Bar antojo

In Their Own Words

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

“The salmorejo was excellent, and the beef sirloin with mashed potatoes was delicious.”

“El salmorejo muy bueno y el solomillo de buey con puré de patatas muy rico.”

“This time we ordered eggs in their shells, risotto, croquettes and Russian salad.”

“Esta vez pedimos huevo con cáscara, risoto, croquetas y ensaladilla rusa.”

“Excellent food, original dishes, generous portions and good service.”

“Muy buena comida, platos originales , generosas raciones y buen servicio.”

Quick Verdict

Original Andalusian cooking, serious wine, and professionalism at €10–20: a standing reservation in Macarena.

About Bar antojo

Bookshelves, mismatched chairs and wooden crates give Bar Antojo a room that feels assembled rather than designed — dim-lit, comfortable and genuinely informal. Reservations are worth making: the place fills up. The menu leans into Andalusian tradition while doing something particular with each dish, and the salmorejo alone justifies the trip across the river. Among the plates people keep writing about, the torrija, the risotto and the patatas bravas ración lead by mentions, with the cod charcoal — the Carbón — drawing its own devoted following. The space works as well for a full dinner as for a quick round of tapas, and it handles visitors and locals in equal measure.

In the last 90 days, Bar antojo has drawn 32 substantial written reviews (50+ characters of genuine feedback) — a measure of how actively its reviewers have been writing lately.

What Stands Out