Restaurant "Puratasca:" Pure, Pure

At last I went to Puratasca, this little shabby gastrobar with little decoration.  The friendliness of the staff is exquisite, which the cuisine matches.  Now I can explain to myself that it is possible to have good food in this environment.  It is a bar with personality, which is lacking in Sevilla.  Raúl Cayetano and the staff are united in providing quality, something appealing and fun.  Illustrated here is a creamy white garlic soup with a touch of iced sangria, refreshing.  The other dish consisted of vegetables and beef fillet.  I have to come by here more often.  See the English restaurant review of Puratasca from the "Sevilla Tapas" blog by Azahar here.

Willy Moya Returns the Emotion

Today was a special day.  For a promotion, Willy Moya and I did a photo shoot in Cartuja.  This guy has returned with something brilliant; he has prepared a splendid version of fried hake ("Pavía de merluza rebozada. Serie Oro") – like a golden nugget.  I like it a lot.  This is definitely an Andalusian dish, with a modern touch.  Great to admire and afterward, delicious to consume.  What great work. How delicious.  As Sergio Fernández say on the food channel: “ponle peguitas.” 

River Lobster

This project on river lobster was a huge challenge.  The creature is perfectly designed with claws and its threatening aura.  What is certain is that it is not native to the marshes, making it smaller.  Like in its place of origin, it is mouth-watering, especially when eaten with a sauce or touch of spice.  Víctor Gamero joked around with the creepy-crawler before cooking it.  In the pot too, you have to admire its beauty.

"Milagritos" Restaurant in Sevilla

I visited this restaurant during the “Ruta de las Tapas” (Tapas-Tasting) of Sevilla.  What surprised me was a fantastic version of “Lomo en Manteca” (Pork Loin in Butter).  The fresh and tender meat with paired perfectly with Iberian butter.  This tapa is the work of Sevilla-native Víctor Manuel Rondán Alfaro, lead chef of the bar Milagritos, which uses Andalusian ingredients like tuna, Huelva butter, and Sanlúcar sherry.

"La Azotea" Bar – Sevilla

This centrally-located bar in Sevilla will treat you well.  Juan and his staff offer great cuisine with beautiful details and quick service, all of which has given the bar great success.  The local, wanting a small place to eat, will also find a small dining room attached to the bar.  You should make reservations for the weekends.  The Azotea bar has it just right.