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| Horario: 11:00-02:00 (Domingos Cerrado) | |
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| Dirección: Calle Aracena Local 2. Sevilla | |
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| Ver grande |
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| Ver grande |
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Café/Bar Mi Barrio
Ambiente Flamenco, Tapas variadas y Cafés Variados. |
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| Carta |
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Montaditos |
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Tapa |
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½ Ración |
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Ración |
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Triana (Bacalao, Tomate narural) |
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2.00€ |
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Betis (Salmorejo
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| Salmorejo |
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| A typical cold cream from Spain made from tomatoes, olive oil, garlic, bread...The recipe changes depending on the cooker, some of them add peppers, vinegar, cucumber, onion...that every chef gives the dish his/her special touch. |
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| Ver guía completa |
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con Jamón) |
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2.00€ |
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Pureza (aceite, Tomate y Jamón) |
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2.00€ |
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Evangelista (bacalao con Salmorejo
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| Salmorejo |
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| A typical cold cream from Spain made from tomatoes, olive oil, garlic, bread...The recipe changes depending on the cooker, some of them add peppers, vinegar, cucumber, onion...that every chef gives the dish his/her special touch. |
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| Ver guía completa |
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) |
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2.20€ |
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San Jacinto (Roquefort con Jamón) |
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2.00€ |
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Castilla (Queso Fresco con Palometa) |
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2.00€ |
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Alfarería (Jamón, Queso y Tomate) |
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2.00€ |
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Señá Santana (Queso Fresco con Anchoas) |
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2.00€ |
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Tardón (Salmorejo
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| Salmorejo |
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| A typical cold cream from Spain made from tomatoes, olive oil, garlic, bread...The recipe changes depending on the cooker, some of them add peppers, vinegar, cucumber, onion...that every chef gives the dish his/her special touch. |
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| Ver guía completa |
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con Anchoas) |
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2.00€ |
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Mi Barrio (Salmorejo
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| Salmorejo |
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| A typical cold cream from Spain made from tomatoes, olive oil, garlic, bread...The recipe changes depending on the cooker, some of them add peppers, vinegar, cucumber, onion...that every chef gives the dish his/her special touch. |
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| Ver guía completa |
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y Carne Mechá) |
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2.00€ |
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Tapeo |
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Tapa |
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½ Ración |
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Ración |
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Plato de Tomate Aliñao |
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5.00€ |
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Ensaladilla |
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2.00€ |
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Patatas ali oli |
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2.00€ |
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Taco de Atún con Pimiento Morrón |
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2.50€ |
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Cazuela de Salmorejo
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| Salmorejo |
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| A typical cold cream from Spain made from tomatoes, olive oil, garlic, bread...The recipe changes depending on the cooker, some of them add peppers, vinegar, cucumber, onion...that every chef gives the dish his/her special touch. |
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| Ver guía completa |
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con Jamón |
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2.50€ |
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Lomito Ibérico |
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2.50€ |
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Queso viejo
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| Cured cheese |
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| The minimum period of the maturing time for this type of cheese, it is 100 days. Its strong flavour deserves the most discerning palates |
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| Ver guía completa |
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2.50€ |
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Mojama |
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2.50€ |
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Conservas |
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Tapa |
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½ Ración |
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Ración |
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Mejillones en Escabeche (Plato) |
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4.00€ |
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Caballitas en Escabeche (Plato) |
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3.50€ |
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Panes de la casa |
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Tapa |
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½ Ración |
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Ración |
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Panes de la casa Flota (Aceite, Tomate y Jamón) |
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8.00€ |
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Panes de la casa Fabié (Aceite, Tomate y Bacalao) |
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8.00€ |
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Panes de la casa Rocío (Acetite, Tomate y Palometa) |
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8.00€ |
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Panes de la casa Chapina (Salmorejo
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| Salmorejo |
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| A typical cold cream from Spain made from tomatoes, olive oil, garlic, bread...The recipe changes depending on the cooker, some of them add peppers, vinegar, cucumber, onion...that every chef gives the dish his/her special touch. |
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| Ver guía completa |
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con Jamón) |
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8.00€ |
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Panes de la casa Ruiseñor (Roquefort con Jamón) |
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8.00€ |
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Panes de la casa Troya (Salmorejo
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| Salmorejo |
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| A typical cold cream from Spain made from tomatoes, olive oil, garlic, bread...The recipe changes depending on the cooker, some of them add peppers, vinegar, cucumber, onion...that every chef gives the dish his/her special touch. |
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| Ver guía completa |
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con Bacalao) |
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8.00€ |
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Panes de la casa Turruñelo (Roquefort con Anchoas) |
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8.00€ |
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Bebidas |
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Vaso/Copa |
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Jarra |
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Botella |
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Cerveza |
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1.10€ |
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Tinto de Verano |
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1.50€ |
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Refrescos |
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1.50€ |
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Vino (Variación, moscatel, manzanilla) |
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1.50€ |
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| * Cubo de 6 Botellines a 5€ |
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Ofertas |
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Menús |
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• Las ofertas sólo son validas con la impresión de la misma o enseñandoselas al camarero desde tu móvil |
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| Este establecimiento no tiene ningun Menú actualmente. |
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