Spanish and Asian, in the same kitchen
La Boca takes Andalusian produce and applies Japanese cutting and plating logic to it. The tataki arrives precisely seared; the seasonal vegetables get the same careful treatment you'd expect from a Japanese kitchen. It does not feel forced. The combination works because the kitchen knows what it is doing.
The tataki de salmón
The tataki de salmón is the best entry point into the kitchen's approach. A thick fillet of salmon, coated in sesame seeds, seared on a hot plate for seconds on each side. The outside is golden and fragrant; the inside stays silky and cool. It comes with a soy-citrus dressing and fine-cut spring onion. Clean, direct, precise.
A Cordovan patio for Japanese-leaning food
The patio is a shaded outdoor terrace in the traditional Cordovan style, an odd but comfortable backdrop for tataki and harissa broth. At sunset it is genuinely atmospheric. Book ahead for a terrace table at weekends — they go early.
The wine list
Natural wines make up around 30% of the list. The sommelier will explain what that means in practice without lecturing you about it. Mostly Spanish producers, most of them under the radar. Pairs well with the lighter fusion dishes.
Vegetarians and vegans
The vegetarian menu here is not a default option assembled from side dishes. Creative vegetable tartares, inventive tapas without meat, real flavour throughout. Vegan options available. The cooking is good enough that meat-eaters order from the vegetarian section without noticing.
Off-peak hours in the Centro
Open from midday Wednesday through Sunday, with continuous service until midnight — a useful stop for an off-peak lunch when the Centro is quieter than the Judería. Monday service ends at 5pm, and the kitchen is closed all day Tuesday for staff rest. Hours can shift seasonally, so it is worth checking ahead before a Monday or Tuesday visit. No reservation needed at lunchtime; book for evenings and weekends.