AbantalAbantal

Image Credit: - 124; https: / / guide.michelin.com / en / Andalucia / sevilla / restaurant / abantal This elegant restaurant, the name of which is the linguistic predecessor of the Spanish word for apron ("apron"), is entirely run by a team that brings its full expertise, emotion, soul and intrinsical personality to the cuisine. Head chef Julio Fernández Quintero oversees everything that goes on here with the clear objective of transferring traditional Andalusian flavours to a more cutting-edge culinary approach, while maintaining the authenticity of local ingredients and produce and their appearance. In the renovated dining room, the decor of which is more akin to that of a museum, choose between two challenging menus with different numbers of courses (one menu has nine, the other twelve) but both offering a wine-pairing option. For an even more intense and immersive dining experience, why not book the superb chef's table in the kitchen, with sitting for just ten guests.