Seville Bars&Restaurants by Gurmé

BARS & RESTAURANTS Nº 1. Summer 2018

A taste of our lifestyle Seville’s favourite tapas Sherry wines make a come-back “Non-stop” kitchens Seville’s 100-year-old bars and taverns

Seville Bars and Restaurants by GURMÉ

Contents City map pg.04.

Seville’s favourite tapas pg.06.

“Non-stop” kitchens pg.36.

Seville’s 100-year-old bars and taverns pg.72.

Sherry wines make a come-back pg.90.

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Coordination: Marta Parias Soto Text, design and layout: Agencia Innn, Isabel Aguilar y Rafa Sánchez Sales: ABC de Sevilla, 954 488 600, emunoz@abc.es

Editor: ABC de Sevilla Director: Álvaro Ybarra Pacheco Managing Director: Álvaro Rodríguez Guitart

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..................................................................................................................................................................................................................................................................................................... ...................................................................................................................................................................................................................................................................................................................................................................................................... .................................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................................... ...........JUSTA ..................................................................................................................................................................................................................................................................................................STA. ................................................................ ............................................................................................................................................................................................................................................................................................................................. ..................................................................................................................................................................................................................................................................................................... .................................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................................... ...................................................................................................................................................................................................................................................................................................................................................................................................... ............................................................................................................................MACARENA .......................................................................................................................................................................................................................................................................... ...................................................................................................................................................................................................................................................................................................................................................................................................... ...................................................................................................................................................................................................................................................................................................................................................................................................... ............................................................................................. ..........................................................................................................................................................................................................................................................................SAN . . . 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........................................................................................................................................................................................................................................................................................................................................................................................17.............. ...................................................................................................................................................................................................................................................................................................................................................................................................... ...................................................................................................................................................................................................................................................................................................................................................................................................... ...................................................................................................................................................................................................................................................................................................................................................................................................... ..............GIL ..................................................................................................................................................................................SAN ....................................................01.............................................................................................................................................. . . . . ..............................................................07 ..................................................................................................................................................................................................................................................................ALAMEDA ..................................... .............................................................................................................................................................................................................................................................ENCARNACIÓN ........................................................................ 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...................................................................................................................................................................................................................................................................................................................................................................................................... ..........................................30 ................. ..................................................................................................................................................................................SAN ....................................................................................................................... ...................................................................................................................................................................................................LORENZO ........................................................................................................................ ..................................................................................................................................................................................................................................................................................20 Plz. ........del.................. .........................................................................................................................................................................................................................................................................................................................................................................................Duque ........ ............................................................................................................................................................................................................................................................................................................................................................................................................... ........................................................................................................................................................................................................................................................................................................SAN ...................................................................................... 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Monasterio de la Cartuja

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01 MERCADO DE FERIA

pg.12

02 MANO DE SANTO

pg.14

03 LA SANTA MARIA

pg.16

04 ARTE & SOLERA

pg.18

05 ABACERIA ANTÍPODAS

pg.20

06 INITIUM

pg.22

07 LA CACHARRERIA I

pg.26

08 AREPA OLÉ

pg.28

09 BANANNA

pg.30

10 BARBIANA

pg.32

11 BAQVS

pg.34

12 BODEGA SANTA CRUZ

pg.40

13 BODEGUITA ANTONIO ROMERO

pg.42

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.............................................................................................................................. ..... ..............................................................................................................................................................06 .. ....................................................................................... ........................................................................................................................................................05 ........ ...................................................................................................................................... .................................................................................... .............................................................................................................................. ........................................................................................................................................................................ ........................................................................................................................................................................ ......................................... ..................................................................................................................NERVIÓN ........................................................................................................................................... .............................................................................................................................. .............................................................................................................................. .............................................................................................................................. ........................................................................................................................................................................ ........................................................................................................................................................................ ......................................................................................................11....................14.............................................. ......................................................S.......BARTOLOMÉ ......................................................

Casa ................................................................................................................................................................. ..........................Pilatos . . . . . . . . . . . . . . . . . . . . . . . . .24 ..........

Prado de ........................................................................................................................................................................

San Sebastián SANTA CRUZ ........................................................................................................................................................................

25 ..................................................................................................................................12...................................... ............................................... ..........................................................................................................23 22 ............................................................................................................................................. delJardines Alcázar Rectorado .............................................................................................................................. .. ...ALFALFA ....................................................................Alcázares ..Reales ......... .........15 ..................................................................................26 .................................. ...........................Plz. .......del ....................................................................................................................................... .................Salvador . . . . . . . . . . . . . . . . . . . . .......................... ............................................................................................................Catedral ..............27 ............ .......................................................................................................................19.............................................................. 29 21 ......................................................................................

08 ......................................................10 .......................................................................................................................................................... .............................18 ..........31..Nueva ..Plz. ...................................................ARENAL ........... .................................................................................................................................................13 ............................................ ........................................................................................................................................................................ ..............................................................................................................................

35 ............................................28 ........................... .........................................................................................................................................................C.....o...l..ó...n............... ......................................................................................................a..s.e..o................... IVIR ..........................................................................16............................................................P............................L..Q....U ................................................................................................................A...D...A........ ..............................................................................................................U................ ....................................................................G............. ......MUSEO ............................................................................................................................................................................................................... .............................................................................Puente .................de................................................ ..............................................................................Isabel ................ ..............................................................................................II................................................ ......................... ......................................................................................................................32 ....................................................................................................................................................... .............................................................................................................................. .............................................................................................................................. LOS REMEDIOS .............................................................................................................................. .Cachorro ..............Puente ........del ..........33 ............................TRIANA .............................. ...........................................................................................................................................................................................................

34 .............................................................................................................................. .............................................................................................................................. ....................................................................................

14 CARMELA

pg.44

15 CASA ROBLES

pg.46

16 CONFUNDAMENTO ABACERÍA

pg.48

17 EL BACALAO

pg.52

18 EL QUIJOTE

pg.54

19 EMBOLADOS

pg.56

20 ESLAVA

pg.58

21 GORKI

pg.60

22 LA AUTÉNTICA

pg.64

23 LA MONDA

pg.66

24 LAS TERESAS

pg.68

25 ORIZA

pg.70

26 OVEJAS NEGRAS COMPANY

pg.76

27 POSTIGO 10

pg.78

28 TABERNA DEL ALABARDERO

pg.80

29 UNO DE DELICIAS

pg.82

30 ZARABANDA

pg.86

31 LA CACHARRERIA II

pg.88

32 BICHO MALO

pg.98

33 DE LA Ó

pg.100

34 EL PICADERO

pg.102

35 TUCKER

pg.104

EDITORIAL

Seville’s favourite tapas Isabel Aguilar

Since tapas became a kind of philosophy of life, representing our gastronomy internationally, it seems that various Spanish cities have been competing to be recognised as the source of this distinctive form of eating and socialising. The name “tapa”, as you may know, means a “lid” or “cover”, and its usage comes from when people used to “cover” their glasses of wine so that flies couldn’t get in. What is indisputable is that this way of life – eating small portions of food while standing, and then going straight to another bar to repeat the activity – is a longstanding tradition found in the south of Spain, in Andalusia.

6.

Seville Bars and Restaurants by GURMÉ

TRADITIONAL AND MODERN TAPAS BARS A decade ago, a couple of new tapas bars opened in Seville that radically changed the landscape of the city’s gastronomy. One of them was Pura Tasca, located in a residential area of Triana, and the other, La Azotea, opened right in the city In any case, all over Seville these two approaches centre in Calle Jesús del to food coexist in harmony, so that everyone can Gran Poder. The former choose whichever one appeals to them most. If defined itself at the time we had to mark out the respective areas for each, as a “taberna gastrowe could say that the historic centre and the El bar” – a new addition Porvenir district are the areas that put most to the Sevillian lexicon. emphasis on new cuisine, while areas like Triana What lay behind those and Los Remedios keep the more traditional words was a new way of styles alive. Buhaira, another of the most popular doing things: brand new areas, maintains a balance between both forms. creations, new takes on In conclusion, it must be said that the fruit of the traditional tapas, and – hard work of the past decade is that we now eat in both cases – absolute a lot better in Seville – before, we just had great respect for the final tapas, but now the range of cuisine is much wider product. and the restaurant trade has become more professional to meet the expectations of the growing numbers of tourists.

7.

EDITORIAL

02. ↑

The second-most popular tapa is snails. The local equivalent to the famous French dish is one of the favourite dishes among Sevillians and is in season between mid-May and mid-July. The little snails are stewed with an array of spices (coriander, paprika, cumin, thyme, cloves, etc.), resulting in a delicious spicy broth. Every bar in Seville has its own recipe and contests are held each year to decide on the best. The traditional sport in Seville in the summer is to sit down at an outdoor table and enjoy them with a nice cold Cruzcampo beer.

TRADITIONAL TAPAS Not long ago, ABC newspaper’s gastronomic portal GURMÉ.es ran a survey asking Sevillians to vote for their favourite traditional tapas. In the following guide, we take you through their top choices, so that when you arrive at the counter or sit down at a table in one of the city’s many bars you can feel – gastronomically speaking – like a local.

01. ↑

The tapa that tops the list of favourites is Serrano ham. Probably one of the oldest tapas in our city, Serrano ham takes first place for two reasons. Firstly, because the ham eaten in our city is excellent, thanks to our proximity to the mountain ranges of Huelva, Seville and Cordoba, which are home to some of the best producers.

And secondly, because Seville maintains the tradition of hand-cutting the ham in front of the customer. And not much can beat a freshly cut, delicately thin slice of ham from an Iberian pig.

By the way, besides the traditional tapa of ham in a bar or restaurant, Sevillians’ favourite way of eating it is for breakfast, in the form of a ham and olive oil tostada (topped on toasted crusty bread).

03. ↘

Third place goes to ensaladilla, a potato-based salad. This is another dish that is omnipresent in Seville’s restaurants. Its starting point is very simple: chopped boiled potato with olive oil mayonnaise. From there on, the most common addition is prawns or langoustines as a third ingredient, resulting in a prawn salad. Another standard is “Russian” salad, in which the prawns are replaced by cooked and diced peppers, carrots and peas, and sometimes also mackerel.

Recently, octopus salad has risen in popularity too.

8.

Seville Bars and Restaurants by GURMÉ

05. ←

The fifth tapa in the top ten is spinach with chick peas. Although this dish is enjoyed primarily in the spring, coinciding with the days leading up to the Easter week celebrations, it is a mainstay of bar menu boards all year round. The basic recipe is fairly simple but each bar adds its own special flavour and the dish has clear roots in Arab cuisine, with its use of spices. The absence of meat makes it vegetarian-friendly and it’s as nutritious as anything a nutritionist might recommend to those of us trying to eat sensibly.

