The fried eggs that Paco Pérez makes at Allado, the new restaurant at Eme Catedral Mercer, are well worth a hangover
Come on, one day is one day. Besides, it's almost snack time so, With a glass of fine wine to accompany, no one will know that we are having breakfast.
Actually, in Next door, the restaurant that Paco Pérez opened a couple of months ago at the Eme Catedral Mercer hotel in Seville, They don't serve breakfast – for that you should have gone to the hotel lounge earlier. Neither is brunch.
But yes these irresistible Andalusian fried eggs, with well-browned lace, salt flakes, extra virgin olive oil and a handful of baby squids. "And if we want to add something else to it -the chef tells us- a little truffle or Iberian ham Arturo Sánchez”.
To this avant-garde kitchen craftsman it was his grandmother who introduced him to the art of frying an egg. “He had a wood fire on the floor and a pot where he fried potatoes; and that's where I made my first egg,” he recalls. "I was about twelve years old and the truth is that it turned out pretty well for me."
decorated with infinity of references to the Seville of the XV and XVI centuries, when it was the port of entry for new ingredients from America, and the historic buildings that surround it, Allado also offers portions and tapas on its menu that are as mestizo and creative as the mussels in seaweed marinade, the Andalusian lemon chicken tails or the tail baos. In case this appetizer has only just begun.
This report was published in number 137 of the Condé Nast Traveler Magazine (March 2020). Subscribe to the printed edition (11 printed issues and a digital version for €24.75, by calling 902 53 55 57 or from our website). The March issue of Condé Nast Traveler is available in its digital version to enjoy on your preferred device.