Orio Seville Inauguration – A Taste of the Basque Country in Seville

The new Restaurant Orio has been open for a few weeks, but the official inauguration for a select group of press and hospitality professionals was today (October 3), and I was fortunate enough to be invited.


Orio is the second restaurant to be opened in Seville by the Sagardi group (the first is in the Pinello hotel), but is aimed at a more day to day market, incorporating a Basque style pinxo bar (Sagardi was founded in the Basque country) as well as a restaurant featuring Basque cuisine.


The front of the premises is a spacious pinxo bar opening onto Calle Santo Tomas, with a terrace facing the Archivos, and the bar itself on one side, with a very appetising array of Basque style pinxos so typical in Bilbao, but something of a novelty in Seville. We got to try a few as an appetiser, my favourite being the chistorras (small spicy sausages).
Beyond the bar are two dining rooms leading out to a second terrace on Calle Miguel Mañara, with space for around thirty diners. Decoration is minimalist, but with lots of wood, and a big mural of a fisherman.


Lunch was a nine course tasting menu (including dessert), starting with oysters and working through a prawn carpaccio, salad, fish, and roast peppers to the grilled beef finale. The quality was excellent throughout, and it looks like Orio will be a welcome addition to dining out in Seville.

La Goya Presentation

Last night (September 24), we were invited to the presentation of the new look La Goya manzanilla, marking the brand’s centenary year, held on the terrace of the Gourmet Experience in Seville, looking out over the city. It was a nicely low key event, introducing the new look labelling to luminaries of the sherry world, distributors, press and bloggers, with not too many speeches or too much marketing razzle. The result was a pleasant evening meeting up with old friends, enjoying some tasty snacks of jamón, cheese and mojama (cured tuna), and of course, sampling the sherry (which hasn’t changed – still the same excellent sherry it’s always been).


Thanks as always to the organisers (Gourmet Experience and Bodegas Delgado Zuleta) for a great evening.

Premier Sherry Cocktail Bar in Seville

A new and welcome addition to the world of sherry in Seville, the Premier Sherry & Cocktail Bar had its official opening on October 19th, with a special master class tasting to showcase some of its brands. The sherry cocktail bar is the sixth establishment in the Premium chain, which was founded in 2010 by brothers Martín and Enrique Maíllo, and has until now specialised in spirits – rum, gin, whisky and vodka, together with a range of tonic waters. The sherry bar is therefore something of a new departure, but aims to maintain the high standards of the group in events, service and quality of product.

In most respects the ambiance is what you might expect of a cocktail bar, with concealed blue light at the junction of walls and ceiling shining through the glassware and serried ranks of interestingly coloured bottles lining the shelves. It’s relatively small size and hints of exposed brickwork give it a subtle sense of intimacy that is quite appropriate to the nature of sherry. The unique element of the decoration, though, are the diagrams along the side wall, designed by José Peñascal, detailing the various grape and sherry production processes, and how they result in the different styles of sherry.

Aside from offering great wines and cocktails, the Premier Sherry Cocktail Bar also gives private tastings, in both Spanish and English, by appointment only. The space can also be booked for private events.

The opening day tasting was interesting and lots of fun, with as good an attendance as the venue really allowed, and was headed by sherry ambassador Pepe Ferrer. An excellent range of sherries from the Consejo Regulador was accompanied by delicious snack pairings.

Many thanks to Cristina Botija and Desirée Ramos of Premium for organising the event, which I hope will be the first of many.

sherry ambassador Pepe Ferrer

pouring palo cortado

the sherry production wall

Pepe Ferrer, Enrique Mallío, Martín Mallío, José Peñascal

Photos Courtesy of azahar-sevilla.com

Premier Sherry Cocktail Bar
Jaen 1
Tel +34 955 133 032
3.00 pm – 2.00 am (4 am weekends)

New Menu Tasting – El Bacalao

El Bacalao, which currently has two restaurants in Seville (one in Plaza Ponce de Leon, the other in Calle Tarifa), has been a fixture in the world of gastronomy in the city for as long as anyone can remember. Recently they introduced a new menu, which was presented to the public via several tasting menu meals for bloggers and “gastronomy influencers” (which apparently includes me), so Wednesday last I took up my invitation and presented myself for lunch at the El Bacalao in Plaza Ponce de Leon, along with fourteen other guests.

The meal was served in the functions room behind the restaurant, and took the form of a tasting of thirteen menu items – four starters, seven main courses and two desserts, with either manzanilla sherry or white wine (even in small portions that’s a lot of food, but one has to be thorough).

As one might expect given the name of the restaurant, bacalao (salt cod) figured prominently in the menu, from the signature bacalao al ajo confitado, through pavias and croquetas to an excellent tartare. Other personal favourites included a lovely fresh spinach salad and the milhojas de cola de toro (oxtail). Many thanks to everyone at El Bacalao for making it such an enjoyable afternoon.

