Enrique Becerra Diego Ruiz

This humming tapas bar, within one of Seville’s most successful restaurants, was opened in 1979 by Enrique Becerra, a Sevillian with five generations of bar-restaurants pumping through his blood. The tapas menu changes daily, the result of a collaboration between Enrique and his head chef, Diego Ruiz. Madrid-born and trained, Diego started working in restaurants at the age of 15, remaining in the capital until he took over the ovens at Enrique Becerra three years ago. ‘The basic produce here - such as vegetables, chickpeas, lentils and chorizo - is excellent,’ he says. ‘In the north they go for more sophisticated foods such as baby eel, caviar or smoked salmon, but you can do fantastic things with simple, good-quality ingredients.’