04. ↘

Number four on our list is adobo (battered fish).

There is a great tradition in Seville of frying fish, and until not so long ago there were dozens of fried fish shops all over the city, where locals would buy the dish to take away and eat at home. Of all the fried fish dishes, adobo is the most popular. Usually it is made with dogfish – a fish with very white flesh and a fairly bland taste, which is improved by the addition of batter. In this dish, the batter is made with flour, garlic, vinegar, paprika, salt and oregano.

9.

EDITORIAL

07. ↓

Croquettes, in seventh place, are one of the tapas to have evolved the most in recent years. The key to making a great croquette is to combine a tasty filling with a light béchamel sauce and then cover it with a light and crispy coating. The most traditional fillings are ham or chicken, but nowadays you can find more varieties than you could possibly imagine. Some of the most popular modern fillings are oxtail, prawns and wild mushrooms.

06. ↑

Sixth place goes to a pork dish: solomillo al whisky. This tapa is indisputably Sevillian in origin but has spread over time to other provinces. It’s easy to make, consisting of a tenderloin fillet of Iberian pork, which is pan-fried in a small quantity of olive oil and then served topped with a sauce made of olive oil, garlic, butter, meat stock and brandy. Yes, that’s right, it does not actually contain whisky but rather Spanish brandy.

In lots of bars it is served between two slices of rustic bread to make a glorious hot crusty sandwich.

08. ↙

Carrillada (pork or beef cheeks). There is no great secret to making a good carrillada other than high-quality beef or pork and sufficient time: first to cook it and then to allow it to rest, so that it melts in the mouth. The meat is usually stewed with onions, peppers, garlic, carrots, bay leaf, black pepper, paprika, tomatoes and salt.

Red wine is added and the ingredients are slowcooked on a low heat until tender.

10.

Seville Bars and Restaurants by GURMÉ

09. ↓

NEW TAPAS

In ninth place, we have the famous Spanish omelette. It is interesting that this dish comes fairly low down in Sevillian preferences, considering it is one of the most common dishes in Spain. The reason for this is perhaps that, due to its somewhat cumbersome preparation, it has never had a very prominent position among the dishes available in our bars. But you will definitely find it, nonetheless. And whether served on its own or with a little mayonnaise, it’s a real delicacy.

New tapas, increasingly sophisticated and international, are continually making their debuts in Seville’s bars and restaurants. The following examples have been delighting customers at bar counters and tables across the city for years now: mini-hamburgers (miniature versions of traditional burgers, often elaborately made); raw fish served as tartar (especially tuna tartar, which has become an almost essential tapa on many menus), marinated sardines, grilled octopus and there are nods to Italian cuisine in the form of risottos (especially made with wild mushrooms), as well as Mexican (chicken tacos), Moroccan (rich pastries), American (baby back ribs), but most of all, Asian (tataki, vegetable stir-fry, gyoza, nigiri, tartar, tempura, etc.).

10. ↘

Tenth among the top tapas is the montadito, which comes in a myriad of varieties. In Seville, montadito is the name given to a small crusty sandwich served hot. As with croquettes, the range of fillings available for montaditos is as wide as the chef’s imagination. Some of the most popular ones are pringá (a combination of meats and cured sausages), spicy chorizo, serranito (Serrano ham, pork fillet, peppers and tomato) and pork and brie, just to name a few!

11.

SELECTION

Mercado de Feria

I

01.

n the historic food market on Calle Feria stands the Lonja de Feria, a must-visit gastronomic point blending the most traditional products with creative fusions and new proposals.

Several of the market’s terraces are located in the lively Plaza de Calderón de la Barca, beside the Palace of the Marqueses de la Algaba, emblem of mudéjar art.

02.

Fresh fish just arrived from the market, delicious rices, traditional stews, salmorejo (a cold soup), croquettes, cabrillas (groupers), or a good plate of breadcrumbs on Saturdays and Sundays, mean the visitor enjoys the tastes of the land.

And for the most international palates, the Lonja de Feria has stalls offering Mexican-Peruvian and Japanese food.

On certain days there are live shows and cultural events.

03.

The entire milieu breathes history and a Bohemian atmosphere.

Alameda Calderón de la Barca Square, s/n

“The Lonja de Feria stands in the oldest market in Seville, built in the seventeenth century”

€€€€€ Monday to Saturday 8.15 a.m. to 5.30 p.m. Sunday 9 a.m to 3 p.m +34 633 54 83 47 Mercado de la Feria, Sevilla

12.

Seville Bars and Restaurants by GURMÉ

Paella The stupendous paellas served at the Lonja de Feria are highly successful.

Fried fish A great advantage of being in the food market is being able to enjoy the catch of the day.

ALAMEDA

Black rice And if you wish, you can savour other wonderful rices such as black rice or rice with boletus.

13.

SELECTION

Mano de Santo M

ano de Santo was one of the first authentic tacos restaurants to open in Andalusia.

This is not just another Tex-Mex (a formula that has proliferated in Spain to the point of trivialising Mexican gastronomy and reducing it to clichés).

At Mano de Santo, there is real cuisine – high in quality, with elaborate creations that convey love for good produce and Mexico’s wealth of recipes.

The head chef, Edgardo M. Nieto, is Mexican. And a large proportion of the products he uses for his dishes are imported from his homeland. Take for example the tortillas, which are made each week using genuine nixtamal corn flour produced in Mexico.

“There is an exotic touch in every dish, where local fresh produce is combined with Mexican ingredients”

01.

Mano de Santo is one of the establishments to have revolutionised the culinary offering at Alameda de Hércules.

Alameda

02.

Alameda de Hércules, 90

Its open terrace is an inviting place to enjoy fabulous food in the Sevillian sunshine.

€€€€€

03.

1.30 to 4.30 p.m - 8.30 p.m. to 12.30 a.m.

The restaurant also serves a fantastic range of mezcals and Mexican cocktails.

+34 954 90 63 02 www.restaurantemanodesanto.com

14.

Seville Bars and Restaurants by GURMÉ

Acapulco-style ceviche

Iberian pork cheeks with madre mole sauce A dish uplifted by the addition of mole, a sauce dating back to pre-Hispanic times and containing 25 ingredients.

7,00€

Tacos al Pastor One of their most popular tacos, with an Iberian secret steeped in an exquisite marinade of annatto, citrus juices and spices for 48 hours.

3,50€

15.

ALAMEDA

A Mexican version of ceviche, with wild corvina marinated in lemon, accompanied by pico de gallo.

10,00€

SELECTION

La Santa María

I

01.

nside the Hotel Barceló Sevilla Renacimiento, we find the gastrobar La Santa María, an establishment that pays tribute to the discovery of America and to Seville’s links with the New World.

The cuisine is based on the quality of the ingredients and the use of local, seasonal produce.

02.

La Santa María’s indoor dining area is filled with light.

Indeed this is the theme for its gastronomic concept, which is summed up by the slogan “tapas viajeras” (“tapas that travel”): a fusion of Andalusia’s most traditional cuisine and some of the surprising flavours to have arrived from America. All in all, a fabulous space where you can enjoy an intriguing meal, or simply a coffee or a glass of wine on their spectacular terrace.

03.

The sunny outdoor terrace is a particularly pleasant spot.

Isla de la Cartuja

“The integration into the hotel and the harmony conveyed by the décor create an attractive space”

Av. Álvaro Alonso Barba, s/n €€€€€ 1 to 4 p.m. and 8 to 11 p.m. +34 955 09 09 08 www.barcelosevillarenacimiento.com

16.

Seville Bars and Restaurants by GURMÉ

Thai tataki of duck magret with beansprouts

Served with guacamole and red onion.

7,00€

Served with pan-fried mango and strawberry oil.

10,00€

Turbot fillet with quinoa Served with seasonal baby vegetables.

17,00€

17.

ISLA DE LA CARTUJA

Tacos of shrimp and mint

SELECTION

Arte&Solera

L

01.

ocated on the edge of Perdigones Park, just across the River Guadalquivir from Cartuja Island, this restaurant quickly attracted a loyal following among Sevillian locals. Arte y Solera takes great care to ensure that its gastronomic concept reflects the ideas suggested by the Spanish mea-

Head chef Marco Antonio Paz del Álamo has worked with chefs as prestigious as Martín Berasategui.

02.

His cuisine is rich and varied, open to all kinds of influences and concepts, and gives precedence to the quality of the product.

ning of its name, creativity and tradition being the two influences that can be seen in its dishes.

03.

Head chef Marco Antonio Paz del Álamo has designed a menu full of intriguing creations like octopus with potato foam, sea bass with romesco sauce and spring garlic confit, and duck magret on corn, mango and togarashi.

As well as the restaurant alongside Perdigones Park, which is ideal for a family visit, Arte y Solera also has an establishment in the centrally located in Calle Zaragoza.

Macarena Av. Concejal Alberto Jiménez-Becerril, 11 Zaragoza, 64

“Arte y Solera’s philosophy is to offer haute cuisine in a understandable and affordable way”

€€€€€ De 13:00 a 16:30 y de 20:00 a 23:30 +34 657 23 16 03 www.arteysolera.es

18.

Seville Bars and Restaurants by GURMÉ

Coconut ‘ajo blanco’ with tempered prawns The perfect fusion between Mediterranean and tropical flavors.

Truffled tuna mini-pizza

MACARENA

Nothing is what it looks in this dish. A delicious and fun experience that anyone who tries it will enjoy.

Baked corvina Served with a false couscous of broccoli and cauliflower, rocket purée and a baby leaf salad.

19.

SELECTION

Abacería Antípodas

A

01.

baceria Antipodas is an update of the traditional concept of “abacería” (grocery shop with table service). Without losing the essence, this establishment adds a modern touch with a fresh and relaxed style which can be seen in its varied menu complete with a wine pairing and also craft beer.

The dishes are designed to be shared informally.

02.

On Fridays lunch time they hold gastronomic events like ArrozArte and GuisArte. From May to September, Paella is served while from October to April, regional stews are available. .

03.

The well-dressed staff, while young, already has considerable experience and their passion is evident. Diners are offered a distinctive menu of traditional stews as well as dishes with more creative and personal touches. They have a wide range of specialties to choose from: an array of cheeses, Iberian hams and other cure cold cuts, in addition to montaditos and tostas.

Abaceria Antipodas is open all day, seven days a week. There is dinning “alfresco” for customers to enjoy the atmosphere of Seville.