Pando jamón cutting class

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Hams awaiting the cutter’s knife

In Spain, Christmas wouldn’t be Christmas without a spot of jamón, so it was appropriate that I kicked off the festive month with a jamón cutting class at Pando’s restaurant in San Eloy. This seems set to become an important venue for gastronomical education events, and the jamón cutting class was the second time I’ve been there recently.

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Victor in action

The event itself was good fun, and attended by many local food bloggers and writers. After a bit of theory, we were treated to a demonstration by professional ham cutter Victor Fernández (yep, in Spain it’s a real profession), and of course we later got to sample the results of his labours.

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The finished plate. Care to join me?

All in all it was an enjoyable evening, and while I’m not likely to be doing any ham cutting myself, it was still interesting to learn more about this art and its secrets.

Semana del Arroz

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It seems that this is the season of Jornadas Gastronómicas in Seville (and nothing wrong with that, of course, especially if I’m invited for a free sample). This week (November 21-27) it’s the XX Edition of Las Jornadas Gastronómicas con Más Tradición – specifically La Semana del Arroz (Rice Week) – at the Taberna del Alabardero.

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The event was held in the central patio, normally in use as a restaurant as part of a complex that includes a café, bar, boutique hotel (just 7 rooms), and a catering and hospitality school, with the cooking of a range of rice dishes, including classic paella Valenciano and an arroz negro among others, under the watchful eye of master chef Juan Tamarit.

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For those eager to learn the secrets of cooking perfect rice like this there’s a three day school (November 22-24) running at the school in tandem with Rice Week.

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Seville | Sagardi – XII Jornadas Gastronómicas del Buey

Date: November 14th
Location: Hotel Palacio Pinello, Seville
Event: The inauguration of the menu for the Sagardi Restaurant Group’s XII Jornadas Gastronómicas del Buey

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Beef – before cooking

I was one of about 50 fortunates invited to this celebration of Basque cooking, organised by company founder Iñaki Lopez de Viñaspre and master butcher Imanol Jaca, and a menu arranged around the charcoal grilled txuleton steaks of mature Galician beef cold-room aged for 3-4 weeks. It proved to be an event worth waiting for. The setting was pleasant, the company friendly, and the service great. But of course it was the food that we’d come here for.

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Bresaola

We started with a little taster of bresaola, a thinly sliced salted and air dried beef that was really delicious, followed by an entree of alubia nueva de tolosa con sus sacramentos. This Basque speciality is a rich dark bean stew served with morcilla, and it was easy to see why this rather rare dish is so highly-prized.

Then the beef. Thick slabs of medium rare grilled meat that were both tasty and tender, and as much of it as you could eat. The side dish of fresh pimientos cooked over a wood fire was a perfect complement.

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Beef – after cooking

Afterwards came cheese – a Montaña Aralar sheep’s cheese – walnuts, and some rich dark chocolate truffles to finish, making a great finish to an excellent meal.

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Cheese

Many thanks then to Grupo Sagardi for organising the event, and our hosts Hotel Palacio Pinello. For those wanting to try the menu it’s available until December 11th.

Night Visit to Venerables Hospital

It seems that 2016 is to be the Summer of the Night Visit in Seville, as a number of important historic buildings open their doors as darkness falls for unique experiences in some of Seville’s special places. I’m planning on doing several of these, and last Tuesday was the first, a night visit to the Hospital de los Venerables Sacerdotes, in the heart of the Barrio Santa Cruz. The visit, conducted by our guide Sergio Raya, was to be partly by “candlelight” (battery-powered) to better recreate the atmosphere of the hospital’s early days.

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Central Patio

Those early days were in the 17th century, a time of both great wealth for some, great poverty for many, scarred by general economic decline and repeated outbreaks of plague. The relief of hardship fell partly on the church, but mainly on the religious brotherhoods (hermandades) that are now better known for their role in the Semana Santa celebrations. One of these was responsible for founding the forerunner of los Venerables in what is now the Calle de Jesus de Gran Poder in 1627. It moved to Calle Amparo in 1659, and in 1675, while under the direction of Justino de Neve y Chavas, it was granted some land and houses on its present site in the heart of the Santa Cruz by Don Pedro Manuel Colón y Portugal (a descendant of Christopher Colón/Columbus), Conde de Gelves and Duque de Vergara. Building work took twenty years to complete, with Neve himself dying in 1685, but in 1698 the Hospital was formally blessed by the Archbishop of Seville.

The hospital is laid out in two stories around a central patio-courtyard, one of the most unusual in Seville as the central area is below the level of the surrounding colonnaded gallery, and the circular fountain is sunk still lower. Although visually pleasing, the primary reason for the unusual design was apparently the problem of drainage.

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Church and High Altar

Our first stop was the Hospital’s most important building, the Church (tending to men’s souls being more important than tending to their bodies). Although not large, the Church is densely furnished and decorated, with works by Valdés Leal, Juan de Oviedo, and others making it one of Spain’s most important Barroque church interiors. The symbolism of the paintings and sculptures was intended to reinforce the idea of the centrality of the Church and Clergy in the moral life of the nation and the source of all moral authority.

