BACAO — Restaurant in Seville

Lasagna was the worse I’ve ever had. Service also worse. I told the server that the lasagna was not good and she was just mute. I then told her that it’s burnt on the outside and raw on the inside, got cold in a couple of minutes and she said it was because it was in the oven. I mean I hope it was in the oven haha?! She said she would ask the kitchen what they can do about it. I told her I’m turned off from the lasagna that I don’t want to eat here anymore. She said she is helping them out so she doesn’t know what they will say?! like tell them exactly my feedback instead of arguing with a customer. I had to explain to her what she would do if she was a customer. She was being rude and finally she came back to me and said we won’t charge you for the lasagna like thank you that’s what I wanted to hear. And she rolled her eyes at me and got the bill. I told her I saw her rolling her eyes and the service is not good..it’s not my fault the lasagna looks not good and also didn’t taste good at all. She mentioned that in the two years she has been working there, she never received a complaint about the lasagna. Her energy was off in the beginning too. I had a reservation and she didn’t let me sit on the table I wanted to sit on. There was no one inside the restaurant either and I asked if it would even get full. She said yes and by the time I left there were only two other tables that were occupied.

Thanks for the worse meal and service ever.

Happy healing✨

Also, please see attached photos of the lasagna…would...

My wife and I had the pleasure of dining at Bacao during a recent trip to Sevilla, and we’re already talking about going back. From start to finish, the experience was truly exceptional, offering a fresh take on contemporary Spanish cuisine while staying true to quality and flavor.

We started by sharing a half-portion (“una media”) of Chorizo croquettes. They were absolutely spot-on: freshly made, perfectly fried with a light, golden crunch, and seasoned just right — rich and flavorful without being overpowering. A great way to open the meal.

For tapas, we couldn’t resist the Brioche rib bread. It was outstanding. The meat was so tender it literally melted in our mouths, and the sauce the chef paired it with elevated the dish even further — rich, slightly sweet, and expertly balanced. It was one of those bites you immediately want to savor as long as possible.

For the main course, we shared the Codillo de Cerdo (pork knuckle), and it was another highlight. The pork itself was fantastic: high-quality, juicy, and cooked to perfection. What really surprised us was the rice accompanying it — every grain perfectly cooked, full of flavor, and a wonderful complement to the richness of the pork.

The atmosphere at Bacao was warm and lively without being too loud, and the staff were friendly, knowledgeable, and genuinely welcoming, making the evening even...

I entered Bacao with high expectations, fueled by the promising reviews I had read. However, my visit left much to be desired. Upon arrival, the ambiance struck me as rather unwelcoming. The space lacked warmth, and I found myself hoping and waiting to catch the attention of the wait staff. Understanding the nuances of the service industry, I empathize, yet the prolonged wait did dampen my initial excitement. Moving on to the main event—the food—the experience remained mediocre at best. I opted for the Carrilleras de Cerdo Con Puré de Patata, only to find it served a bit cold and underwhelming. While I acknowledge the constraints of pricing, the dish failed to surpass average expectations, let alone justify its cost. Even the touted wine pairing failed to elevate the experience, leaving an overall sense of disappointment lingering. Reflecting on my visit, I'm torn on where to attribute fault. Is it the restaurant's ambitious pretense or simply an off day? Regardless, I'd advise prospective diners to explore alternatives and invest their resources elsewhere for a more gratifying...