Sevilla Restaurant Tips by marktynernyc

Poncio: creative modern cuisine...

I tried the menu de gustacion (43E) - the waiter suggested a very nice rioja. The room is rather understated and private - people at other tables talked in hushed tones but everyone seemed very relaxed.

Favorite Dish: Pure de cauliflower con helado de foi y pollito al pimenton

Pureed cauliflower with foie (liver) ice cream on top of shredded chicken - a very intriguing dish - the various textures, the warmth of the puree and the cold of the foie ice cream, the foie ice cream itself - this was a really fun dish.

Address: Victoria, 8

Comparison: about average

Directions: Triana

Other Contact: www.ponciorestaurantes.com

Phone: +34 95 4340010

Price: US$41 and up

Rating: 4

Theme: Local

Website: http://www.andalunet.com/poncio

Egana Oriza: modern Andalusian cusine...

I knew the evening was going to be good as I waited in Bar Espana, salivating over the gorgeous tapas at the bar ( I made a mental note to stop off at Bar Espana for lunch). After being seated and ordering an amontillado, nibbles were brought to the table: meaty, bruised colored olives, big fat capers, and garlic cloves, that were so mild I wasn't sure they were garlic. The waiter assured me they were - he said they're marinated in a "special water" which makes them mild tasting - I couldn't believe I was eating whole garlic cloves. Started with anjo blanco c/uvas, jamon, y melon (13.40E) - a nicely chilled, very smooth but with a fine grain almond soup was then poured. over small mounds of ham, grapes and melon, which were artisically arranged in a white bowl. The waiter suggested pickled partridge salad (ensalada de perdiz escabehada, 13.22E) being that I was having seafood food for my main. Room temperature partridge served with a warmed green salad. For my main, a chef's speciality, spider crab donostiarra (25.39E) - served in it's crab shell - lot's of shredded crab meat in a tomato broth of some sort For dessert - another chef's recommendation - creme de naranja con oliva virge (8.10E) - a orange and tomato torte with a drizzle of olive oil - the flavors played off each other so well - for me, a very unique combination. I lingered after dessert - a glass of Pedro Ximenez Noe (8.41E), a glass of Molino Real Moscatel (9.15E) , un cafe (2.10E). The whole evening worked on so many levels for me - the food was not only very good but beautifully presented - the room, which is set beneath green steel arches and a tufted white fabric ceiling, is evenly lit, tables nicely spaced - there's an air of enjoyment but private. The staff was confindent and made me, a solo diner, feel totally at ease - it was a wonderful evening.

Favorite Dish: anjo blanco c/uvas, jamon, y melon and creme de naranja con oliva virge

Address: c/ San Fernando, 41-41004

Directions: Historic Centre

Other Contact: info@restauranteoriza.com

Phone: 954 227 211

Price: US$41 and up

Rating: 4

Theme: Local

Website: http://www.restauranteoriza.com/

Casa Robles: traditonal cuisine...

After being seated, I ordered an amontillado and perused the menu. Realized I had not tried salmorejo (10.22E) yet. and decided to start with that. A beautiful deep red soup sprinkled with bits of jamon, hard boiled egg, minced garlic and a generous drizzle of olive oil. It was wonderfully chilled (which was nice, because the room was a tad warm) - still not exactly sure how it differs from gazpacho - it tasted thicker, more robust than gazpacho. Googling tells me that salmorejo does not contain cucumber or peppers, while gazpacho doesn't have the addition of ham and egg. This dish was a delight to savor and dwaddle over - the texture, the temperature, the bits of ham and egg, the bite of garlic, the silky smoothness of the olive oil. The next dish was seared foie gras with pedro ximinez and orange marmalade (17.95E). The liver, while properly seared, was a but stringy and the orange marmalade completely overpowered and obliterated the taste of the foie. I had to be very judicious when dabbing the orange marmalade. The one thing that made this dish interesting was a roasted tomato on this dish - which when paired with the orange marmalade made a very intriguing combination (surprisingly these flavors appeared in a dessert at another restaurant ). No sooner had I finished this dish then - bam - duck with fig (15.65) arrived. It was fine - but I really wish they had given me a chance to catch my breath. ( I noticed through my whole trip that dishes come out in fairly quickly secession). Overall - the meal felt lack luster, somewhat rushed - except for the salmorejo. It was the middle of Holy Week, downstairs was packed, people being turned away. I'd like to come back and try this restaurant during an off period.

Favorite Dish: Salmorejo

Address: Álvarez Quintero, 58

Comparison: more expensive than average

Directions: near the Cathedral

Phone: +1 34 95 4213150

Price: US$41 and up

Rating: 2

Theme: Local

Website: http://www.casa-robles.com/

La Loncha: no longer in business...

no longer in business

Address: Pureza, 104

Directions: Triana

Rating: 0

Theme: Local

Taberna Alabardero: dine at the school of hosteleria...

Address: C/ Zaragoza, 20

Rating: 0

Theme: Local

Website: http://www.tabernadelalabardero.com/

Corral del Agua: romantic setting...

Address: C/ Callejón del Agua, 6.

Directions: in Santa Cruz

Rating: 0

Theme: Local

Website: http://www.andalunet.com/corral-agua/

Becerrita: modern Spanish cuisine....

Address: Recaredo, 9

Directions: Historic Centre

Other Contact: restaurante@becerrita.com

Phone: +1 34 95 4412057

Rating: 0

Theme: Local

Website: http://www.becerrita.com/