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Ceiling of the sacristy

From the Church we went on through the sacristy, which has a remarkable painted ceiling intended to make the room appear much higher than it is, to the sacristy patio, one of the areas of the complex not normally open to the public. This was in fact where the hospital’s first patients were housed before the completion of the building. At one end is “the back door” which gives access to Calle Consuelo, and at the other a door leading into another small patio with a fascinating history of its own. This was once the Corral de Comedias (a type of small theatre, similar in artistic and social function to the contemporary Globe Theatre of Shakespeare) de Doña Elvira, in its day (1578-1632) the most popular in Seville. It took its name from Doña Elvira de Ayala (born 1377), whose Palace was in the nearby Doña Elvira Square, the theatre being in the palace gardens. Theatrical luminaries of the day whose works were performed here include Tirso de Molina, Miguel de Cervantes and Lope de Vega.

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Patio of Corral de Comedias

Next stop was the hospital ward on the lower floor (there was another on the floor above), a large open room with a high ceiling supported by a row of arches down the centre. The patients’ beds would have been arranged along the walls on either side, a model common to hospitals almost until modern times. From there we went up the main stairway with its ornate cupola with the Papal tiara and Saint Peter’s keys to the upper gallery. On the side next to the church a door leads to a screened balcony inside the church. Further on is the library, created in 1981, and housed in the original refectory, from the far end of which a narrow stairway leads up to our final stop, the Torre Mirador (watchtower), which has a mudejar style ceiling and views over the Santa Cruz, which looks very different from this height.

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Cupola of main stairway with Papal tiara and keys.

Thanks are due to both Focus Abengoa and Engranajes Culturales for the organisation of this fascinating tour, and more about other night tours and cultural experiences can be found here.

Sherry on Top

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Sherry on Top is a summer season of events organised by the Consejo Regulador de los Vinos de Jerez and the Asociación de Hoteles de Sevilla y Provincia that will showcase both sherry wines and the rooftop terraces of the hotels of Seville, with catas (tastings), exclusive sherry based cocktails and live music.

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Last night saw the first of the series, on the terrace of the Hotel Inglaterra in the Plaza Nueva, a popular spot both for its comfort and its excellent views of the cathedral, and it was something of a privilege to have an official invitation to attend as part of an audience that included such luminaries as Beltrán Domecq and other well known figures.

The sherry tasting, led by Pepe Ferrer and Carmen Aumesquet, included a Fino, an Oloroso, and a sherry cocktail, and live music was by Los Quiero, who specialise in music from the sixties and seventies. Nice to hear one or two old favourites from the days of my youth.

With perfect weather for sitting out of doors this was a thoroughly enjoyable evening, and I hope to be going to more of these events through the summer.

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Ronqueo

Before I came to Spain I laboured under the misapprehension that a tuna was a small round fish that fit neatly into a tin. Apparently not. Apparently it’s a 200+kg monster whose various parts have special names like ventresca, tarantelo, cola blanca or morillo, so that you know exactly what you’re friendly local tapas bar waiter is going to bring you. Now, I did actually discover this pretty quickly, but a couple of days ago I was able to attend an event that brought that fact home to me in a compelling way.

The event in question was a ronqueo, the carving of a tuna into its component parts (the name derives from the Spanish word for snore, and is supposed to be the sound of the flesh being stripped away from the spine), ready to be turned into delectable little fishy dishes. The ronqueo was organised jointly by four bars, La Pepona, Sidonia, Nazca and Duo Tapas, who hosted the event, with each getting a share of the spoils.

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In preparation, the bar was emptied of most of the furniture, and plastic sheeting laid on the floor – although the fish is, of course, already dead when it’s brought in, and expert cutting minimises the “blood and gore” that you might otherwise expect, this is nevertheless a sensible precaution that makes cleaning up easier. With everything prepared and the butcher (does anyone know if this is the right word in this context?) in attendance the tuna is wheeled in on a trolley and unloaded, and the work begins.

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Using some very sharp knives and an instrument like a small machete the head is cut off, and then the brains, heart and then other internal organs removed. I was most surprised by the appearance of the gills, dark concertina like masses that were much larger than I expected. Next the fins and spines are removed and discarded, and then the cuts from the belly – ventresca, descargamento and tarantelo – separated from the rest of the fish, almost as if it was being unwrapped. Next were the long rolls of red meat from either side of the spine, the descargado and plato; these are what you most commonly see on the fishmongers’ stalls in the markets, waiting to be sliced into steaks. Then the tail is held up and the last cuts, the cola negra and cola blanca, are cut away.

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It’s all over surprisingly quickly, and the various cuts laid out on a long table (a bit like an anatomy lesson in Bones). It’s a lot of tuna, and definitely isn’t going to fit into a tin, which in any case feels increasingly like sacrilege. Final touch is a glass of sherry and some perfect hors d’oeuvres prepared from the recently deceased. All in all, not a bad morning’s work.

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