After the sudden reemergence of Egaña-Oriza on the Sevilla scene, this restaurant, working hard to understand the culinary of the city, has captured two important elements: a fantastic tapas bar (which offers selections I describe), and San Sebastian-style pinchos. The latter is the greatest gastronomic pleasure to come to Sevilla. The concept of the pincho is something altogether different. It is playful, traditional, and occupies its own space. José Mari has entered the scene with a cookbook “Sevillaenboca.” Scallops au gratin, with a creamy puree of potatoes, is accompanied by a delicious sauce made from shellfish and potatoes. The other pictures consist of the classic “Chistorra” (Basque sausage), cooked to perfection by Manuel Bermejo, the wonderful chef of Fitero, and some his pinchos. I think that of all the food here, I recommend a special stop at Egaña with a great glass of wine.
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