Nervión Fuenteovejuna esq. Chaves Nogales €€€€€

“Antípodas owner Jesus Villota worked as chef in New Zealand”

Monday to Friday 7.30 a.m. to 1 a.m.

Saturday and Sunday noon to 1 a.m. +34 638 44 62 17 www.antipodasabaceria.es

20.

Seville Bars and Restaurants by GURMÉ

María Luisa’s potato salad It takes its name from the owner´s mother, following her recipe of this typical Spanish tapa, making this one of the best potato salads in the city.

2,80€

Yakitori chicken skewers

NERVIÓN

Skewers of chicken marinated in soy sauce, sake and mirin, served with a reduced teriyaki sauce with fig jam and shichimi togarashi.

1,80€ each

Prawn and cuttlefish ‘albóndigas’ This traditional dish of minced seafood balls is enriched by the chef´s touch of originality: squid ink sauce.

3,40€

21.

SELECTION

Initium

S

01.

ituated in one of Seville’s most renowned culinary districts, Initium has earned an esteemed place in the hearts and minds of local restaurant-goers, with its fantastic menu and use of top-quality produce.

The head chef started out at Michelin-starred restaurants including Dani García’s Calima and Martín Berasategui’s Santo.

02.

Both the interior and the terrace offer diners a calm and pleasant setting.

The starting point for Initium’s cuisine is the excellence of the ingredients, and from there they go about creating truly intriguing flavours and combinations. The food itself is complemented by outstanding customer service, with a friendly, professional approach that makes the culinary experience even more satisfactory for diners.

03.

Booking is recommended at weekends.

Nervión Diego Angulo Íñiguez, 8

“Initium designs the cuisine and the service as two harmonious halves of a single experience to be enjoyed”

€€€€€ Monday to Saturday 12.30 to 4.30 p.m. and 8 p.m. to midnight. Sunday 12.30 to 4.30 p.m. +34 955 28 18 79 Initium “tapas y vinos”

22.

Seville Bars and Restaurants by GURMÉ

Bluefin tuna tataki

Cod confit with sautéed vegetables A dish that shows maximum respect for a perfect piece of cod, retaining all of its succulence.

5,60€

Foie gras micuit, wrapped in ground pumpkin seeds An exquisite way to give texture to a dish that melts in your mouth.

7,00€

23.

NERVIÓN

Tuna caught off the Andalusian coast, prepared according to the famous Japanese tataki technique.

12,00€

SELECTION

La Cacharrería I

L

01.

a Cacharrería is an establishment for those people looking for a bit more than traditional breakfasts or afternoon snacks. In its fresh and imaginative offering, maximum care is taken with the quality of the products, the final presentation of the dishes and the customer service.

La Cacharrería has its own bakery, where bread and cakes are made each day.

02.

There is a tradition among the clients of the establishment to put a coin on the wall and make a wish.

Its oldest site is in the area of Las Setas, specifically in the lively Calle Regina, and it has already become an obligatory breakfast and afternoon snack stop for locals and visitors to enjoy hand-crafted products prepared on the premises itself.

03.

Its menu includes a wide range of sweet treats without lactose or gluten.

Old Town - Encarnación

“La Cacharrería has become one of the best places in Seville to enjoy a good brunch”

Regina, 14 €€€€€ Monday to Friday noon to midnight +34 954 21 21 66 Lacacharreria de Sevilla

26.

Seville Bars and Restaurants by GURMÉ

Glass of yoghurt and muesli Served with chia seeds, kiwi and berries.

2,50€

Salmon bagel

OLD TOWN

A bagel with salmon, cheese and lamb’s lettuce, a magnificent option for brunch.

6,50€

Homemade bread toast with coffee Bread from the house bakery with a range of homemade jams.

3,40€

27.

SELECTION

Arepa Olé T

he gastronomic cultures of Venezuela and Spain come together as one at this establishment situated in Paseo de las Delicias.

The very name of the place hints at an exciting fusion of cuisines from the Caribbean and Iberian regions. The menu offers intriguing combinations of Venezuelan and Colombian dishes made with Spanish produce. The highlight is of course the arepas, whose fillings include a wide range of ingredients used commonly in Mediterranean cooking, with something to please everyone and suitable for coeliacs.

“Arepa Olé also combines Spanish and Venezuelan styles in its décor” 01.

The arepa is one of the best-known foods of Venezuela and Colombia, and can also be found in several other Latin American cuisines.

Old Town

02.

Av. de las Delicias, 5

As well as its restaurant service, Arepa Olé offers a take-away option.

€€€€€

03.

11 a.m. to midnight

Arepa Olé has seven other branches in other parts of Spain, as well as travelling the length and breadth of the country in its 4 food trucks.

+34 954 96 50 64 www.arepaole.com

28.

Seville Bars and Restaurants by GURMÉ

Arepa Conquistadora

A corn pancake filled with Venezuelan fresh cheese and accompanied by sour cream.

5,20€

A range of options to fill your arepa, including ingredients typical of Spanish cuisine, such as the meaty picadillo ibérico.

Gluten free.

5,70€

Combinado Olé The perfect way to taste a great variety of Venezuelan and Colombian dishes made with Spanish produce.

8,95€

29.

OLD TOWN

Cachapa

SELECTION

Bananna

I

01.

n just a few years, the tree-lined Alameda de Hércules square has become a first-class culinary destination, with new restaurants, new concepts, original cuisine and young chefs with fresh ideas. One of these establishments is Bananna Food Concept, whose striking visual design attracts plenty of attention from passers-by on Calle Calatrava.

The menu of specials at Bananna Food Concept changes continually, in accordance with the season’s produce.

02.

The wine selection places an emphasis on Andalusian bottles.

03.

The restaurant’s interior offers an intimate and relaxed atmosphere that’s perfect for a pleasant evening.

Bananna Food Concept is a unique restaurant with a vibrant personality that emanates through all of the details, from the décor to the menu.

The dishes, made from fresh local seasonal produce, also reflect influences from other cuisines.

Old Town - San Gil

“Modern in its aesthetic, Bananna Food Concept’s premises are industrial yet tropical in style”

Calatrava, 6 €€€€€ 1 p.m. to 1 a.m. +34 955 88 78 89 Bananna Food Concept

30.

Seville Bars and Restaurants by GURMÉ

Tartar of bluefin Almadraba tuna

Cooked on the grill, accompanied by fresh foie gras.

9,90€

Served on a base of avocado and tomato with crispy watan and quail’s egg.

11,90€

Cod cooked at low temperature Served with garnish of potatoes and vegetables.

6,90€

31.

OLD TOWN

Artichokes and foie with leek cream

SELECTION

Barbiana

A

01.

slice of Sanlúcar in the heart of Seville’: the slogan neatly sums up Barbiana, a leading light of our city’s restaurant scene.

Barbiana is a magnificent example of the best Sevillian tradition of bars and restaurants..

02.

Barbiana’s speciality is seafood from Cadiz and Huelva, as well as produce from other coastal regions, such as Galicia. All washed down with the best manzanilla from Sanlúcar de Barrameda, or any other of its wide selection of Spanish wines.

Its old-fashioned bar counter hums with professionalism and is laden with excellent tapas.

03.

An ideal place for lunch with colleagues, clients or friends. Advance booking is recommended.

Old Town - Alfalfa

“High product quality and excellent service are key to Barbiana’s success”

Albareda, 11 €€€€€ 12.30 p.m. to midnight +34 954 21 12 39 www.restaurantebarbiana.com

32.

Seville Bars and Restaurants by GURMÉ

Pan-fried cuttlefish with black rice

A must try to truly experience Seville’s amazing cuisine.

15,00€

The flavors of the sea right on your plate.

12,00€

Homemade stew with seafood The best quality products are used in this stew: mussels, clams, prawns... Deliciuos.

19,50€

33.

OLD TOWN

Spanish style pork cheeks

SELECTION

BAQVS B

aqvs is like a temple devoted to wine. This snazzy, elegant bar is frequented by wine lovers. Hence its impressive wine menu, extensive in range and very high in quality. Baqvs has a list of more than 250 excellent wines, including some exclusive small vineyards that stand out for their meticulous production. The result is unique wines that are difficult to find elsewhere.

The food served is Mediterranean and gives prominence to high-quality Andalusian produce, with a touch of the avant-garde in the presentation of the dishes.

“Baqvs is located within the beautiful Hotel Las Casas de la Judería”

01.

The restaurant is also open to non-hotel guests.

02.

The dining areas include the majestic 16th century Patio de los Zúñiga

Old Town - San Bartolomé Sta. María la Blanca, 5

03.

€€€€€

The owners also have a wine distribution business, The Singular Wines, and another restaurant in El Aljarafe Sevillano called De Re Coqvinaria.

11 a.m. to midnight +34 955 64 86 40 BAQVS

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Seville Bars and Restaurants by GURMÉ

Idiazábal cheesecake with a violet sweet

Served with pink Aracena tomato.

The star dish at Baqvs, ideal with a glass of Bodegas Alonso’s Velo Flor manzanilla.

5,10€

Paired with Martin Vintage cava from Bodega Conde de Valicour.

4,80€

“El Pulpo se va a la feria” A reinterpretation of the Galician dish pulpo a feira, with which they recommend a glass of Raúl Pérez’s La Claudina.

14,00€

35.

OLD TOWN

Smoked sardine with foie gras

EDITORIAL

“Non-stop” kitchens Isabel Aguilar La Auténtica

Here are some of Seville’s dining destinations that don’t hang up their “Closed” sign between lunch and dinner.

This traditional tavern has a very extensive menu, whose standout specialities include fresh tuna prepared with onions, roasted pork loin with Pedro Ximénez sherry sauce, and a meaty mini-pizza of pringá and spicy lard.

Seville natives tend to do things on the later side when it comes to cuisine, so it is not always easy to find somewhere that starts serving dinner early in evening. However, afternoon, making it easier for foreign visitors to try their gastronomic fare.

Felipe II, 6.

9 a.m. to midnight. +34 954 236 462.

The range of “non-stop” establishments includes everything from traditional places like El 3 de oro and Las Teresas to more recent additions inspired by European-style flexible opening hours, such as Estragón, in Calle Felipe II. Here, we suggest a gastronomic route where it is never too early or late to enjoy Seville’s delicious cuisine.

La Monda La Monda opened recently in the heart of Seville, serving up lovingly cooked, high-quality dishes made using new techniques and with flavours reminiscent of home cooking. They offer not only tapas but also dishes to share.

Don Remondo, 1.

