Abantal, Seville, 1/18/18

building
building

Abantal is the only Michelin starred restaurant in Seville.  It is a mild contemporary design with lots of blond wood, double clothed large tables and nice linens.  Steel covers one wall and interesting light fixtures provide the place with plenty of light (maybe a tad too much except for photos).  Soft background music during part of the evening helped give a bit more room hum to the fairly casual crowd.  They offer 2 tasting menus (about 10 or 13 courses) with optional wine pairings.  We chose the smaller tasting and the wine pairings.  The tables are widely spaced with only 10 tables filling a fairly large space.  Service is efficient and friendly with good English spoken.  The chef, Julio Fernández Quintero, did come out of the kitchen to visit with his guests.  

interior
interior
interior
interior
interior
interior
Table set up
table set up
Frankie studied the table decoration
Frankie studied the table decoration
beginning sparkler
beginning sparkler
menu cover
menu cover
Daily Chef tasting menu
Daily Chef tasting menu
Grand daily chef tasting menu
Grand daily chef tasting menu
grand chef tasting wine pairing
grand chef tasting wine pairing
chef daily wine pairing
chef daily wine pairing

 

Amuse bouche start arriving as you look over the menu and wine list.  Cheese biscuits were very short and crumbly – excellent.  Paprika sticks  were thin and crispy.  Avocado cream was nicely seasoned and smooth.  A tomato foam square was served on a cracker that could not have been any crisper.  Another good one.

first snacks
first snacks
closer
cheese biscuit closer
closer
tomato
Frankie inspected
Frankie inspected

 

A number of bread options were brought out including fig, garlic, white and cherry.

breads
breads
breads
breads

 

The razor clam  was on a very delicate cracker and topped with cauliflower cream. The clam had absolutely no grit and was nicely tender.  The cauliflower was a subtle taste that went well for a great start to the Grand daily chef tasting menu.

Razor clam with cauliflower
Razor clam with cauliflower
closer
closer
closer
closer

 

A French oyster was served with sweet potato, citrus and spiced infusion.  Some kernels of puffed rice added a bit of crunch to the silky sweet potatoes. The oyster was briny and velvety.

Oyster with sweet potato, citrus and spiced infusion
Oyster with sweet potato, citrus and spiced infusion
closer
closer
Frankie studied the colorful tiles
Frankie studied the colorful tiles

 

Spinach cream was plated with broccoli cous cous, white aspargus, artichokes, beet root and peas.  The cous cous broccoli was very interesting.  The beet chip had coconut overtones and added a crisp component.  Lots of tastes and textures and perhaps too many made this one nice but not outstanding.

Spinach, anise broccoli, artichoke and asparagus
Spinach, anise broccoli, artichoke and asparagus
closer
closer
closer
closer

 

Red tuna tartar was on eggplant jelly with roasted onion gel and cucumber emulsion.  Some white cherry tomatoes and black olives rounded out the plate.  The cherry tomatoes had been dried to a crisp. The tuna was cut into a reasonable size chunk but the tomatoes were the star of this dish for flavor.

Aubergine with red tuna and roasted onion gel
Aubergine with red tuna and roasted onion gel
closer
closer
from the side
from the side
Frankie tried to figure out what this wa
Frankie tried to figure out what this was

 

A steamed large red prawn was served on sautéd rice with aioli on the side.  The perfectly cooked rice was left with a nice amount of chew but was not a long grain wild rice.  The aioli mixed well with the prawn.  A nice course made even nicer as they brought out a bowl of lemon water and a fresh napkin afterwards.

Steamed large red prawn, sauté rice and ail oli
Steamed large red prawn, sauté rice and ail oli
closer
closer
Frankie had a standoff with the prawn
Frankie had a standoff with the prawn
lemon water to wash your fingers
lemon water to wash your fingers

 

Sea bass was served with snow peas, pork dewlap and squid ink.  The squid ink made up the sauce and worked well with the perfectly cooked delicious bass.  The snow peas were fun and tasty and were a good combination with the bits of pork waddle.

Sea bass, snow peas, pork dewlap and squid ink
Sea bass, snow peas, pork dewlap and squid ink
closer
closer
other side
other side
Frankie didn't think she'd seen a knife like that before
Frankie didn’t think she’d seen a knife like that before

 

Brown bean cappuccino was topped with a potato foam and was quite good.  It was very smooth and nice.  It made me channel basic comfort food.

Brown bean cappuccino
Brown bean cappuccino
from the top
from the top
stirring it up
stirring it up

 

Caramelized lamb sweetbreads and Moorish cream was amazing.  Beet root made up the brown dots on the plate and the sweetbreads had been cut into small bites.  Their caramelization was perfect to leave the bits tender and moist and then they were infused with the tasty sauce.  A yum here.

Caramelized lamb sweetbread and traditional Moorish cream
Caramelized lamb sweetbread and traditional Moorish cream
closer
closer

 

Spiced potato, oxtail, truffled egg yolk and mushrooms was a rich and heavy dish.  This was a traditional Andalusian dish that was fun and tasty.

Spiced potato, oxtail, truffled egg yolk and msuhrooms
Spiced potato, oxtail, truffled egg yolk and msuhrooms
closer
closer
inside
inside

 

Wild rabbit, hummus, quince, mushroom and breadcrumbs combined for another tasty dish.  Some chickpea cream and wild mushrooms added to the slightly sweet overall taste.  The rabbit was in bound in a circle with lots of good stuff underneath.  Tons of flavor and a good variety of textures made this one a well balanced success.

Wild rabbit, hummus, quince, mushroom and breadcrumb
Wild rabbit, hummus, quince, mushroom and breadcrumb
closer
closer
deconstructed
deconstructed
Frankie lit it up
Frankie lit it up

 

Passion fruit cream, frappe mint and chocolate was not sweet but fruity.  The mint was in a sorbet and the chocolate in chunks of bread.  It was totally refreshing and the right balance of tart and sweet.  Call it good.

Passion fruit cream, frappe mint and chocolate
Passion fruit cream, frappe mint and chocolate
IMG_9043
from the side
closer
closer

 

Fennel frappe, coriander sponge cake, apple sorbet and lemon made up the first real dessert.  Some lemon meringue bits added a crisp component for a fun combination.

Fennel frappe, coriander sponge cake, apple and lemon
Fennel frappe, coriander sponge cake, apple and lemon
closer
closer

 

Chocolate, curry, hazelnut, pumpkin-vanilla was the last dessert.  A chocolate biscuit was filled with a creamy ganache and studded with espalma walnuts.  Cream of pumpkin and vanilla were the dots and underneath the biscuits.  Another good one.

Chocolate, curry, hazelnut, pumpkin-vanilla
Chocolate, curry, hazelnut, pumpkin-vanilla
closer
closer
another angle
another angle
one more
one more shot

 

In Michelin style some final treats came out with the check.  Delicious almond muffins, coffee crisps and black currant with honey marshmallows nicely ended a fine meal.

last treats
last treats
another angle
another angle
Frankie played with the cookie holder
Frankie played with the cookie holder
closer
almond muffins closer
closer
coffee crisps closer
Frankie went for the treats
Frankie studied the marshmallows
Chef and Frankie
Chef Julio Fernández Quintero and Frankie

2 thoughts on “Abantal, Seville, 1/18/18

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