Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the silky, savory Tarta di tonno as the standout, praising its delicate balance and fresh ingredients. The overall vibe is one of quiet, confident craftsmanship, making this a must-visit for refined, unpretentious Mediterranean dining.
“This tuna tart is beautiful and abundant — not a tapa, it's a real portion. The avocado pairing is a classic, maybe a little salty, but it's very good and super fresh.”
What creators say
1 creator has covered Basería del Postigo. Most active: Where The Foodies Go
A great tapas spot right in front of the cathedral — usually a turn-off, but this one surprised us with creative, high-quality dishes and a very reasonable price.
Dishes mentioned
Tarta di Tonno
This tuna tart is beautiful and abundant — not a tapa, it's a real portion. The avocado pairing is a classic, maybe a little salty, but it's very good and super fresh.
Petto di Anatra Scottato con Salsa al Mango e Sale dell'Himalaya
The duck breast is tender and thin, without that annoying duck taste even though it was only cooked with a blowtorch. The mango sauce works great, simple salt, good.
Ventresca con Crema di Avocado e Arancia
This ventresca has avocado cream and orange, and I think there's also honey and soy sauce — together they make an amazing mix. The fatty part is the richest and tastiest.
Panino di Maiale con Maionese al Lime
I'm a huge fan of pulled pork. This one has lime mayonnaise and is in a hot, fragrant, soft bun. The pork is well pulled, and unlike American pulled pork, it's not drenched in barbecue sauce — they left it natural, which I really like about Spaniards. They degreased the pork with pickled eggplants and lime mayo. Another super tasty tapa.
Sardina Affumicata in Salsa di Queso Payoyo e Miele
This smoked sardine is scary — it's super buttery and the smoking is spectacular. The Payoyo cheese enhances the sardine's saltiness even more. A very very good tapa.