Uno de Delicias Mercado Lonja del Barranco

Opposite the Golden Tower, on the corner of Paseo de las Delicias and Almirante Lobo, this restaurant with tables on the pavement offers a very interesting assortment of tapas and traditional dishes subtly fused with international cuisine.

Our gastronomic tour would not be complete without taking in this gourmet food market, perfect for providing some respite from the sun on a long afternoon.

Arjona, s/n

Paseo de las Delicias, 1.

Noon to midnight.

10 a.m. to midnight (to 2 a.m. Fridays and Saturdays).

+34 954 500 500

+34 954 220 495

36.

Seville Bars and Restaurants by GURMÉ

Antigua Abacería San Lorenzo With the exception of Tuesdays and Wednesdays when it is closed, this “Old Grocery Shop” stays open continuously from breakfast right through until midnight.

Teodosio, 53.

0 a.m. to midnight. Closed on Tuesdays and Wednesdays. +34 954 380 067

Las Teresas Despite its location in the heart of the Santa Cruz district, Las Teresas not only attracts tourists but is also a mainstay for the local population. Highlights among its specialities include the excellent ham, cheese and wine, all served in a meticulous setting in which time seems to have stood still.

Santa Teresa, 2.

10 a.m. to midnight (to 1 a.m. on Fridays and Saturdays). +34 954 213 068

El Picadero This chain of bars has several establishments in Seville, four of which keep their kitchen working all day long (two in Triana and two in the city centre).

Esperanza de Triana, 6.

Pagés del Corro, 160.

Almansa, 14.

Tarifa, 14.

7 a.m. to midnight in Triana and 7.30 a.m. to midnight in the city centre.

EDITORIAL

Bodeguita Antonio Romero This establishment is one of the cornerstones of Seville’s tapas scene, where you can choose from a wide selection of montaditos, including the especially popular piripi (bacon, pork loin, tomato, cheese and mayonnaise).

El 3 de oro The food is prominently Andalusian and there is something for everyone on their extensive menu. Look out in particular for the vegetable dishes on offer at this restaurant, which has just celebrated its centenary.

Antonia Días, 19.

Noon to midnight. +34 954 223 939

Santa María la Blanca, 34.

8 a.m. to midnight.

Eslava

+34 954 422 759

This is one of the places you absolutely must call into on your journey to discover great Sevillian cuisine, although you will need to get there early if you want a seat at the bar, otherwise book for a table (also available without booking if there is space).

Arepa & Olé Choose from an array of affordable Caribbean food to eat in or take away, including their popular arepas, which come with a variety of fillings.

Eslava, 3 and 5.

Paseo de las Delicias, 5.

12.30 p.m. to midnight. Closed on Sunday evenings and Mondays.

11 a.m. to midnight.

+34 954 906 568

38.

Seville Bars and Restaurants by GURMÉ

Donald One of the most recent innovations at this legendary establishment in Calle Canalejas is the new opening hours. They have stopped opening for breakfast, but their kitchen now operates all day long.

El Bacalao “Cod” by name, cod by nature. As you might expect, this place serves cod in a myriad of forms: with a fragrant garlic confit, in pil pil sauce with slivers of garlic and chilli, or their cod risotto with wild mushrooms and parmesan.

Canalejas, 5 Noon to midnight. +34 954 227 252

Ponce de León Square, 15 Noon to midnight.

Coloniales Delicias

+34 954 216 670

Inspired by old-fashioned grocery shops, Coloniales Delicias serves high-quality cured, salt-cured and smoked meats and fish at any time of day. They also have home-made tapas, meats, seafood, speciality breads and garnishes, as well as a wide selection of wines, vermouths, spirits and mixers.

Filo This young, centrally located eatery focuses on fresh, light snacks like crusty bocadillos, sandwiches and salads, to name a few.

Reyes Católicos, 14.

Hernando Colón, 19

8 a.m. to 11 p.m.

8 a.m. to 8 p.m.

+34 699 419 869

+34 955 186 892

39.

SELECTION

Bodega Santa Cruz

A

01.

few metres from La Giralda and in one of the most charming neighbourhoods of Seville stands the Bodega de Santa Cruz, popularly known as “Las Columnas”. A nook which retains the allure and essence of the old-time Seville bar, and in its kitchen as well.

At the Bodega de Santa Cruz, the waiter keeps the tab at the bar with chalk.

02.

The quality-price relationship and magnificent siting are the aspects most appreciated by its clients..

At this Bodega the traditional cuisine of Andalusia stands triumphant, with dishes like shrimp tortilla, pringá montaditos (with meat and its juices), cod fritters, and scrambled egg with courgette.

03.

From its terrace, you can take in one of the best views of La Giralda.

Old Town - Santa Cruz

“The Bodega de Santa Cruz is a classic, a corner to enjoy the best tapas atmosphere right in the centre”

Rodrigo Caro, 1 €€€€€ 8 a.m. to midnight +34 954 21 16 94 Bodega Santa Cruz Las Columnas Sevilla

40.

Seville Bars and Restaurants by GURMÉ

Spinach with 5 cheeses

Pringá montadito, speciality of the house

Tuna with tomato One of the most popular combinations once the good weather comes.

2,50€ / 12,50€

Definitely the star of the menu.

Popular and addictive montadito made with meat, sausage, black pudding and bacon.

2,20€

41.

OLD TOWN

Tradition brought up to date with this delicious recipe prepared with spinach and 5 varieties of cheese au gratin.

2,30€ / 11,50€

SELECTION

Bodeguita Antonio Romero

B

01.

odeguita Antonio Romero is a perfect example of a Seville bar: with a wide range of tapas, montaditos and complete dishes, an extremely agile and professional service, painstaking décor and a welcoming atmosphere which makes everyone who comes for the first time return.

Clients highly appreciate its quality-price relationship, as well as the speed with which the tapas are served.

02.

The bar has everything for you to enjoy an authentic experience with gastronomic quality.

With three premises in the bullfighting neigh-

03.

bourhood of El Arenal, this house has spent almost a quarter-century devoted to bringing prestige to the art of tapas, that indigenous understanding of eating well and living well that is ever more widespread.

For table service it is best to make a booking.

“The Piripi is the best-known creation of Bodeguita Antonio Romero, one of the iconic montaditos of Seville”

Old Town - Arenal Antonia Díaz, 5 €€€€€ Tuesday to Sunday noon to midnight +34 954 22 14 55 www.bodeguitaantonioromero.com

42.

Seville Bars and Restaurants by GURMÉ

“Piripi”

Tomato salad with tuna belly

“Mantecao” Chips, Iberian pork fillet and a generous slice of ham make a simply perfect tapa.

3,00€

This excellent starter is made from fresh products: tomato and almadraba-caught tuna.

12,00€

43.

OLD TOWN

A famous and addictive montadito among montaditos, prepared with bacon, fresh tomato, loin, mayonnaise and secret ingredients.

2,40€

SELECTION

Carmela

B

01.

ar Carmela offers a phenomenal welcome to anyone who goes along Calle Santa María La Blanca in the centre of Seville. This establishment combines its strategic location with good cooking and attentive, hospitable service which is open to its varied clientele from numerous countries.

Its terrace is one of the most luminous and agreeable of any Seville bar, and in spring it is filled with the aroma of orange blossom

02.

Bar Carmela has an autograph book which has been signed by numerous personalities from the worlds of culture, politics and society.

Bar Carmela has been in operation for more than 20 years. This experience and know-how are reflected in its large menu of traditional Seville tapas, and always with a fresh and inno-

03.

Close by, opposite the Murillo Gardens, we can find its other premises, Bar Catalina.

vative touch.

Old Town - Santa Cruz

“Bar Carmela stands in a splendid plaza, in front of Santa María La Blanca Church”

Sta. María la Blanca, 6 €€€€€ 9 to 1 a.m. +34 954 54 05 90 www.barcarmela.es

44.

Seville Bars and Restaurants by GURMÉ

Tartar of salmon with avocado Refreshing snack with a delicious umami flavour.

4,50€

Tapas taster An excellent way to try several star tapas of Seville’s cuisine at once.

20,00€ OLD TOWN

Chicken curry with white rice Bar Carmela’s menu also has more international suggestions such as this delicious recipe.

3,70€

45.

SELECTION

Casa Robles R

espect for origin has been at the heart of Casa Robles since its opening in 1954.

Thanks to the creativity of their fantastic team, their cuisine – based on seasonal produce and the best Andalusian recipes – succeeds in making even traditional flavours surprising to guests.

Each day, Casa Robles brings in the freshest and most exceptional local produce. Their dishes aim to highlight the qualities of this produce, through the care taken over each stage of their preparation. Another distinguishing mark of this establishment is the professionalism of the service.

“In Casa Robles freshness and tradition achieve their maximum expression”

01.

The wine cellar is a contender for Seville’s most extensive, with a selection of more than 100 wines.

Old Town - Santa Cruz

02.

Álvarez Quintero, 58

Casa Robles has won numerous accolades, including the Spanish Food Award for Best Restaurant, as well as “Q for Quality” certification.

€€€€€ Noon to 1 a.m.

03.

+34 954 21 31 50

Another big attraction of this establishment is the excellent range of homemade desserts, headed up by Laura Robles.

www.casarobles.es

46.

Seville Bars and Restaurants by GURMÉ

Desserts made by Laura Robles

Careful selection of the freshest fish, with a perfect pil-pil sauce accompanied by a purée of broccoli, make this a classic.

24,00€

As many as 17 different types of chocolate are used by this magnificent pastry chef in her desserts. An unmissable end to your meal.

Spanish filet mignon With a well-judged traditional Pedro Ximenez sherry reduction sauce and fresh foie gras, this is one of their most popular dishes.

28,00€

47.

OLD TOWN

Cod in pil-pil sauce with a purée of broccoli

SELECTION

Confundamento Abacería

I

01.

n Reyes Católicos street, halfway between Seville’s city centre and the neighbouring district of Triana, we find this establishment specialising in the delicacies typical of a traditional Andalusian grocery shop, where special attention is paid to products made from the Iberian pig.

The dishes are always visible, to help customers in choosing.

02.

Furthermore, most of the food is also prepared within diners’ view..

03.

At Confundamento Abacería though, the bar coun-

Here not everything is served on plates – tapas on boards are popular too..

ter is not limited to cured meats and cheeses. Its dishes also includes scrambled eggs mixed with an array of other ingredients, fried fish, and homemade stews such as oxtail, offal, or meat and tomato.

Old Town - Museo

“This establishment offers a fantastic selection of delicacies from traditional Andalusian cuisine”

Reyes Católicos, 14 €€€€€ 8 a.m. to 11.30 p.m. +34 699 41 98 69 www.confundamentoabaceria.com

48.

