El Burladero is a spanish restaurant Museo Seville located in Spain.
C. Canalejas, 2-4 41001 Seville Andalusia Spain
Reservations | Yes |
Credit Cards | Yes |
Outdoor Seating | No |
Menus | Brunch, Lunch, Dinner |
Drinks | Full Bar, Cocktails |
We had tapas and loved the ox bull tail, octopus with garlic sauce , the quail egg ham soup , and the lobster octopus salad . The food is upscale .
Perfect black angus steak . Definitely worth trying. The chocolate dessert was also really tasty
Bull (ox) tail and Seville marinated fried fish - delicious. So was the cheese cake . Waiter 's a bit brainless, but very sweet and goid looking ;)
Very good tapas and relaxing atmosphere . A must go. Try the ox tail .
The tuna tartar . Seriously. Wow! The lamb chops and prawn/chickpea dishes were mediocre though.
Make sure you try Bull 's tail ????
'Sevilla Fidelio' Establecimiento adherido -Teilnehmende Unternehmen - Établissement adhéré - Establishment member of 'Sevilla Fidelio' Read more
Oxtail croquettes
Amazing tapas
Good is good, but the service is not nice at all :( waitress was very unfriendly..
Jantar especial. Ambiente aconchegante e requintado. Atendimento perfeito.
El Burladero, tapas andaluzas con un toque de vanguardia, en el hotel Colón de Sevilla Read more
Aquí se come marisco y buena carne. Alejandro Barragán Corbeira
Todo muy bueno, boletus con crema de patata espectacular. Las raciones algo pequeñas
Boletus con crema de patata y huevo . ESPECTACULAR!
Todo excelente
Todos los platos muy ricos excepto Pincho Moruna
El pulpo es espectacular
Las croquetas de cola de toro están tremendas!!!!
Veuve Clicquot Lounge en Sevilla. Lo mejor de la ciudad
Riquísima la hamburguesa de rabo de toro .
Tasty food, friendly service. Not your average crowded tapas bar with people killing each other over food. - HJ K
Delicious food in a totally beautiful place at reasonable prices. My favorite in Sevilla - Archilea Gerlich
Pork belly taco. Stewed Pork cheek. Tuna tataki!!! All insane!!! Finish with a pannacotta!! Definitely worth the trip... - Nick Conti