The story
Tucked away on Hackins Hey in Liverpool’s city centre, Castro’s Cafeteria is a Spanish cafe that feels like a sun-drenched detour to the Canary Islands. It’s a no-reservations, neighbourhood favourite that packs serious warmth into a small, lively space. Creator Only Scrans called it a place with “incredible vibes, friendly service, and beautifully executed sandwiches and tapas”—and the menu backs that up.
The kitchen focuses on Canary Island classics: the Papas Arrugadas (wrinkly potatoes with mojo sauce), a Tortilla de Papa con Pimientos y Jalapeños that adds a kick, plus the Machala and Chicken Chiso sandwiches. Each dish is executed with care, making this a casual spot where both locals and visitors can grab a seat and taste something genuinely transportive.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the beefy Machala, calling it the standout dish. The overall vibe is warm, comfort-driven, and unpretentiously satisfying.
“This beef brisket sandwich is cooked for six hours every day — beef, peppers, onions, spices, and stock. The meat is oozing juices, the bread is slightly crispy on the outside, really soft inside, baked today with a proper chew. The flavor is permeating my mouth. It's not the most Instagrammable sandwich, but flavor-wise, it's hands down in my top five sandwiches this year. The cheese, the Canarian mojo, the fontina, the juicy beef — they make every sandwich as if they're going to eat it themselves.”
What creators say
1 creator has covered Castro's Cafeteria. Most active: Only Scrans
Castro's Cafeteria is a Spanish cafe in Liverpool serving authentic Canary Island classics with incredible vibes, friendly service, and beautifully executed sandwiches and tapas.
Dishes mentioned
Papas Arrugadas
These canary potatoes are cooked in salt water until the water dissolves, leaving a salt crust. They taste exactly like the ones I had in Tenerife — the red and green mojo sauces are homemade and take me straight back. The green mojo is incredible. If you can't afford to go to Tenerife, come to Liverpool and try these. Wow, this is really making me happy.
Tortilla de Papa con Pimientos y Jalapeños
This tortilla is made with peppers and jalapeños, served with garlic aioli and pan con tomate — crushed tomatoes with olive oil and salt on crusty bread. The bread is super crispy, the tomatoes are fresh and gorgeous. It's as good as some of the best Spanish tortillas I've had in Bilbao and San Sebastian. It's chopped potato, spices, lots of egg, oozing and moist inside — not dry like the supermarket ones. I'm having the best time.
Machala
This beef brisket sandwich is cooked for six hours every day — beef, peppers, onions, spices, and stock. The meat is oozing juices, the bread is slightly crispy on the outside, really soft inside, baked today with a proper chew. The flavor is permeating my mouth. It's not the most Instagrammable sandwich, but flavor-wise, it's hands down in my top five sandwiches this year. The cheese, the Canarian mojo, the fontina, the juicy beef — they make every sandwich as if they're going to eat it themselves.
Chicken Chiso
This chicken is so thin, flash fried so it gets crispy with a beautiful sear flavor. The freshness of avocado, spiciness from the hot sauce, cooling garlic aioli — it's got everything a good sandwich needs. It's giving the machala a run for its money. The combination of hot sauce, chiso, and chicken works really well. It's a very English combination that pops.
