La Azotea, Seville, 1/19/18

exterior
exterior

La Azotea is a tiny place with about about 6 small tables and around a dozen stools at the bar.  It is mostly a tapas place with lots of fresh seafood  with really friendly staff.  One wall of the place is windows out to the street and the wall opposite has a window that looks into the kitchen.  They have a printed menu but most ordering seemed to be from the waiter involving what was fresh that day.  Seafood is sold by weight or by piece.  The set up is basic with paper napkins and no table cloth but the waiters happily changed out the plates with each course and often brought clean napkins and flatware.  There is some background music but the place filled in no time with customers even waiting to take our seats.   It was a totally fun experience to sit at the bar and watch the action as well as interact with the staff.  

interior
interior
interior
interior
Frankie looked over the fresh seafood
Frankie looked over the fresh seafood
counter area
counter area
daily specials
daily specials
counter set up
counter set up

The places all are set with olives and bread.

olives
olives
bread
bread
breadsticks
breadsticks
wine front
wine front
wine back
wine back

We started with some artichokes, onions and ham.  The onion had cooked down to the point of making it a sauce.  The ham added a lot of flavor to the mild artichokes.  It was a great start.

artichokes
artichokes, onions and ham
closer
closer
detail
detail
Frankie enjoyed the art work
Frankie enjoyed the art work

Next were clams with garlic and manzanilla sherry.  They were tasty, simple and loaded with garlic.  Even the juice was good to soak up with some bread.  The clams were so tender, sweet and fresh.  A total winner of a dish.

mussels
clams
closer
closer

The staff saw us watching the slicing of the hams.   It is an art to get the correct amount of thinness and fat with each  slice.  All of a sudden two slices on bread show up at our spot – that’s the kind of place it is, they enjoy having you there.  It was a delicious bite.

ham on bread
ham on bread
Waiters and Frankie
Servers Daniel and Pablo with Frankie

We ordered a fresh fish, some kind of sole that was to be baked in the oven.   It was presented before it was taken to cook and then again after it was out of the oven.  After which they took it back to fillet it for you.  It was totally moist and nicely seasoned.  Their fillet technique was spot on – not a bone in sight.  It was served with a potato gratin that was a tad spicy, but just the right amount.  The fish skeleton was brought out to as were the sacks of roe sacs for you to eat as desired.  They were mild tasting but had this great popping in your mouth, which were the eggs.

fish
presentation of fresh fish
fish cooked
fish cooked
fish serving
fish plated
closer
closer
potatoes close
potatoes closer
other side
other side
Frankie checked the bones
Frankie checked the bones and roe sacs

Another special that day was pigeon.   The leg was prepared confit style, the breast grilled to a perfect rare and the wing was fried.  The meat was all very tender and the different textures of the pieces made it interesting.  It was all well seasoned.  A wheat blend made the sauce and the olives are the dark brown components.

squab
Pigeon
Frankie checked it over
Frankie checked it over
detail
detail
breast
breast
detail
leg confit
other side
other side
little closer
little closer
Frankie checked her reflection in the red bathroom
Frankie checked her reflection in the red bathroom

For dessert we had a orange and orange blossom cream with gin ice and mint ice cream.  It was creamy, cool, smooth and very refreshing.  It was sweet enough to satisfy but not so much that it would put you over the top.  It also was a really unique combination of flavors.

dessert menu cover
dessert menu cover
dessert
dessert menu
Frankie enjoys a bit of coffee afterwards
Frankie enjoys a bit of coffee afterwards
dessert
Crema de naranja & azahar con granizado de ginebra y helado de hierbabuena: Orange & orange blossom cream, gin slush & mint ice-cream
other side
other side
one more
one more
filled up
filled up

The Chef had noticed us watching him and came out to meet Frankie after the meal.  They called him the “crazy chef” but I’d say he just turns out some crazy good food.

Chef and Frankie
Chef Santi and Frankie

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