Lourdes Ybarra

In the last year of the 20th century, Bar Europa underwent a major facelift under the guidance of its new owner, Neus Bragat from Barcelona. Before her aegis, this was a neglected, family-owned bar whose cuisine was limited to tripe stew. By restoring the premises to its original 1920s splendour, Neus put this classic Sevillian tapas bar back on the map and at the same time injected northern elements into the menu. It is now one of the few places in Seville to serve cava, and the changing tapas menu sometimes features white or black butifarra (black pudding) or similar Catalan specialities. The menu aside, though, Bar Europa embodies a typically elegant Sevillian setting.