With the arrival of summer, Malandro positions itself as a key destination in Seville for enjoying open-air evenings. The restaurant, situated in a prime location opposite the Real Maestranza de Caballería, has transformed its bar and terraces into the perfect settings for the summer season, offering a gastronomic proposal centered on grilled dishes and Sevillian tapas.
During July and August, Malandro utilizes its outdoor spaces, accommodating nearly 90 diners across the first floor and the rooftop terrace. These areas provide a unique way to experience Sevillian nights in the heart of the city, and also serve as a cool refuge during the day thanks to its inviting bar.
The summer experience is complemented by a single menu. During lunch (14:00-16:00), the new-generation bar adds Sevillian tapas classics like ensaladilla and delicatessen items. In the afternoon and evening (20:00-23:00), the focus shifts to the outdoor spaces, with the establishment open until 02:00 to allow for extended after-dinner enjoyment. The concept aims to combine recognizable, product-driven cuisine with a privileged setting.
After more than a year in operation, Malandro has established itself as a gastronomic landmark in Seville, particularly noted for its grill-focused steakhouse concept. The menu features a selection of national and Argentinian meat cuts, such as flank steak, t-bone, and ribeye, from various breeds. Recently, it has incorporated meats from José Gordón of El Capricho, considered among the world's best, and a sweetbread dish with Amur Beluga caviar. It also offers acorn-fed Iberian pork cuts and market-fresh wild fish, all prepared on the grill.
Malandro's wine cellar boasts over 200 references from national and international regions, with a particular emphasis on fortified wines. The selection includes labels from Champagne, Bordeaux, Burgundy, and Piedmont, as well as curated offerings from emerging regions like Argentina and Chile. The rooftop viewpoint, overlooking the Real Maestranza, enhances the dining experience.
