Gastronomy getaway in southern Spain
Granada, Ronda and Seville not only offer important artistic heritage, they also have top-quality cuisine on offer.
1 Abades Triana and Muelle 21 in Seville
Touring Andalucia’s capital on foot is a good way to discover its Mozarabic and Roman heritage, some of which appears to remain untouched by time. Seville has a wide variety of culinary options to help you regain your strength. For example, Abades Triana, located in a contemporary building near the River Guadalquivir opposite the Torre de Oro and boasting excellent views of Seville’s old town. Its menu offers – among other options – plates of Iranian caviar, stone-cooked lobster and Retinto breed beef. Its wine cellar houses more than 500 different wines.
On the other side of the river, near María Luisa Park, Muelle 21 specialises in organising events. With a spectacular location and large capacity, its cuisine is based on the ‘0 kilometre’ philosophy, which means working with suppliers located as close as possible to guarantee the quality of their ingredients.
2 María de la O in Granada
Sierra Nevada, the Alhambra and the Generalife, the Arab baths and the Albaicín are just some of the points of interest offered by the province and the city of Granada. In addition to its first-class cultural and sport offerings, the quality of its gastronomy has become one of its biggest attractions.
Located in a 19th-century mansion, María de la O offers dishes where sauces and broths play important roles. Each was developed based on research into its ingredients in order to combine traditional and innovative techniques with the aim of surprising its guests.
3 Abades Ronda
In Ronda, a town in the Malaga Mountain Range, they say it’s easy to get lost in time. And this can be totally understood with a stroll through the ruins of the Roman town of Acinipo, the Arab wall and the famous New Bridge, completed in the 18th century.
One good way to get to know the local cuisine is to try the migas rondeñas at Abades Ronda, located next to the iconic Plaza de Toros. The restaurant’s chef focuses on fine-dining cuisine based on the fusion of tradition and innovation, where delights such as the selection of Payoyo cheeses or Iberico smeats take on a new dimension.