Seville · Spain
Las Golondrinas
A practical guide to Las Golondrinas in Triana: what to order besides the pork tenderloin tips, what it costs in 2026, how to order at the bar, when to arrive and which of its locations is the original.
Worth it, for the pork tenderloin tips and the tile-covered room. Get there early, order in Spanish and don't expect the prices from old blogs.
Las Golondrinas is a Triana tapas bar that has been open since 1962, on Calle Antillano Campos, right in the ceramics quarter. It’s small, loud and covered in tiles from floor to ceiling. Its menu has barely changed in decades, and the pork tenderloin tips are the reason people line up.
Our experience
We had lunch here on Sunday, May 17, at 12:30, after a morning at the market, on Calle Betis and along Calle San Jacinto. We ordered puntas de solomillo, tortillitas de camarones (shrimp fritters) and a caña.
We made it lunch rather than dinner for a practical reason: on Sundays it only opens from 12:00 to 17:00. Arriving at 12:30 put us ahead of the rush, which in Andalusia runs from 14:00 to 15:00. After that came the nap forced on us by the 15:00 check-in, as we explain in our first day in Seville.
A bit of history
Eduardo Rodríguez opened the bar in 1962, when Antillano Campos was the backbone of Triana’s ceramics industry. The customers were potters and kiln masters who ate fast, standing up, and went back to work; puntas on a small plate were workers’ food. In the late 1970s it was taken over by Paco Arcas, a neighborhood mailman, and his wife Beatriz Peñalver. Their four children grew it into a group of seven places.
The name has two stories: Bécquer’s line “Volverán las oscuras golondrinas” (“the dark swallows will return”) or the swallows that nested under the eaves on the street. In more than 40 years the menu has added just one dish, grilled salmon.
What to know before you go
Prices have gone up. Old guides talk about €2 a tapa; today portions are six pieces for about €20. If you’re coming with another couple and want to sit, the Pagés del Corro location works better. If you want the 1962 bar, it’s Antillano Campos.
What to see, in order
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Puntas de solomillo
The tapered tip of the pork loin, grilled with garlic and salt, on bread that soaks up the juices. It's the dish that made the bar famous. Order it first.
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Lomo al whisky
Pork loin medallions in a garlic and whisky sauce, served as a montadito. A Seville tavern classic from the 1960s that many locals order before the puntas.
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Montadito de pringá
The meat from a puchero stew, shredded and pressed onto toasted bread. Heavy and perfect with a cold caña.
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Caballito de jamón
A slice of ham seared on the griddle on fried bread. Simple and salty.
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Chipirones con salsa verde
The cleanest seafood dish on the menu: small squid in a parsley and garlic sauce.
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The tiles
Walls and columns covered in Triana tiles with birds, fruit and hunting scenes. Many were made a few meters away, in the neighborhood's ceramics factories.
Tips we wish we’d known
Tips
- Greet them out loud ("Buenas"), catch the bartender's eye and order with confidence. According to several reviews, people who wait quietly can get skipped for 15 minutes at peak time.
- Order like this: "Ponme dos puntas de solomillo y dos cañas, por favor." The bartender keeps your tab in chalk on the bar.
- Bread is charged separately, €1.20. That's normal in Spain.
- If you want to sit down and talk, go to the Calle Pagés del Corro location: same kitchen, more room and a terrace.
Do
- Make sure you're at Calle Antillano Campos 26 if you want the 1962 original.
- Drink caña, manzanilla or tinto de verano. The house wine isn't its strength.
- Read the menu before ordering: portions are six pieces and add up fast.
Don’t
- Don't come looking for cazón en adobo or oxtail: they're not on the menu. For those, go to Casa Cuesta on Calle Castilla.
- Don't get pulled into a fixed-menu "tapas tour" if you're a couple; order what you want yourself.
- Don't show up on a Sunday after 17:00: there's no evening service that day.
Frequently asked questions
What is the signature dish at Las Golondrinas?
The grilled pork tenderloin tips on bread. Next come the lomo al whisky and the pringá montadito.
How much does it cost to eat at Las Golondrinas?
For two people, with three or four portions and drinks, €40 to €50 in 2026. Portions are six pieces for about €20.
Can you make a reservation?
Not at the original bar on Antillano Campos. At the Pagés del Corro location, yes, by phone, and that one has tables.
Is it open on Sundays?
Yes, but only for lunch, from 12:00 to 17:00. There's no dinner service on Sundays.