Guacamole mold with anchovies in vinegar
By José Manuel Córdoba. Restaurant El Ventorrillo del chato.
Some say that the Tapa originates in the province of Cadiz and Jose Manuel Cordoba knows a lot about it.
Only Andalusian products are good enough for one of the country´s best chefs who offers a cold tapa made of a guacamole sauce and anchovies in vinegar.
The secreto of the Iberian pork and fried bread crumbs
By Dani García. Restaurant Lamoraga.
Dani Garcia is a master in the world of high end tapas. The menu of this restaurant is testament to his skill. One can choose from the most modern and innovative tapa to the most
By Rogelio Gómez. Restaurant Flor del Toranzo.
Consistency and good service are what standout in this renown Sevillian restaurant. The suggestion of of Rogelio Gomez is simple and consists of a small toast layered with pork tenderloin, apple and mayonnaise.
The frozen trilogy from aljarafe Seville
By Joaquín Liria. Restaurant La Fiorentina.
A very cold tapa is the suggestion of Joaquin Liria. He is the owner of one of the most renowned icecream parlors in Seville. His icecreams are home made and are prepared with many unusual ingredients such as olive oil or wine.
Candied cod in olive oil with tomato pepper sauce and green asparagus
By Montserrat de La Torre. Restaurant La Estación.
Prepared with the best oil from the Jaen Provence, Montserrat de la Torre tapas are based in tradition. This restaurant’s chef has succeeded in making a name for himself in Andalusian gastronomy.
Sea bass with mushrooms and gurullos
By José Álvarez. Restaurant La Costa.
Exquisite products of earth and sea such as mushrooms and sea bass are indispensable ingredients for an impressive dish. They are accompanied by gurullos, a type of cereal product made of flour and water a typical dish from Almeria.
