ANDALUCÍA - SEVILLA - RESTAURANTE ABANTAL

RESTAAURANTE ABANTAL One Michelin Star

Abantal was opened by chef Julio Fernández Quintero in 2004. After training at the Taberna del Alabardero in Sevilla, and a spell in Washington D.C. in the USA, Julio returned to Sevilla and opened Abantal. The restaurant was awarded a Michelin Star in 2009 and has held it ever since. It is the only restaurant in Sevilla currently with that distinction.

They only have two set menus,

One for €100 and one for €80, with a wine pairing of €40 or for the smaller menu, €35.

We were allowed to pick a few dishes from either menu.

Aperitives

Heirbas (herbs)

Hojaldre de chorizo (chorizo pastry)

Canelones de cerdo (pork cannelloni).

Espinacas (spinach).

Arroz meloso de albahaca y piñones (creamy rice with basil and pine nuts).

Bacalao, bizcocho de verduras asadas y caldo suave de ajo (cod, roasted vegetable sponge cake and mild garlic broth).

There was a conejo en escabeche y yogurt (rabbit and yoghurt) dish, which somehow, we have no picture.

Pintada sobre hongos, verduras y su jugo (Painted mushrooms, vegetables and their juice.)

Granizado de hinojo, cilantro, manzana y limón (fennel, coriander, apple and lemon granita).

Coco, chocolate blanco y pistacho (coconut, white chocolate and pistachio).

Petit fours

Mandarina y maracuyá (tangerine & passion fruit).

Galleta de chocolate blanco y negro (white & dark chocolate cookie).

Bombón de calabaza (pumpkin bonbon).

For wine, we had a bottle of, Terra de Godos Albariño Rías Baixas 2019.

Abantal has just the one contemporary dining room, it has bare walls, to ensure that the focus is entirely on the food. Service was friendly and informative .