Andalusian gourmet tapas

· Spanish food · Gastronomy · 
Andalusian gourmet tapas
Andalusian gourmet tapas
Andalusian gourmet tapas
Andalusian gourmet tapas
Andalusian gourmet tapas
Andalusian gourmet tapas
Andalusian gourmet tapas
Andalusian gourmet tapas
Andalusian gourmet tapas
We will delight you with our 4 best dishes made from the Andalucian gastronomy, from our local products and we'll fusion them with techniques from all over the world that we learned on our travels. What we cook, you will not find in the restaurants.
Each of these dishes will be served in a unique pottery plate that we designed and we handmade especially for them. Like in Japon, for us the continent is as important as the content.

In the heart of Sevilla, our flat is located inside a typical Sevillan palace. Surrounded by beauty, you will discover a very artistic apartments, since we have the luck to be living in a popular Spanish artist's home... So apart to satisfy your palate with our elaborated cuisine, we will fulfill your soul with the artist paintings and his art.

Minimum guest 2; maximun, 10

*We are dedicated to using seasonal produce and mixing it up, so our dinner menu is constantly envolving and changing. As an example, you can eat:
$69  per guest
Any day · 20:00
We are travelling a lot, but if we are in Seville, we have a lot of flexibility. Check out any time you wish to come and joint us!
Left 10 seats remaining
Amount
Price per person x $69
Total amount$0 USD

Rico e irene
Seville, Spain

CREAM/CREMA
We always starts our menu with a different cream. It could be:
"Apionabo", the most weird, but tasty root, transformed with a tasty cream and served with pumkings roasted seeds and chantilly foam. To make this dish we are inspired with the tradicional celery soup, but we use its root instead of the vegetable.

Siempre comenzamos nuestro menú con una crema bien original. Podría ser:
"Apionabo", la raíz más extraña (pero sabrosísima) transformada en una sabrosa crema y servida con semillas de cala


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FISH/PESCADO
Our fishy dishes cannot be missed on our table:
Fresh mussels from Huelva market made in curry "escabeche" with confited aubergines in sesame oil. To prepare this dish we are inspired with the tradicional canned mussels that we usually eat before lunch, but we "escabechamos" them with curry and they are very fresh.

En un menú de nuestra talla no puede faltar el pescado. Podríamos cocinaros un plato tan rico como:
Mejillones frescos del mercado de Huelva elaborados en "escabeche" de curry con b


MEAT/CARNE
is one of our big protagonist:
The tradicional cannelloni recipe that we learn from our grandma and we eats on Christmas, will be fusioned with an exotic sauce instead of the tradicional bechamel.

Uno de nuestros grandes protagonistas es la carne. Se nos podría ocurrir, por ejemplo:
La receta tradicional de canelones de pularda de nuestras abuelas y que comemos en Navidad, pero fa fusionaríamos con una salsa foie en lugar de la tradicional bechamel.


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DESSERT/POSTRE
always comes with fruit. It could be, for example:
Advocate and black chocolate shake. Inspired by the Balinese gastronomy, we will converted their shake of our favorite dessert.

Un buen menú debe terminar con un final feliz como este:
Inspirados en la gastronomía balinesa, convertiremos su batido de aguacate y chocolate negro en uno de nuestros postres favoritos.

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1/2 bottle of red wine per person.
Water.
Tea/coffe