![\"](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/IMG_4634-1.jpg\")
<\/a>This family-run restaurant, one of our favorite spots in the Arenal neighborhood<\/a>, has been treating Seville to innovative dishes for over thirty years. Their varied menu places particular focus on the Moorish influence on traditional Andalusian food. Also, with an extensive selection of wine, and the expert staff needed to help in the pairing process, Enrique Becerra<\/a> is a great place to try a glass of sherry in Seville<\/a>.<\/p>\n\n\n\n We sat down with the owner\u2019s son, Javier Becerra, to learn a little bit more about this magnificent restaurant, his own connection to Seville and what exactly it is, for him, that makes this city so special.<\/p>\n\n\n\n I\u2019m Javi Becerra, my family has been involved in the restaurant business for six generations. It all started in Carmona, a town near to Seville, and my grandfather was the first to come to Seville to open a restaurant. Since then my Father, my Uncle and me, we\u2019ve all followed the tradition.<\/p>\n\n\n\n Soy Javi Becerra y mi familia se ha dedicado a la hosteler\u00eda desde hace seis generaciones. Empez\u00f3 en un pueblo cercano a Sevilla que se llama Carmona. Mi abuelo fue el primero que vino a Sevilla para abrir un restaurante y desde entonces pues mi padre, mi t\u00edo y yo hemos seguido con la tradici\u00f3n<\/p>\n\n\n\n No, I actually studied computer engineering and was working as an IT technician for five years. One Christmas my father was busy in the restaurant so I came to give him a hand, then again during Holy Week, after that it was for two weeks at a time, a month and then before I realized it I was fully part of the restaurant \u2013 it was in my blood!<\/p>\n\n\n\n No, de hecho yo estudi\u00e9 ingenier\u00eda de inform\u00e1tica. Estuve trabajando cinco a\u00f1os como t\u00e9cnico inform\u00e1tico. Una navidad cuando mi padre ten\u00eda un poco m\u00e1s de trabajo en el restaurante vine a echarle una mano y pas\u00e9 las navidades trabajando, despu\u00e9s fue en semana santa, despu\u00e9s fue dos semanas, despu\u00e9s fue un mes y cuando me di cuenta estaba ya metido totalmente en el restaurante \u2013 la tradici\u00f3n me llam\u00f3.<\/p>\n\n\n\n I was born in Seville, my father was born in my grandmother\u2019s house on Calle Sol, and I basically haven\u2019t left here!<\/p>\n\n\n\n Yo nac\u00ed en Sevilla, mi padre naci\u00f3 en la Calle Sol en la casa de mi abuela, y pr\u00e1cticamente no he salido de aqu\u00ed.<\/p>\n\n\n\n Getting to know its people. More than just the city itself, Seville is about the people. They\u2019re people that are always very open, polite and friendly and they\u2019re always willing to help you. To really know Seville, you have to get to know its people. Seville is so much more than the Giralda, the Golden Tower and the Bullring.<\/p>\n\n\n\n Sin conocer a su gente. Sevilla, m\u00e1s que la ciudad, lo importante son las personas que viven. Personas que son siempre abiertas, muy amistosas, gente que siempre te va a ayudar. Hace falta conocerlas para conocer de verdad lo que es Sevilla. Sevilla es mucho m\u00e1s que la Giralda, la Torre del Oro y la Plaza de Toros.<\/p>\n\n\n\n It\u2019s difficult to say. In Seville you can\u2019t leave without trying the traditional dishes like bull\u2019s tail in one of the places that serve it, or the famous pring\u00e1<\/em>, especially when served on warm bread – it\u2019s something special. And if it\u2019s summer, you have to have some cold salmorejo<\/em>. It really eases the heat when you need it!<\/p>\n\n\n\n Es dif\u00edcil decirlo, pero no puedes irte de Sevilla puedes irte sin probar las cosas t\u00edpicas como la cola de toro en cualquiera de los sitios donde la sirven o la famosa pring\u00e1<\/em>, sobre todo servida en pan calentito es algo espectacular. Y si es verano tienes que comerte el salmorejo fresquito que es lo que verdad te quita el calor cuando hace falta.<\/p>\n\n\n\n There are many in Seville that I love, but to say one that perhaps is a little less known, I would say Casa del Cordero on Calle Para\u00edso \u2013 it\u2019s amazing! It\u2019s also a small family-run restaurant and you can get some great food there. Everything is homemade and, even though there are lots of great places where you can eat well in Seville<\/a>, whenever I can I head there.<\/p>\n\n\n\n Hay muchos en Sevilla que me encantan. Quiz\u00e1s por decir uno, y uno un poco mas desconocido, dir\u00eda la Casa del Cordero en la calle para\u00edso \u2013 es genial! Tambi\u00e9n un negocio familiar peque\u00f1ito y se come estupendamente. Preparan todo casero y a mi particularmente me encanta aunque hay m\u00e1s sitios en los que se come muy bien. Pero siempre que puedo donde me escapo es all\u00ed.<\/p>\n\n\n\nWho are you and what do you do?<\/h2>\n\n\n\n
\u00bfQui\u00e9n eres y a qu\u00e9 te dedicas?<\/h2>\n\n\n\n
Have you always been involved in the family business?<\/h2>\n\n\n\n
\u00bfSiempre has formado parte del negocio familiar?<\/h2>\n\n\n\n
Tell us about your history with Seville.<\/h2>\n\n\n\n
Cu\u00e9ntanos la historia de tu relaci\u00f3n con Sevilla.<\/h2>\n\n\n\n
Complete this phrase: \u2018You can\u2019t leave Seville without\u2026\u2019<\/h2>\n\n\n\n
Completa la frase: \u201cNo puedes irte de Sevilla sin..?\u201d<\/h2>\n\n\n\n
What is your favorite food in Seville?<\/h2>\n\n\n\n
\u00bfCu\u00e1l es tu plato favorito de Sevilla?<\/h2>\n\n\n\n
What is your favorite restaurant in Seville?<\/h2>\n\n\n\n
\u00bfCu\u00e1l es tu restaurante favorito de Sevilla?<\/h2>\n\n\n\n
What would be your ideal night out in Seville?<\/h2>\n\n\n\n
\u00bfC\u00f3mo ser\u00eda tu noche ideal en Sevilla?<\/h2>\n\n\n\n