Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the silky tuna tart, calling it a must-order, while the overall vibe is one of rustic, sun-drenched simplicity that makes every bite feel like a quiet celebration.
“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.
