The magic steak of Torres and García
** SEVILLE CITY **
Cannabot _(Orfila, 3, tel. 954 87 02 98, €€€) _
The sea is the center of the Cañabota menu . Large pieces in the window that overlooks the street and offer around the fried, grilled and embers.
One of the attractions of this place is being able to enjoy excellent fish such as urtas, bocinegros, borriquetes, groupers or corvinas with individual cuts and an elaboration of embers (something quite unique in the South), grilled or fried, all masterful.
Seafood is another of the mainstays of the place, cooked or with a good touch of charcoal. The entire genre is evidently fresh. The offer is completed with some more complex preparations such as spider crab ravioli or traditional stews such as tomato soup or red prawns with garlic.
Modern and very bright restaurant . The bar, with all its seats, is the real star of the place; in the background, the high tables.
Cañabota cod liver salad
Sandra's Chicken Coop _(Esperanza Elena Caro, 2; tel. 954 90 99 31; €€€) _
Mediterranean cuisine with creative touches based on a good product. Menu and possibility of tasting menu.
As a reference to its name, the iconic dish of this restaurant is the fried free-range eggs, a generous portion that can center the rest of the food. anecdote aside, the offer is varied and succulent with a lot of skill behind it. Roast beef salad with guacamole and walnuts or beet dressing with cod flakes and pomegranate to start.
Among the main ones we find solid proposals such as cod with tripe and chickpea stew or chicken stuffed with goat cheese and creamed spinach , along with a bull tail cannelloni and mushroom ragut.
Restaurant with two spaces, dining room with good natural light and modern classic decoration with a rustic touch. Nice and quiet terrace, close to the center.
Don't miss their cannelloni
Jaylu _(López de Gomara, 19; tel. 954 33 94 76; €€€€€) _
Classic traditional cuisine in which the excellence of the product prevails. Seafood and fish are its base.
Jaylu is one of the destinations in Seville for seafood lovers. Those of the Andalusian Atlantic coast shine but there are also Galician, French or Mediterranean genres. Traditional elaborations in which it is intended not to intervene much in the product.
To start, a very good crab salad, a juicy tuna tartare or a sea bass neck with EVOO.
As main dishes, it is convenient to opt for a cut of the fish of the day such as grilled sea bass with its belly or some of the house's buttery pilpiles.
Two different spaces for each occasion: the bar, ideal for a traditional tapas where to start with something cold or some fried food; and a dining room with a formal atmosphere where you can enjoy, as you deserve, of the main dishes of the place.
The rooftop _(Jesus del Gran Poder, 31; tel. 955 11 67 48; €€) _
Product cuisine, fresh and careful, with an Andalusian accent but that includes some exotic and imaginative touches. Dishes of the day out of the menu.
Most of the menu can be enjoyed in the formats of tapa, half portion and portions, being designed to share. Tapas classics such as smoked salad, marinated salmon tartar or creamy stew croquettes.
From the sea, breaded skewer hake shrimp omelette or nettle cake and passion fruit chutney and seaweed mayonnaise, plus seafood of the day.
in meats, good selection of beef such as ribeye, low loin or tenderloin, which is completed with Iberian and lamb . Interesting warehouse.
The place is not very big, but it is very crowded, so it is advisable to go early. Informal, warm and close atmosphere. Two other branches in the center.
Does anyone need more?
Torres and Garcia _(Flour, 2; tel. 955 54 63 85 €€€) _
Cosmopolitan offer in the heart of Seville, with winks from here and there and a special care of the product. Cocktails and music.
Torres and Garcia It is the perfect place to eat well without breaking your head in a difficult offer territory, the center of Seville. Very varied menu with creative touches.
Some classics are the soft shell crab nems, lettuce and red fruit sweet chili, the roasted cabbage with black garlic and cumin and cashew vinaigrette, the warm steak tartare with grilled marrow or the stone pizza with fontina cheese. , tartufata and arugula. The dulce de leche pancake, stewed banana and cream ice cream is a good option for the end.
Very careful decoration, modern vision with rustic and classic touches of good taste. Relaxed atmosphere and close treatment.
Torres y García's pizza
Tribeca _(Chaves Nogales, 3; tel. 954 42 60 00 €€€) _
Updated Andalusian cuisine menu, but with traditional roots, and excellent fresh raw material, which includes some inspiration in the classic international recipe book. Tribeca cuisine is one of the strongest in Western Andalusia.
Although its offer is wide, the protagonism focuses on fish and seafood, from the best Cadiz markets bought on the spot, without intermediaries, which can be taken in various recipes or grilled in whole pieces.
There are classics like the Madrid-style tripe, the cod cheeks with pilpil sauce or the carabineros tartar , along with proposals with signature touches such as Octopus confit with verdinas, stuffed squid with lime mayonnaise or snapper tiradito with sweet potato and yellow chili.
careful design. Modern, minimalist and warm decoration. Excellent winery with unique references.
UTTER
Besana _(Lost Boy, 1; tel. 955 86 38 04 €€) _
Recipe book recovered from the kitchen of the countryside, very unknown, which alternates with proposals of classic cuisine in tapas format.
The solid training and long experience of Mario and Curro as chefs allow them to carry out valuable work with ingredients from inland Andalusia.
Stews with tender green chickpeas or lupine tabbouleh with white prawn are two good examples of bringing tradition to modern cuisine.
Dishes that are not usually missing are the timbale of broad beans with bacon and crumbs or cannelloni rossini, roast suckling pig or lamb pionono . A curiosity, the Lenten Letter, a tribute to the Sevillian tradition.
In the heart of Utrera , its aesthetic is rustic and simple. Very crowded, it has a bar and small spaces with tables. Close and warm treatment.
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .