Website: abantalrestaurante.es
De la O
Located in the bohemian Triana neighbourhood, known for its flamenco singers and ceramics tradition, this modern and attractively designed restaurant includes a terrace overlooking the Guadalquivir River. Featuring fish from the coast of Cádiz, meat from the mountains of Huelva and vegetables from valleys near Cordoba, the menu – which changes every week – honours the diversity of Andalusian produce, presenting with inventive, contemporary flair, with dishes running from meatballs with choco (a type of squid) to fish sausages with strawberry guacamole.
Website: delaorestaurante.com
Cañabota
Cañabota
Seville’s other Michelin-starred restaurant, this fine dining project is set next to the Plaza de la Encarnación. A tribute to the fishing traditions of the Andalusian coast, dishes on the tasting menus range from white prawn tartare crowned with caviar to aromatic fried grouper and grilled corvina with red peppers. Grab a table or, better yet, sit at the counter to watch the kitchen in action while the chefs bake, fry, stew and chargrill an array of fresh, exciting ingredients. A second space on the same street is more informal but equally appealing, offering tapas and sharing plates for hungry travellers.
Website: canabota.es
La Lola
This is Iberian cuisine, but not as you know it. Javier Abascal has been pushing boundaries at this restaurant that excites and surprises diners with punchy flavours and unusual combinations (think white chocolate mousse with spicy chorizo). Raised on a diet of hearty stews and home-grown ingredients, this chef uses his earthy upbringing to make creative, interesting food. At La Lola, Spanish pork is the star of the show, from morcilla (Spanish black pudding) with pistachios and chickpeas with pig ear and pesto to scallops with pork rind and sirloin tartare with whiskey.
Website: lalolasevilla.es
Sobretablas
Located near Maria Luisa park and the Plaza de España, this critically acclaimed restaurant is housed in a modern, plant-filled space with a list of over 150 wines. Award-winning chef Camila Ferraro serves her inventive takes on Andalusian classics, like salmorejo (cold, thick tomato soup) made with figs and served with smoked eel, stewed chickpeas and spinach served in a samosa, mackerel in a whiskey sauce and Ajo Blanco (a cold garlic and almond soup) served with tuna belly.
Website: sobretablasrestaurante.com
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