  The menu is large and plates are mostly small and suitable for sharing.  The staff were efficient, helpful and friendly as time permitted.

inteior
interior
interior
interior
interior
interior
interior
interior
IMG_7775
Frankie looked over the tiles
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
back cover
back cover
chalkboard menu
chalkboard menu

 

Bread and breadsticks arrive at all tables and the bread is okay and the breadsticks are very crisp.  It seems best used to soak up any sauces.

bread basket
bread basket
interior
interior
wine
wine

 

Marinated potatoes or Papas Aliñas were perfectly cooked potato chunks doused with olive oil and mixed with green onions and green peppers.  So simple and yet divine.  A standard to order there and you can see why – they were very good.

potaotes
Papas Aliñas
closer
closer

 

Presa Ibérico or Iberian pork presa was a pan fried piece of succulent pork that also came with potatoes but these were thinly sliced.  The smell was heavenly and the taste was just as good.  The potatoes were creamy inside with a nice crisp edge and the pork was seared to a lovely brown edge.

IMG_7816
Presa Ibérico
Frankie studied the logo
Frankie studied the logo

 

Pringa is a pork and black pudding sandwich that has been a specialty on the menu for 40 years.  The soft bun was toasted to a nice crisp edge and filled with roast pork and chopped blood sausage.  It was really tasty.  The bun gets soaked with some of the meat drippings to make it a sandwich full of flavor and textures.  Fun to eat and tasty.  We ordered it both times so there are 2 different photos of it.

closer
Pringa
inside
inside
inside sandwich
inside sandwich on another day
tile on one wall
large tile mural

 

Boquerones are breaded fresh anchovies.  They are lightly fried and good, especially with a little squirt of fresh lemon juice.

anchovy
Boquerones

 

Alcachofas Salteadas con Jamón are sautéed artichokes with ham and garlic.  The artichokes were cooked to very tender but not mushy and mixed with toothsome chunks of ham that positively burst with flavor when you ate them together.  The ham added just the right amount of saltiness to bring out the subtle artichoke taste.

artichoke
Alcachofas Salteadas con Jamón
closer
closer
Frankie looked out the window
Frankie looked out the window

 

Solomillo Ibérico is an Iberian pork sirloin served with a sauce of whisky, mojo picón, roquerfort and Pedro Ximenez. It was served on top of french fries and topped with garlic.  The meat was mealier than the other piece of pork but still tasty.  It had been cooked perfectly to a beautiful brown edge.

steak and potatoes
Solomillo Ibérico
glasses hang from the ceiling
glasses hang from the ceiling
interesting tiles
interesting tiles
cigarette machine
cigarette machine
Frankie with their named napkins
Frankie with their named napkins

 

Carrillera Ibérica is slow braised Iberico pork cheek.  It was cooked to absolute tenderness and served with chunks of carrots and potatoes cut like fries and both were soaked in the flavorful meat sauce.  It was really tasty and pretty filling.

beef
Carrillera Ibérica
inside
inside
wine front
wine front
wine back
wine back

 

Tortillita de Camarones or shrimp fritters were crisp with a bit of chew.  The shrimp flavor was mild but they were fun to eat.

shrimp fritters
Tortillita de Camarones
Frankie liked that the breadsticks had their name on the package
Frankie liked that the breadsticks had their name on the package

 

Revuelto de la Casa was house scrambled eggs with chorizo (sausage) and ham.  They were moist and full of flavor.  The bits of ham added a nice chew and it was all rounded out by disks of tender potato.

eggs and sausage
Tortillita de Camarones
from the side
from the side
peek in the kitchen
peek in the kitchen
outside
outside
closer
closer
tile outide
tile outside
Frankie enjoyed a little coffee
Frankie enjoyed a little coffee

 

One thought on “Bodeguita Romero, Seville, 1/17 & 20/18

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