ANDALUCÍA - SEVILLA - RESTAURANTE ABANTAL

RESTAURANT 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 currently the only restaurant in Sevilla that has that distinction.

They only have two set menus,

One for €100 and one for €80, with a wine pairing for €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 dish of Conejo en escabeche y yoghurt (rabbit in escabeche with yoghurt), but we don’t have a 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).

Cocoa, 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).

We had a bottle of Terra de Godos Albariño Rías Baixas 2019.

Abantal has just one contemporary dining room, with bare walls to ensure the focus is entirely on the food. The service was friendly and informative.

ABANTAL

Calle Alcalde José de la Bandera 7, 41003 Sevilla

+34 954 540 000

www.abantalrestaurante.es

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