Grandmother style Herba rice dish with partridge, migas and truffled quail egg yolks

By Juan Carlos Fernandez. Los Baltazares (Dos Hermanas - Sevilla)

Sautéed artichokes with king prawns and La Ina Fino sherry

By Javier Muñoz García. La Carboná (Jerez)

Veal giblets with Lazo Ibérico ham

By Raúl Vera.Puratasca (Sevilla)

Lamb casserole with honey Doray azahar de Sevilla

By David Franco.La Barqueta (Sevilla)

Cuttlefish stuffed with prawns and Ybarra extra virgin olive oil

By  Jesus Rosendo .La Azotea (Sevilla)

Broken fried eggs with 5J Osborne Ham

By Carlos Bohorquez.José Federico Flores (Sevilla)