Seville Bars and Restaurants by GURMÉ

Smokes board

‘Miarma’ montadito

Three cheese board

With ciabatta-style sourdough bread as its base, cubes of acornfed Iberian ham are combined with caramelised onion, cellarripened brie and a pickled pepper.

3,00€

Three varieties of cheese – all World Cheese Award medalwinners – served with natural jams made by La Vieja Fábrica, fresh fruit, dried fruit and nuts.

10,00€

49.

OLD TOWN

Slices of sourdough bread baked topped with smoked cod, marinated wild salmon, Ondarroa anchovies, boquerones and Barbate mojama (salt-cured tuna).

10,00€

Aceites El Convento Genuine

extra virgin olive oil from Carmona

El Convento Ctra. Carmona-El Viso, km. 3 | Finca La Favorita Carmona (Sevilla) | 657 338 459

www.aceiteselconvento.com

o

Full nature & Full fun 622 584 370

www.ribertour.com 41350 - Vva. del RĂ­o y Minas (Sevilla)

SELECTION

El Bacalao

O

01.

ne of the flagship products of the gastronomy of Seville is cod, without any doubt.

And bearing this name, El Bacalao (Cod), is in turn an emblematic group of restaurants in the city specialising in this great product.

The philosophy of its kitchen is clear: “everything is cooked on the day”.

02.

The careful selection of the product and its wine cellar are the aspects most appreciated by its clients.

The quality and charms of its kitchen have been covered by numerous gastronomic publications, such as the Michelin Guide 2018. Traditional cuisine with an up-to-date touch which can currently be enjoyed in two restaurants and a “select grocery”.

03.

At the Colmado Selecto (Select Grocery), products of the highest quality are available for the client to take home.

“El Bacalao is a real institution in Seville, just like the cod itself, prepared with respect and love”

Old Town - Santa Catalina Ponce de León Square, 15 €€€€€ Monday to Saturday noon to midnight.

Sunday noon to 4.30 p.m. +34 954 21 66 70 www.elbacalao.es

52.

Seville Bars and Restaurants by GURMÉ

Cod risotto Rice cooked gently with cod, fungi and white truffle oil.

3,90€ (tapa)

Galician blond beef fillet

OLD TOWN

One of the finest meats in the country prepared with absolute respect for the product.

19,90€

Cod salad Salad of shavings of cod and avocado carpaccio, extra-virgin olive oil and pearls of balsamic vinegar.

12,90€

53.

SELECTION

El Quijote

I

01.

n the centrally located Calle Albareda, Quijote Bar is a new arrival based on tasty local produce. Its name refers to the celebrated novel Don Quixote by Miguel de Cervantes, who was once incarcerated at the former royal prison of Seville, located near the bar.

Calle Albareda and its neighbouring streets form one of the best areas of Seville for eating tapas.

02.

The Cantabrian anchovies served at Quijote Bar have won Cantabrian Anchovy Association awards for the past two years running.

The selection offered at Quijote Bar reflects the quality of Seville’s finest traditional grocery shops: 100% fresh and natural produce from organic vegetable growers and the best selection of cheeses and cured Iberian pork cuts.

03.

The décor of the premises incorporates displays of various copies of the novel Don Quixote.

“Quijote Bar is a new tapas bar established by professionals with a wealth of experience in the sector”

Old Town - Alfalfa Albareda, 13 €€€€€ 9 a.m. to midnight +34 955 27 37 71

54.

Seville Bars and Restaurants by GURMÉ

Acorn-fed cured Iberian pork cuts and cheeses Excellent local produce, delicious with a good glass of wine.

Salmon tataki in teriyaki sauce

OLD TOWN

An exquisite dish that adds a modern touch to the menu.

8,50€

Inés Rosales olive oil biscuit Accompanied by goat’s cheese and caramelised onion.

3,00€

55.

SELECTION

Embolados Health&Away

F

01.

or those looking to eat healthily and differently, Embolados is a stupendous alternative in our city. This establishment is ample proof that healthy eating, and tasty and appetising food, do not have to be rivals. Absolutely to the contrary.

Embolados stands on a pretty street very close to the centre of the city, Calle García de Vinuesa.

02.

Its natural fruit juices, yogurt with cereals, and salads, exemplify its healthy culinary offering.

Embolados includes both products from our soil and other more exotic ones on its menu. Its spe-

03.

Embolados also offers a takeaway service.

cialities are usually enriched with a certain daring dash, and so we find, for instance, local fruit and vegetables combined with others from elsewhere to yield a more exotic taste and colour.

“Embolados not only proposes nutritious and delicious food, but also speaks to us of a healthier way of life”

Old Town - Arenal García de Vinuesa, 31 €€€€€ De 09:00 a 00:00 +34 955 60 75 15 www.emboladoshealthawaysevilla.com

56.

Seville Bars and Restaurants by GURMÉ

Smoothies bowls

Only products of quality, from the bread to the cheese, including the vegetables and cured sausages used.

From 7,50€

Bowls of fruits of a spectacular chromatic richness..

From 6,50€ OLD TOWN

Gourmet sandwiches

Salads Nutritious salads which are highly entertaining and with different textures.

From 6,90€

57.

SELECTION

Eslava

W

01.

e find Espacio Eslava in a street with the same name, an establishment that continues to influence the surge in the Seville restaurant movement. In its kitchen, traditional flavours are fused with the latest techniques, resulting in a menu that connects with the city’s history.

The maximum-quality ingredients and seasonal vegetables, preferably organic and native in origin, are the starting point for recipes that have brought Eslava the recognition it deserves in the world’s gourmet restaurant guides. Particular highlights include their fresh fish of the day and selected meats.

The origins of the Eslava bar go back to 1988, in Seville’s pre-Expo years when the city was experiencing a transformation.

02.

There are two areas to choose from: the tapas bar or the restaurant, which adjoin each other.

03.

Eslava also offers tailor-made menus for private dinners or company lunches.

Old Town - San Lorenzo Eslava, 3 and 5 €€€€€ Tapas area: Tue to Sat 12.30 p.m. to midnight (non-stop). Sun 12.30 to 4 p.m.

Restaurant: Tue to Sat 1 to 4 p.m. and 8.30 to 11 p.m. Sun 1.30 to 4 p.m.

“Eslava sums up the recent history of creative tapas in Seville”

+34 954 90 65 68 www.espacioeslava.com

58.

Seville Bars and Restaurants by GURMÉ

Artichokes with shavings of cod

Cigar for Becquer

Slow-cooked egg yolk on a cake of boletus and truffle Probably the establishment’s most award-winning tapa.

Simply sublime.

4,20€

59.

OLD TOWN

A highly original dish composed of warka pastry rolled into the shape of a cigar, containing spectacular cuttlefish with seaweed and squid ink.

4,20€

A spectacular recipe for artichokes, masterfully accompanied by cod, paprika and fried Las Pedroñeras garlic.

6,90€

SELECTION

Gorki

L

01.

Tradition and innovation go hand in hand at Restaurante Gorki to create a delightful dining experience in the very heart of Seville, between the Jerez Gate and the Golden Tower.

Everything you can enjoy at the restaurant can also be bought at their shop, on the same premises.

02.

Maximum-quality ingredients are used in every dish. It’s a pleasure to sit out on the terrace, es-

In addition, they have a catering service available for all kinds of events.

pecially during the summer months. Delicatessen items are served alongside a very extensive menu of carefully prepared dishes that benefit from a modern touch and excellent presentation. Their specials include smoked fish and meats, pâtés and cured meats, and there is a wide variety of wines.

One of their most in-demand tables is the mesa camilla – a traditional style of table with a heater built in.

03.

Old Town Almte. Lobo, 2

“The idea to open the first Gorki arose in 1992 in Malaga, where they have two restaurants”

€€€€€ Monday to Friday 8 a.m. to 5 p.m.

Saturday to Sunday 9 a.m. to midnight +34 954 21 15 78 www.grupogorki.com

60.

Seville Bars and Restaurants by GURMÉ

Artichoke hearts with foie-gras and gravy

Spinach and goat cheese salad

Sweet, crunchy flatbread (Inés Rosales)

Served with bacon, this is a true refreshing dish made with excellent-quality produce.

6,50€

With aubergine and sun-dried tomato. Nothing can beat this appetiser.

5,00€

61.

OLD TOWN

Cooked to perfection and served with the ideal accompaniment.

14,00€

SELECTION

La Auténtica

T

01.

his chain of food-serving pubs offers a more relaxed and contemporary take on traditional Sevillian tapas, appealing to a great many visitors, both Spanish and international. In their varied menu, typical local dishes rub shoulders with recipes from other cuisines, as well as creations resulting from a fusion of the two.

In the mornings, Taberna La Auténtica serves a wide range of traditional Andalusian breakfasts.

02.

The tavern’s use of brick and wood makes for a charming decorative theme.

03.

The range of pizzetas and burgers includes some original examples of fusion cuisine.

Furthermore, Taberna La Auténtica has expanded its offering with unique locations and increasingly attractive spaces for customers.

Old Town San Fernando, 25 / Felipe II, 6 / Puerta de la Carne, 8

“Taberna La Auténtica has four establishments dotted around the city”

€€€€€ 7:00 to 1:00 a.m. +34 954 22 52 93 www.tabernalaautentica.com

64.

Seville Bars and Restaurants by GURMÉ

Salmorejo

Cuttlefish, cod and dogfish are the stars of the fried fish served at Taberna La Auténtica.

10,50€/15,90€

A cold soup typical of the Andalusian summer, made with tomatoes, olive oil, garlic, Iberian ham and egg.

2,85€

Paella One of the main specialities of Spanish cuisine, with exquisite rice and avariety of ingredients such as seafood and chicken.

12,00€

65.

OLD TOWN

Fried fish

SELECTION

La Monda

L

01.

a Monda’s location couldn’t be better, in a quiet street a minute’s walk from the cathedral. Every detail is attended to here: the décor, the menus, the service and, of course, the food all combine the best ingredients to give diners a wonderful experience.

Customers particularly value the quality of the ingredients and the friendly, welcoming service.

02.

Specialities such as fish caught off the Andalusian coast, Iberian meats and nationally-produced beef are served both as full-sized dishes and in tapas-sized versions.

Locals and visitors alike will enjoy the Andalusian cuisine served at La Monda, with its array of pre-

03.

sentations and exquisite flavours. Every day the kitchen turns out top-quality meat and fish dishes, a variety of salads and vegetarian dishes for those inclined towards healthy eating, and brand-new dishes giving regulars something different to try.

