Restaurante Jaylu, Seville, 1/17/18

exterior
exterior

Jaylu is a fairly large, formal place.  With long draping table-clothes, white covered chairs, light walls, white curtains, soft music, a beautiful white and gray marble floor and moderate level of lighting the dining room is a contrast to the trays of fresh seafood and hanging hams around the bar where you enter.    They also have tables outside but it was a bit cool when we visited for outside eating even with the portable heaters.  The servers were quite friendly but their command of English was limited.  They offer a large menu that includes both Spanish and English.  

seafood on the counter
seafood on the counter
hanging hams
hanging hams
interior
interior
interior
interior
table set up
table set up
Frankie tried to look out the window
Frankie tried to look out the window
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
back
back

 

Tables were set with large firm Spanish olives that were good.  They also brought 2 shapes of hot bread that were very good when warm.  Rather than butter they brought 2 types of tasty olive oil, but the breads really didn’t need any adornment.  They had a wonderful crust and nice doughy center and were replenished during the evening.  They were much better when warm then after they’d cooled.

olives
olives
bread
bread
Frankie and the olive oils
Frankie and the olive oils
wine front
wine front
wine back
wine back
Frankie chilled with the wine
Frankie chilled with the wine

 

We started with Jamón Ibérico – a plate of ultra thinly sliced ham.  The ham Jaylu serves is true acorn fed pig.  It was tender and really flavorful with not too much fat and a very deep red color. On top of the slices were some total meaty chunks that were chewy and full of flavor.   It is a wonderful starter.

ham
Jamón Ibérico/ Iberian Ham
closer
closer
marble floor
marble floor
Frankie liked the champagne glass holder
Frankie liked the champagne glass holder

 

Langostinos Abiertos a la Plancha were open grilled Prawns.  They were huge and grilled nicely enough that they were still quite juicy.  There was a good taste of the fire and so nice not to be dried out.  They were served with a crispy cracker and a mayonnaise type dip.  The mayo was nice but the crackers were particularly nice with the prawn.   A Yum here.

shrimp
prawns
closer
closer
crackers
crackers
Frankie sniffed the dressing
Frankie sniffed the dressing

 

Their fresh fish of the day was salmonete (striped red mullet) served with garlic sprouts.  It was grilled to perfection and plated on a potato sauce.  It was exceptionally fresh and remained juicy even after cooking.  There were a couple of other sauces that I didn’t catch and all were good with it.  The garlic sprouts were nice and slightly spicy hot.

fish presentation
fish presentation
one portion
one portion
closer
closer
Frankie snuggled with the hand towels
Frankie snuggled with the hand towels

 

For dessert we tried the Canelle de Helado de Turron or Nougat Ice Cream.  It tasted of caramel and included a bit of nougat.   It was great.  It was plated with our Milhojas con Nata Fresca y Crema Inglesa or Mille Feuille with Pastry Cream.  The crisp pastry was nice but seemed to need more butter.  It was a plain, straightforward flavor that was really enhanced by the creamy anglaise underneath .

mille flue
Mille Feuille Pastry cream/ Milhojas con Nata Fresca y Crema Inglesa and Nougat Ice Cream/Canelle de Helado de Turrón
pastry close
pastry closer
ice cream close
ice cream closer
Frankie sniffed the flower?
Frankie sniffed the flower?
seafood at front
seafood at front
seafood at front
seafood at front
Frankie checked out the bill tray
Frankie checked out the bill tray

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