La Cuchara de San Telmo

In Their Own Words

Review highlights surfaced by Google — shown in English, with the original beneath

“The pork cheeks, the savoury cheese tart, the artichokes and the octopus were incredible!”

“La carrillera, la tarta salada de queso, las alcachofas y el pulpo increíbles!”

“These tapas aren't your average tapas; they're haute cuisine, served in generous portions.”

“Los pinchos no son pinchos normales, son alta cocina, raciones generosas.”

“We had: entrecôte, suckling pig, hake and risotto. And it was all absolutely delicious.”

“Nosotros comimos: Entrecot Cochinillo Merluza Risotto Y todo estaba buenísimo”

Quick Verdict

Foie gras, cochinillo, and octopus executed with fine-dining care in a standing-room bar that fills before opening—worth the queue.

About La Cuchara de San Telmo

Pintxos bars are common in the Parte Vieja; a kitchen turning out raciones at this level is not. La Cuchara de San Telmo works out of a compact, stucco-walled taberna, and the food is the reason people queue outside before the doors open — arriving 20 to 30 minutes early is the move. The foie gras draws the most mentions by some distance, followed by the cochinillo asado, the octopus, and the pig's ear, all arriving as proper raciones with the kind of care that makes the format feel beside the point. The entrecôte de vaca asada, served with a carrot purée and salt flakes, is the dish visitors keep bringing up unprompted. Staff like Kevin steer first-timers toward the right order, and the room turns fast enough that a full meal lands in well under an hour even when the place is packed.

In the last 90 days, La Cuchara de San Telmo has drawn 30 substantial written reviews (50+ characters of genuine feedback) — recent momentum that is one of the signals behind its place on the hot list.

What Stands Out