In charge here is Jose Manuel Aguado Anaya, a graduate of the Escuela de Hostelería Alabardero de Sevilla with over 20 years of experience.

Old Town - Santa Cruz Don Remondo, 1

“Its bright décor creates a very pleasant setting to enjoy the delicious food”

€€€€€ Tuesday to Saturday 11 a.m. to midnight Sunday 11 a.m. to 5 p.m. +34 954 21 47 41 La Monda Sevilla

66.

Seville Bars and Restaurants by GURMÉ

Grilled young cuttlefish

Accompanied by homemade spiced potatoes and roasted vegetables.

5,20€ / 14,00€

Served on a bed of quinoa, accompanied with a light parsley and manzanilla alioli.

7,00€ / 14,00€

Green salad with mango and strawberry Served with goat cheese and dressed with a nut vinaigrette.

7,00€ / 13,00€

67.

OLD TOWN

Iberian shoulder loin

SELECTION

Las Teresas

S

01.

ituated in the Santa Cruz neighbourhood, this bar is a benchmark in the restaurant world of Seville. And Las Teresas is definitely one of those bars whose charms endure.

The photographs crowning its walls invite you on a journey through the cultural history of contemporary Seville.

02.

Las Teresas offers traditional flavours with a clear focus on quality. Its excellent acorn-fed Iberian ham, sheep’s cheese and Iberian cured sausages, as well as its spinach with chickpeas and its cod with tomato, are well-known. Apart from these classics of Seville cuisine, its selection of tapas covers a large part of the cuisine of Andalusia: dressings, fried fish, stews and salt-cured meats, or gazpachos and sangrias.

Until the start of the 1970s, the premises housing Las Teresas today was a grocery and wine shop, and this is noticeable in the décor.

03.

The nearby Casa Plácido and Las Moradas are among its other establishments.

Old Town - Santa Cruz

“Las Teresas takes its name from the convent that stands in front”

Sta. Teresa, 2 €€€€€ 10:00 a.m. to midnight +34 954 21 30 69 www.lasteresas.es

68.

Seville Bars and Restaurants by GURMÉ

Iberian ham, 100% acorn-fed The top product of our food culture, which reaches its supreme quality at Las Teresas.

From 10,00€

Pure sheep’s cheese and cured pork loin sausage

OLD TOWN

Lovers of good cheese and Iberian pork derivatives have an unmissable date with Las Teresas.

From 8,00€

Prime meats Pan-fried Iberian pork meats accompanied by dressed, peppered potatoes.

From 12,00€

69.

SELECTION

Oriza T

o achieve a level of excellence in the restaurant business, a lot of different factors come into play. And Oriza is one of those establishments that seems to bring all of these qualities together. Exceptional cuisine, impeccable service, a proven track record, a unique location, the best market produce, a huge range of wines…

The chef, Ismael Castro, has been working the hot plates for 26 years. All that experience translates particularly markedly into his culinary knowledge of market produce and his mastery and versatility with fish and shellfish.

“Oriza is located in the superb corner where Calle San Fernando meets the Murillo Gardens and the Royal Alcázar”

01.

In the entrance to the restaurant, Oriza has a tapas bar, better known as Bar España.

02.

Old Town - Santa Cruz

Oriza is located in a fabulous 1926 mansion which features an old French-style hothouse converted into its “Buque insignia” (“Flagship”) dining room.

San Fernando, 41 €€€€€ 1 p.m. to 1 a.m.

03.

+34 954 22 72 54

To enjoy lunch or dinner in this restaurant, it is advisable to book a table.

www.restauranteoriza.com

70.

Seville Bars and Restaurants by GURMÉ

Salad with lobster

With octopus, scallops, snow peas and squid-ink alioli.

27,00€

Served with avocado and coriander cream, sweet tomato gelée and tamarind vinaigrette.

45,00€

Crispy suckling pig roasted at low temperature Sutéed cauliflower and thin green peppers, citrus compote with Reineta apple, pear, prunes and Moscatel sweet wine.

29,00€

71.

OLD TOWN

Sticky rice

EDITORIAL

Seville’s 100-year-old bars and taverns Isabel Aguilar

Here are some of Seville’s dining destinations that don’t hang up their “Closed” sign between lunch and dinner.

El Rinconcillo (1670)

↑

Although its history goes back to 1670, the family that currently manages El Rinconcillo bought it in 1864. At present, the seventh generation of the De Rueda family dishes up a menu of delicacies that have been winning the hearts of Sevillians and visitors from far and wide for decades. Among these are: battered cod bites, ham croquettes, cod with tomato, and spinach with chickpeas.

Sevillian gastronomy has taken shape over a period of decades in the kitchens of bars and taverns that started out as nothing more than wine sellers, but which have become the guardians of our local recipes. Here, we introduce you to some of the oldest of them, dotted around the city. All of these establishments conserve all the original flavour of their roots, but have modernised just enough to make it seem as though nothing has changed.

This is a traditional Andalusian kitchen where olive oil, garlic and tomato are the key ingredients used in their dishes.

Génova, 40

72.

Seville Bars and Restaurants by GURMÉ

Bodeguita Casa Morales (1850)

Las Teresas (1870)

↑

↑

This bar is packed with history – its interior lives and breathes Seville, demonstrating a true love of tradition. Since the outset it has been best known for its acorn-fed jamón ibérico, a fact testified to by the 100 or more hams hanging from the bar. Its main specialities are also based on Iberian ham, alongside other dishes like solomillo al whisky (made with pork tenderloin), spinach with chickpeas, and pork fillet with tomato. They have also modernised their menu with Kobe beef, Barbate-certified bluefin tuna and an assortment of fried fish, including cuttlefish, anchovies and squid.

This bodega has remained in the hands of the Morales family since the year in which it was established, offering customers traditional tapas, as defined by them. Currently, Reyes Morales is in charge and her most traditional offerings include offal, spinach, potato salad and homemade pringá, as well as stuffed eggs, pork cheeks and pork scratchings, which are the dishes ordered most by her customers.

In recent years though, they have begun adding new items to their menu, including a variety of dressings, cured meats, ham and oxtail.

García de Vinuesa, 11

Santa Teresa, 2

73.

EDITORIAL

Bar El Comercio (1904)

↑

Since opening in 1904, this bar has stayed in the hands of the Rivera family, and thanks to them it has remained almost unchanged. Its old-fashioned tiles depicting brands of sherry, the wooden bar counter, marble tables and ornate windows are like a museum dedicated to high-quality wines and spirits. The kitchen has been scaled back and only on Saturdays does it offer grilled meats and, if you hit lucky, a highly recommended dish of offal (menudo). Other tapas the bar is famous for include its excellent montaditos (crusty sandwiches) with fillings such as the house special (Spanish omelette, fish and peppers), black pudding or mantecadito al whisky (made with pork medallions) with chips crammed in too. It also serves breakfasts and its churros con chocolate are well worth going for.

Bodega Díaz-Salazar (1908)

↑

In the heart of the Arenal district you will find Bodega Díaz-Salazar, a traditional wine tavern established by a family from Castilla-La Mancha who brought the cuisine from their native region to this little corner of Seville. This explains why its stand-out offerings are Almagro marinated aubergines, Manchego cheese and flaming chorizo. Ten years ago, they installed a full kitchen, allowing them to extend the menu, which until then had been based on stews and the aforementioned specialities. In the late 1950s and early 60s, this bodega was a popular meeting point for students and artists, as well as politicians and theatre lovers.

Lineros, 9

García de Vinuesa, 20

74.

Seville Bars and Restaurants by GURMÉ

El 3 de oro (1917)

Bodeguita La Aurora (1913)

↑

El 3 de Oro is a bar that opened its doors in 1917. Over several decades it developed a reputation as a meeting place for bullfighters, footballers and other celebrities from the last century, until 1979 when it came into the hands of the current owners, the Fernández del Toro family, who also run the Puerta de la Carne fried fish shop and the Hotel Puerta de Sevilla.

Located near the site of the former Puerta de la Carne, one of the historic gateways to Seville, this is an excellent place to get to know Sevillian culture and cuisine first hand. The proprietors use seasonal vegetables, grown in their own garden, to make healthy, Mediterranean fare to serve their customers. Their recipes include home-grown artichokes pan-fried with prawns and Iberian ham, a millefeuille of seasonal vegetables, a variety of rice dishes, oxtail, and Galician-style octopus with boulangère potatoes and paprika.

↑

Flaming chorizo and pringá are among the veteran tapas served at this centrally located bodega in Alfalfa, which is also a haven for good wines, just as it has been since the early years.

The decor remains intact, as does the wooden bar counter at which so many Sevillians have enjoyed its delicacies. The potato salad, stuffed eggs and montaditos are among its other strong points, making perfect tapas to be washed down with a beer or one of its wines. Bullfighters and poets have featured among the regulars of this bodega, which celebrated its centenary a few years ago.

Pérez Galdós, 9

Santa María la Blanca, 34.

75.

SELECTION

Ovejas Negras Company H

ave you ever eaten under a garden of 500 plants like the Mamarracha one? Have you found Ovejas Negras who know how to make an outrageous great Risottazo? Have you eaten in an Andalusian bistro like Tata Pila and ended up saying Olé Là Là? Has a traditional waiter read your mind and served you a really cold beer? At Ovejas Negras Company, that’s how we are, a great atmosphere in the style of the flamenco dancer La Chunga, we know how to marry the new rustic cuisine at Torres y García with an industrial mansion in the neighbourhood of El Arenal and a very chic breakfast style at Filo, our upmarket sandwich shop. We have 7 sheep of the same breed, but even so, each one is unique.

“In the very heart of Seville, 1962 paces, 1275 metres and 18 minutes separate them”

01.

Ovejas Negras Tapas is a tapas bar with a unique atmosphere close to the Cathedral. A lively, dynamic premises where the Risottazo is to die for.

02.

Torres y García, the first restaurant in Seville to incorporate the new rustic cuisine, has received numerous awards such as the Bib Gourmand 2018 in the Michelin Guide.

Old Town Check on the web €€€€€

03.

Check on the web

You absolutely must try the grill at Mamarracha in the cool of its vertical garden with more than 500 plants and its own gardener. An oasis in the centre of Seville.

reservas@ovejasnegrascompany.com www.ovejasnegrascompany.com

76.

Seville Bars and Restaurants by GURMÉ

Spanish rice of the day

Farm fresh chicken thighs served with the ideal accompaniment.

Restaurant: Mamarracha 6,50€

Delicious rice with cuttlefish and king prawns.

