Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers at Tipico rave about the Anchoa e boqueron, a dish that captures the restaurant's vibrant, rustic charm. The overall vibe is one of warm, unfussy excellence, where every bite feels like a celebration of simple, bold flavors.
“This is a marriage of anchovy and boquerón — one is salt-cured, the other in oil. The tomato breaks the saltiness of one of them. It's a real wedding, as my grandmother would say: perfect.”
What creators say
1 creator has covered Tipico. Most active: Where The Foodies Go
A great tapas bar in Triana — you order at the bar, the food is excellent, especially the solomillo al whisky and the pringa montadito. Very reasonable at €21.40 including two beers.
Dishes mentioned
Solomillo al Whisky
This is a classic case where the appearance is 10 times less than the flavour. It looks like nothing special, but the flavour is explosive — the meat is tender, the sauce really tastes of whisky. So good, try it.
Montadito di Pringa
Pringa is the leftover meat from puchero, fried again and even more flavoured. It's delicious — almost like porchetta. The smell reminds me of a porchetta sandwich. Really good.
Crocchette di Gambas all'Aglio
Garlic shrimp croquettes — soft, well-fried, a dream. We haven't found a bad croquette yet. At the supermarket near home there's a counter that only sells croquettes to fry at home in a thousand flavours — we resist every time.
Anchoa e Boqueron
This is a marriage of anchovy and boquerón — one is salt-cured, the other in oil. The tomato breaks the saltiness of one of them. It's a real wedding, as my grandmother would say: perfect.
Pluma Iberica con Mojo Verde e Patate
Pluma is a cut between the loin and the neck, very flavourful. Here it's seasoned with mojo verde, a Canarian sauce with green peppers, coriander, parsley, garlic. The meat is excellent — we already noticed with the solomillo al whisky — and the sauce works great. Herby, coriander taste. And potatoes come with everything here.
