PRICE:
Frommer's Very Highly Recommended

Even if your cabbie tells you that this relatively new dining room in the Triana district doesn't exist, press on and you'll discover some of Seville's finest food. Eat in style with Spanish dons and sherry-makers from Jerez de la Frontera who journey to Seville on business. Chef Willy Moya might have studied in Paris, but when he got back home, he invented his own dishes. We like to start with a platter of the tender, flavorful Jabugo ham, preceded, of course, by a glass of sherry. On our last visit our party ordered an array of tapas: baby broad beans with quail eggs and ham; fresh, salted anchovies; and steamed peppers stuffed with prawns and orange cream. Only the croquettes were disappointing -- a bit heavy. That "thick tomato soup" on the English menu turns out to be one of Seville's most delightful gazpachos. Ask the waiter to describe the dish of the day -- often the best choice on the menu -- or stick to such favorites as tender lamb, aromatically roasted in a wood-burning stove, or salt-encrusted sea bass in a delicate prawn oil served with olive caviar (not caviar, but minced olives). The desserts have never disappointed. Would you believe hot apple pie with ice cream? The wine list is short but refined.

Copyright: Excerpted from Frommer's Seville, Granada & the Best of Andalusia, 3rd Edition, (c) 2008, Wiley Publishing, Inc.

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