Restaurant: Castizo 7,50€

Wood-fired pizza Homemade pizza topped with burrata, tomato and basil.

Restaurant: Torres y García 12,00€

77.

OLD TOWN

Brick stove baked chicken

SELECTION

Postigo 10

I

01.

n an exceptional corner of Seville, tucked in alongside the Arco del Postigo and Cabildo Square, you will find this modern, light and airy restaurant which specialises in gluten-free dishes.

More than 175,000 diners have eaten in this restaurant in the 4 years since it opened.

02.

It is a wonderful option for coeliacs.

The food follows Mediterranean tradition, featu-

03.

ring classic dishes with a contemporary touch.

Don’t miss the fried fish, traditional Andalusian potato salad, puchero croquettes with mint alioli, homemade bread served with ham and salmon, gazpacho, oxtail, and as many as seven varieties of paella and other rice dishes.

Booking is recommended at weekends and on public holidays.

“The entire menu is gluten-free and the restaurant has gained official recognition as such”

Old Town - Arenal Almirantazgo, 10 €€€€€ Noon to midnight +34 954 22 74 60 www. postigo10.es

78.

Seville Bars and Restaurants by GURMÉ

Roasted red pepper salad with tuna ventresca

Caesar salad tapa

7 paella and rice specialities

A fresh salad made with romaine lettuce, toasted breadcrumbs and Parmesan cheese.

3,50€

Choose from shellfish, meat, fish, vegetable, fish and shellfish, meat and fish, and black rice. from 12,90€ per person

79.

OLD TOWN

A tasty and healthy dish to enjoy Sevillian cuisine in the summertime.

2,90€

SELECTION

Taberna del Alabardero A

grand old 19th century townhouse in the heart of Seville is the privileged setting for this standard-bearer of the city’s restaurant scene.

Taberna del Alabardero offers market cuisine inspired by techniques from other regions, such as the Basque Country, but with strong Andalusian roots. The restaurant’s hallmarks for which it is famed among diners are the freshness of the dishes, which are chosen in accordance with seasonal produce, and the attentiveness of its team, who are all trained by graduates of the famed catering school, Escuela Superior de Hostelería de Sevilla.

“Taberna del Alabardero is part of the Lezama Group, one of the leaders of the Spanish restaurant sector”

01.

Taberna del Alabardero celebrated its 25th anniversary in 2017.

02.

Old Town - Arenal Zaragoza, 20

Over its history it has received many accolades, and for a number of years it had a Michelin star.

€€€€€

03.

It is advisable to book a table, both for the main dining hall and for its spectacular private rooms.

1 to 4.30 p.m. and 8 to 11.30 p.m. +34 954 50 27 21 www.tabernadelalabardero.es

80.

Seville Bars and Restaurants by GURMÉ

Oxtail in puff pastry with baby vegetables

Pan-fried hake emulsified with garlic oil to create a delicious pil pil sauce. Topped off with pan-fried langoustines, garlic and chilli.

22,50€

Oxtail, deboned and stewed Sevillian style, is the filling for this home-made cinnamon-infused puff pastry roll.

23,50€

Creamy rice and free-range chicken with citrus Classic Spanish rice and chicken is enlivened in this tapa by the use of marinated chicken and a risotto thickened with chicken liver pâté and crispy leeks.

16,50€

81.

OLD TOWN

Hake in pil pil sauce with langoustines

SELECTION

Uno de Delicias U

no de Delicias stands in one of Seville’s prime locations, directly opposite the Torre del Oro. The attention to every detail, both in its culinary proposals and the décor and ambience, lend it a special charm.

Its food offering is highly varied. Cooked-to-order quality dishes are prepared on the stove of Uno de Delicias, especially fried ones, such as the sautéed cuttlefish or pasta. One of its most popular options is the risotto of boletus and langoustines.

Other recipes such as salads and fish, prepared with tartar and ceviche, round off the range.

“The Spanish omelette with caramelised onions, requires meticulous preparation to maintain a stable flavour and texture” 01.

Old Town

Its peaceful terrace in the very centre of the city is one of the principal attractions of Uno de Delicias.

Paseo de las Delicias, 1

02.

€€€€€

Establishment recommended by the Michelin Guide since the year 2015.

Monday to Saturday noon to midnight Sunday noon to 4.30 p.m.

03.

The ambience and atmosphere conveyed by the premises is one of the aspects most appreciated by all our clients.

+34 954 50 05 00 Uno de Delicias

82.

Seville Bars and Restaurants by GURMÉ

Ceviche

Sautéed cuttlefish with wild rice The very best of the sea accompanied by one of the most typical delights of our soil: rice.

3,90€

Spanish omelette Many rate this as the best tortilla in Seville.

3,90€

83.

OLD TOWN

Marinated fresh seafood delicacies with hints of Peruvian cooking.

3,90€

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628 666 372

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C/ Alfarería, nº9a, 41010, Sevilla

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www.casalateatro.com

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651 64 34 55 657 31 68 64

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SELECTION

Zarabanda

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arabanda offers an honest cuisine based on the quality of the products from the market.

With nearly 30 years in business, this restaurant has merited numerous acknowledgements throughout its history, and not just for its famous pizzas.

Booking is recommended at weekends.

02.

Almost the entire menu is prepared without gluten or lactose.

03.

Its menu, though not very extensive, is varied be-

For the dinner pairings of Zarabanda, dishes created especially to accompany singular yet little-known wines are prepared.

cause the products are rotated. New dishes which seek to continually surprise its loyal clientele, and always trusting to local suppliers for each preparation. Iberian ham products from Extremadura and fish landed at Cádiz are true examples of the raw material Zarabanda works with.

Old Town - San Vicente Padre Tarín, 6 (near Gavidia Square)

“Zarabanda’s intimate style makes it ideal for meetings between friends and families”

€€€€€ Tuesday to Saturday 2 to 4 p.m. and 9 p.m. to midnight. Sunday 2 to 4 p.m. +34 954 90 30 80 Zarabanda Sevilla

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Seville Bars and Restaurants by GURMÉ

Homage to the market garden

Iberian pork Delicious pork meat served with peach jelly and potatoes.

7,00€ OLD TOWN

This trompe-l’oeil of vegetables upon the soil is a show of respect for the products of the season.

12,00€

Baked mackerel with pistachio ajoblanco A great product from the Cádiz coast accompanied by an original version of ajoblanco soup, with almonds replaced by pistachios.

7,00€

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SELECTION

La Cacharrería II

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01.

a Cacharrería has expanded its offering of breakfasts and afternoon snacks in Seville by opening a new premises very close to the Plaza Nueva, on Calle Carlos Cañal. Just as at its first establishment on Calle Regina, the client will find here a fantastic range of home-made cakes, jams and bread, among other specialities.

La Cacharrería stands out for its response to food intolerances. Thus, for instance, its menu includes lactose-free, rice and soya milks.

02.

There is also a wide variety of teas of good quality.

03.

One of the keys to its gastronomic proposal is the confluence of different types of products with quality as the common link: a range which goes from the most exotic to products from the market and its own market garden.

This new site on Calle Carlos Cañal is big enough to allow events and celebrations to be held.

Old Town - Alfalfa Carlos Cañal, 5

“La Cacharrería offers the possibility of getting your strength back in the middle of the working day”

€€€€€ Monday to Friday 8.30 a.m. to 10 p.m.

Satuday 9 to 3 a.m. Sunday 10 a.m to 9 p.m. +34 954 21 21 66 Lacacharreria de Sevilla

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Homemade toasts Homemade bread, used for the toast and with a variety of accompaniments.

8,00€ OLD TOWN

Ice cream shake

Cake and coffee

Hand-crafted sweet treats without lactose or gluten, such as the chocolate brownies.

4,50€

Cakes such as carrot with cinnamon, or banana and caramel, are the most requested.

3,50€

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EDITORIAL

Sherry wines make a come-back Isabel Aguilar

Although the favourite drink among Sevillians is still Cruzcampo beer (the company has had a brewery in our city since 1904), in recent years there has been a renewed interested in sherry wines, which are full of personality. However, there is a long way to go until they attain the position they truly deserve. Juan Ruiz, sommelier at Aponiente – a restaurant with three Michelin stars – is an ardent supporter of these wines. Here, he talks us through the current situation for wines with the Denomination of Origin of Jerez-Xérès-Sherry and Manzanilla de Sanlúcar – wines that were talked about by Shakespeare and Cervantes in their time.

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Seville Bars and Restaurants by GURMÉ

A distinctive ageing process and a higher alcohol content are the two defining characteristics of vinos generosos (sherry wines), although there are a great many other qualities besides these that give wine lovers plenty to enjoy. Andalusia has been producing wines for millennia and the quality that has been achieved with its vinos generosos is comparable with their counterparts from other countries that benefit from equally long histories, such as port, madeira and marsala. Although their production is concentrated in the areas of Montilla-Moriles, Condado de Huelva and Jerez, we will focus on the latter of these, guided by the expert knowledge of Juan Ruiz, sommelier of the Aponiente restaurant.

“a luxury bestowed on us by this magical land, and we don’t always show them the appreciation they deserve”

Juan Ruiz has no hesitation in proclaiming them “a luxury bestowed on us by this magical land, and we don’t always show them the appreciation they deserve”.

Juan agrees that in recent years the interest in these wines has grown, but he insists that there is still a great deal of “gastronomic ignorance” preventing the general public from really getting to know them properly. “They aren’t necessarily easy wines to drink, so it is important to keep talking about their characteristics so that they can be understood, because as their very name tells us, they are very generous and have a lot to offer us – more than we sometimes realise,” he says.

The first step is to understand their history and characteristics, bearing in mind that vinos generosos can be complex. “There’s something magical about them, not only due to the quality of the soil or the climatic conditions, but because of the quality of the air here – that’s what makes them different from other wines in Spain and around the world,” Juan explains. The proximity of the sea, the level of humidity and the westerly and easterly winds that caress the area’s chalky albariza soil, together with the careful selection of grapes, are key to the uniqueness of the wines produced in the Marco de Jerez area.

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EDITORIAL

with the world of wine, Juan Ruiz has no hesitation in recommending fino, fino en rama or manzanilla en rama, all of which make excellent accompaniments to any dish, tapa or snack.

Ageing Vinos generosos are always fortified with alcohol: once the 11% grape must has been produced, an ageing process raises it above 17%. “The important thing isn’t the alcohol, but how it is incorporated into the flavour without it standing out too much.”

