SABOR A ABADES. María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia

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1 SABOR A ABADES María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia ( ) En este epílogo del verano, con el brownie de chocolate blanco la inspiración se arranca. En el castillo de San Jorge y, en las inmediaciones de Santa Ana, una mixtura de sensaciones alza la voz por recitar a Laura, amiga, también hermana, estos versos compuestos por quien ahora narra. Palabras que, cual fuego griego, brotan de exquisitas viandas: Ópera en Triana Ondas al agua junto a la calle Betis. Puente de Barcas y carisma de Maestranza. Coche de caballos con banda sonora en aria. Olla de San Antón, trepidante fluir de escarcha. Mi Andalucía anochece, se acuesta el sol por Triana. La menina cigarrera y la sirena enjoyada degustan platos añejos con tempura de esperanza. Reposa la Torre del Oro en San Jorge la mirada y una matrona risueña, desde el minarete, otea Abades por sevillanas. (Poemaría, 2014)

2 ELIAS DEL TORO, THE FUSION OF FLAVORS I don t want to lose the traditional flavors of Seville and Andalusia. I want to create a mixture of Andalusian flavors with the best of other places. This is the key to the cuisine of Elías del Toro, the head chef at Abades Triana Restaurant. Del Toro, is a chef of slow-cooking. Cooking has its time as does learning the art of cooking. The cuisine of Abades Triana, the cuisine of Elías del Toro To make Abades Triana a benchmark of haute cuisine, each of Elías s dishes presents us with traditional Andalusian flavors with a touch of innovation, an update without losing the essence of of our elders cuisine. The customers are delighted, they taste Andalusia s flavors through other textures, through other presentations. Through this method, Abades Triana gives us an evolved traditional cuisine. Touches of creation. The use of seasonal products. That means that Andalusian roots, the traditional foundations of the land are not lost. The idea, like an orchestra conductor, is to create a fusion of cultures in the kitchen. Find a combination of symphonies of flavors. Work with the basic flavors of raw materials. Elías del Toro, the alchemist who made himself A Sevillian, this young but reputed chef studied at the School of Hospitality in Seville. Yet his first steps were taken as a child in the kitchen of his home. Elías has said several times that he exchanged pencils for stoves during his childhood. The challenge of starting a new adventure in a restaurant of such prestige like Abades Triana was what motivated him and led him to accept this post from The Abades Group and reject other proposals. Tremendously human, shy, always restless, Elías transforms himself among the stoves. He becomes bigger, and the more he trusts in his team, the more he loves it. The success of my team is what success is to me, he says. He recognizes that the recipes are not hidden in secret chests nor stored on remote islands with seven keys, and one of the biggest concerns of chefs today is to find recipes that take customers food allergies and intolerances into account.

3 SOMETHING TO PICK AT GRAPES, BREAD AND CHEESE Añejo de Barros pure cured sheep s cheese 5J PRIVATE SELECTION 100% Iberian Acorn-fed ham. Private Selection (100gr) A WORLD TO SHARE CUT OF FOIE MICUIT with cinnamon, sherry and nuances of red fruits BUTTERNUT SQUASH SOUP, dewlap basted at 65ºc, apple-lime tartar and jumbo shrimp sashimi BRESAOLA CARPACCIO with roasted parsnips, arugula mousse, truffle oil and parmesan cheese DEER SALAMI with thyme, persimmon and cheese TEXTURES OF ARTICHOKES with pistachio, chocolate mint, free-range chicken in rasher and roasted tomato broth MACERATED ALMADRABA TUNA with avocado and lime TRADITIONAL CAVIAR with creamy cauliflower and white chocolate GRILLED VEGETABLES, kale in soy tempura, and roasted red pepper hummus ALMADRABA LINE CAUGHT TUNA DICE, fried eggs, and truffle SEA ANEMONE, with a chard stew and its pringá CHANTARELLA AND NÍSCALOS MUSHROOMS, truffle red Pontiac, presa ibérica roast beef, blueberry and Rosemary air SEITAN WITH SMOKED TOFFU, Tofu of wheat gluten, roasted sweet potato and roasted vegetables CRUDITÉ OF COURGETTE and carrot noodles, Heura, coconut milk and peanuts SMOKED SALMON SALAD, sprouts, peanuts, pink grapefruit juice, and toasted sesame oil FRESH PASTA LINGUINI with mushrooms, parmesan crumbs, peas, spinach, and Mollet egg 16,00 30,00 19,00 14,50 21,50 20,00 17,00 35,00 73,00 14,00 25,00 19,00 21,00 16,00 16,00 16,50 15,50 Ask our staff for the starters from the market and for the daily suggestions. Vegan

4 A CLASSIC Selection Of Caviar CAVIAR TRADITIONAL CLASSIC (30 GR) CAVIAR ECOLOGIC CLASSIC (30 GR) CAVIAR ECOLOGIC EXCELLSIUS (30 GR) 62,00 69,00 95,00 Served With Sour Cream, Blinis And Garnish Pretorian Imperial Caviar, Beluga fresh, 100% Iranian, Malossol ,00 Pretorian Imperial Caviar, Beluga fresh, 100% Iranian, Malossol 000 paired with house champagne Ruinart Blanc of Blanc or Belvedere frozen vodka (Includes 2 glasses / 30 gr tin) Pairing with Champagne Moët o Frozen Vodka 290,00 9,00 Glass If you want another variety of box size of caviar, you can order us in advanced.

