Jaylu

What 50 years ago was a neighborhood bar that served traditional stews today has become a successful restaurant where you can find the best seafood in Seville. Its owner and chef, Enrique Caballero, has spent decades traveling to the fish markets along the Andalusian coastline in search of the finest fish and seafood. At the bar, exquisite Jabugo ham is served, made even more special because of Caballero's original ways of cutting it. And in his dining room, you can try the crayfish, giant prawns and the best cuts of fish.