About
Our cuisine is typically Sevillian and Andalusian. We tried to rescue old recipes of dishes that convey the palate the taste of yesteryear in the kitchens of our mothers and grandmothers. To do this, use the Tavern Saffron indigenous local products such as Extra Virgin Olive Oil, Vinegar Jerez, the Chacina of the Sierra de Huelva and Seafood from the coast of Andalusia. Do not forget homemade dishes with a contemporary twist, as the last dish awarded in the Contest cuisine Martin Berasategui: The Thousand-leaves of 3 cheeses with fig bread and curd red wine (recommended by the Correo de Andalucia plate and ABC). Recommended specialties: Salmorejo cream with diced Iberian and extra virgin olive oil, Stuffed Squid Roe with their fresh young garlic vinaigrette, stuffed artichokes and quail egg sauce, roasted hake roe garlic slices of ham, sirloin old with oloroso and laurel, strudel 3 cheeses with fig bread and red wine curd.
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