5 FROM THE SEA ALMADRABA TUNA STEAK with Sanlúcar Potatoes and romescu from its own skin (minimum 700 gr) COD, in tempura with Spirulina guacamole, spicy radishes and seaweed salad MEAGRE, olive oil hollandaise cream, black garlic and sherry STURGEON WITH TÍO PEPE SHERRY, crispy baby prawn fritters, ratatouille and aioli lactones LEMON FISH with velouté of basil and peas with Burrata mozzarella, smoked pancetta and onions LOBSTER stew from its own shell, gnocchi and olive oil caviar 12,50 100gr 23,00 24,00 23,00 25,00 60,00 Ask our staff for the fish from the market and for the daily suggestions FROM THE LAND Fishery products have been subjected to freezing temperatures of - 20 ºc or below for a period of at least 24hrs. (RD 1420/2006) RETINTO SIRLOIN STEAK TARTAR cooked on the spot WAGYU VEAL, peanut mole, potato gratin and vegetable tempura NATIONAL ANGUS LOW LON over stone, creamy potatoes, and Comt cheese TRUFFE AND MUSHROOM RISOTTO with Iberian pluma (pork belly) and ham shavings AGED RETINTO SIRLOIN STEAK, Monalisa potatoes and caramelized Piquillo peppers LOG OF SUCKLING PIG with ginger, apple and pineapple DUCK MAGRET, beetroot root, cloves and quinoa crumble Ask our staff for the meat from the market and for the daily suggestions 33,00 135,00 200gr 39,00 200gr 22,00 30,00 30,00 23,00

6 DESSERT PASSION FRUIT SORBET AN ISSUE WITH THE CAPPUCCINO! Milk, Chocolate, Coffee and cookies AN EVENING of chocolate and tocino de cielo (Egg yolk and Sugar Custard) CRUZ DEL CAMPO BEER TRIBUTE ROSEMARY FLAMBÉ CREAM WITH WILLIAMS PEAR VOLCANO FLAVOURS chocolate and fruit FRUIT SALAD with raspberry ice cream ASSORTED HOUSE MINARGADICES CHEESES ASSORTMENT OF CHEESES 6 Portions ( gr) Approx. total weight ASSORTMENT OF CHEESES 3 Portions ( gr) Approx. total weight INDIVIDUAL PORTION (50-60 gr) Approx. total weight 6,50 7,50 7,00 8,00 7,00 8,00 6,00 5,50 19,00 12,00 8,50 In agreement with the UE regulation Nº 1169/2011 about consumer food information, we have available for your query the detail of allergens from our products. Ask our staff if you want more information. If you wish any dish that is not on the menu, please ask our staff.

7 SUGGESTED MENUS TAPAS MENU 5 Tapa size dishes suggested by our chef (2 starters + 2 main courses: fish and meat + 1 dessert) (Daily served and just for a complete table, drinks not included) GOURMET TASTING MENU Caviar riofrio + foiegrass tapa + red tuna tapa + Cod cheeks tapa + Loja neck of Lamb tapa + pre-dessert + dessert (Daily served and just for a complete table, drinks not included) 45,00 100,00 CHOOSE YOUR WINE PAIRING (Ask for our sommelier) Selection of 4 wines suggested by our sommelier Gourmet Selection of 5 wines: Sherry or fino / Champagne Ruinart Blanc of Blanc / Andalusian White Wine Mencal / Red Wine D.O. TORO Numanthia / Pedro Ximénez Sweet Wine Cocktail Premium Selection BUSINESS MENU Starter, main course, dessert and mineral water and a selection of wine suggested by our sumiller (Served monday through friday during lunch service) BEST SELLER Menú GUADALVIQUIR, from Sevilla to Sanlucar de Barrameda Sélection 5 plats paired with wines from the Bodega Barbadillo (Daily served and just for a complete table) MENU FOR YOUR EYES AND YOUR SENSES (Price per couple) 2 starters to share 1 main course per person, to be chosen from our menu assorted desserts to share accompanying wine: Champagne Ruinart blanc de blanc or Numanthia D.O. Toro (Daily served and just for a complete table) 20,00 32,00 30,00 38,00 75,00 180,00 90 / person It is not included Caviar, lobster and Wagyu in our menus

8 STAFF: Head Office Manager: Chef: Maître: Francisco J. Azuaga Elias del Toro Fernando Aroca Following the Regulation 1169/2011 from the Law of Food Information, this establishment has the documents related to food that cause allergies or intolerance from all our dishes

SABOR A ABADES. María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia

SABOR A ABADES. María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia SABOR A ABADES María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia ( ) En este epílogo del verano, con el brownie de chocolate blanco la inspiración