More experienced wine lovers may wish to opt for a variety obtained through oxidative ageing, such as an amontillado aged for around 15 years, which is an excellent choice to go with traditional dishes made with tripe or other kinds of offal. “If you’re looking for something to go with strongertasting food, such as a good cheese, the ideal choice is a good glass of oloroso, whose flavour offers hints of varnish, wood and resin.”

Juan Ruiz explains that when the wines are very old, the concentration of alcohol increases and can reach as much as 22%, and reiterates that in these cases it is not the alcohol that is important, but the final flavour. This is why he feels it is not easy to get to know sherry wines.

For a special occasion, nothing beats a palo cortado – a wine that wants to remain a fino, but is in love with the amontillado and has an aroma of oloroso. “It can drive you crazy when you drink it because of its array of nuances, as it has everything,” Juan says.

Wine culture This expert oenologist believes that although change is afoot in the current wine culture that exists in our society, there is still a long way to go.

“We need to be more gastronomically educated, and while it is true that sherry wines are being valued more, they aren’t being drunk. We are in a country with incredible variety and richness, and yet we are defeatists when it comes to standing up for what is ours, because sherry wines are more highly valued outside Spain than they are here.”

Courtesy of the Regulatory Board for the Denominations of Origin for Sherry, Manzanilla Sanlúcar de Barrameda and Sherry Vinegar, here are some interesting facts about the various types of vinos generosos in the area. Read on to learn more: Manzanilla: is a dry white wine made from palomino grapes and aged under a layer of yeasts know as veil de flor. It is produced exclusively in the bodegas of Sanlúcar de Barrameda. A very bright, pale straw coloured wine. A sharp, delicate bouquet with predominant floral aromas reminiscent of chamomile, almonds and dough.

In his opinion, we need to start from scratch and encourage culinary culture more from the childhood years. “In France, children have various gastronomy-related subjects at school and if you go to areas like Burgundy or the Loire Valley everyone really values and stands up for what they have there.”

What to drink it with: Shellfish, fried whitebait, anchovies, cured sausages, salads, cold soups...

A sherry for every occasion The range of sherry wines is wide, so it is helps to know the most suitable occasions for enjoying each of them. For anyone just getting acquainted

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“Things you didn’t know about sherry wines”

EDITORIAL

Fino: is a dry white wine made from palomino grapes, which, as is the case with Manzanilla, is aged under a layer of yeasts which make up the veil of flor. It is stored and aged in American oak butts using the traditional solera y criaderas system in the bodegas of Jerez de la Frontera and El Puerto de Santa María.

Ranging from rich amber to deep mahogany in colour, the darker the wine the longer it has been aged. Warm, rounded aromas which are both complex and powerful. Predominantly nutty bouquet (walnuts), with toasted, vegetable and balsamic notes reminiscent of noble wood, golden tobacco and autumn leaves.

Ranging from bright straw yellow to pale gold in colour. A sharp, delicate bouquet slightly reminiscent of almonds with a hint of fresh dough and wild herbs.

What to drink it with: Mature cheese, stews, offal, oxtail, pork cheeks or trotters…

Palo cortado: a wine of great complexity which combines the delicate bouquet of an Amontillado with the body and palate of an Oloroso.

Chestnut to mahogany in colour with a complex bouquet which harmonises the characteristic notes of Amontillados and Olorosos, citric notes reminiscent of bitter orange and lactic notes suggestive of fermented butter. It has a deep, rounded, ample palate with smooth, delicate aromatic notes appearing in the aftertaste, leading to a delicious lingering finish.

What to drink it with: Cured sausages, salt-cured meat and fish, fresh fish and shellfish…

Amontillado: is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. Made from palomino grapes, this fusion of aging processes makes the Amontillado wines extraordinarily complex and intriguing.

What to drink it with: Nuts, mature cheese, rich consommés, casseroles.

This is an elegant wine which ranges from pale topaz to amber in colour. Its subtle, delicate bouquet has an ethereal base smoothed by aromas of hazelnut and plants; reminiscent of aromatic herbs and dark tobacco.

What to drink it with: Wild mushrooms, vegetables like artichoke and asparagus, bluefin tuna, pan-fried or with onions…

Oloroso: is a wine made from palomino grapes.

The special structure that it demonstrates at an initial tasting destines it for oxidative ageing.

For this reason alcohol is added to 17°, thus preventing the development of the veil of flor and allowing the wine to age while exposed to oxygen. The result is a wine both structured and complex.

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SELECTION

Bicho Malo

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riana is one of the most unusual neighbourhoods of Seville, with its own unique personality and way of life. This character also breathes in its businesses, and the bars and restaurants, both in the old ones and the new establishments. Bicho Malo is an innovative proposal in one of the most exhilarating zones of Triana, next to the food mar-

Bicho Malo stands in a two-storey house converted into a tapas bar and restaurant.

02.

Its terrace is a perfect option for the summer nights in Seville.

03.

ket and the streets devoted to the art of pottery.

The décor of the premises is based on antiques belonging to forebears of the owner, turning it into a curious museum space.

The founding concept is the local gastronomy, though enriched with influences from other cuisines. Its menu includes tapas which are definitely Andalusian as well as others of noticeable Asian, Peruvian or Italian tinges.

Triana Callao, 5

“The menu is constantly being renewed, rich in chef’s suggestions and specialities of the season”

€€€€€ Monday 8 p.m. to midnight. Tuesday to Sunday 12.30 p.m. to midnight +34 625 81 99 34 Bicho Malo

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Crunchy gyozas of chicken with vegetables A classic of Japanese cooking carried to the ambience of the tapa.

TRIANA

Tosta with surimi eels, prawns and cheese au gratin

Veal entrecôte with Provençal potatoes A great product cooked with respect.

The perfect mouthful for a day of enjoyment in Triana.

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SELECTION

De La Ó

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he brains behind this restaurant is Manuel Llerena, an architect who retrained as a chef in order to fulfil his dream: to express his passion for cooking. Indeed the architectural qualities of the establishment are easy to see: unbeatable views of the river, a fabulous terrace and a welcoming main dining area. The result is something akin to bringing the riverside Paseo De la O into the restaurant itself.

01.

After leaving his work as an architect, Manuel Llerena studied to be a chef in Malaga, subsequently gaining experience at Aponiente.

02.

Their spectacular vertical garden has more than 25 varieties of plants and consumes zero tap water thanks to their water recycling system.

03.

Importance is paid to the musical ambience too, with the sound of jazz creating a relaxed atmosphere.

The food is top-notch, displaying local roots and with an emphasis on high-quality produce. Andalusian recipes take pride of place, supported by a bodega of locally produced oils and wines.

Triana Paseo Ntra. Sra. de la O, 29

“De la O offers perfect harmony between the gastronomic experience and the interior design”

€€€€€ Monday to Saturday 1.30 to 4 p.m. and 8.30 to 11 p.m. Sunday 1.30 to 4 p.m. +34 954 33 90 00 www.delaorestaurante.com

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Crispy langoustine with spicy mayonnaise Deep-fried langoustine wrapped in a large basil leaf and warka pastry, served with homemade mayonnaise.

8,00€

Spit-roasted rockfish Fish spit-roasted over charcoal, accompanied by a fresh vegetable ceviche.

18,00€ TRIANA

Huelva cuttlefish balls A succulent fishy version of meatballs, made with delicious cuttlefish caught off the Andalusian coast.

9,00€

101.

SELECTION

El Picadero

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ix bodegas operate under this Sevillian brand, which has made a firm mark on the city map thanks to its integrity and experience in the food and wine business. The first Bodega El Picadero to open was in Calle Almansa. In the years that have passed since then, five more have appeared: two in Triana and three in the centre.

01.

The roots of this family business extend back to a winery in Villanueva del Ariscal.

02.

The breakfasts served at Bodega El Picadero are among its biggest attractions.

03.

The décor at each of the establishments is inspired by the theme of horses and bulls.

The distinguishing marks of Bodega El Picadero are tradition and simplicity: a typically Andalusian bar for enjoying wines from this and other regions of Spain, or draught beer with montaditos and other snacks.

Triana

“With their throng of loyal customers, these bars enjoy great popularity in the city”

Esperanza de Triana, 6 €€€€€ 7 to 12.30 a.m. +34 654 654 654 www.bodegaelpicadero.com

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Snails

“El Picadero” selection of Iberian cuts

Served in spicy broth, caracoles are a true Sevillian’s feast.

Iberian ham, caña de lomo (cured pork loin sausage) and morcón (a chorizo-style sausage).

TRIANA

Spanish potato salad with makerel Accompanied with olives, this is a beloved traditional dish to whet the appetite.

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SELECTION

Tucker

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rancis Ford Coppola’s film ‘Tucker: The Man and His Dream’ is the surprising inspiration for the name of this establishment, which has now re-opened in a new location, in Triana, with a totally new food concept.

Tucker’s specialities are based on Andalusian cuisine, their skills being put to particularly good use in their fried fish and traditional stews.

01.

The original Tucker was a pub/cafe located in the Nervión neighbourhood.

02.

Its owner, Antonio Enrique Fraile, wanted to pay tribute to that earlier project with the opening of this gourmet venture.

03.

Tucker is also a great place to start the day with a typical Sevillian breakfast.

Triana Gonzalo Segovia, 8

“This original bar offers great value food and very friendly service”

€€€€€ Tuesday to Sunday 8 a.m. to 5 p.m. and 8 p.m. to midnight +34 854 55 71 18 Tucker Tapas

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Pan-fried cuttlefish with green sauce A classic of Sevillian cuisine, cooked with love and care.

TRIANA

Homemade croquettes

Freshly cooked prawns

An exquisite speciality, as made in homes throughout Andalusia.

Fresh produce caught off the coast of Huelva and brought to Tucker daily.

105.

SELECTION

Cruzcampo O

ne thing we should be thankful for with the passing of time is all the experience it brings with it – experience that goes into making everything better.

It has taken Cruzcampo’s master brewers more than 100 years to bring us this unique creation: Cruzcampo Especial.

The reason for its name is clear after the first mouthful of this refreshing beer. We don’t know if it’s because of that perfect blend of bitter and intense flavour, or the full body that hides behind its glowing pale appearance and pleasant head with its fruity aroma. What we do know is that the new Cruzcampo Especial is the result of more than 100 years of brewing expertise and skill.

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WITH THAT CERTAIN SOMETHING.

NEW CRUZCAMPO ESPECIAL SET YOUR FEELINGS FREE

CRUZCAMPO RECOMMENDS RESPONSIBLE DRINKING.

the heartbeat

newexposition

Mรกs de 400 especies a menos de 15 minutos del centro de Sevilla More than 400 species in only 15 minutes from Seville Downton