Spanish

Bodega Santa Cruz

Spanish · Cafe · Breakfast · Sevilla · Spagna

Local SpotCasualOutdoor Seating
4.4Google (15,724)
1creator review

The story

Just 20 meters from the Giralda, Bodega Santa Cruz delivers the unpretentious, local energy that defines Andalusian mornings. Creator Braciamiancora calls it “a great little bar” offering “a classic Spanish breakfast at a very low price,” and with a 4.4-star rating and steady outdoor crowd, it’s a reliable bet for a quick bite near the cathedral.

The draw is the tostadas: the Pane Tostato con Jamon Serrano and Pane Tostato con Pomodoro e Olio are simple but executed with the confidence of a place that knows its crowd. For an affordable, classic breakfast steps from Seville’s biggest landmark, this is the move.

Synthesised by AI from every creator’s review. First reviewed 2026.

Most-loved dishes

AI summary of what 2 dish mentions say about the food

At Bodega Santa Cruz, the simple yet sublime pane tostato con jamon serrano steals the show, earning fervent praise from a devoted patron. The overall vibe is one of warm, unpretentious satisfaction, a celebration of rustic Spanish flavors done right.

I got the medium one with Serrano ham, a big slice of bread with ham on top. For €3.50, it's a great deal. I love savory breakfasts like this.
Braciamiancora👍

What creators say

1 creator has covered Bodega Santa Cruz. Most active: Braciamiancora

  • Braciamiancora
    Braciamiancora

    La coda di TORO è un altro motivo per andare in Spagna #spagna #codadimanzo #rabodetoro · @ 5:56

    Loved

    A great little bar in the center of Seville, just 20 meters from the Giralda, offering a classic Spanish breakfast at a very low price. Highly recommended.

    Dishes mentioned

    • Pane Tostato con Jamon Serrano

      I got the medium one with Serrano ham, a big slice of bread with ham on top. For €3.50, it's a great deal. I love savory breakfasts like this.

    • Pane Tostato con Pomodoro e Olio

      If you just take tomato and oil, they bring you a bowl of tomato and you put it on the bread with oil. It's a great approach, I like it.

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