SOBRETABLAS
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Contemporary dishes based on Sevillian recipes by a chef trained at the famous El Celler de Can Roca.
It opened its doors in 2018, headed by Camilla Ferraro, the cook, and Robert Tetas, the sommelier, both of whom have worked at the famous El Celler de Can Roca . Their philosophy: contemporary dishes that take up traditional Sevillian recipes. For example, you will appreciate the red tuna belly glazed with white garlic and accompanied by quinoa, their sea bass with fennel cream and for dessert, the chocolate candy. There is a large covered patio and three rooms, one on the first floor and two upstairs.
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