reaching the limit Between Triana and Los Remedios We found a house that still smells of fried stew, a restaurant that resists the passage of time. cave is an institution of Seville gastronomy, a family restaurant steeped in tradition. … And the orchard in El Viso creates the rhythm of the stove.
Although it has not appeared since the renewal in 2022, Now you have found a modern place, The façade, colors and tiles are similar to those of Barcelona’s Mejorar restaurant, which was ranked number one in the world last year, but this is just a matter of aesthetics and a strange coincidence. Inside the restaurant, there is a bar that is small but comfortable, and where many regular customers reserve seats.
Renovation work was carried out in 2022 and the rooms were completely renovated.
move on to next Your dining room, noisy, lively, signs of a living home, One of those places where conversation mixes with the sound of plates. Everything has a modern, authentic feel that can’t be faked. of lettercomes in paper format, with photos of each dish, the only thing worse than the QR format. An extensive list of preparations that does not leave the popular imagination.
Let’s start with some cod fritters, Typically, the golden color on the surface indicates the crispness of the skin. As soon as you open it, there’s a salty smell of fish, and there’s a damp mass that’s not particularly light. They are fried Served with breaded lamb brain, it’s a small delicacy that melts in your mouth.
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cod fritters
Dust off the spoon. stew, house specialty. The first is tomato-filled meat, a lean, honey-marinated pork that falls apart effortlessly, wrapped in a rich tomato sauce that’s torn between sweet and sour. then please come asparagus tagalinus, Passage of pure Andalusian memories. It arrived steaming hot, and the ocher color gave a glimpse of the prepared mash, but unfortunately the egg yolk that was added to add sweetness to the whole thing had completely solidified.
oxtail and fries
That’s all cow tail, Served cut into pieces. In the room, they carefully shred it, allowing the meat to fall onto the plate, bathed in a gravy that’s more like stock than sauce, separating the glossy, concentrated meat from the bones.
Finally, Los Cuevas Continuing to maintain its essence, A pantry without tricks or cardboard. They have modernized their equipment, but not their hearts. It is highly appreciated. As many venues seek to reinvent themselves, finding the real deal is becoming increasingly rare. Sometimes it reminds us that true modernity means not forgetting who we are.
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