Almansa

This project came aboutas a result of the dreams of Antonio Almansa, who was one of the most popular butchers in the ’70s in the city of Seville. His son Javier currently runs the restaurant, offering up to seven types of aged beef depending on the day. Diners can watch Javier work his magic in an open kitchen where he grills the steaks over natural oak charcoal. There is also a selection of fish. A must order is the tortilla de bacalao, an omelet filled with salted cod. The wine list offers more than 80 references.